Over the past few months, I have been photographing a collection of recipes all using a delicious Maguey Sap. The Maguey plant is native to Mexico and has been used by the Aztecs for centuries. It has a unique earthy flavour that adds depth to just about anything you could dream up. If you are new to this syrupy goodness, it is an unrefined and unprocessed alternative sweetener that taste every more delicious than agave. (it’s healthier too!).


Below are a few of the my fall favourites… pumpkin pancakes + cranberry rosemary cocktail. See below for these two recipes – you can find Maguey Sap at Whole Foods and Central Market.




Pumpkin Pancakes
yield: 12 pancakes

1/2 c.   pumpkin
2   eggs
1/2 c.   buttermilk
2 T   oil
1 T   maguey sap
1 c. gluten free flour
1 tsp   pumpkin pie spice
2 tsp   baking powder
1/2 tsp   salt

in a large bowl, mix the pumpkin, eggs, milk, oil and Maguey Sap. in a separate bowl, combine the flour, pumpkin pie spice, baking powder and salt. add the dry ingredients to the wet and stir until combined – be careful not to overmix. heat a skillet on medium heat, and scoop about 1/4c onto the hot skillet. top with butter and maguey sap.


Cranberry Rosemary Sparkler
serves 4

rosemary simple syrup
1/4 c   water
1/3 c   maguey sap
2 sprigs   fresh rosemary

combine the water, maguey and rosemary in a saucepan over medium heat. bring to a boil, then lower heat and simmer for 3 minutes. remove from heat, and allow to steep for 5 minutes. discard the rosemary leaves, and cool.

to assemble the drink
2 oz   cranberry juice
.5 oz   rosemary simple syrup
finish with brut champagne or prosecco
garnish with a sprig of rosemary, and fresh cranberries


*all recipes courtesy of Wellington Group + Apron Adventures
these friends are so much fun 🙂

posted in: 37 degrees, commercial, food, general

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