Give me any reason to cook with booze. Any reason.
So infusing maple syrup with cognac makes it totally okay to indulge for breakfast, right? Okay, just checking no one is judging here. I think using cognac adds an air of sophistication. And while most spiked syrups call for bourbon, using this twice-distilled wine adds a touch of sweetness that is not overbearing. A stick or two of cinnamon humbles the flavors and the earthiness is just another element to warm your spirits up — no pun intended.
6 oz pure maple syrup
2-4 cinnamon sticks
1 shot of cognac
In a saucepan, bring the maple syrup to boil.
Add cognac and lower heat to simmer.
After a few minutes, turn off heat and let syrup sit to cool and thicken.
Transfer to a mason jar and store in fridge.