Equipment
Saucepan
Whisk
or Spoon
Strainer
or Cheesecloth or fine mesh sieve
Ingredients
2 servings
Main
- 240 ml water
- 2 cinnamon stick, broken
- 1 cloves
- 180 g sugar
Nutrition (per serving)
356
Calories
0g
Protein
92g
Carbs
0g
Fat
2g
Fiber
90g
Sugar
6mg
Sodium
Method
01
Place the water, broken cinnamon sticks, and clove into a saucepan.
02
Bring the liquid to a boil over high heat, then reduce the heat to maintain a simmer until the volume has reduced by half.
Look for: Liquid level is reduced by half
03
Add the sugar to the pan and whisk continuously until the crystals are completely dissolved.
Look for: Liquid is clear with no visible sugar grains
04
Remove the saucepan from the heat and let the syrup sit until it reaches room temperature.
30m
05
Pour the cooled syrup through a strainer into a clean container to remove the cinnamon and clove.
Chef's Notes
- For a more intense cinnamon flavor, lightly toast the cinnamon sticks in a dry pan before adding them to the water. This awakens their aromatic oils.
- Ensure the sugar is fully dissolved before proceeding. Undissolved sugar can lead to crystallization in the finished syrup.
- Don't rush the cooling process. Allowing the syrup to cool completely with the spices still in it will deepen the infusion of flavors.
- For an extra layer of complexity, consider adding a strip of orange zest or a star anise pod along with the cinnamon and cloves.
Storage
Refrigerator: 1 month — Store in an airtight glass container.
Freezer: 3 months
Reheating: Gently warm in a saucepan or microwave if the syrup crystallizes.
