top of page
  • Mika Leon

Cream cheese syrup

Because when it comes to syrup everyone needs options right? This syrup pairs perfectly with my cafe con leche French toast, red velvet pancakes or actually with anything your heart desires. It's rich and creamy and will add the perfect layer of sweetness to your dish. I made it with evaporated milk because in my opinion evaporated milk makes everything taste better, it just has such a rich and creamy flavor that I love. I bake almost all my baked goods with it, I even make buttermilk with it. If you want a more neutral flavor or to keep it simple swap it out for regular milk.

This is another recipe that those squeeze bottles I told you about come in handy. Pour this syrup right into your squeeze bottle making it easy to pour right onto your dish. The syrup holds up in the fridge for about 2 weeks. Make sure to take syrup out of the fridge ahead of time when you're going to use it. It hardens up when it's cold making it hard to drizzle.


  • 1 cup cream cheese (softened, very important)

  • 1/2 cup plus 2tbsp. of whole fat milk

  • 3/4 cup powdered sugar

  • 1 1/2 tsp. vanila extract

  1. Beat your cream cheese for a few min. until it has a nice and creamy consistency. Add 1/2 of your milk and 1/2 of your powdered sugar and beat another few minutes.

  2. Add the rest of your milk, vanilla extract and powdered sugar and beat until nice and smooth. should have a nice and creamy consistency, add a tbsp. or two more of milk if it is too thick. If you like it sweeter, add more powdered sugar.

bottom of page