Whenever I whip up my Mexican Vanilla Curaçao Waffles, I always top them with this Maple-Tangelo Syrup.

It may seem like a bit of an odd flavor combination, but since the maple syrup is a light amber with a very neutral flavor, it adds just a hint of maple goodness to what is otherwise a puckishly bright citrus tone.

Maple-Tangelo Syrup

makes enough to top 2 round American-style waffles


1. Squeeze two fresh tangelos to yield 200g of juice, making sure to strain it. Place the juice in a saucepan, and make note of the total weight.

2. Heat the juice in a small saucepan, over a low flame, until ~140g-145g of water has been evaporated. You’re aiming for a yield of 55g-60g of reduced juice.

3. In another pan, lightly warm the maple syrup to ~38°C/100°F, and then add the reduced tangelo juice. Stir to blend.

Drizzle the syrup over freshly-baked waffles, and enjoy!