Homemade Cinnamon Syrup

Store in a sealed glass bottle in the refrigerator for up to one month. Flavor is most vibrant in the first two weeks. Keep refrigerated.

Ceylon cinnamon produces a sweeter, more delicate syrup with floral undertones; cassia produces a more intensely spiced, slightly resinous result — both are excellent but they taste distinctly different, and choosing between them should be intentional. Break the cinnamon sticks into pieces before simmering to expose more surface area and accelerate flavor extraction. Do not over-steep after removing from heat; cinnamon releases tannins over time that make the syrup progressively more bitter and astringent. A light amber color in the finished syrup indicates correct extraction — very dark syrup has likely been over-steeped.

Cinnamon has been one of the most traded and valued spices in history, originating in Sri Lanka — then known as Ceylon — where the inner bark of Cinnamomum verum has been harvested for over three thousand years. Arab traders controlled the cinnamon trade for centuries, bringing it to Europe via the spice routes, and the spice was so prized in medieval Europe that it was considered a luxury ingredient worth its weight in silver. Two distinct types dominate commercial use: Ceylon cinnamon (Cinnamomum verum), which is delicately sweet, lightly spiced, and preferred in British and Mexican culinary traditions, and cassia cinnamon (Cinnamomum cassia), the more intensely spiced, slightly bitter variety most commonly sold in North American supermarkets. Cinnamon syrup became a standard cocktail ingredient in the craft cocktail revival, appearing in the Penicillin family of drinks, apple-based cocktails, and as a warming modifier in fall and winter menus.

A Mexican chocolate cinnamon syrup can be made by adding one tablespoon of Dutch-process cocoa powder and a pinch of cayenne to the finished syrup — excellent in tequila and mezcal cocktails. A spiced cinnamon syrup with additional warm spices (two whole cloves, two cardamom pods, and a quarter teaspoon of nutmeg) produces a chai-like profile suited to whiskey and rum cocktails. For a darker, more caramel-edged cinnamon syrup, use brown sugar or panela in place of white sugar.

No common top-eight allergens. Naturally vegan and gluten-free. Cinnamon allergies are rare but documented; cassia cinnamon contains coumarin, which can be harmful in very large quantities — Ceylon cinnamon contains significantly less coumarin and is preferable for frequent use.