Homemade Cinnamon Dolce Syrup (Step-by-Step Recipe)
This syrup is simple, fast, and uses ingredients you probably already have. So here's my suggested recipe:
Equipment
- Small Saucepan:
- Measuring cups and spoons
- Whisk or spoon
- Fine mesh strainer (if using cinnamon sticks)
- Glass jar or bottle with lid
- Funnel (optional but makes pouring way easier)
Ingredients
- 1 cup brown sugar
- ¼ cup white sugar (optional, helps mellow the molasses flavor)
- 1 cup water
- 1–2 cinnamon sticks (or 1½ tsp ground cinnamon)
- 1 tsp vanilla extract
- Optional: pinch of salt or ½ tsp maple syrup for added depth
Instructions
- Step 1) Combine Ingredients: In your saucepan, add the water, brown sugar, white sugar (if using), and your cinnamon. If you’re using ground cinnamon, whisk it in so it doesn’t clump. Next, set the pan over medium heat and give it a gentle stir.
- Step 2) Simmer and Infuse: Bring the mixture to a gentle simmer and not a full boil. You want to let it bubble lightly for 5 to 7 minutes. This helps it thicken slightly and brings out the spice.If you’re using cinnamon sticks, leave them in for an extra few minutes after removing from heat to steep longer. The longer it sits, the more flavor you’ll get.
- Step 3) Add Vanilla and Cool: Turn off the heat and stir in your vanilla extract. If you added cinnamon sticks, now’s the time to strain them out. You want to let the syrup cool for 15–20 minutes in the pan so it thickens up just a bit more before bottling.
- Step 4) Bottle and Store: Pour your cooled syrup into a clean glass jar or bottle (a funnel helps here if you're clumsy like me). Afterward, seal it and pop it in the fridge. It’ll stay good for up to 2 weeks. You should shake it before each use if any settling happens.