I've been making this Cinnamon Syrup in my kitchen for nearly three years, and at this point, it's practically a requirement when we have people over. It's the reason guests who normally turn down coffee always say yes. We love it in coffee just as much as cocktails, and there's almost always a batch in our refrigerator.
The secret is in the method. Instead of making a basic simple syrup and tossing in some cinnamon sticks, I first steep the cinnamon in hot water to build a concentrated cinnamon flavor. Then I add brown sugar for a warm, rich sweetness and vanilla at the very end.
Table of Contents
Why This Cinnamon Syrup Works
- Cinnamon gets steeped before the sugar is added. Allowing the cinnamon sticks to steep in the water prior to adding any sugar creates a strong cinnamon infusion with a warm, cozy flavor.
- All brown sugar, not granulated. Brown sugar adds a subtle molasses flavor to the syrup that harmonizes perfectly with cinnamon.
- Vanilla goes in last. Vanilla extract is added after the pan comes off the heat to ensure rich flavor.
- It actually tastes like cinnamon when you drink it. This syrup was developed to stand its own when it comes to bold flavors like coffee (and even alcohol). It's far from overpowering, but it certainly won't get lost in your drink.
Why Infuse the Cinnamon First?
Most simple syrup recipes begin by dissolving sugar and water together. For this recipe, we're going to do the cinnamon first.
The cinnamon sticks simmer for 15 minutes, then steep off the heat for another 15. This gives us a deeply flavored cinnamon base before any sugar is added. Your entire house will smell like fresh-baked cinnamon rolls and it is positively heavenly.
Only after the water is infused with rich cinnamon flavor do I add the brown sugar. I've made this syrup well over 50 times, and it is the only method I'll ever use.
Cinnamon Syrup Ingredients
- Water | Most simple syrup recipes call for 1 cup of water, but this recipe calls for 1 ¼ cup. This is because we begin with a cinnamon infusion; the extra ¼ cup accounts for some of the evaporation that takes place during the boil and steeping stage.
- Cinnamon Sticks | This is not the time to be shy with cinnamon sticks. The more you use, the more cinnamon flavor you'll end up with. Use whole cinnamon sticks rather than ground cinnamon for a clean, smooth syrup that doesn't result in a grainy texture.
- Light Brown Sugar | Light brown sugar gives this cinnamon syrup a warm sweetness that pairs especially well with beverages like coffee, Old Fashioneds, and espresso martinis. We've served all of these renditions to our guests and they're always a hit. If you love that rich molasses flavor in drinks, our brown sugar simple syrup is another staple we always keep on hand for cocktails and coffee. If needed, you can sub in granulated sugar, but it will not have the same depth of flavor.
- Vanilla Extract | A teaspoon of vanilla extract rounds out the brown sugar and cinnamon without turning this into a vanilla syrup.
How to Make Cinnamon Syrup
Make the Cinnamon Infusion
Add water and cinnamon sticks to a small saucepan and bring to a boil over high heat. As soon as the mixture comes to a boil, reduce the heat and simmer for 15 minutes. Then, remove from the heat and steep for 15 minutes. If desired, you can steep until the water is completely cooled for stronger flavor.
Strain
Place a fine-mesh sieve over a bowl or large measuring pitcher. Pour the mixture over the sieve. You should have one cup of cinnamon-infused water. If you have less, add enough water to bring the to total to 1 cup.
Add the Brown Sugar and Vanilla
Return the cinnamon water to the saucepan and add the brown sugar. Place over medium-high and allow the mixture to come to a rapid simmer, whisking occasionally. As soon as the sugar has dissolved, remove from the heat.
Then, stir in the vanilla extract.
Cool and Store
Allow the cinnamon syrup to cool and transfer to an airtight bottle or jar. Keep in the refrigerator for up to a month.
How to Store Cinnamon Syrup
Once completely cooled, transfer cinnamon syrup to a clean airtight bottle or jar and refrigerate. For best quality, use within 3-4 weeks. If you notice mold or any signs of spoilage, discard it sooner.
What Does Cinnamon Syrup Taste Like?
