|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether it's for your morning coffee, afternoon tea, or a new cocktail recipe, cinnamon syrup is an excellent drink sweetener. It adds a subtle, warming spice to a variety of beverages and it's very easy to make at home. When you discover the joy of cinnamon syrup, it will become a regular in your kitchen or bar.
Homemade simple syrup is inexpensive and uncomplicated, requiring water, sugar, and a little time on the stove. Adding the cinnamon flavor is as simple as dropping a few cinnamon sticks into the syrup and letting it steep under the heat. Once cool, you can add a bit of vanilla extract for extra depth if you like. It takes just a splash to sweeten beverages and the syrup keeps well for a couple of weeks. With this recipe, you'll have plenty of syrup around to explore its full potential.
"I used cinnamon sticks from India to make the simple syrup, so they were probably Ceylon cinnamon. The syrup would be excellent with either kind—cassia or Ceylon. The vanilla balanced the flavor nicely, and you'll love the wonderful aroma, too!" —Diana Rattray
1 cup water
1 cup white or raw granulated sugar
4 cinnamon sticks
1/2 teaspoon pure vanilla extract, optional
Steps to Make It
Gather the ingredients.
In a small saucepan, bring the water to a boil and stir in the sugar until completely dissolved.
Reduce the heat, add the cinnamon sticks. Cover and simmer for about 5 minutes.
Remove the pan from the heat. Keep covered, and allow the syrup to cool and steep for at least 1 hour; for more flavor, let it stand for up to 6 hours.
Remove the cinnamon sticks and stir in the vanilla extract, if using.
Transfer the syrup to a bottle with a tight seal.
Refrigerate and use to sweeten your favorite drinks. Enjoy.
- Store the syrup in the refrigerator; it will keep well for up to 2 weeks.
- One or two cinnamon sticks will work and give the syrup a nice flavor. Consider breaking them up into large pieces to increase contact with the syrup and let the syrup steep longer for maximum flavor.
What Kind of Cinnamon Is Best for Simple Syrup?
The kind of cinnamon sticks you use depends on the flavor you prefer. There are two types of cinnamon: Ceylon cinnamon (also known as Mexican cinnamon or true cinnamon) and cassia, which may be labeled Indonesian Korentje or Vietnamese Saigon. Both types of cinnamon come from the the bark of trees. Ceylon cinnamon is often referred to as "real," or "true" cinnamon, but both kinds are real cinnamon.
As for flavor, Ceylon cinnamon is mild, slightly floral, and citrusy, and it's often paired with fruit, such as poached pears and apples. Cassia cinnamon is the most commonly found cinnamon in the U.S. and is an excellent choice for baking.
What Type of Sugar Works Best for Cinnamon Syrup?
- Regular white granulated sugar makes a great cinnamon syrup. It's the cheapest option if you use a lot of cinnamon syrup.
- Demerara (or raw) sugar is another excellent choice that gives the syrup a richer flavor to back up the cinnamon.
- Brown sugar is an option, though it's best to split it with white sugar. The cinnamon can get lost behind the darker sugar, so begin with 1 part of each sugar and see how you like it. Yet, if you were to add even more spices, something like this brown sugar spiced simple syrup can be very useful.
- You can also use sugar substitutes. Each will be a little different so taste it regularly to see how the flavor develops.
How to Use Cinnamon Syrup
Cinnamon is one of the most versatile flavored syrups you can make. Add a splash to a cup of coffee, spiced tea, or warm milk. It's also the key ingredient to making a cinnamon latte. Its usefulness in cocktails is nearly endless. Some of the more obvious are fall and winter recipes such as a fall sangria and poinsettia punch. Use it as an alternative to ground cinnamon in apple martinis or pumpkin cocktails. Other recipes that call for this syrup are not seasonal. The classic zombie punch, for instance, mixes it into a rum-filled tropical cocktail with tons of flavor, and it's lovely with fruits in recipes like the raspberry peach cobbler.