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Discover the heady sophistication, aroma and taste of Cinnamon syrup made with Ceylon Cinnamon. Once tasted you will throw away your Cassia Cinnamon because the taste and aroma of Ceylon Cinamon is smoother and more fragrant. What you will get is a light syrup with a beautiful taste.

While sugar is bad for you, cinnamon has the effect of reducing your blood sugar. While it may not completely negate the effect of sugar it might go a long way towards nullfying the blood sugar effect.

Use it as an Ice cream topping or drip on Pancakes, Waffles, French Toast, Fruit Salad or Apple Pie. It also works extremely well in cocktails.

This is a light sweet syrup that has a lovely taste and aroma. Works amazingly well with cocktails and Vanilla Ice cream.

Prep Time : 5 Minutes
Cook Times : 50 minutes
Yield : 1.75 cups


  • Four (3 inch) Ceylon cinnamon sticks
  • 2 Cups water
  • 1.5 cups white sugar


  1. Add the Ceylon Cinnamon sticks to cold water, cover and set the heat to low heat and bring to a slow boil. About 25 minute on an electric stove and 15 minutes on a gas stove. You must use cold water to properly release the cinnamon. And you must also cover with a lid to prevent the evaporation of the essential oils that gives cinnamon that beautiful aroma.

  2. Let it rest for 15-30 minutes until it becomes a beautiful deep red.

  3. Remove the cinnamon sticks after cooling.

  4. Add the 1.5 cups white sugar and reheat stirring frequently until the sugar dissolves. About 7 minutes. Only use white sugar. Brown sugar will give it a different flavor which is not quite as nice.

  5. Strain through a strainer to remove any cinnamon residue and small flakes.

  6. Add to a syrup dispenser and use. We got our glass dispenser with heavy dury metal top with slider at a restaurant supply store for $5. No need to refrigerate. After all it is just sugar and cinnamon both of which have powerful preservatives properties. If you keep it in the refrigerator it may become too thick and difficult to pour.

Some people add Vanilla. You can if you wish. But if you are using it in cocktails the addition of Vanilla might ruin the taste you want. You can always add Vanilla later to anything you make. Keep this one pure and simple.



Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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