Cinnamon Simple Syrup

Cinnamon simple syrup is one of the most useful syrups you can keep in your fridge. It works in coffee, cocktails, and everything in between, and it takes about 10 minutes to make with 3 ingredients you probably already have. Here’s the best ratio to use, how to make cinnamon syrup with ground cinnamon when you don’t have the sticks, which type of cinnamon gives the best flavor, and how to use it in drinks at home.

How this recipe came together

I wanted a cinnamon simple syrup that tasted like real cinnamon. After testing with both ground cinnamon and whole sticks, I landed on cinnamon sticks simmered low and slow as my go-to method. The result is a clear, fragrant syrup with a clean spice note that does not overpower whatever you are adding it to.

Cinnamon simple syrup ratio

This recipe uses a 1:1 ratio, meaning equal parts sugar and water by volume. That gives you a pourable coffee syrup with moderate sweetness that lets the cinnamon flavor come through clearly. It works well for everyday coffee drinks, tea, and lighter cocktails.

If you want something thicker and more intensely sweet, a 2:1 ratio (two parts sugar to one part water) is a good option. It produces a richer syrup with more body, which works especially well in cocktails or when you want to sweeten something without adding much extra liquid.

For a full breakdown of how ratios affect flavor and texture, check the syrup ratio guide and use the simple syrup calculator to figure out exactly how much your batch will yield.

Ceylon vs. Cassia: which cinnamon to use

Most cinnamon at the grocery store is Cassia, and it is what most people picture when they think of cinnamon. It is bold, warm, and slightly sharp, with the familiar flavor you get in cinnamon rolls or apple pie. It is widely available and works well in this syrup.

Ceylon cinnamon, sometimes labeled as true cinnamon, is a different variety with a noticeably different flavor. It is lighter, more floral, and less sharp than Cassia. The spice is there, but it sits in the background rather than punching forward. It makes a more refined cinnamon syrup that works especially well in delicate drinks like lattes and Earl Grey tea.

Either works here, and the recipe is the same for both. Ceylon is worth seeking out if you want a more nuanced flavor. You can find it at most specialty grocery stores, spice shops, or online. If you are using it for a straightforward iced latte or a morning coffee drink, Cassia is perfectly good and a lot easier to find.

Cinnamon sticks vs. ground cinnamon

Whole cinnamon sticks give you a cleaner, clearer syrup. The flavor is fragrant and well-rounded, and the syrup stays transparent, which looks nicer in drinks and is easier to store. Sticks are the better option if you have them.

Ground cinnamon works in a pinch and produces a more intensely spiced syrup, but it turns the liquid cloudy, and you need to strain it carefully. Even with a fine mesh strainer, some sediment can come through. If you go the ground route, lining your strainer with cheesecloth gives a cleaner result.

This recipe is built around cinnamon sticks. The ground cinnamon version is included as a variation below if that is what you have on hand.

Ingredients

• Granulated sugar: the base of any simple syrup; white sugar keeps the color neutral so the syrup stays clear.

• Water: filtered water gives the cleanest flavor, though tap water works fine.

• Cinnamon sticks: two sticks per cup of water give a good balance of spice without being overpowering. Ceylon or Cassia both work.

How to make cinnamon simple syrup

I start by combining equal parts sugar and water in a small saucepan over medium heat. Once the sugar is fully dissolved, I add the cinnamon sticks and reduce the heat to low.

From there, I let it simmer gently for about 10 minutes, stirring occasionally. The longer it simmers, the more pronounced the cinnamon flavor gets, so taste it at the 5-minute mark and pull it when it hits where you want it.

I take it off the heat, let it cool in the pan for a few minutes, then strain it through a fine mesh strainer into a clean jar or bottle. It is ready to use right away, but the flavor deepens a little after a few hours in the fridge.

Making cinnamon syrup without cinnamon sticks

Making cinnamon syrup without cinnamon sticks is easy by using ground cinnamon instead. Combine equal parts sugar and water in a saucepan, stir in 1 – 2 teaspoons of ground cinnamon per cup of water, and bring the mixture to a gentle simmer.

Let it cook for 5 – 10 minutes, then allow it to cool before straining through a fine mesh sieve or coffee filter to remove the spice. The result is a sweet, fragrant syrup that’s perfect for coffee, tea, cocktails, pancakes, and desserts.

Tips for the best cinnamon simple syrup

• Do not let it boil hard. A gentle simmer extracts the cinnamon flavor without making the syrup cloudy or bitter.

• Taste as you go. After 5 minutes, dip a spoon and check the cinnamon intensity. Pull it earlier for subtle; let it go longer for stronger.

• Strain well. Even with sticks, some fine particles come through. A fine-mesh strainer or cheesecloth keeps the syrup clear.

• Let it cool before bottling. Sealing a hot syrup can cause condensation inside the jar, which shortens shelf life.

• Remove the sticks before storing. Leaving them in will keep intensifying the flavor and can eventually turn it bitter.

What cinnamon simple syrup tastes like

• Sweetness: moderate, with a clean sugar base that lets the spice come forward without tipping into sickly sweet territory.

• Primary note: warm cinnamon spice, earthy and fragrant.

• Secondary note: a slight woodiness from the stick, especially with Ceylon.

