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 our granulated 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 chips or crushed cinnamon 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!