Handmade Cinnamon Syrup

Sarah’s Espresso Hut is open and she has a new luscious flavor of syrup to add to your morning latte! 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. It is a thick, creamy flavored cinnamon, with a hint of exotic vanilla bean, 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.




  1. You’re on a syrup kick lately huh!! Looks yummy as always. I loooove cinnamon anything!

  2. I want this now…

  3. I could have used this recipe two weeks ago. My daughter wanted cinnamon syrup for Christmas!

  4. Oh this would be so good on pancakes!

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