This Cinnamon Simple Syrup is easy to make, and adds a nice lovely warm cinnamon kick to everything you put it in.
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You first saw me use this syrup in my Orange Cinnamon Moscow Mules.
It’s so easy to make, and so delicious that I thought it need a place of its own.
It’s like adding a touch of fall or the holidays to anything it touches.
How should I use this syrup?
I drizzled some into my morning coffee. It’s so good! And, if you wan to read my tips on how to make the perfect cup of coffee, hop over here.
This syrup would be delicious in an Iced Shaken Coffee as well. Take a look here on how to make it.
A little drizzle over some ice cream is awesome! I particularly like some on my Apple Pie Ice Cream.
It’s great in a cocktail. Especially ones with Bourbon or Whisky.
Or, simply add some to a club soda for a great mocktail that’s perfect all through later summer into the holidays!
Stir it into yogurt or oatmeal for more flavor in your breakfast.
Blend it into a smoothies or a milk shake.
Drizzle it on waffles or pancakes in the morning.
And, of course, drop it into a pumpkin spice latte for more cinnamon flavor.
Want more flavor?
If you’re looking for lots of cinnamon flavor, leave the cinnamon sticks in the syrup longer. While 10 minutes gets a nice flavor, three hours gets you even more flavor.
Makes a great gift
Oh and don’t forget, this makes a lovely homemade gift at the holidays! Just pour it in a pretty jar and tie a festive ribbon on.
Other syrups you’ll love
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Cinnamon Simple Syrup Recipe
Cinnamon Simple Syrup
- 2 cups water
- 4 cinnamon sticks
- 1 cup sugar
- In a small pot, add together the water, cinnamon sticks, and sugar. Bring to a boil over medium-high heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
- Remove from heat, and let cool in the pot, until it’s cool enough to easily remove the cinnamon sticks.
- Pour the cinnamon syrup into a clean glass jar, and place in the refrigerator until cold.
- Stored in the refrigerator, it should keep for up to 1 month.
Makes about 2 cups worth of syrup, and I figured about 1 tablespoon per servings