Buttermilk Syrup

This recipe originally came to me from Millie over at Real Food for Less Money blog but I have changed a few things about it (less sweetener, less butter) for our tastes.  This syrup is a nice change of pace from the traditional maple.  I've also made it with honey instead of sugar, but the honey in Rwanda has a very strong flavor that I am not a fan of, so I use a mix of honey & sugar.
 
The other day I made this buttermilk syrup & I think it's rich flavor is almost carmel- like.  Try this on other foods besides pancakes & waffles.  We give two thumbs up to pouring it over oatmeal!  Millie suggests it on ice cream & I think that idea sounds great.  For ease, store any leftovers in a glass container.  The butter will seperate & solidify in the fridge.  When you want to use the syrup you'll just want to place the glass container in a pot of very hot water to make it liquid again.

Buttermilk Syrup
1/4 cup unrefined sugar
1/8 cup honey (if you have a mild honey you can try this with 1/4 c. honey & no sugar)
3/4 cup buttermilk
1/4 cup butter
1 teaspoon baking soda
2 teaspoons vanilla

Combine all ingredients except vanilla in a medium pot (this mixture will get foamy & expand from the baking soda, so don't use a small pot).  Bring to a boil over medium high heat and boil for 8 to 9 minutes or until thickened.

Remove from heat and add vanilla.  Pour into serving container & serve.

Enjoy!
Lisa

This recipe is a part of Real Food Wednesdays