Maple Syrup and Summer. Sweeter Together.

Looking for a healthy choice? It’s easy to substitute maple syrup for sugar in almost any recipe. This summer, try a healthy maple-sweet twist on your own warm weather favorites..or start with ours!

Organic Maple Chillers

Cool off! From sports rechargers to decadent lattes, Maple Syrup is the perfect choice for sweetening your summer beverages.

Iced Maple Latte
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Maple Cream Soda
Sports Lemon-Limeade
Iced Maple Herb Tea
Ginger Lemon Sports Drink
Maple Cranberry Sports Drink
Morning Lemonade Tonic
Organic Maple Lemonade

Maple Chocolate Syrup


Get Your Grill On!

Maple Valley Syrup brings the sweetness to summer picnics, potlucks and Bar-B-Q.

Maple Valley Barbeque Sauce
Maple Baked Beans
Maple Valley Sundae
Maple Valley Coleslaw
Strawberry Walnut Maple Vinaigrette Salad


Maple Sipping Chocolate

A divine chocolate elixir served four delicious ways!

1/4 c. Maple Valley Organic Maple Syrup

1/4 c Equal Exchange Organic Baking Cocoa (unsweetened)1/4 c. Organic Valley Milk or coconut milk*1 T. coconut oil1 t. vanilla extract

We recommend using organic ingredients whenever possible.Add all ingredients to a double boiler or to a mason jar in a pot of cold water. Heat to simmering and stir while ingredients melt to a smooth, rich consistency. Pour into cups.

For Mocha Coffee: Add 2 T of Maple Sipping Chocolate to your coffee.For Maple Hot Chocolate: Add Maple Sipping Chocolate to 1 1/2 cups of warm Organic Valley milk or organic coconut milk*For Chocolate Syrup: Follow recipe as described, but omit milk

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Maple Eggnog

Not just for the holidays!

  • 2 tsp vanilla
  • 4 cups milk
  • 2 cups cream
  • 5 egg yolks
  • ½ cups Maple Valley Syrup
  • 1½ tsp nutmeg (fresh-grated is stronger)For a creamy, smooth eggnog:
    Whisk together egg yolks and maple syrup (or blend in a blender). Pour milk, cream and nutmeg into a large saucepan, stirring constantly until the first signs of boiling. Remove immediately and whisk with maple egg mixture (or pour milk/cream slowly into a moving blender of maple egg mixture). Pour all back into pot, heating to 160°F; don’t let it boil. Remove from heat, stir in vanilla and chill in a bowl of ice water or refrigerator. Serve with fresh grated nutmeg or cinnamon!