Cinnamon Syrup

Some nights after dinner, we crave for something sweet and refreshing. On warm nights like those, I fall back on iced cinnamon syrup. It takes barely any time. It’s fragrant and sweet. It’s perfecto!

I tend to make a jar or two of this, in a kind of syrupy concentrate so that when we need that extra zing after dinner, it’ll be as simple as adding water and ice. I like having it around to drizzle on stuff as well. Fruit, crumble, cake, oatmeal… you name it. Come on, who doesn’t love cinnamon?

I use, in general, a 2:1 ration for water:sugar. Because cinnamon is so earthy, I figured brown sugar is the perfect sweetener!
cinna syrup 1

Trivia: In Malaysia, cinnamon sticks sold in supermarkets aren’t really cinnamon. They are actually cassia sticks. True cinnamon sticks are thin, brittle and breaks easily. Cassia is hard, thick and almost impossible to break with bare hands.

It’s just a matter of bringing it to a boil and then turning off the ehat, cover the pot and let it steep for about 10 minutes.
cinna syrup 2

Within 15 minutes, we get 2 mugs of soothing iced cinnamon to sip on.
cinna syrup 3

I store leftovers on a glass jar with the stick. The flavour gets deeper as it sits.

Cheers!

Cheers!

I used it over some grapefruit as well. Here’s my lame attempt grapefruit.
cinna syrup 5

Clearly not very successful. 
cinna syrup 6

But the cinnamon syrup really contrasted well with the tart bitter grapefruit. Love this combo!cinna syrup 7

Cinnamon has loads of health benefits. Read up about it! Not only it’s fragrant, it’s also good for you. 🙂

xoxoxo, Jayne

“In the last day, that great day of the feast, Jesus stood and cried, saying, If any man thirst, let him come unto Me, and drink.” (John 7:37)

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Cinnamon Syrup
makes 1 cup

1 cup Water
1/2 cup Brown Sugar
2 Cinnamon Sticks

  1. Place everything in a pot and bring to a boil.
  2. Cover pot and let simmer for 5 minutes.
  3. Turn off heat and let steep for 10 minutes.
  4. To serve, pour a few tablespoons of syrup and mix with water and ice.
  5. Store in a glass jar once the syrup has cool down and keep in the refrigerator.

Trackbacks

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  3. […] about Chinese cinnamon though. Those aren’t real cinnamon. I’ve mentioned it briefly here but I thought I’d elaborate a little. I can’t promise I won’t repeat again […]

  4. […] We discovered that real cinnamon barks are brittle and crushes down easily. I used that for my cinnamon syrup. It’s fragrance is more floral and somewhat lighter. However real cinnamon barks are really […]

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