Cinnamon Syrup
This Cinnamon Syrup is SO VERSATILE! A warm, sweet drizzle perfect for pancakes, coffee, or ice cream, made quickly with simple ingredients.
Equipment
- Medium Saucepan
- Whisk
- Measuring cups and spoons
- Storage container
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup evaporated milk
Instructions
- In a medium saucepan, combine the sugar, light corn syrup, water, and ground cinnamon. This combination will form the base of your syrup.
- Place the saucepan over medium heat and stir the mixture gently. Dissolve the sugar completely, stirring to avoid burning.
- Once the sugar has dissolved, continue heating the mixture until it reaches a gentle simmer, about 5 minutes. The syrup will start to thicken slightly.
- Remove the saucepan from the heat and stir in the vanilla extract and evaporated milk to add creaminess and richness.
- Allow the syrup to cool slightly before transferring it to a storage container. Store in the refrigerator for later use.
Notes
- For a stronger cinnamon flavor, add an extra 1/4 teaspoon of ground cinnamon.
- Let the syrup cool completely before sealing the container to avoid condensation.
- Try infusing the syrup with spices like nutmeg or cloves for a fun twist.
- If the syrup thickens after refrigeration, warm it slightly to restore pourability.
- Store syrup in an airtight container in the refrigerator for 2-3 weeks or freeze in ice cube trays for longer storage.