This cinnamon syrup has strong cinnamon notes with a warm, sweetness thanks to the brown sugar. Vanilla finishes off the syrup, rounding out the flavors of both the cinnamon and brown sugar. If you enjoy Starbucks Cinnamon Dolce Syrup, you'll probably love this recipe too; the flavor profiles are very similar.
Cinnamon syrup and cinnamon simple syrup are often used interchangeably when referring to a sugar syrup infused with cinnamon for drinks. This recipe falls into that category. Consistency-wise, this cinnamon syrup is very similar to standard simple syrups that easily dissolve into beverages. It is not thick like the breakfast syrup you would use for pancakes.
How Much Cinnamon Syrup to Use
Coffee | Start with 1 tablespoon per 8-ounce cup and add more to taste.
Lattes and Iced Coffees | Use 1—2 tablespoons depending on size and sweetness preference.
Cocktails | Substitute it anywhere cinnamon complements a drink that would normally use simple syrup. It is especially good with bourbon, whiskey, coffee, and dark rum.
If you like keeping homemade drink syrups on hand, our blackberry syrup and strawberry simple syrup is another flavorite for cocktail and sparkling drinks.
Before I started The Anthony Kitchen, I worked behind the bar and helped develop cocktail menus, so flavored syrups like this are something I've used in drinks for years. Cinnamon syrup works especially well anywhere you'd normally reach for simple syrup and want to add warmth and depth of flavor.
Best Drinks for Cinnamon Syrup
Irish Coffees | Cinnamon syrup is an easy way to sweeten Irish coffees while adding warm cinnamon flavor at the same time.
Old Fashioneds | The brown sugar and cinnamon are a natural fit with bourbon or rye. Use it in place of the sugar or simple syrup.
Chocolate Cocktails | Chocolate martinis, spiked hot chocolate, and even mudslides are excellent vessels for cinnamon syrup. Cinnamon and chocolate are a perfect pairing, and the vanilla in the syrup helps tie everything together.
Espresso Martinis | Cinnamon syrup adds warmth and depth without overpowering the coffee flavor.
Spiked Apple Cider | The cinnamon syrup reinforces the warm spices already in spiked cider while adding just enough sweetness. It pairs especially well with dark rum.
Hot Toddy with Rum | Use it in place of honey or simple syrup for a warmer, more spiced version of a hot toddy
Cinnamon Syrup FAQs
You can, but I don't recommend it. Ground cinnamon does not fully dissolve in liquid, so it can leave syrups with a grainy or gritty texture. Whole cinnamon sticks give you a much cleaner, smoother syrup.
Yes, granulated sugar will work. The flavor will be lighter and more neutral than a cinnamon syrup made with brown sugar.
Because some of the water evaporates while the cinnamon sticks simmer. Starting with 1 ¼ cups water should leave you with 1 cup after simmering.
Yes. After the 15-minute simmer, you can leave the cinnamon sticks in until the water cools completely for an even stronger cinnamon flavor.
Stored in a clean, airtight container in the refrigerator, I would recommend using this cinnamon syrup within 3 to 4 weeks. Discard the syrup sooner if you notice mold or any other signs of spoilage.
Cinnamon Syrup for Coffee and Cocktails
Ingredients
- 1 ¼ cups cups water
- 6 cinnamon sticks
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Add the water and cinnamon sticks to a small saucepan and bring to a boil over high heat.
- As soon as the mixture comes to a boil, reduce the heat and simmer for 15 minutes.
- Remove the saucepan from the heat and allow the cinnamon sticks to steep for 15-20 minutes. For a stronger cinnamon flavor, you can leave the sticks in until the water cools completely.
- Place a fine-mesh sieve over a bowl or large liquid measuring cup and pour the cinnamon mixture through the sieve. You should have about 1 cup of cinnamon-infused water. If you have less, add enough fresh water to bring the total back to 1 cup.
- Return the cinnamon-infused water to the saucepan and add the light brown sugar.
- Place over medium-high heat and bring to a simmer, whisking occasionally. As soon as the sugar has completely dissolved, remove the saucepan from the heat.
- Stir in the vanilla extract.
- Allow the cinnamon syrup to cool completely, then transfer it to a clean airtight bottle or jar and refrigerate. Keep refrigerated in an airtight container and use within 3 to 4 weeks. Discard sooner if you notice mold or any other signs of spoilage.
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