Cinnamon simple syrup is easy to make with just a few ingredients and uses the cinnamon to infuse the sugar-water base. Here’s a straightforward method you can follow, plus a couple of handy variations. Direct method

• Ingredients:
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cinnamon sticks (or 1–2 teaspoons ground cinnamon)
• Instructions:
  • In a small saucepan, combine water, sugar, and cinnamon.
  • Bring to a gentle boil, stirring until the sugar is completely dissolved.
  • If using cinnamon sticks: simmer for 5–10 minutes to extract flavor, then remove from heat.
  • If using ground cinnamon: after dissolution, remove from heat and let steep for about 15–20 minutes, then strain to remove solids.
  • Let the syrup cool, then transfer to a bottle or jar and refrigerate. It will keep well for about 1–3 weeks, depending on the flavor intensity you prefer.

Variations for different flavors

• Stronger cinnamon flavor: use more sticks (up to 6) or extend the simmer time slightly, then strain well.
• Cinnamon-vanilla: add 1/2 teaspoon pure vanilla extract after removing from heat and let cool before bottling.
• Brown sugar twist: replace half or all of the white sugar with light brown sugar for a richer, toffee-like note.

Tips for best results

• If you’re using ground cinnamon, strain thoroughly to avoid gritty texture.
• Use a clean jar or bottle with a tight lid to maximize shelf life.
• For cocktails, coffee, or tea, a small amount goes a long way—start with 1–2 tablespoons and adjust to taste.

If you’d like, I can tailor the recipe to your preferred sweetness level, cinnamon intensity, or storage time.