curated maple products + maple recipes

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our mission at ME, MAPLE & I is to bring you the finest canadian maple products and ideas on how to use them!

peas spread, bread and proosciutto plate, pine nuts and 250ml maple syrup can

    summer recipe

    Hojicha sour


    150ml hojicha tea | 40ml lemon juice | 40ml rye or whisky (optional) | 30ml (2 tbsp) maple syrup | 1 egg white | 8-10 drops sesame oil | 6-8 dashes bitter | lemon zest | roasted sesame seeds


    Mix all ingredients in a shaker except for the lemon zest and sesame seeds. Shake vigorously and pour the mixture into 2 glasses with the remaining of the foam. Serve with a zest of lemon and sesame seeds.

    @me_maple_i easiest recipe

    maple syrup’s syrup aka rich simple syrup with maple syrup


    125 ml (½ cup) water | 250 ml (1 cup) maple syrup


    1. Add the water to a small saucepan and bring to a boil.
    2. Add the maple syrup and turn the heat off.
    3. Let cool, then pour into a glass jar and seal tightly with a lid.

    The syrup will keep, refrigerated, for about one month.

    maple pudding cake in a dish and a portion served in a plate with a bottle of maple syrup

    our favorite recipe

    maple pudding cake aka pouding chomeur


    250ml (1 cup) maple syrup | 250ml (1 cup) 35% cream | 225g (1½ cup) all-purpose flour | 15ml (1 tbsp) baking powder | 1.25ml (1/4 tsp) salt | 115g (½ cup) unsalted butter, softened | 105g (½ cup) sugar | 2 eggs | 180 ml (¾ cup) milk | 5ml (1 tsp) vanilla extract


    1. With the rack in the middle position, preheat the oven to 200°C.
    2. In a saucepan, bring the maple syrup and cream to a boil. Set aside.
    3. In a bowl, cream the butter and sugar with an electric mixer, for 3 minutes. 
    4. Add the eggs, one at a time, and beat for 2 minutes or until smooth. 
    5. At low speed, add the dry ingredients (flour, salt baking powder) alternately with the liquid ingredients (milk and vanilla). 
    6. Pour and spread the dough in a 20cmX20cm (8X8’’) dish. Pour the hot syrup. 
    7. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

    A recipe inspiration from Ricardo