One of the pleasures of sending a unique product out into the world is seeing how other people perceive it and use it. One of our favorite customers, Bob B. and his wife MJ are always sending us notes about the various ways they use our syrups and recently, they have been on a roll. They highly recommend steel cut oats with Cinnamon+Vanilla Infused maple, slivered almonds and chia seeds. “It’s awesome!” He recently started putting the new Cocoa Bean Infused in his morning latte. “Love it!” And also recommends elderberry tea with our Elderberry Infused Maple and a dusting of cinnamon. “Perfect.” The most recent of his messages was about a delicious soup.
Our Cardamom Infused Maple is often my favorite of all our syrups (first place rotates with Cardamom, Whiskey Barrel-aged and Makrut Lime-Leaf Infused). I love it because it adapts so easily to both sweet and savory recipes and is my secret weapon for a kickin’ cocktail. That was why I was so delighted that Bob and MJ sent this recipe for a carrot soup that gets some zing from fresh ginger but a lovely smooth finish from the warm spice of the Cardamom and maple.
Many thanks to Bob, MJ and all of our customers who reach out to us with feedback and ideas. Keep them coming.