• Overall profile: balanced and versatile. Warm enough to feel cozy, subtle enough to blend into drinks without taking over.

If you love the warmth of cinnamon in your drinks, this chai simple syrup layers it with cardamom, ginger, and clove for a fuller spiced experience.

Ways to use cinnamon simple syrup in coffee

Coffee is where cinnamon simple syrup really earns its place. It adds a warm, spiced sweetness that works in almost any coffee drink without overpowering the espresso or the milk.

• Cinnamon latte: stir into steamed milk before adding your espresso shot. The syrup blends in smoothly and gives you that warm, spiced flavor without any gritty cinnamon on top.

• Iced cinnamon latte: shake espresso, milk, and syrup over ice for a coffee shop-style drink at home. Easy to scale up for a batch.

• Cold brew: add directly to cold brew or cold brew concentrate. The syrup dissolves without stirring, which makes it better than sugar for cold drinks.

• Cinnamon dolce style latte: combine with vanilla syrup and a sprinkle of cinnamon on top for a homemade version of the Starbucks classic. The dedicated cinnamon dolce syrup post goes deeper into that recipe.

• Cinnamon cappuccino: stir into the foam or drizzle over the top after pouring. Works well with oat milk.

• Cinnamon flat white: a small amount goes a long way with the stronger espresso ratio in a flat white. Start with half a tablespoon.

• Beyond coffee, it also works well stirred into chai, drizzled over oatmeal or waffles, mixed into cocktails with bourbon or rum, or added to warm apple cider.

Variations of cinnamon simple syrup

This post covers the classic version, but cinnamon syrup has a few natural variations that are worth exploring depending on what you are making. Each one has its own post with a full recipe.

• Cinnamon dolce syrup: a richer, more complex version with vanilla and a slightly deeper sweetness. This is the flavor behind the Starbucks cinnamon dolce latte, and the homemade version is easy to pull off.

• Thick cinnamon syrup recipe: made with a 2:1 ratio of sugar to water, this version has more body and a more concentrated sweetness. It is better suited to cocktails, drizzling over desserts, or any drink where you want more flavor with less liquid. The method is the same as the classic version, you just use twice the sugar.

• Cinnamon simple syrup with ground cinnamon: if you do not have cinnamon sticks on hand, ground cinnamon works as a substitute. The syrup turns out slightly cloudy rather than clear, and the cinnamon flavor is more intense and less refined.

Other syrups that pair well with cinnamon syrup

Cinnamon syrup layers well with other syrups, which makes it easy to build more complex flavors without a lot of extra effort. These are the combinations that work best.

• Vanilla syrup: the most natural pairing. Vanilla smooths out cinnamon’s sharper edges and adds a creamy sweetness that works especially well in lattes. Use equal parts of each, or lean heavier on whichever flavor you want to lead.

• Brown sugar syrup: brown sugar simple syrup brings a molasses depth that white sugar cinnamon syrup does not have on its own. Together they give you a warmer, richer flavor that is particularly good in espresso drinks with oat milk.

• Honey syrup: honey adds a floral sweetness that softens cinnamon without competing with it. Combining it with honey simple syrup works well in tea lattes, warm apple drinks, and anything where you want a more rounded, less spicy result.

• Orange syrup: cinnamon and citrus is a classic combination, especially in cocktails and warm drinks. A small amount of orange syrup alongside cinnamon syrup works well in an old fashioned, a spiced sangria, or a warm mulled cider.

• Spiced syrup: syrups such as cloves, cardamon or star anise are naturally seen in many flavor pairings. Combining these syrups with cinnamon syrup gives a more complex, mulled spice flavor that works well in fall cocktails and warm drinks.

Does cinnamon simple syrup need to be refrigerated?

Yes. Store cinnamon simple syrup in a sealed glass jar or bottle in the refrigerator. It keeps well for 2 to 3 weeks.

Remove the cinnamon sticks before storing since leaving them in will intensify the flavor over time and can eventually make it bitter.

If the syrup looks cloudy, smells sour, or develops any mold, discard it and make a fresh batch. You can also freeze it in an ice cube tray for up to 3 months, then transfer the cubes to a freezer bag for easy single-serving portions.

FAQs

Is cinnamon syrup the same as cinnamon simple syrup?

Yes, they are the same thing. Cinnamon syrup and cinnamon simple syrup both refer to a sweetener made by dissolving sugar in water with cinnamon. The term simple syrup just clarifies that it is a basic sugar-and-water base rather than a flavored commercial product.

Can I use ground cinnamon instead of cinnamon sticks?

Yes. Use about half a teaspoon of ground cinnamon per cup of water. The syrup will turn out slightly cloudy rather than clear, but the flavor is still good. Strain it through a fine mesh strainer lined with cheesecloth to get as close to clear as possible.

What is the difference between Ceylon and Cassia cinnamon?

Cassia is the bold, sharp variety most commonly found in grocery stores, and what most people are used to. Ceylon, sometimes labeled true cinnamon, is softer, sweeter, and more floral. Either works in this recipe, but Ceylon gives a more refined and less intense result.

Can you freeze cinnamon simple syrup?

Yes. Pour it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag. It keeps for up to 3 months. Each cube is roughly one tablespoon, which makes it easy to grab just what you need.