Cinnamon Simple Syrup
Combine equal parts water and sugar with broken cinnamon sticks, heat until the sugar dissolves, and let it steep until the syrup carries a sharp, woody spice. This syrup holds its own in coffee, cocktails, or poured over fruit, lasting for weeks if kept in a sealed glass jar in the fridge.
Whole spices only
Use whole cinnamon sticks rather than ground powder. Ground cinnamon will leave a gritty, silty sediment in your syrup that won't strain out.
- small saucepan
- fine-mesh strainer
- glass jar with lid
What goes in.
- 1 cupwater
- 1 cupgranulated white sugar
- 3whole cinnamon sticks, broken into smaller pieces
Time dictates intensity
The longer the cinnamon sits in the cooling syrup, the deeper the extraction. Taste after 20 minutes; if it lacks the bite you want, leave it for another hour.
The method.
Combine ingredients
Place the water, sugar, and broken cinnamon pieces into your saucepan over medium heat.
Dissolve
Stir occasionally until the water is clear and no sugar grains remain at the bottom. Bring to a gentle simmer, then turn off the heat immediately.
Steep
Cover the pan and let it sit. The cinnamon will soften and release its oils into the cooling liquid.
Strain and store
Pour the mixture through a fine-mesh strainer into a clean jar. Discard the cinnamon sticks and keep the jar refrigerated.
When it doesn't go to plan.
Snap the cinnamon sticks in half to expose the inner bark, which releases more flavor than the outer surface.
If you want a deeper, darker profile, swap half the white sugar for dark brown sugar.
The syrup will thicken slightly as it cools; do not over-boil or you will end up with rock candy.
The ones that keep coming up.
How long will this stay fresh?
Stored in a clean, airtight glass container in the refrigerator, it stays stable for about three to four weeks.
Can I reuse the cinnamon sticks?
They are mostly spent after one batch. You can save them for decoration or compost them.
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