Post #792940 by rangda on Mon, Feb 4, 2019 3:40 PM

Just made this recipe using 9:1 arabic:xanthan gums instead of the ticaloid. Too early to tell yet but so far it's holding up as a syrup. It was nice to be able to actually pour the stuff into a bottle. Some comments on the flavor:

The recipe didn't call for it, but I used unsalted butter. I have high blood pressure so the less salt the better.

The vanilla syrup I used (Nielsen-Massey), wasn't very potent at all, so I preemptively doubled it. That was a bit too much vanilla, maybe 1.5x would have been better.

I used one stick of ceylon cinnamon, but the butter really mellows the cinnamon, it could use a bit more.

I definitely miss the honey flavor, I think I'd try using 150g of honey instead of 200g of sugar. I lost a fair bit of water simmering the spices (it was around 125g after straining) and added a bit back to get me in the ballpark of 200g. I think using honey and just not bothering to put a bit of water back into the recipe would be better. I have some good butterbean honey laying around, I may make another batch with that.

EDIT: Here is a picture of a Pearl Diver made with the syrup. As you can see from the drink mixer tin the gums prevent the butter from clotting. As far as taste goes the vanilla is fine in the drink, if anything it could use more spice flavor. The honey is definitely missed.

[ Edited by: rangda 2019-02-04 16:56 ]