Taylersons Malmesbury Syrups | Recipes

Below are a selection of great recipes that use our cooking syrups.

We love to hear what you think of our syrups - if you have your own Malmesbury Syrup recipes you would like to share please let us know.
(All our recipes are suitable for vegetarians)

[Drinks] [Puddings & cakes] [Sweets, Smoothies & Ice creams ] [Dressings & Marinades]


puddings & cakesDrinks

Amaretto Cappuccino

  • 15 ml Amaretto Syrup 
  • 1 shot espresso
  • foamed milk
Combine ingredients and mix well
  Caramel Latte
  • 30 ml Caramel Syrup 
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well

Cinnamon Warmer
  • 20 ml Cinnamon syrup
  • 20 ml Chai syrup
  • steamed milk
Combine syrups, top with the milk and a dusting of cinnamon powder
  Apple Pie Latte
  • 15 ml Vanilla Syrup 
  • 15 ml Apple & Cinnamon Syrup 
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well

Crème Brûlee Delight

 

  • 45 ml Crème Brûlée Syrup
  • 2 shots espresso
  • Milk

Combine syrup and espresso in serving cup
Steam milk in pitcher
Pour steamed milk into serving cup, stirring gently

  Coffee Nudge Mocha
  • 10 ml Hazelnut Syrup
  • 10 ml Chocolate Syrup
  • 10 ml Caramel Syrup 
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well

Ginger Chocolate
  • 30 ml Ginger Syrup
  • 180 ml hot chocolate

Steam ingredients together until hot
Pour mix in a glass / cup

  Chocolate Mint Milkshake
  • 55 ml Chocolate Mint Syrup 
  • 600 ml vanilla ice cream
  • 55 ml milk
Combine ingredients in a blender set on high speed and blend until smooth.

StrawBan Mocha
  • 10 ml Strawberry Syrup 
  • 10 ml Chocolate Syrup 
  • 10 ml Banana Syrup 
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well
  Toffee Mocha
  • 15 ml Toffee Syrup
  • 15 ml Chocolate Syrup  
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well

Cinnamon Caramel Latte

  • 20 ml Cinnamon Syrup
  • 15 ml Caramel Syrup
  • 150 ml milk
  • 1 shots espresso

Steam flavourings and milk together until frothy
Pour in a glass / cup
Top with coffee

 

Choc Orange Chocy

  • 30 ml Chocolate Orange Syrup
  • 180 ml hot chocolate

Steam ingredients together until hot
Pour mix in a glass / cup


Vanilla Latté

  • 30 ml Vanilla Syrup
  • 150 ml milk
  • 1 shot espresso

Steam flavourings and milk together until frothy
Pour in a glass / cup
Top with coffee

 

Go nuts

  • 10 ml Amaretto syrup
  • 10 ml Hazelnut syrup
  • steamed milk
  • double espresso
Combine the espresso with the Amaretto syrup.
Steam the milk with the Hazelnut syrup and add to the espresso

Black Forest Mocha

  • 7 ml Cherry Syrup
  • 20 ml Chocolate Syrup
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well
  Gingerbread Man Steamer
  • 30 ml Gingerbread Syrup 
  • steamed milk
Combine ingredients

Coffee and Cake
  • 1-2 tablespoons Christmas Cake Syrup 
  • freshly brewed coffee
Add syrup to a freshly brewed cup of coffee
 

Mulled wine, cider or apple juice! 

Mix approximately 1 part Mulling Syrup with 7 to 10 parts red wine, cider or apple juice, depending on the sweetness.
Add fruit to taste. 
Warm gently.
Do not boil.


Double Chocolate Nut Steamer
  • 15 ml Chocolate Nut Syrup 
  • 15 ml Chocolate Syrup 
  • steamed milk
Combine ingredients and mix well
 

Shake up Minty Choc

  • 45 ml Mint Syrup
  • 280 ml chocolate ice cream
  • 55 ml milk

Combine ingredients in mixing tin and mix until smooth
Pour into serving glass and garnish


Amaretto Orange Tea
  • 30 ml Orange Syrup 
  • 30 ml Amaretto Syrup 
  • brewed black tea
Combine ingredients and mix well
  Après Ski Mocha
  • 15 ml Chocolate Syrup 
  • 15 ml Caramel Syrup 
  • 1 shot espresso
  • steamed milk
Combine ingredients and mix well

Hot ChilliChoc

  • 30 ml Chilli syrup
  • 450 ml of Hot chocolate
Combine syrup with hot chocolate
   

 

puddings & cakesPuddings & Cakes

Cinnamon Apple crunch
450g (1lb) peeled, cored and sliced apples,
25g (1oz) caster sugar,
2tbs Malmesbury cinnamon syrup,
1 egg.
2tbs cornflour,
1tbs golden syrup,
300ml (1/2)pt milk,
40g (11/2oz) butter,
75g (3oz) rolled oats,
40g (l1/2oz) brown sugar,
slices of apple to decorate.

