RICH SYRUPS, Sophisticated Flavors
Handcrafted & Small Batched
Sweet Talk
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Apple Spice syrup, is as American as apple pie. This rich syrup features a crisp apple base and is loaded with traditional All-American apple pie spices along with vanilla bean extract and a touch of sea salt to pull everything together.
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1-2 tbsp Apple Pie simple syrup
6 oz coffee or cold brew
top with cream or oat milk
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1.5 oz apple brandy or bourbon
1 oz fresh-squeezed lemon juice
1 oz Apple Spice simple syrup
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vanilla bean ice cream
apple pie or apple crumble
a generous drizzle of Apple Spice simple syrup
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Ingredients
1 gallon of unfiltered apple juice or apple cider
1 ounce of freshly squeezed lemon juice (about 1 lemon)
1-2 tablespoons of whole cloves
2 cinnamon sticks
2.5 oz of Apple Spice simple syrup
2.5 oz of Rich Aunty simple syrup
Instructions
Pour the apple cider into a larger pot and turn your heat to medium high
Add the lemon juice, cloves, and syrup and stir until nice and hot
Turn down to a simmer to keep the cider warm and allow the cloves and cinnamon to infuse into your mixture
Taste after 15 minutes and adjust to your liking
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Ingredients
1 cup of salted butter (two sticks)
.25 - .5 cup of your favorite Siloam Syrup to taste and consistency
Instructions
Whip the butter on high in your stand or hand mixer
Once the butter begins to look fluffy, slowly add in your favorite Siloam Syrup until you reach your desired sweetness and consistency
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Ingredients
16 oz chilled heavy whipping cream
.25 cup of your favorite Siloam Syrup
Instructions
In a stand mixer or with a hand mixer, on high speed, whip the heavy whipping cream and syrup until stiff peaks from
Taste and add more syrup until the desired sweetness and consistency is reached
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Ingredients
1 cup of salted butter (two sticks)
3 cups sifted powdered sugar
Your favorite Siloam Syrup to taste and consistency
Instructions
Whip the butter on high in your stand or hand mixer
Once the butter begins to look fluffy, add the powdered sugar one cup at a time, mixing on low until fully incorporated
Whip the mixture on high again until it looks nice and fluffy and the sugar is well incorporated
Slowly drizzle your favorite Siloam Syrup into the bowl until you reach the desired flavor and consistency
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Measure out half maple syrup and half Apple Spice syrup into a small pot and gently warm before serving over pancakes, waffles, and French toast
Dirty Pumpkin syrup is pumpkin spice meets chai spice. It’s a warm hug, it’s fall in a bottle, and it’s delicious!
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2 oz espresso
1 oz Dirty Pumpkin syrup
6 oz steamed milk or non-dairy milk
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2 oz whiskey
.25 oz Dirty Pumpkin
2 dashes of orange bitters
orange twist
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Vanilla bean ice cream
Graham crackers crumbled
Dirty Pumpkin syrup
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1 c. room temp butter or cream cheese
1/4 - 1/2 cup Dirty Pumpkin syrup
whip butter/cream cheese and sweeten to taste!
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Ingredients
1 cup of salted butter (two sticks)
.25 - .5 cup of your favorite Siloam Syrup to taste and consistency
Instructions
Whip the butter on high in your stand or hand mixer
Once the butter begins to look fluffy, slowly add in your favorite Siloam Syrup until you reach your desired sweetness and consistency
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Ingredients
16 oz chilled heavy whipping cream
.25 cup of your favorite Siloam Syrup
Instructions
In a stand mixer or with a hand mixer, on high speed, whip the heavy whipping cream and syrup until stiff peaks from
Taste and add more syrup until the desired sweetness and consistency is reached
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Ingredients
1 cup of salted butter (two sticks)
3 cups sifted powdered sugar
Your favorite Siloam Syrup to taste and consistency
Instructions
Whip the butter on high in your stand or hand mixer
Once the butter begins to look fluffy, add the powdered sugar one cup at a time, mixing on low until fully incorporated
Whip the mixture on high again until it looks nice and fluffy and the sugar is well incorporated
Slowly drizzle your favorite Siloam Syrup into the bowl until you reach the desired flavor and consistency
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Measure out half maple syrup and half Dirty Pumpkin syrup into a small pot and gently warm before serving over pancakes, waffles, and French toast
Persephone is bursting with the flavor of ripe pomegranate layered with hints of tart cherry, and cranberry, and a gentle whisper of mace and cinnamon.
