Cinnamon Spice Syrup for Your Coffee

Cinnamon Spice Syrup Coffee for Your Coffee

soy-free, gluten-free

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.

Ads by Healthy Ads

Don’t forget there’s soy nog and pumpkin spice flavored soy milk are out this time of the year which you can’t find 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, on crepes, even on 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

Prep time: 

Cook time: 

Total time: 

Serves: About 1 cup (250ml)

  • 1 cup (250ml) water
  • 3 to 4 whole cinnamon sticks
  • 6 whole cloves
  • ¼ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • 1 cup (250ml) brown sugar, agave nectar, or maple syrup
  1. Put everything except for the sweetener in the slow cooker.
  2. Whisk until ingredients are well combined.
  3. Cook on low for 5 to 8 hours. Stir in the sweetener, it should melt right then and not need additional cooking.
  4. Take out the cinnamon sticks and cloves and store in the fridge for 1 to 2 weeks.



  1. Kathy Hester (geekypoet) says

    You could try it with agave or stevia. I haven’t done it yet, but would love to know if it works out well. I’d love it if you try it if you would post the amounts and sweetener you used.

  2. Trish @IamSucceeding says

    This sounds wonderful!! I will have to throw this into a NI program so I can find out the points for WW but this looks and sounds amazing and so worth the treat now and again. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: