I'm a purist when it comes to maple syrup. My husband's family has been making syrup in Lewis County, New York, since 1834, and it's the only syrup I use. When I saw maple syrups infused with various flavors at a food show, I couldn't see the point of tampering with perfection.

Food Editor Janice Cole changed my mind. She developed three delicious infusions, with subtle hints of coffee (my favorite), ginger or cardamom. I can actually imagine even more uses for my beloved sweet.

Espresso-Infused Maple Syrup
Place 1 cup pure maple syrup and 2 tablespoons whole espresso or French roast coffee beans in small saucepan. Bring mixture to a boil; remove from heat. Cover; let stand 20 minutes. Strain; serve warm. Refrigerate unused syrup.

Ginger-Infused Maple Syrup
Place 1 cup pure maple syrup and 1 tablespoon minced fresh ginger in small saucepan. Bring mixture to a boil; remove from heat. Cover; let stand 20 minutes. Strain; serve warm. Refrigerate unused syrup.

Cardamom-Infused Maple Syrup
Place 1 cup pure maple syrup and 1/4 teaspoon ground cardamom in small saucepan. Bring mixture to a boil; remove from heat. Cover; let stand 20 minutes. Serve warm. Refrigerate unused syrup.