Cinnamon Latte Syrup

Reasons to make your own syrup: Syrups are becoming harder to find due to availability, and postage is expensive, also, you are watching and hoping your package is not damaged or stolen, and the best reason is this is a much lower cost to you to make your own.

1 cup of sugar

1 cup of water

Add sugar and water to a pot.  Bring these to a boil and then add 2 cinnamon sticks.  Boil for 2-4  minutes; reduce heat and simmer for a few minutes.  Set the pot on the back of the stove and let it cool down.  When cool enough; pour the syrup into a container. Include the sticks in the container, if you want to intensify the cinnamon flavor.

Store in the refrigerator for 3-4 weeks.   

If you like to do canning; you can add this to a canning jar, seal, and keep for 2 to 3 months.   

I will be making a chestnut praline syrup this fall when our Chestnut tree is producing.  I’ll share that recipe after I try two ideas.  The recipe will include pecans and chestnuts, and I’ll be playing with a couple of syrup ideas as well as sugars, to decide my favorite.

Plus, I’ll need to figure out storage ideas, and time frames.  We do not go through this that often, but it is so inexpensive to make, I don’t worry about what I will have to pour out after a month. 

You can cut this in half also.

You can make this with vanilla beans, cranberries, orange peels, almonds, etc.  This would be good on waffles, pancakes, muffins, ice cream, yogurt, oatmeal, cold drinks, sparkling water, hot drinks, fruit salad, grapefruit wedge, hot and cold tea, etc.   

For the Cinnamon Latte coffee:

1 tsp of cinnamon syrup (your choice how much of this you prefer)

1 cup of coffee or espresso

Top with almond milk foam (or cream of your choice)   

I have a foamer I like to use for hot drinks.  

Stir together

Sprinkle cinnamon on top

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