Spiced Cinnamon Syrup
Inside: How to use whole spices like cinnamon sticks, cloves and cardamom for making flavored syrups for coffee, tea, mocktails and cocktails. Plus, why steeping is important.
If you love flavored syrups for drinks, this Cinnamon syrup recipe using whole cinnamon sticks and wintry spices will be your new favorite. It works equally well in cocktails or hot coffee and tea. This recipe makes a quart of spiced cinnamon simple syrup so it’s great for gifting.
Simple syrups add flavor, color and interest to drinks and cocktails. My Prickly Pear Syrup is neon pink, giving this Prickly Pear Margarita its magenta hue. Passion Fruit Syrup can be made with fresh fruit or frozen pulp to take lemonade to the next level, giving this brunch-y Champagne Passion Fruit Cocktail a sultry tropical flavor.
This cinnamon syrup is another versatile recipe. It tastes like a sweet winter spicefest, and as far as coffee syrups go, this one is the most flavorful and unique.
The other spices enhance the cinnamon flavor, giving it nuance and balance instead of just one note.
It works equally well in hot and cold drinks and alcohol-free or boozy beverages. Add a splash to hot tea, coffee or your favorite cold brew for a sweet, sophisticated flavor better than Starbucks.
Also try it instead of plain simple syrup in a whiskey or bourbon sour or paired with dark rum and pineapple juice for a potent Caribbean punch.
Why you’ll love this recipe:
- The layers of flavor are deeper and more interesting, with a spicy finish to keep your tastebuds tingling from the first sip to the last.
- Assembly requires only 15 minutes of hands-on time, followed by 45 minutes of simmering. For the best flavor, three days of hands-off steeping are recommended.
- Use the cinnamon syrup to recreate your favorite coffee drinks.
- Winterize your favorite cocktails with this multi-faceted sweetener.
- It makes a quart of cinnamon simple syrup, perfect for gifting.
Ingredients:
- Whole Cinnamon Sticks–The inner bark of the Cinnamomum tree, it’s dried until it rolls into cinnamon sticks or “quills.”You can use either one for this recipe, but
- Whole Cloves–despite its potency, this intensely aromatic, subtly sweet spice blends harmoniously with the other ingredients.
- Cardamom Pods–with a floral, citrusy quality that pairs well with cinnamon, it adds another dimension to the syrup.
- Whole Black Peppercorns–I used Tellicherry peppercorns, which add a savory spice and intensify the tingle.
- Cane Sugar–comes directly from the sugar cane and is less processed than granulated sugar. If you don’t have it, you can substitute regular white sugar.
- Water–to dissolve the sugar in and steep the spices.
Special Equipment:
- Mortar and Pestle–for crushing the spices.
- Ladle–for scooping the cinnamon syrup through the funnel and into canning jars.
- Canning Funnel–helpful for filling jars to steep.
- Quart Sized Canning Jars with Lids–helpful for steeping the flavored syrup.
- Large Mesh Strainer–to remove the larger bits of the spices and cinnamon sticks from the simple syrup.
- Fine Mesh Strainer–to sift away any smaller fractions of spice from the cinnamon syrup.
- Regular funnel–Good for portioning the syrup into smaller containers, especially if they have narrow necks.
- Jars or decorative bottles are used for storage and gifting. (My friend, Nola, who introduced me to this syrup, dubbed Maharaja syrup, stores it in cleaned wine bottles).
Step-by-step instructions:
- Break the cinnamon sticks into smaller pieces and transfer to the mortar. Use the pestle to further break down the cinnamon into finer shreds (by crushing the spices, they’ll release more flavor). Transfer the crushed cinnamon to a heavy, dry skillet.
2. Add the cardamom pods to the mortar and crush and break apart the spice using the pestle. Transfer to the skillet with the cinnamon.
3. Place the peppercorns and cloves in the mortar and crush them using the pestle. Transfer to a medium saucepan or skillet.
4. Place the skillet over medium-high heat and warm the spices until they’re fragrant and starting to smoke. Be cautious not to let them burn.
5. Add the sugar and water and bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes with the lid slightly askew so some steam can escape. Stir the mixture occasionally.
6. Transfer the cinnamon syrup to a storage container with a tight-fitting lid, cool to room temperature then refrigerate for three days.
Note: I used quart-sized canning jars, a canning funnel and a ladle to do this without spilling or making a mess.
7. Three days later, after steeping, place a large mesh strainer over a bowl and pour the cinnamon simple syrup and spice solids through it. Discard the spices.
8. Strain it a second time using a fine mesh strainer to eliminate any further sediment from the syrup.
9. Divide the cinnamon syrup into storage containers, pitchers, jars or bottles for gifting. Keep them stored in the refrigerator.
Pro-Tips:
- If you don’t have a mortar and pestle, use a sturdy zip-top freezer bag and a rolling pin. Place similarly sized spices in the bag (all cinnamon sticks, all cardamom pods, black peppercorns and cloves together), squeeze out the air and seal the bag. To crush them, put slight pressure on the rolling pin with your body weight as you roll.
- Don’t slam the rolling pin over the spices (especially if you have a granite countertop) unless you protect it on a cutting board. You can also give a few whacks with the flat side of a meat mallet to crush but not pulverize the spices.
- If you’re using a canning jar or vessel with a narrower opening to steep the cinnamon syrup, I advise you to be very careful about transferring it. It’s hot syrup; if you don’t pour it just right, you’ll make a fragrant and sticky mess on your kitchen counter and floor. (Ask me how I know this).
- Avoid using ground cinnamon or any other ground spices. Whole spices are better for steeping and yield a clearer-looking syrup.
Variations and uses:
- Add 1½ teaspoons of vanilla extract to soften and round the flavors.
- Swap brown sugar for cane sugar to add a hint of molasses.
- Use it as a sweetener for lattes or citrus-based teas.
- Skip the maple syrup and drizzle some over pancakes, waffles or French toast for a wintry holiday flavor.
- Skip plain sugar for your morning oatmeal and add this spiced cinnamon simple syrup instead.
- Swirl a spoonful into yogurt or use it as a topping for vanilla ice cream or butter pecan.
FAQ
It should keep for 3-4 weeks (or more) in the fridge. You can also freeze them into ice cubes to keep for 3 months in the freezer.
There are several types of cinnamon, but the most common are Cassia cinnamon, which comes from Southern China and has subspecies from Eastern and Southeast Asia.
Ceylon cinnamon comes from Sri Lanka and Southern India.
Cassia is the most common ground cinnamon sold in the U.S. and worldwide. It’s less expensive because it’s considered lower quality than Ceylon (a.k.a. True Cinnamon), which has a delicate, soft flavor and sweet finish.
Most of the cinnamon we find in the U.S. is Cassia unless specifically labeled Ceylon.
Unlike other simple syrups made only from cinnamon, sugar and water, this syrup has more complexity and depth. It’s sweet and cinnamon-y, but there’s a spicy tingle and more nuanced flavor. It’s irresistible.
Storage:
- Store cinnamon simple syrup in resealable jars in the refrigerator. The syrup will last for 3 weeks to a month or more in the fridge.
Freezing:
- To freeze, pour the syrup into an ice cube tray and freeze them. Then, transfer to a zip-top storage bag and keep it in the refrigerator for 3 months or longer. This is convenient because you can remove as much or as little of the cubes of flavored syrups for coffee and drinks as you like.
More flavored syrups for drinks:
More flavored syrups for coffee and tea:
Cinnamon Syrup
SPECIAL EQUIPMENT:
- mortar and pestle
- large strainer
- small fine mesh strainer
- Funnel
- jars or bottles for storing
INGREDIENTS:
- 3 cups water
- 2 ½ cups cane sugar
- 2 ½ tablespoons whole cloves
- 7 whole cinnamon sticks
- 25 whole cardamom pods
- 2 ½ teaspoons whole peppercorns
DIRECTIONS:
- Break 7 whole cinnamon sticks into pieces and add to the mortar and pestle. Break the cinnamon sticks into smaller pieces, but don't grind them to a powder. Transfer cinnamon to a bowl.
- Add 25 whole cardamom pods to the mortar and roughly break them apart with the mortar. Transfer to the cinnamon bowl.
- Add 2 1/2 tablespoons whole cloves and 2 1/2 teaspoons whole peppercorns to the mortar and pestle and roughly break apart, but don't grind so much that they become powdered. All of the spices should just be broken up.
- Transfer the spices to a dry skillet and heat over medium high heat until the spices are smoking and fragrant, but be careful not to burn them. Remove from heat.
- Transfer the spices to a large saucepan and add 2 1/2 cups cane sugar and 3 cups water. Bring to a boil, then reduce the heat to a low simmer and cook for 45 minutes. Let the mixture cool to room temperature, then transfer to a large jar or container.
- Seal and let it steep for 3 days.
- After the simple syrup has steeped, place a large mesh strainer over a large bowl. Pour the simple syrup and spices through the strainer. Press lightly on the spices with the back of a wooden spoon to get as much of the syrup out as possible. Discard solids.
- Place a smaller fine mesh sieve over a large quart-size measuring cup or bowl with a spout. Carefully pour the syrup through the sieve… this will remove any finer spice granules.
FOR GIFTING:
NOTES:
NUTRITION:
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Love this simple syrup! Great “chai” flavor in cocktails, coffee, teas, over ice cream
I’ve even added to French toast batter! Yummmm!