This recipe was originally developed back in 2012 for a former blog of mine.
Unlike commercial coffee/latte syrups, this will not make your morning coffee taste like a liquid vat of Red Hots, nor is it blazing red in color. It is a thick, creamy flavored cinnamon, with a hint of exotic vanilla bean, with a deep caramel color.
Also delicious over pancakes, waffles, biscuits…..in tea and so on.
- 1 cup granulated sugar, preferably organic
- 1 cup water
- 4 sticks cinnamon, 4″ or so in length each
- 1 tsp ground vanilla bean or 1″ section vanilla bean, split and seeds scraped
Add ingredients to a medium heavy saucepan, place over medium heat. Bring to a boil, let boil until sugar is dissolved. Take off heat, let cool.
Strain syrup through a Jelly Strainer Bag or nut milk bag, let drip, do not squeeze bag, discard cinnamon and vanilla. Pour into a decorative jar and store sealed, in refrigerator for up to 3 months.
Makes about 10 ounces.