Make a batch of this cinnamon-infused caramel simple syrup to keep in your fridge to make gourmet coffee, tea and apple cider drinks. If you’re a fan of the Caramel Apple Spice drink from Starbucks, you’ll love this homemade syrup.
While many people go crazy for pumpkin spice lattes, my favorite fall Starbucks drink is the Caramel Apple Spice hot cider. With this homemade cinnamon spice caramel simple syrup, you can make the fall beverage anytime a craving hits.
Cinnamon and caramel are two wonderful fall flavors — and they’re even better combined.
The addition of cinnamon adds a complexity of flavor you don’t find in other caramel simple syrup recipes. It tastes like a combination of Starbucks Cinnamon Dolce syrup and caramel coffee syrup.
Make this and my salted caramel sauce so you can make your own Cinnamon Caramel Apple Cider at home.
A batch of syrup will make about anywhere from eight to 16 drinks, depending on whether you like your beverage tall or grande sized and depending on how many pumps or tablespoons of syrup you add.
A jar will keep in your fridge for about six months, and you can use it in hot, iced or frozen drinks and cocktails. It’s delicious in coffee, as well as apple cider.
You can scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make this delicious and versatile cinnamon caramel simple syrup.
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To Make Cinnamon Caramel Simple Syrup, You Will Need:
- Cinnamon sticks – Used to infuse the syrup with cinnamon flavor
- Granulated Sugar – For simple syrup, I always use white, granulated sugar
- Corn Syrup – Just a touch of light corn syrup will help ensure that the sugar crystals don’t crystallize in the pan so the finished cinnamon-caramel simple syup remains smooth. You can also use honey to inhibit crystallization.
- Vanilla Extract – Make your own or use a high-quality commercial vanilla extract to round out the flavor of this homemade coffee syrup
How to Make Coffee Syrup
First, you will make cinnamon-infused water to use in the caramel simple syrup.
Combine a half cup of water and 2 cinnamon sticks in a small saucepan. Let it come to a boil, then reduce the heat and simmer for 10 minutes.
Remove the the cinnamon sticks and keep the infused water warm while you make the caramel.
Combine the remaining ¼ cup water, corn syrup and sugar in another slightly larger saucepan.
Heat over low heat, stirring until the sugar is completely dissolved.
Next, increase the heat to medium-high, cover and boil for 2 minutes.
After two minutes, uncover the sugar-water mixture and continue to boil, stirring constantly until it turns a light amber color.
The caramelization process can be tricky, so pay close attention, stirring constantly and checking the color. If you cook the mixture too long, the caramel syrup will burn, and you’ll have to throw it out and start again.
Once the caramelized sugar has turned a light amber color, remove the pan from the heat. Slowly and carefully pour in the cinnamon-infused water. It’s advisable to stand back a bit as you’re pouring because the caramel mixture will steam and bubble rapidly when you add the infused water.
I sometimes will place the pan in the sink for this step, to contain any spills and avoid messy cleanup.
Once the steam and bubbles have settled down, add the vanilla and a pinch of salt. Stir the syrup gently. Allow to cool before transferring the syrup to a glass jar or bottle. It’s also best to let the syrup cool and set completely before using it in recipes.
Store the prepared cinmamon caramel apple coffee syrup in the refrigerator for up to six months.
Tips for making caramel simple syrup
Once you become more experienced with making this recipe, you can cook the simple syrup mixture a bit longer to allow for a darker and richer caramel color and flavor. You just want to be careful that you don’t cook the sugar and water too long, or the finished product will taste burned.
You’ll notice in these photos that one jar of syrup is noticeably darker than the other. For the darker syrup, I let the caramelization process go on a bit longer before removing the pan from the heat and adding the cinnamon-infused water.
It only takes a few minutes for caramel to pass from one stage to the next, from light to medium to dark to burned. Here’s a good primer on what caramel looks like at every stage; it also includes a temperature chart.
If you want to make a darker caramel coffee syrup, pay attention to the color of the sugar as it cooks, and also any changes in smell. Your nose will tell you when the caramel is on the verge of burning.
Also, remember that the addition of cinnamon-infused water will darken the caramel simple syrup more.
How to use Cinnamon Caramel Syrup
For best results, allow the simple syrup to cool and thicken before using it.
Add 2 Tablespoons, or more if you prefer, to hot or cold beverages.
Frequently asked QUESTIONS
This recipe is best when made using cinnamon sticks. If you dont have any, you can substitute a teaspoon of ground cinnamon to make the infused water.
If you use ground cinnamon, I recommend straining the infused water through fine cheesecloth to remove as much sediment as possible before adding it to the caramel simple syrup.
Keep the prepared cinmamon caramel apple coffee syrup in the refrigerator. I like to store it in a glass mason jar or bottle.
This simple syrup will last up to six months in the refrigerator.
I love using this homemade syrup in all types coffee, apple cider and chai. It can be used in place of sugar in hot or cold drinks. It will add a cinnamon and caramel flavor to beverages and cocktails.
More Cinnamon & Caramel Recipes
If you enjoyed this recipe, you may want to try these other cinnamon and caramel-flavored favorites:
- Caramel Apple Baked Brie
- Cinnamon Apple Cider Mule
- Cinnamon Apple Cider Slushie Cocktail
- Red Hot Cinnamon Apple Martini
If you try Cinnamon Spice Caramel Simple Syrup or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
This cinnamon-infused caramel syrup is a wonderful addition to coffee and apple cider drinks.
- ¾ cup water divided
- 2 cinnamon sticks
- 1 cup granulated sugar
- 1 teaspoon corn syrup
- 1 teaspoon vanilla
- Pinch salt
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Place ½ cup water and 2 cinnamon sticks in a saucepan. Bring to a boil and simmer for 10 minutes. Strain out the cinnamon sticks and keep the cinnamon-infused water warm.
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Place the remaining ¼ cup water, corn syrup and sugar into a saucepan. Heat the mixture over low heat, stirring until the sugar is completely dissolved.
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Increase the heat to medium-high and boil covered for 2 minutes.
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Uncover and continue to boil, stirring constantly until the mixture turns a light amber color. Do not cook too long or the caramel syrup will burn.
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Remove from the pan from the heat. Carefully pour in the cinnamon-infused water, being careful to stand back as the caramel mixture will steam and bubble rapidly when you add the infused water. (You might want to place the pan in the sink for this step, to avoid any spills.)
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Once the steam and bubbles have settled down, add the vanilla and a pinch of salt. Stir gently to mix. Allow to cool and transfer to a glass jar or bottle. Store in the refrigerator for up to six months.
PIN THIS! Cinnamon Caramel Syrup Recipe
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