Homemade Cinnamon Syrup is perfect for creating an all-natural copycat of Starbucks' Cinnamon Dolce Latte or Caramel Apple Spice Cider...and it doubles as a delicious topping for pancakes, waffles, ice cream, & more!
In a medium saucepan set over high heat, combine water, brown sugar, and cinnamon. Whisk continuously until sugar is dissolved and mixture comes to a boil. Reduce heat to a simmer and whisk for 5 minutes longer, or until syrup thickens.
Remove pot from heat and stir in vanilla. Transfer syrup to a clean glass jar and allow to cool. Cover and store in the refrigerator for up to one month.
Be sure your saucepan is deep enough to account for the bubbling syrup that will rise up the sides of the pan as it cooks.
The Cinnamon Syrup will continue to thicken as it cools, and even more so once it's refrigerated. But even after chilling, it will remain a relatively thin syrup.
This syrup may be stirred into coffee, apple cider, or coffee. It may be used to sweeten breakfast items such as pancakes, waffles, French toast, or baked oatmeal. Finally, it may be used to top ice cream, apple pie, baked apples, other fruit-based desserts, cheesecake, and even sweet potatoes!