Gently cook the apples in the castor sugar with the cinnamon Syrup and a little water until tender.
Place in an ovenproof dish.
Beat the egg, cornflour and golden syrup together.
Place in a pan, stir in the milk and cook over a low heat whisking until thick.
Cool and pour over the apples.
Melt the butter in a pan, stir in the oats and brown sugar.
Sprinkle over the custard.
Bake in the oven at 180C, 350F or gas mark 4 for 30mins.
Serve hot decorated with apple slices.


Vanilla Custard
2 eggs,
10ml (2tsp) caster sugar,
½ pt. milk,
1 tsp Malmesbury Vanilla Syrup,

Beat the eggs with the sugar and 3tbs milk,
Heat the rest of the milk to lukewarm and beat in the eggs.
Pour into a double saucepan or a bowl over a pan of simmering water.
Cook stirring continuously until the custard thickens, do not boil. Pour into a jug, stir in the Vanilla syrup.
Serve hot or cold or pour over a pudding.


Vanilla Meringue
1 punet of strawberries,
1 punet of cherries.

Stone cherries, hull strawberries & cut in half.
Place in oven proof flat dish.
Drizzle with copious amounts of vanilla syrup.
Cover with foil & place in preheated oven at a moderate heat for 15 minutes, 180c or gas 4.
When you remove from the oven the strawberries should be slightly soft and warm


Amaretto Custard Tarts
125g (4oz) butter,
225g (8oz) flour,
200ml (7 fl oz ) Milk plus a little to bind the dough,
2 eggs,
50g (2oz) castor sugar,
1tsp of Malmesbury Amaretto syrup,
Flaked almonds to decorate

Rub the butter into the flour and bind with milk.
Butter 6 tins or dishes  (3ins.)
Roll out the pastry thinly to line the tins. Chill for 20mins.
Butter well the tins and line with the pastry.
Bake blind for 15mins. At 200C, 400F, or gas mark 4,
Whisk together the eggs, milk, castor sugar and syrup,
Pour into the pastry cases and bake for 15-20mins at 180C 350F or gas mark 4.
Decorate with flaked almonds and leave to cool before serving.


Amaretto Pudding
100g(4oz) apricot jam,
300ml ( 10.fl oz) single cream,
1/4pt milk,
25g (1oz) breadcrumbs,
50g  (2oz) castor sugar,
3tbs Malmesbury amaretto syrup,
2 eggs plus 2 egg yolks,
knob of butter,
150ml (5fl oz) whipping cream,
Flaked almonds to decorate.

Put a layer of apricot jam into a buttered pie dish.
Bring the single cream and milk to boiling point.
Pour on to the breadcrumbs in a bowl.
When cool mix in the sugar and amaretto syrup.
Beat the eggs and extra egg yolks and stir into the mixture.
Pour into the pie dish and bake at 150C 350F or gas mark 2 for 30mins,
Whip the whipping cream until stiff.
Serve with flaked almonds to decorate


Amaretto and Apricot Souffle
125g (4oz) dried apricots.
4tbs Malmesbury Amaretto syrup,
4 eggs separated
125g(4oz) caster sugar,
300ml (10fl.oz) double cream,
4 level teaspoons gelatine

Soak the apricots over night in cold water,
Prepare a 1.1 litre or 2pt soufflé dish with a paper collar.
Cook the apricots in their soaking liquid until tender,
Strain reserving the liquid, puree the fruit with 4tbs Amaretto Syrup,
Leave until cold,
Whisk the egg yolks and sugar until thick, gradually whisk in the apricot puree keeping the mixture thick.
Whip the cream until softly stiff and stir into half the apricot mixture.
Soak the gelatine in 4tbsp of water (dissolve by standing the bowl over a simmering pan of water)
Fold into the soufflé mixture.
Whisk the egg whites until stiff,  fold into the mixture and spoon into the prepared dish.
Refrigerate until set
Remove paper collar and decorate with the remaining cream.


Flavoured Sponge Cake
175g Butter
175g Sugar and
175g Self-raising Flour.
3 eggs.
Malmesbury syrup, Amaretto, Hazelnut, Cinnamon or Vanilla.

Mix ingredients well
Bake for 20mins at 190C 350F or gas mark 4
Allow to cool then decorate and serve.


Gluten Free Raisin & Cinnamon Tea Bread
Recipe suitable for bread making machines

650g flour (gluten free bread flour)
450g milk
10g vinegar
110g oil
4g salt
80g plus, to taste of TAYLERSON°S MALMESBURY SYRUPS either Cinnamon or Apple & Cinnamon
3 teaspoons of dried yeast that’s approximately 6g on top of flour
150g raisins when the machine requires it

Will only last 2 – 3 days so why not make bread & butter pudding with it?


