This homemade cinnamon dolce syrup is a Starbucks copycat recipe but also, it’s how I like it. Which I think is one of the biggest benefits of making your own vs buying something store-bought; you can customize it to your taste. This cinnamon simple syrup is sweet, spicy and balanced with vanilla—perfect for seasonal lattes or cocktails.
This takes less than 30 minutes to make and will leave your kitchen smelling AH-mazing with the scent of cinnamon sticks and vanilla extract everywhere. This is a stove simmer that leaves you with something delicious for your morning coffee.
Related: Next up try gingerbread syrup, pumpkin spice syrup or cherry syrup.
Ingredients
- Granulated white sugar
- Brown sugar
- Water
- Cinnamon sticks
- Vanilla extract
How to make Cinnamon Dolce Syrup
In a small to medium pot combine the sugars and water. Whisk until the sugar fully dissolves.
Add the cinnamon sticks and vanilla extract. Bring to boil, then reduce the heat and simmer for 10 minutes. Turn the heat off and allow to steep for another 10 minutes as the mixture cools.
Remove the cinnamon sticks and store in an airtight container.
Notes and Additions
- Skim off any white foam that accumulates on top of the syrup before storing.
- While I like to keep my cinnamon dolce syrup simple you can total spice this basic recipe up with any of these additions: whole nutmeg, star anise, cardamom pods, or a couple of whole black peppercorns.
- I stored my raspberry syrup in this glass bottle with spout for easy use. Once stored in the refrigerator this syrup can last at least two weeks and likely longer. If you plan to use to beyond this time you might consider freezing it in ice cubes to thaw when needed.
What to Use Cinnamon Syrup In?
- Latte
- Mocha
- Chai Latte
- Eggnog
- Hot Buttered Rum
- Irish Coffee
- Hot Tea
- Club Soda
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Ingredients
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- ¾ cup water
- 3 cinnamon sticks
- ½ teaspoon vanilla extract
Instructions
- In a small to medium pot combine the sugars and water. Whisk until the sugar fully dissolves.
- Add the cinnamon sticks and vanilla extract. Bring to boil, then reduce the heat and simmer for 10 minutes.
- Turn the heat off and allow to steep for another 10 minutes as the mixture cools.
- Remove the cinnamon sticks and store in an airtight container.
Notes
- Skim off any white foam that accumulates on top of the syrup before storing.
- While I like to keep my cinnamon dolce syrup simple you can total spice this basic recipe up with any of these additions: whole nutmeg, star anise, cardamom pods, or a couple of whole black peppercorns.
- I stored my raspberry syrup in this glass bottle with spout for easy use. Once stored in the refrigerator this syrup can last at least two weeks and likely longer. If you plan to use to beyond this time you might consider freezing it in ice cubes to thaw when needed.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
You can buy cute mini bottles and spouts in ikea as well.
I’m gonna give this syrup a try. I love fall Starbucks drinks. 🙂
I can’t wait to make this love all the drink suggestions for the syrup!
This recipe looks amazing.
Made this recently and loving it in my coffee for making them extra cosy. Also when making it, it’s like the ultimate autumn summer pot.
One of my most used syrups
Ooo, I love making cinnamon syrup, but haven’t thought to add brown sugar and vanilla. Will definitely be trying this!
Yum!