Cinnamon Simple Syrup with Cinnamon Stick

Cinnamon simple syrup with cinnamon sticks - Making a delicious cinnamon syrup (no clumps!) at home is super easy! Perfect on pancakes/waffles and in your morning cup of joe!

Who doesn't like the sweet warmth of cinnamon? Although we are approaching spring, I can't let go of my cinnamon obsession yet. Plus, this cinnamon syrup is uber delicious on pancakes, waffles, and your morning cup of joe! Let's make this happen!

But before we get into making the syrup, let's talk cinnamon real quick. Shall we?

2 different types of Cinnamon

There are two different types of cinnamon - Cassia cinnamon and Ceylon cinnamon. They both are from the inner bark of Cinnamomum trees and are potent antioxidant and anti-inflammatory. However, they are different in taste, smell, and chemical properties. 

Cassia cinnamon (on the right)

• Most commonly found
• Darker in color, rolled in thick sheets
• An intense cinnamon flavor that we are familiar with
• Cassia cinnamon contains a higher amount of coumarin, which can be harmful in large doses

Ceylon cinnamon (on the left)

• Also known as "true" cinnamon
• Lighter in color, rolled in much thinner and finer sheets
• A mild and delicately sweet flavor
• Ceylon cinnamon has a lower amount of coumarin 

You can read more about the health benefits of cinnamon in the article from Healthline. 

If you can find Ceylon cinnamon, I recommend them. But if you can't, cassia cinnamon works just fine. The amount that we are using for the syrup is nowhere near the concerned amount of coumarin. 

How to make cinnamon simple syrup

1. Bring the cinnamon pieces and water to a boil. You can break your cinnamon sticks into large pieces. This is optional but it helps extract the stronger cinnamon flavor.
2. Once it comes to a boil, add the sugar. Stir to dissolve. 
3. Lower the heat to simmer and let it steep for 10 minutes. 
4. Strain the syrup and let it cool. 
5. Store in the refrigerator (for up to a month) and enjoy!

Why you should use cinnamon sticks NOT cinnamon powder

Cinnamon is the inner barks of trees. Meaning it contains a significant amount of fiber. And the fiber is soluble in water and creates "sludge." 

When you are using cinnamon powder, you are increasing the chance of the fiber dissolving in water. To avoid this, you can use cinnamon sticks instead. 

I would like to clarify that the cinnamon sludge is perfectly safe to consume. It is just not very appetizing. Nobody wants their coffee with brown sludge floating around. 

Helpful tips

• When using Ceylon cinnamon, increase the amount to 3 sticks and you can steep them longer for a stronger flavor. 
• If you are using Ceylon cinnamon, use white sugar instead of brown sugar. The molasses in brown sugar might clash with the delicate Ceylon cinnamon flavor. 
• When using Cassia cinnamon (the most common), you can use 1 or 2 sticks. You can achieve a stronger flavor with a longer boiling time and break it into pieces. But remember that it can make your syrup bitter. 
• If you don't want your syrup to be dark in color, you can use white sugar instead of brown sugar. I like the hint of molasses flavor and that's why I used brown sugar.
• It can keep in the refrigerator for a month.

Are you ready to make this easy homemade cinnamon syrup? I will be using this delicious syrup to make a dairy-free horchata-inspired drink. But until then, I think I'm going to drizzle this syrup on french toast while sipping on my cinnamon coffee! 

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