3/4 C cultured buttermilk
1/2 C unsalted butter, cubed
1 C sugar
1/2 t baking soda
Add all ingredients except baking soda to a sauce pan and bring to a boil. Stir occasionally. Boil for 1 minute, remove from heat, and whisk in baking soda.
There aren’t many words to describe how good this syrup is, and there aren’t many words to describe what it actually tastes like.
It’s just really really good.
When it’s first made, it’s all froth, like this.
As it settles, the parts come together in a more homogenized way.
Obviously, this syrup can be used on all manners of breakfast items like pancakes and french toast, but there are other ways to use it as well.
I think it might taste good in a whiskey cocktail for example.
And I know that it tastes good on chicken and waffles, and it also tastes good as a sweetener in coffee.
I also know that it tastes good by the spoonful, and based on the evidence, I’m sure it would taste good if you drank it straight from the bottle.
Personally I’ve never crossed the “drank straight from the bottle” line, but if I did, I would cover the bottle in plain brown paper, and tie it off with a piece of repurposed baling twine taken from some beautiful green hay.
Which is how I finally came up with the name of this blog post:
Straight from the Bottle Buttermilk Syrup.
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