Once fall is in the air, I see Cinnamon Spice, Pumpkin Spice and Gingerbread coffees dancing in my head. Then after about a week of spending 4 or 5 dollars a pop on coffee I feel more like I’m in a horror movie! Save your money for holiday presents and make this coffee syrup at home. Plus you’ll can adjust the spices until you have it just the way you like it.
Don’t forget there’s soy nog and pumpkin spice flavored soy milk are out this time of the year. And you can’t find those at your local Starbucks! In fact if you are looking to mimic their special cinnamon syrup make sure to use brown sugar and use 2 cups of sugar instead of 1 cup in the recipe below.
In addition to coffee it will go great in tea, apple cider, and even on crepes, or French toast.
*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)
Cinnamon Spice Syrup
- 1 cup (250ml) water
- 3 to 4 whole cinnamon sticks
- 6 whole cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1 cup (250ml) brown sugar, agave nectar, or maple syrup
Put everything except for the sweetener in the slow cooker. Whisk until ingredients are well combined. Cook on low for 5 to 8 hours. Stir in the sweetener, it should melt right then and not need additional cooking. Take out the cinnamon sticks and cloves and store in the fridge for 1 to 2 weeks.
Yields: About 1 cup (250ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours