Okay, let's talk cinnamon simple syrup. You know that cozy feeling when you smell cinnamon rolls baking? That's what this syrup brings to drinks and desserts. I started making it years ago when I got tired of paying $12 for fancy coffee shop lattes. My first batch? Total disaster. Burnt the cinnamon and ended up with bitter sludge. But hey, we learn.
Now I make it weekly. It's dead simple - just sugar, water, and cinnamon sticks simmered together. Not to brag, but my homemade cinnamon syrup beats anything from the store. Cheaper too.
Why should you care? Because this stuff transforms ordinary drinks into something special. Morning coffee? Drizzle some in. Old-fashioned cocktails? Game changer. Even over pancakes? Yes please.
What Exactly Is Cinnamon Simple Syrup?
At its core, cinnamon simple syrup is just sugar dissolved in water with cinnamon flavor. The "simple" part means it's a 1:1 ratio of sugar to water. You steep cinnamon sticks (or powder, though I don't recommend it) to infuse that warm spice.
Here's the basic breakdown:
| Component | Role | Notes |
|---|---|---|
| White granulated sugar | Sweetness base | 1 cup standard (avoid substitutions for shelf life) |
| Water | Solvent | Filtered preferred (1 cup) |
| Cinnamon sticks | Flavor source | 3-4 sticks per cup (Ceylon vs Cassia matters!) |
Notice I insist on sticks? Powder turns cloudy and gritty. Learned that the hard way cleaning clogged bottles. Real cinnamon sticks give cleaner flavor and last longer stored properly.
Choosing Your Cinnamon: This Actually Matters
Not all cinnamons are equal. Most grocery stores sell Cassia cinnamon (that harsh, punchy kind). But Ceylon ("true" cinnamon) has complex floral notes. Try both!
Ceylon Cinnamon (Recommended)
- Softer, sweeter flavor profile
- Lower coumarin content (health perk)
- Multiple thin, crumbly bark layers
- Price: $8-$12 for 2oz (online or specialty stores)
Cassia Cinnamon (Common)
- Bolder, spicier kick
- Higher coumarin (limit consumption)
- Single thick, hard bark roll
- Price: $3-$5 for 2oz (available everywhere)
Personal take? I prefer Ceylon for syrup. Cassia can overpower drinks. But experiment! Buy small quantities of both from spice shops like Penzeys or The Spice House.
Step-by-Step: Making Foolproof Cinnamon Syrup
Let's get practical. Here's my perfected method after countless batches:
- Combine sugar and water in saucepan. Use equal parts by volume. Heat on medium until sugar dissolves completely - don't boil yet! Stir occasionally.
- Add cinnamon sticks. Break them in half first. Why? More surface area = better flavor extraction. 3-4 sticks per cup liquid is ideal.
-
Simmer (don't boil!) for 15-25 minutes. Low bubble is key. Boiling makes flavors bitter. Taste at 15 minutes - want strong cinnamon but not medicinal.
Pro Tip: Add a pinch of salt! Sounds weird but balances sweetness. About 1/8 tsp per cup.
- Cool completely with sticks still in. This steeping phase is crucial. I leave mine overnight at room temp. Don't rush - patience equals deeper flavor.
- Strain and bottle. Use fine mesh strainer or cheesecloth. Funnel into clean glass bottles. Mason jars work great.
Troubleshooting Your Batch
Crystallized syrup? Happens if sugar concentration's too high. Fix by reheating gently with 1 tbsp water.
Weak flavor? Next time crush cinnamon lightly with mortar/pestle before simmering.
Cloudy appearance? Probably used powder instead of sticks. Still safe though!
Storing Your Homemade Cinnamon Syrup
Storage is where most folks mess up. Refrigeration is non-negotiable. Shelf life varies:
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Refrigerator (standard) | 3-4 weeks | In airtight glass container |
| Freezer | 6 months | Use ice cube trays for portioning |
| Room temperature | Not recommended | Molds within days! |
I freeze mine in silicone cubes. Pop one out for coffee or cocktails. Thaws in seconds when stirred.
Beyond Coffee: Creative Uses for Your Syrup
This cinnamon simple syrup is crazy versatile. Don't just limit it to drinks!
Drink Applications
- Coffee/Tea: 1-2 tsp per 8oz (adjust to taste)
- Cocktails: Substitute plain syrup in Old Fashioneds (1/4oz) or add to rum punches
- Milkshakes: 1 tbsp in vanilla base with cinnamon dusting
- Hot Chocolate: Stir in teaspoon before topping with whipped cream
Food Applications
- Oatmeal/Yogurt: Drizzle over instead of honey
- Baking: Brush on cake layers for moisture/flavor
- Fruit Salads: Toss with apples or pears
- Glazes: Mix with powdered sugar for donuts or cookies
My weirdest experiment? Cinnamon syrup brushed on bacon before baking. Sweet-spicy-salty magic!
Frequently Asked Questions About Cinnamon Syrup
Can I use brown sugar instead?
You can, but it changes everything. Brown sugar makes thicker, molasses-forward syrup. Longer simmer time needed. Shelf life drops to 2 weeks max refrigerated.
Why avoid cinnamon powder?
It settles and clumps. Creates sludge at bottle bottom. Also makes straining nearly impossible. Sticks give cleaner results.
Can I make sugar-free cinnamon syrup?
Yes, but texture suffers. Use 1 cup water + 3/4 cup erythritol/monk fruit blend. Shelf life shortens to 10 days max. Flavor won't be as rounded honestly.
How much syrup per drink?
Start small! Coffee: 1 tsp per 6oz. Cocktails: 1/4oz (1/2 tbsp). Adjust to preference. Remember - you can add more but can't remove!
Is this cheaper than store-bought?
Massively. Homemade costs about $0.35/fl oz. Stores charge $1.50-$3/fl oz for comparable quality. Factor in cinnamon stick reuse too!
Advanced Techniques for Syrup Nerds
Once you master basic cinnamon simple syrup, try these upgrades:
| Variation | How-To | Best Uses |
|---|---|---|
| Vanilla-Cinnamon | Add 1 split vanilla bean during simmer | Latte art, French toast |
| Spiced Orange | Peel 1 orange (no pith) + 2 cloves with cinnamon | Whiskey cocktails, tea |
| Honey Blend | Replace 1/4 sugar with raw honey | Tea, yogurt parfaits |
| Smoked Syrup | Cold smoke sticks before using (advanced!) | BBQ glazes, mezcal drinks |
My current obsession? Toasting cinnamon sticks lightly in dry pan before brewing. Releases insane aromatics!
Why Homemade Beats Store-Bought Syrups
Let's be real - most commercial cinnamon syrups are garbage. Loaded with preservatives and artificial flavors. Even "premium" brands often use cassia extract instead of real infusion.
When I compared Monin's cinnamon syrup to mine:
- Ingredient list: Mine: 3 ingredients. Theirs: 11 including potassium sorbate and "natural flavors"
- Flavor depth: Homemade had layered spice notes; theirs tasted flatly sweet
- Mouthfeel: Mine had silky viscosity; theirs felt thin and artificial
Plus, homemade cinnamon simple syrup costs pennies per ounce. That $12 bottle from the coffee shop? Highway robbery once you know how easy this is.
Final Thoughts: Should You Make This Syrup?
Look, not everything needs to be homemade. But cinnamon syrup? Totally worth the 20 minutes active time. It lasts weeks in the fridge, costs almost nothing, and makes daily drinks feel luxurious.
The biggest perk? Control. Want intense cinnamon punch? Simmer longer. Prefer subtle sweetness? Reduce sugar slightly. Store versions offer zero flexibility.
Start with basic recipe. Experiment later. Even failed batches teach you something (like my infamous "cinnamon asphalt" incident).
Got cinnamon sticks gathering dust? Right now's perfect time to simmer up some liquid gold.
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