Ingredients:

• 1 piece fresh ginger root; 3-4 inches peeled and grated
• 5 qt water
• 2/3 cup maple syrup
• 4 mint sprigs

Directions: Combine ingredients in a large pot and bring to a boil. Simmer for 15 minutes, then remove from heat. When cooled, taste, and more water or syrup if desired. Remove mint and refrigerate. Serve in tall glasses over cracked ice, garnished with additional mint.

Makes 20 cups.

Ingredients:

• 2 tsp instant coffee powder
• 1¾ cups water
• 1 can (14½ oz) evaporated skim milk
• 2 Tbsp sugar
• ½ tsp maple syrup

Directions: Dissolve all ingredients together. Stir. Serve over coffee ice cubes.

Serves 5.

Coffee Ice Cubes: Stir together 1 tsp instant coffee powder for each 1 cup water. Freeze in ice cube trays.

Ingredients:

• 1/2 cup maple syrup
• Water
• 7-up
• Iced tea

Directions: Add maple syrup to water in an ice cube tray and stir. Insert dividers and freeze. Use in any cold beverage, such as iced tea or 7-up.

Ingredients:

• 8 cups water
• ½ cup fresh lime juice
• 2/3 cup fresh lemon juice
• 1 1/3 cup maple syrup
• ½ Tbsp freshly grated ginger
• 1/8 tsp cayenne, optional

Directions: Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

Ingredients:

• 8 cups water
• 6 cups strawberries, chopped
• 2 Tbsp finely chopped orange and lemon peels
• 1/2 cup maple syrup
• 4 cups ginger ale

Directions: Combine water, strawberries, orange and lemon peel and maple syrup in a pot. Bring to boil. Reduce heat and simmer for 1 hour. Strain through a cheese cloth and refrigerate until chilled. When ready to use, pour about 3 cups of ginger ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh fruit, (strawberry, blueberry, banana, cherry etc.) on a toothpick.

Serves 6-8 people.

Ingredients:

• 6 cups rhubarb
• 3 cups water
• 1 orange
• 1 lemon
• ½ cup maple syrup
• ¼ cup sugar
• Ginger ale

Directions: Cook rhubarb in a deep heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into another bowl. Pour juice back into saucepan. To each quart add juice of 1 orange and 1 lemon. Add maple syrup and sugar to taste. Heat until warm and sugar is dissolved. Chill. When serving, add equal amount of ginger ale.

Ingredients:

• ¾ cup black tea
• 1 Tbsp maple syrup
• ¼ cup heavy cream, whipped
• Ground cinnamon for garnish

Directions: Pour the tea into a cup. Stir the maple syrup into the tea, top with whipped cream, and sprinkle with cinnamon.

Ingredients:

• 2 Tbsp maple syrup
• 1 or 2 scoops ice cream
• Soda water

Directions: Pour syrup into tall glass. Add ice cream and stir until semi-blended. Fill glass with soda water and serve at once with straw.

Ingredients:

• ½ banana
• ½ cup skim milk
• 1 cup vanilla yogurt
• 1½ tsp maple syrup

Directions: Place banana slices in single layer on baking sheet. Cover and freeze until firm. Place milk in a shallow container; cover and freeze 25 minutes or until slushy. Combine frozen banana, milk, yogurt, and syrup in blender; cover and process until smooth. Pour into glass.

Ingredients:

• ½ cup maple syrup
• ¼ cup milk
• 1 pt vanilla ice cream

Directions: Combine all ingredients in blender and blend until creamy. Pour into glasses and serve.

Ingredients:

• 1 cup fat-free milk
• 6 graham crackers
• 1/4 cup nonfat dry milk
• 2 Tbsp pure maple syrup
• 6 ice cubes

Directions: Combine all ingredients in a blender and blend until smooth.

Mountain Mule

Copper mugs are a must have for this twist on the Moscow mule developed in the Green Mountains of Vermont.

Ingredients:

Directions: Add the Vodka, Amaro, maple syrup, and lime juice to a shaker. Shake with ice until ingredients are cold and combined. Strain into a copper mug that is full of crushed ice. Top off with the ginger beer. Garnish and serve.

Kentucky Maple Mule

This is a smoky bourbon twist on a classic Moscow mule.

Ingredients:

Directions:
Add the Bourbon, maple syrup, and lime juice to a shaker with ice. Shake the contents until cold and combined, and strain into a copper mule mug. The mug should be half full with crushed ice. Add the apple cider and ginger beer. Garnish and serve.

Wild Maple Margarita

Ingredients:

Directions:
Combine all ingredients into a cocktail shaker or container with a lid. Shake all ingredients together and then poor into a glass half filled with ice cubes. Salt or maple sugar can be added to the rim of the glass. Garnish with lime wedges.

Note:
Fresh lime and lemon juice can be swapped for the concentrated juice. To do this, do not add water but instead double the amount of fresh lime and lemon juice.

These boozy popsicles are a great summer treat.

Ingredients:

Directions:
Stir together the Rosé, maple syrup, and lemon juice. Slice strawberries, and place in popsicle molds. Pour Rosé mixture into the molds. Place aluminum foil over the top of the popsicle tray and poke popsicle sticks through the foil into the center of each mold. Freeze overnight.

**Using Maple Cream instead of Maple Syrup in these recipes will reduce added water, helping to ensure a perfectly thick milkshake. We prefer to use a Dark maple cream for added maple flavor.**

Maple Hummer

The original hummer was developed in Detroit. Take a trip up to the U.P. by adding in some Pure Michigan maple syrup.

Peachy Keen