Brown Sugar Cinnamon

A chilly Fall morning deserves a yummy Fall Latte.

I have always disliked the taste of Torani syrups. I know, I know, they’re everywhere and there are soooo many to choose from… but there’s something about a homemade syrup that just tastes so much better! I think knowing there are no preservatives and everything is fresh from the local grocery store is part of that for me.

I started making my own simple syrups in college. I got my first cheap espresso machine my senior year and made basic simple syrups, usually no flavors. And I loved it!

I would sometimes copy some of my favorite coffee shops specialty syrups and it was so easy that freshly made syrups became a household staple for me.

My go-to drink has always been a vanilla oat milk latte, (hot, no matter the temperature outside)! But it’s fall, y’all— so let’s get you guys waking up to an incredibly tasty brown sugar cinnamon syrup. Perfect to add to your regular cup of coffee in the morning or for an especially delicious latte!

It’s simple syrup for a reason— one to one ratios always, sooo simple!

Cheers!

-McKenna

Ingredients:

Dark Brown Sugar
Vanilla Extract
Cinnamon sticks
Water

I recommend a 2 cup sugar:2 cup water ratio, that should last most about a month. If you want a smaller quantity, 1:1 is perfect, too!

Instructions:

1. To make the syrup, start by getting your water just barely boiling, at medium high heat
2. Add your lightly packed sugar, and allow that to simmer.
3. After about a minute on medium high heat, reduce to low and add 3-4 cinnamon sticks. Add a splash of vanilla extract. Let this simmer covered on low for a few minutes.
4. Remove pot from heat, and allow to cool for about 20-25 minutes. Keep those cinnamon sticks in there until you transfer the syrup to your container!

This should keep for 3-4 weeks refrigerated in a sealed container. I can always find good ones at places like home goods or even thrift stores! Now go on and enjoy your tasty fall drink!