The Puerto Rican Sirop de Mantecado is an ice cream-flavor milky syrup that is absolutely delicious! You only need 4 ingredients that you’ll be able to find in almost any supermarket.
This Puerto Rican Sirup de Mantecado is one of the most popular syrups on the island. But if you live outside of Puerto Rico, this can be very difficult to find.
You can use this to make desserts, just as an ice cream base or the base for your gelato. But Puerto Ricans use this delicious syrup to make Puerto Rican piragua de mantecado and also mantecado limbers.
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Recipe Ingredients
- Milk- All you need is whole regular milk. I don’t recommend using different types of milk because it will change the flavor of the syrup.
- Vanilla extract- Just a touch of vanilla is enough in this recipe.
- Orange food coloring-You just need a few drops to give the recipe it’s distinc light orange color.
How to Make Puerto Rican Sirop de Mantecado
- Step 1: Add the milk and sugar into a medium-size pan. We are going to cook this for 5 minutes and stir for the first 2 minutes.
- Step 2: Add the extract and the food coloring, and mix. Let the syrup cool before transferring it into a bottle, jar, or any airtight container.
Sugar-free version
- Substitute the white granulated sugar for Stevia or Splenda. When using Splenda or granulated Stevia, use only half of the sugar that the recipe calls for.
Recipe Tips
- Storing- Keep for 2 weeks in your fridge.
- Freezing- If you have a lot of the syrup leftover and don’t want it to go to waste, simply freeze it. It will last for 3 months. But you must freeze it in a freezer-friendly container, or if you use a bottle, leave enough space for the liquid to expand once frozen.
Frequently Asked Questions
You can make a vegan version of the sirop de mantecado by using your favorite plant-based milk.
You can add 1 teaspoon of cornstarch to help the syrup thicken. Xantham gum can also be used as a thickener, but I only suggest using a little less than ⅛ of a teaspoon for 2 cups of syrup.
You can use less sugar to make the syrup, but you have to keep in mind 2 things. First, the sweetness of the recipe, it will be less sweet. Also, the sugar acts as a thickener once cooled down. So less sugar means a more watery syrup.
These two are not the same and don’t taste the same. The crema syrup has more ingredients.
Drinks to Try The Syrup With
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Sirop de Mantecado (Ice Cream Flavor Syrop)
Ingredients
- 2 cups milk
- 2 cups sugar
- 1 tablespoon vanilla extract *see notes
- ¼ teaspoon orange food coloring *see notes
Instructions
- In a small or medium pot over high heat, add sugar and water. Cook for 5 minutes. Stir for the first 2 minutes or until you no longer feel a lump of sugar at the bottom of the pan. Bring it to a simmer. Remove from the heat.
- Stir in the food coloring and the vanilla extract. Allow it to cool before storing. Use an airtight container or a glass bottle to store it, and keep it in the fridge. ¡Enjoy and buen provecho!
Recipe Notes
- Sugar free syrup de crema- Instead of white sugar, you can use granulated stevia or splenda. Use half of the sugar needed in the recipe.
- Vanilla extract- You can also use a vanilla bean. Just adding in while the milk is cooking.
- Food coloring- I used ¼ teaspoon, but you can use way less. The amount is just a preference.
- Yield- This recipe makes 2 ¼ cups of syrup.
- Storing- Use any airtight bottle or jar. Store in your fridge for up to 2 weeks.
- Freezing- You can freeze this recipe, and it will last 3 months in the freezer. Just make sure to use a freezer -safe bottle or jar and make sure to leave enough space for the liquid to expand once frozen.
- Recipes to make with this: This syrup is just to make Puerto Rican Piraguas de mantecado and mantecado flavor limber.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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