I am loving the brown sugar, cinnamon combo I’m seeing at coffee houses everywhere. I’ve been making a homemade cinnamon syrup for awhile now and it is so easy and packs such delicious cinnamon flavor into coffees.
When I started seeing people using a brown sugar cinnamon Torani syrup – I thought, well, there’s no reason why I couldn’t whip one of those up at home, too, after all – brown sugar syrup is just brown sugar and water.
I thought it might take a couple tries to get this right, but it was perfect on the first try. So, I would definitely consider this a super easy recipe that even the most entry level cook could make.
If you’re ready to enjoy all the brown sugar, cinnamon deliciousness at home, any time you want, get ready to make this brown sugar cinnamon syrup in 15 minutes or less.
Brown Sugar Cinnamon Syrup: Ingredients
You only need a few things to make this syrup and one of them is optional.
- Brown Sugar – The star of this sweet syrup is light brown sugar. I used this kind of light brown sugar, which I love, and it has a slightly molasses-y flavor. It gives the syrup a rich, warm sugar taste. You could probably use dark brown sugar if that is what you have on hand and it would give it a richer flavor.
- Cinnamon Sticks – I love cinnamon. For this, you need just two cinnamon sticks. You really don’t need to use any more of them than that if you’re only making one batch, because the time you steep determines how much cinnamon flavor you get. Plus, you can put the sticks in the bottle when you store it, which will slowly release even more cinnamon flavor over time.
- Vanilla Extract – (OPTIONAL) A little dash of vanilla extract rounds out the flavor. I used my favorite vanilla extract, but you can use whatever you have. You don’t need to add this if you don’t have it on hand and it won’t change the flavor that much.
- Water – Make sure to use filtered water here.
- Bottle – Have a plan for how you’d like to store your syrup. I bought a set of glass syrup bottles that I use. They are tall and narrow and fit really well in the fridge. Without the preservatives of store bought syrups, you don’t want to leave them out all the time.
That’s all! When it comes to how much sugar, water and cinnamon to use, stick with a ratio of 1:1:2, so one cup of brown sugar to one cup of water to 2 cinnamon sticks. This makes it easy to scale the recipe to have more bottles at a time, for example, if you wanted two bottles of syrup, you would use 2:2:4.
*Affiliate links are used above for products I bought with my own money and recommend. If you choose to make a purchase through my links, at no cost to you I may receive a commission. Thank you!
How To Make Brown Sugar Cinnamon Syrup:
Let’s get started making that syrup! I have step by step pictures for you to help you know when your syrup is ready.
First, start by adding your ratio of brown sugar to water in the saucepan. I used one cup of brown sugar and one cup of water.
Allow this to dissolve over medium to high heat. It might start simmering or boiling and that’s okay, but you don’t want it to boil too much and start to scald. Turn down the heat if its boiling too vigorously. Stir occasionally, so the sugar doesn’t stick to the pan before it’s dissolved.
It should only take a few minutes for the sugar to fully dissolve. Now it’s time to add the cinnamon sticks. You can cover and simmer or leave the cover off, but you don’t want it to boil any more. Turn down the heat if it is boiling, because it’ll reduce the syrup too much and be too thick. You only want it to lightly thicken. If it’s already starting to thicken, you can turn the heat down to low. Let it sit with the cinnamon for about 10 minutes.
After it’s a little thicker, nice and dark, and you can smell that aromatic cinnamon, add a teaspoon of vanilla syrup, if you’re using it, stir it in.
Now it’s time to pour it in your bottle. A funnel is an easy way to make sure you don’t waste any. Mine came with my bottle set.
Let it cool before storing in the fridge, but feel free to use some of your syrup right away in your drink.
Iced Brown Sugar Cinnamon Latte:
Let’s make something with that syrup, shall we? This iced brown sugar cinnamon latte is SO easy and totally addicting. I made one for a guest and they said, “I would order this at a coffee house and pay $5 for it.” If you love the Starbucks Brown Sugar Shaken Espresso or the Cinnamon Dolce Latte, you are going to want to make this one, right away.
Directions:
- Add 1-2 tbsp of brown sugar cinnamon syrup to a glass of ice
- Brew 1-2 shots of espresso or add 1 cup of cold brew coffee to your glass*
- Add 1/3 cup of half ‘n half or milk of choice and 1 tbsp of brown sugar syrup to your frother and froth.
- Pour milk over your coffee.
- Stir if you like.
- Drink and enjoy!
*I make espresso shots with my Nespresso Vertuoline machine and the Starbucks Nespresso espresso pods. Or I like the Ice Leggero double espresso pods.
Ready to make this coffee? Check out the new blog post with the full recipe and lots of details!
More Easy Coffee Recipes:
- The best iced mocha recipe ever
- Easy Upside Down Dalgona Coffee (whipped coffee)
- Starbucks Iced Caramel Macchiato Copycat with Nespresso
- Easy vanilla caramel affogato recipe
- Nespresso Iced Coffee with Vanilla Sweet Cream
- 9 Nespresso Iced Coffee Recipes
- 7 Hot Nespresso Recipes
I hope you found something delicious to make today.
Get roasted,
A
