This weekend is Maple Open House Weekend in Vermont… two days when sugar shacks across the state open up to visitors to share a behind-the-scenes look at sugaring in Vermont, along with tastes of the season’s first syrup of course. There’s nothing quite as delicious as the woodsy taste of real Vermont maple syrup right out of a sugar house, still bubbling hot from a recent boil.

As a Vermonter who will likely consume more maple syrup than most people in my lifetime, I’ve taken to sampling maple syrup like I do wine, cheese or beer, trying to discern the delicate sweetness of a fancy grade A and the rugged flavorfulness of a grade B (now officially known as Grade A with a Dark Robust Taste.)

We’re fortunate to have a neighbor across the street who has his own sugar shack and graciously taps our maple trees in exchange for syrup each spring. Having an ample supply of Vermont maple syrup all year round has encouraged me to get creative with syrup, beyond pancakes, waffles and French toast. I rarely feel guilty for indulging my sweet tooth with maple syrup; it has serious health benefits (muscle recovery, digestion, inflammation) and is also a great source of antioxidants.

Here are 12 (unusual) ways to use Vermont maple syrup, in case this weekend leaves you with more maple than you know what to do with:

1. Maple Seltzer

If you haven’t gotten your hands on Vermont Sweetwater’s Maple Seltzer, you’re missing out. Since it’s not the easiest thing to find, I’ve started making my own maple seltzer, either with a Sodastream or by adding a small amount of Vermont maple syrup to a bottle of plain (or Vanilla) seltzer. It adds just enough flavor to jazz up a glass of water.

2. Maple Drizzled Yogurt

Add a drizzle of Vermont maple syrup to some Greek yogurt and granola (preferably Nutty Steph’s) for a sinfully good breakfast or dessert. So decadent, so delicious and healthy!

3. Maple Cocktails

A touch of maple syrup can add a nice hint of sweetness to a traditional Manhattan, or during the summer months, I like to mix bourbon with some maple, seltzer and fresh muddled basil for a refreshing, light cocktail.

4. Candied Maple Nuts

Whether you eat them alone as a sweet and salty snack, add them to a salad or serve them on a cheese plate, candied maple nuts (think walnuts, pecans, almonds) are easy-to-make and seriously flavorful. Add a hint of rosemary for maple-rosemary roasted nuts.

5. Maple Latte

Adding a bit of maple syrup to a latte or frothy milk (for those going sans caffeine) makes for a tasty morning pick-me-up or warming after-dinner drink. We often drink maple syrup in our coffee as a straight-up sugar substitute as well. So good.

6. Maple Rice Pudding

I love good old-fashioned rice pudding and making it with maple syrup instead of sugar adds dimension. You can also replace most sugars in baked goods, pies, etc., with good old Vermont maple syrup.

7. Maple Mustard

Skip the store-bought honey mustard and instead whip up a batch of maple mustard to use in a turkey or veggie wrap or in a cheddar-apple panini. For even more flavor, try Green Mountain Mustard’s Golden Grain with an extra dash of maple.

8. Coleslaw and Salad Dressing

The sweetness of maple helps cut the acidity of vinegar, so it’s an easy way to achieve balanced flavors in coleslaw or a maple balsamic salad dressing. Make note that this isn’t your grandma’s coleslaw… For a super tasty maple slaw, I mix whole-grain mustard, a drizzle of real maple syrup, white balsamic or champagne vinegar, some herbs de Provence, salt, pepper and mayo into a thick sauce, and let it soak into thinly sliced cabbage, carrot and grated onion. (It also cuts the acidity in tomato sauce well, if you’re making your own!)

9. Dilly Beans and Pickles

Maple in canned garden veggies? Really? Yes! Adding a bit of maple syrup to the brine for dilly beans or other pickled veg (carrots, beets, jalapeños, cucumbers) cuts the sharpness of the vinegar and adds a unique hint of sweetness.

10. Hot-Pepper Maple Syrup

Try infusing maple syrup with hot peppers (habaneros for instance) for a spicy addition to scrambled eggs. Benito’s gave me the idea with his Habanero-Infused Maple Syrup. Although we always have a bottle of Benito’s in the fridge, it’s easy to make your own as well. (Try a hit in a Bloody Mary, too, or drizzled on some vanilla ice cream!)

11. Maple-Roasted Root Vegetables

Come fall and winter, if you’re overloaded with CSA produce like we were this year, roast a bunch of winter root vegetables in a light maple-olive oil-rosemary marinade. Maple syrup seriously complements squash, Brussels sprouts, carrots and beets.

12. Maple Pancakes & Waffles

If you’re a traditionalist and crave fluffy pancakes and waffles to complement your maple syrup, try adding syrup to the actual pancake or waffle batter. The hint of sweet adds a layer of flavor. Extra points for maple-banana pancakes!

How do you use maple syrup? What are your favorite recipes for Vermont maple syrup? Share your tasty tips in the comments below!