Stroopwafel Syrup

Laurie Ellen Pellicano | New York

The combination of malt powder, vanilla and honey is reminiscent of Dutch stroopwafel, a warm, wafer-thin sandwich cookie filled with caramel. The inclusion of malt powder evokes the essence of waffles hot off the iron without the heaviness of a cream and butter-based caramel sauce. Include it in your rotation of winterized whiskey and rum-based drinks, or let it pair naturally with eggnog. For a more dessert-leaning option, drizzle some over a Nocino-spiked affogato.


Yield: 1 1/2 cups

  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon glucose syrup, corn syrup, honey, agave syrup or golden syrup
  • 6 tablespoons malt powder
  • 1/2 cup hot water
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 teaspoon vanilla paste

  1. In a small bowl combine sugar, ¼ cup water and glucose or other syrup. Transfer mixture to a small pot and set over medium heat.
  2. While sugar mixture is heating prepare malt water. Mix malt powder and salt with ½ cup hot water whisking well until completely dissolved. Then add ½ cup cold water to cool mixture down. Whisk in vanilla bean paste.
  3. Cook until sugar mixture is a deep amber, swirling the pan to encourage even coloring once it begins to caramelize. When you see a small portion of the deepest amber begin to smoke, that's your queue to remove the pot from the heat and add your prepared malted water. Be careful as caramel may spudder, whisk to combine, the mixture may seize a bit. If this happens you can return the pot to low heat just to fully dissolve.
  4. Let cool to room temperature and transfer to a container until ready to use. Best if used within 1 month, keep refrigerated but is easier to work with if at room temp.