Is it even Fall time if apple cider isn’t involved? I think not. It’s an absolute staple in my home when the weather gets cooler. I feel like apple cider simmering away is also the best natural home freshener you could ask for. Which is important to mention that while your syrup is cooking it will without a doubt infuse the house with fall vibes to get you in the holiday spirit!
We started making this a few years ago to accompany Christmas brunch. But it’s honestly so versatile in drinks, hot or cold, or on top of just about anything your heart desires. My favorite being waffles – duh. This syrup would also be insane paired with an ice cream sundae or to sweeten a pumpkin pie. You could really use it to sweeten anything and it will instantly give your dish a holiday warmth.
I’ve even used this syrup as a base for dressings, I’ll talk more about that later this week. But trust me when I say it’s absolutely worth the labor of love to make and you will be addicted once you try it. Once you’ve made it you’ll probably think about other variations you could create next. If you feel so inclined to, adding some orange zest and a squeeze of juice really elevates the flavor!
Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Vegan Apple Cider Syrup
Yield 1 cup
- ½ gallon Apple Cider
- 3 Cinnamon Sticks
- 2 Star Anise
- 8 whole Cloves
Bring a thick bottom pot, 5-6 quart capacity that’s either stainless steel, ceramic or copper, to a medium heat.
Add in all of your ingredients and let simmer uncovered for one hour. Checking every 10-15 minutes to give it a stir.
After one hour has elapsed, reduce to medium low. By now it should be reduced by more than half or about 2 inches in a 5 quart pot.
After an hour and 40 minutes, tilt your pot and strain out the added bulk spices with a fine mesh strainer or slotted spoon. Place the syrup back in the pot at the same heat.
Be sure to watch your syrup extra now to avoid burning the sugars. Stirring every 10 minutes.
In the last 20 minutes of reducing at that heat, completing your second hour of cooking, you can add an optional tbsp of vegan butter.
Shut off the heat, remove it from the burner and let it cool to room temperature, uncovered. It will continue to reduce the colder it gets.
- Once cooled, transfer to an air-tight container and store in the fridge for up to 1 month. Alternatively you can freeze for up to 3 months.
For a fun spin you can add fresh orange peel or zest with a squeeze of juice.