Caramel, Apple & Cinnamon Steamer
12-14ml TAYLERSON°S MALMESBURY SYRUPS Caramel Syrup
12-14ml TAYLERSON°S MALMESBURY SYRUPS Apple & Cinnamon Syrup
Steamed milk

Combine ingredients in a 500 ml  cup and mix well.
Serves 2-3 people


Pancakes
100g of Flour (plain)
Pinch of salt
1 egg
300ml of milk
Oil to grease frying pan
Your preferred Syrup flavour
(Ice cream or fruit optional)

Sift flour and salt into a mixing bowl, whisk in egg and milk until smooth. Set aside for one hour.
Gently heat a lightly greased frying pan.
Pour the batter into a jug for easier pouring.
Pour about three table spoons worth of batter (or your preferred amount) into the pan and tilt pan to spread evenly. When edges are golden lift edges with a knife and flip pancake over to cook other side.

Place pancakes onto plates and drizzle with Malmesbury syrup. Ice cream or fruit can also be added.


flapjacksSweets, Smoothies & Ice creams

Hazelnut Flapjack
175g Butter or Margarine
100g Demerara Sugar
325g Porridge Oats
15ml Malmesbury Hazelnut syrup

Mix the ingredients well and press into a flan dish
Cut into slices before baking.
Bake at 180C 350F gas mark 4 for 25/30 mins.
Leave to cool then cut into the premarked slices..


Red fruit & vanilla smoothie
Hulled strawberries 1 cup
Raspberries 1 cup 
Red currants 1/2 cup
Yoghurt or ice cream 3/4 cup
Ice 1/2 cup
Vanilla syrup to taste

Place all above into a blender
Blend until smooth
Divide into glasses & drink


Lemon, mascapone and vanilla swirl icecream
1 tub of Mascapone cheese
1 tub of 458ml greek yoghert
4 -6 lemons (juice only)
Icing sugar to taste
Taylerson vanilla syrup

Mix mascapone and greek yoghurt together, add juice of 4 lemons and icing suger to taste start off with around 4 oz then add until it is to the sharpness you like.
Put mixure into an icemaker and churn until thick.
Transfer to container and fold in syrup in swirls around the icecream.
Put into the freezer for 6 hours.
Then enjoy.....


Banana and caramel milk shake
1 banana (cut into 4 or 5 smaller pieces)
½ glass of milk
2 tablespoons of caramel syrup (or to taste)

Place the cut banana and caramel syrup into the blender.
Measure out half a glass of milk (in the glass you will serve into), and then add to the banana and syrup in the blender.
Mix in the blender for about 20 seconds, and then it is ready to serve into the glass.


Vanilla yoghurt breakfast
1 tub of no fat no sugar greek yoghurt
2 large spoons honey
1 spoon vanilla syrup
Chopped up Pecan nuts.

Combine the ingredients and enjoy!


Flavoured Brownies
140g unsalted butter
4 large eggs
320g caster sugar
75g cocoa sugar
140g plain flour
100g best quality white chocolate
1 Serving spoon of Malmesbury syrup
(either vanilla, espresso, coffee, caramel, hazelnut, or cinnamon)

Preheat oven to gas mark 3, 160°c
Line a square 25cm tin
Melt butter on the lowest heat in a small saucepan.
Crack the eggs into a mixing bowl with the sugar
A dd the syrup flavour of your choice.
Stir well with a wooden spoon.
Pour in the melted butter and stir for about another minute.
Break the white chocolate into chunks and mix in
Spoon the mixture into the tin.
Bake the brownies in the centre of the oven for about 40 minutes, to test if they are ready, place a cocktail stick into the centre, if it comes out clean they are cooked, if it is sticky, cook for about 5 more minutes.
Leave to cool and then remove from tin, cut into 16 squares.


Vanilla Pancakes
280 g self-raising flour
1 teaspoon sugar
1 teaspoon salt
3 eggs
½ litre milk
4 tablespoons melted butter
4 tablespoons of Fine Vanilla Syrup

Sieve together the flour, sugar and salt.
Make a cavity in the centre and the milk and eggs.
Combine and add melted butter.
Over a medium heat, heat 2 tablespoons of oil in a frying pan.
Fry half a ladle of the mixture at a time, for 2 or 3 minutes or until bubbles start to form on the pancake's surface.
Flip with a spatula and cook until both sides are golden.
Put to one side and serve hot with melted butter and Fine Vanilla Syrup.


Mint Chocolate Smoothie
60g of Mint Chocolate Malmesbury Syrup
250 ml of Vanilla ice Cream
60g of Jersey Milk

Combine ingredients in a blender set on high speed and blend until smooth.


Drssings & marinadesDressings & Marinades

Barbeque dressing for chicken
Tomato chutney or red onion chutney

Using tomato chutney or a red onion chutney,
mix in vanilla syrup until a fairly consistent mix is achieved,
then use as a glazing on your chicken pieces as they cook on the BBQ.


Corriander & Cumin Salad Dressing
1/3 cup vanilla
1 tea spoon fresh lime juice
Dried coriander
1/8 cup white wine vinegar
Cumin seeds
Garlic puree


Lemon Salad Dressing
1/8 cup vanilla
Tablespoon fresh lemon juice
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
Tablespoon olive oil


Vanilla Marinade
1/3 cup vanilla
1/8 cup balsamic vinegar
Dried mint
Dried rosemary
Chopped garlic
1/3 cup olive oil