Handmade Cinnamon Syrup

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… tea and so on.

Cinnamon Syrup


  • 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.