Cinnamon dolce syrup is a warming sweet blend of cinnamon spice, brown sugar and vanilla. This easy cinnamon syrup for coffee works wonderfully in lattes and iced coffees, bringing cosy café style to your homemade drinks.
Try it in a cinnamon latte or use it to create a spiced espresso martini.
🔍 Recipe Snapshot: Cinnamon Dolce Syrup
- ⏱️ Prep Time: 10 minutes
- 🍳 Infusing Time: 2 hours
- 🕒 Total Time: 2 hours and 10 minutes
- 👥 Servings: 18 (20ml)
- 📊 Calories: 45 kcal per serving
- 🔥 Cook Method: Stovetop
- ❄️ Frozen Option: ✅
- 👩🍳 Flavour Profile: Sweet, gentle spice, mellow caramel, vanilla
- ⭐ Difficulty: Easy
- 💡 Best For: Coffee, other warm drinks, cocktails
SUMMARISE AND SAVE THIS RECIPE CONTENT ON:
Why I Love This Cinnamon Dolce Syrup
- Extended flavour profile: It's not just cinnamon - nuances of sweet vanilla and mellow brown sugar amply this syrup no end.
- Versatile: Use this cinnamon coffee syrup to flavour milky drinks and cocktails too.
- Wallet-friendly: Making your own cinnamon syrup for coffee is much cheaper than buying pre-made syrup. The ingredients listed will cost around 50p per 100ml of syrup compared to over £1 per 100ml for a store-bought syrup.
What Is Cinnamon Dolce Syrup?
Quite simply, it's a coffee syrup made with cinnamon, brown sugar and vanilla popularised by the coffee chain Starbucks. All of these ingredients create a cinnamon dolce coffee syrup with a flavour rather similar to that of a cinnamon bun.
If you are partial to flavoured coffees, take a look at my full collection of coffee drinks - you'll find plenty of lattes, mocha drinks, iced coffees and a few cocktails too. There's even a coffee mocktail (this vanilla cinnamon syrup would work a treat in it).
Ingredients Notes
Cinnamon: I used two 15cm long cinnamon sticks. If your sticks are shorter, adjust accordingly.
Sugar: This recipe uses a blend of 3 parts white sugar (caster or granulated) to 1 part dark brown sugar. Using 100% dark brown sugar would lead to a brown sugar and cinnamon syrup with a much stronger caramel profile. Using 100% white sugar creates a less complex, less mellow (but still delicious) syrup.
Vanilla: This is optional but highly recommended. If you do not have extract you could use a whole vanilla pod (split open) or vanilla bean paste.
(Step-By-Step Instructions)
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Roughly crush the cinnamon sticks using a pestle and mortar (do not grind them to a powder though).
Step 2. Put the caster sugar, brown sugar, salt, cinnamon and water into a saucepan.
Step 3. Heat gently to dissolve the sugar then turn up the heat until simmering point is reached. Immediately remove the pan from the heat and stir in the vanilla extract.
Step 4. Leave the syrup to infuse for 2 hours. Strain through a fined meshed sieve (or a nut bag).
Decant into a sealable bottle or jar and store in the fridge for up to 1 month.
Expert Tips
- Don't skimp on the infusion time: To get a punchy cinnamon syrup you need to let the ingredients sit together for a minimum of 2 hours.
- Don't let the syrup boil: If the syrup boils it will thicken and be harder to blend into drinks (especially cold drinks).
- Strain carefully: To avoid gritty grains of cinnamon ending up in your drink take care to strain your vanilla cinnamon syrup properly. If you have a nut bag I highly recommend passing the syrup through this. Failing that, pass it through a fine-meshed sieve.
Frequently Asked Questions
Provided your sugar is vegan (not all are) then yes, this recipe for cinnamon coffee syrup is suitable for vegans.
Yes, you can, but it can be hard to find (especially in the UK) and making your own is usually cheaper. You can also vary the amount of cinnamon and vanilla to suit your taste preferences when you make it yourself.
Yes, you can. Use 2-3 teaspoons ground cinnamon in place of the cinnamon sticks in this recipe and infuse for 30 minutes instead of 2 hours. You will need to strain the syrup through a nut-bag or some muslin to remove the cinnamon once the syrup is ready.
Technically, you can, but the cinnamon flavour will be far less intense. It is better to break the sticks up to enable more flavour to be released into the syrup.
If cooked or boiled for too long the cinnamon will turn bitter. To avoid this issue, cook the cinnamon dolce coffee syrup only to simmering point and then take it off the heat.
Variations
- Double the flavour: If you only like a half measure of syrup in your coffee consider doubling up on the cinnamon and vanilla to ensure these flavours still shine in your coffee.
- Omit the vanilla: Leaving it out will give you a straight cinnamon syrup for coffee.
Have you made this recipe for cinnamon dolce coffee syrup? Please rate the recipe or leave a comment - I love hearing how you get along with my creations.
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📖 Recipe
Cinnamon Dolce Syrup (Starbucks-style coffee syrup with vanilla & brown sugar)
Ingredients
- 150 g Caster Sugar
- 50 g Dark Brown Sugar
- 200 ml Water
- 2 Cinnamon Sticks each 15cm long
- 1½ teaspoons Vanilla Extract
- ¼ teaspoon Sea Salt Flakes
Instructions
- Roughly crush the cinnamon sticks using a pestle and mortar (do not grind them to a powder though).2 Cinnamon Sticks
- Put the caster sugar, brown sugar, salt, cinnamon and water into a saucepan.150 g Caster Sugar, 50 g Dark Brown Sugar, 2 Cinnamon Sticks, ¼ teaspoon Sea Salt Flakes, 200 ml Water
- Heat gently to dissolve the sugar then turn up the heat until simmering point is reached. Immediately remove the pan from the heat and stir in the vanilla extract.1½ teaspoons Vanilla Extract
- Leave the syrup to infuse for 2 hours. Strain through a fined meshed sieve (or a nut bag).
- Decant into a sealable bottle or jar and store in the fridge for up to 1 month.
Notes
- Don't skimp on the infusion time: To get a punchy cinnamon syrup you need to let the ingredients sit together for a minimum of 2 hours.
- Don't let the syrup boil: If the syrup boils it will thicken and be harder to blend into drinks (especially cold drinks).
- Strain carefully: To avoid gritty grains of cinnamon ending up in your drink take care to strain your cinnamon coffee syrup properly. If you have a nut bag I highly recommend passing the syrup through this. Failing that, pass it through a fine-meshed sieve.
- Using cinnamon powder: Use 2-3 teaspoons cinnamon powder in place of the cinnamon sticks in this recipe and infuse for 30 minutes instead of 2 hours. You will need to strain the syrup through a nutbag or some muslin to remove the powder once the syrup is ready.
Variations
- Double the flavour: If you only like a half measure of syrup in your coffee consider doubling up on the cinnamon and vanilla to ensure these flavours still shine in your coffee.
- Omit the vanilla: Leaving it out will give you a straight cinnamon syrup for coffee.
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