We used lower-glycemic coconut palm sugar to make this syrup, adapted from a recipe by cocktail authority Tom Macy. You can substitute regular white sugar in the same quantity. Or try ourgranulated honey!
Cinnamon Simple Syrup (makes about 3 cups) 1 1/2 cups coconut palm sugar or white sugar 1 1/2 cups filtered water 1 oz. (just over 1/3 cup)cinnamon chipsor crushedcinnamon sticks
In a heavy saucepan, bring the sugar and water to a boil. Remove from heat and allow to sit until cooled. Add the cinnamon bark and bring to a boil. Remove from heat and allow to sit for several hours or overnight. Strain into a bottle or jar and keep refrigerated.
Use in tea, coffee, toddies, hot chocolate; drizzle on oatmeal, ice cream or yogurt!