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1 tablespoon Persephone
6 oz cold brew
top with cream or oat milk as desired
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2 oz Whiskey or Vodka
1 oz white vermouth
.25 oz freshly squeezed lemon juice
.5 oz Persephone
2 dashes orange bitters
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vanilla bean ice cream
crushed biscoff cookies
Persephone
orange or lemon zest
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1 c. room temp butter or cream cheese
1/4 - 1/2 cup Persephone syrup
whip butter/cream cheese and sweeten to taste!
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Ingredients
16 oz chilled heavy whipping cream
.25 cup of your favorite Siloam Syrup
Instructions
In a stand mixer or with a hand mixer, on high speed, whip the heavy whipping cream and syrup until stiff peaks from
Taste and add more syrup until the desired sweetness and consistency is reached
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Ingredients
1 cup of salted butter (two sticks)
.25 - .5 cup of your favorite Siloam Syrup to taste and consistency
Instructions
Whip the butter on high in your stand or hand mixer
Once the butter begins to look fluffy, slowly add in your favorite Siloam Syrup until you reach your desired sweetness and consistency
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Ingredients
1 cup of salted butter (two sticks)
3 cups sifted powdered sugar
Your favorite Siloam Syrup to taste and consistency
Instructions
Whip the butter on high in your stand or hand mixer
Once the butter begins to look fluffy, add the powdered sugar one cup at a time, mixing on low until fully incorporated
Whip the mixture on high again until it looks nice and fluffy and the sugar is well incorporated
Slowly drizzle your favorite Siloam Syrup into the bowl until you reach the desired flavor and consistency
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Measure out half maple syrup and half Persephone syrup into a small pot and gently warm before serving over pancakes, waffles, and French toast
It’s History. It’s Art. It’s Passion. It’s Science
It’s History
Sugar, like salt, has a long history and has been used as a preservative since ancient times. Used as a sweet sort of pickling brine, sugar was essential for preserving fruits throughout the winter months. Today, sugar in the form of simple and rich syrup is more relevant than ever and is easily one of the most versatile ingredients in the kitchen.
In the Siloam Syrup house, syrup adds moisture, sweetness, and flavor to baked goods. Siloam Syrups can also be used to create reductions and fruit sauces and add sweetness and flavor to coffee, tea, lemonades, and cocktails. In a pinch, Siloam Syrups can replace corn syrup and when reduced enough, can even serve as an edible glue.
It’s Art & Passion
The culinary world is a platform for artists to express themselves. The creation of food and drink is an art that encompasses the flavors of the world. It requires passion, precision, rhythm, and most of all, love. The culinary arts are a complex mixture of balancing various tastes and aromas, combined with beautiful presentation.
Siloam Syrup flavors are created by a culinary artist pouring her love for taste, fragrance, and visual beauty into her creations - and this is why, with all the history, science, and experience love remains the most valuable ingredient.
It’s Science
There is a beautiful science behind why flavors play well together.
- 20% of our taste experience is from the chemical compounds found in every food item. These chemical compounds give foods their characteristic flavors, and foods with similar chemical compounds pair well together, even if they don’t taste similar.
- 80 % of our taste experience is from our sense of smell or olfaction. Our sense of smell enables us to distinguish up to 10,000 different fragrant molecules.
Siloam Syrups combine quality taste, naturally occuring fragrance, visual recognition, and appeal to bring you quality syrups.