For Gingerbread: Simmer maple syrup, molasses, cinnamon stick, ginger, cloves, nutmeg, and salt for 8-10 minutes. Remove from heat, strain, stir in vanilla. Cool and bottle.
For Peppermint Mocha: Warm maple syrup gently. Whisk in cacao powder and salt until smooth. Remove from heat, stir in peppermint and vanilla extracts. Cool and bottle.
For Sugar Cookie: Warm maple syrup gently. Add soft butter and whisk constantly until emulsified. Simmer 2-3 minutes. Remove from heat. Stir in cream, salt, vanilla, and almond extract. Cool slowly, then bottle. Shake before use.
For Honey Vanilla Bean: Warm honey and water gently until combined. Add vanilla bean seeds and pod. Simmer very gently 5-8 minutes. Remove from heat, steep 15-20 minutes. Remove pod, cool, and bottle.
