This homemade cinnamon dolce syrup is the perfect accouterment to your weekly coffee. Filled with warm cinnamon flavor and sweetened with dark brown sugar – you’re sure to love this tasty syrup!
This post is sponsored by Stanley. All opinions and thoughts are 100% my own.
This is my first full winter living in North Carolina and I think it goes without saying that it’s a lot different than New York.
The biggest change is that it’s not so incredibly cold that I can sit outside all winter long and enjoy my coffee.
We screened in our porch at the start of summer and ever since then I love taking a book outside with my mug of coffee and starting my day with a little quiet and fresh air.
Honestly, it’s everything I wanted a screened-in porch to be.
That’s why when Stanley wanted to team up with me to showcase a few of their products I knew I needed to tell you all about my winter coffee routine.
Which involves all the same things as the summer routine (a book and coffee) but with the addition of extra warm coffee spices, wool slippers, and sometimes a blanket.
Since I wanted to show off my new French press I thought it would be the perfect time to make a super simple homemade coffee syrup!
I looked into my cabinet and I just knew I had to do something with my fresh jar of cinnamon. So, I went straight to the pantry to grab the brown sugar because I had settled on my idea – homemade cinnamon dolce syrup!
It’s such a fun winter addition to your coffee because it’s PACKED full of spicy cinnamon, a hint of vanilla bean paste, and sweetened with dark brown sugar.
What is cinnamon dolce syrup?
Cinnamon dolce syrup is a mixture of spicy cinnamon, vanilla bean paste, and dark brown sugar.
It’s not overly sweet but packs a punch in the cinnamon department.
Trust me, if you like flavor in your coffee I have you covered!
It almost reminds me of those little tiny red cinnamon candies but in coffee syrup form – so good!
How do I make homemade coffee syrup?
For this recipe you just combine all the ingredients in a pot, cook it down gently until it cooks down by about half, and that’s it!
It’s so easy!
What type of coffee should I use?
I opted to bust out my Stanley French Press for the coffee to go along with this homemade syrup.
This is a BEAST of a French press and it’s my absolute favorite!
It makes 48 ounces and keeps your coffee hot for 4 hours. Which is perfect for me because I drink coffee at the pace of a snail.
I guess it’s also a good thing I have a Stanley Classic Camp Mug because it keeps the coffee in my mug hot for up to 1.5 hours.
Seriously, Stanley is a dream come true for a girl who is a sipper.
But, if you’re not into the French press life you could also use espresso, drip coffee, or pour over coffee. Oh, and cold brew is perfectly acceptable as well!
You know I can never resist a cold beverage.
How do I use this syrup in my coffee?
The amount of syrup you use in each mug of coffee will depend on how sweet you like your coffee.
For a nice burst of flavor but not too much sweetness I use around 1 tablespoon of cinnamon dolce syrup.
This is for a mug that holds around 12 ounces of coffee.
How can I store homemade coffee syrup?
I keep mine in an airtight container in the refrigerator for up to 6 months. A smaller mason jar works great for storage!
Make sure to give it a good stir or shake each time before you use it as some of the cinnamon and vanilla beans will settle at the bottle of the jar.
Can I alter this recipe?
Yes, but just know the more changes you make can change the flavor of the syrup.
If you’re out of brown sugar you can use white granulated sugar in place but you’ll miss a little of that molasses flavor that dark brown sugar brings to the syrup.
You could give it a fall twist by adding in pumpkin pie spice instead of just cinnamon.
Love my homemade cinnamon dolce syrup?
Why not try a few of my other delicious coffee treats!
- Pumpkin Spiced Whipped Coffee
- Vanilla Bean Horchata Iced Coffee
- Traditional Irish Coffee
- Homemade Gingerbread Syrup
- 1 cup dark brown sugar
- 1 cup water
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon Ceylon cinnamon
- In a small skillet or saucepan set over medium-high heat add all ingredients.
- Stir to combine.
- Let the sugar dissolve and keep cooking until the syrup starts to gently bubble.
- Let the sugar mixture cook down by about half or until the mixture is starting to thicken and appears to be a loose syrup consistency.
- Let cool and store in the refrigerator for up to 6 months.
- Make sure to stir thoroughly before each use.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.