While I was on my mission in Hamburg Germany I had breakfast a few times in the Mission President’s home. His wife made the most incredible Buttermilk Syrup. It was truly so amazing that here 10 years later I still remember how good it was! She gave me the recipe. Unwittingly, I wrote the ingredients down on one post-it-note and the directions down on another post-it-note. Somehow I lost the note with the directions on it. Ugh.
I’ve tried guessing how to make it with just the ingredients but it just wasn’t turning out. Then when I saw a similar recipe on SixSistersStuff.com I followed it and it turned out almost exactly how I remember the recipe. My family has been raving about it. All of the missionaries who tried it raved about it. And the Six Sisters who had the recipe rave about it too. I’m so excited to use this recipe for guests, friends, and family.
This homemade buttermilk syrup is very creamy, rich, and smooth. There is a perfect balance between the buttermilk, Mexican vanilla, and sugar. And bonus, it doesn’t have any high fructose corn syrup and other chemical ingredients—like most store bought syrup has. Plus, it is super simple to make!
1-Put sugar, buttermilk, and unsalted butter in a large sauce pan as it will expand significantly while boiling. Stir until it is brought to a boil. Let it boil for one minute and immediately remove it from the heat.
2- Allow the mixture to cool (so the vanilla doesn’t burn) for a minute or two, then whisk in vanilla (I use Mexican vanilla—it is the best), and baking soda.
3. Serve warm. Refrigerate leftovers and reheat before serving.
- ¾ Cup buttermilk
- 1 Cup sugar
- ½ Cup unsalted butter
- ½ teaspoon baking soad
- 1 teaspoon vanilla (Mexican vanilla is the best)
- Put sugar, buttermilk, and unsalted butter in a large sauce pan as it will expand significantly while boiling. Stir until it is brought to a boil. Let it boil for one minute and immediately remove it from the heat.
- Allow the mixture to cool (so the vanilla doesn't burn) for a minute or two, then whisk in vanilla (I use Mexican clear vanilla), and baking soda.
- Serve warm. Refrigerate left overs.