In tiki drinks, some syrups are often used. Some of these are hard to find in a lot of places of the world, and others that can’t offer the same quality and flavor in their commercial versions. For that reason, I started to do it at home, and in this blog i’ll write some of these recipes. Today I’m going to talk about the cinnamon syrup.
I call this cinnamon syrup like “Rich Cinnamon Syrup” because I use a ratio of 2:1 sugar to water on it.
It makes a rich, sweeter, thicker syrup.
I used on it a whole cane sugar with molasses, that I think that makes the syrup more flavorful, but you could use the kind of sugar that you want.
- 200g Sugar
- 250 ml Water
- 3 Cinnamon Sticks
- Crush the cinnamon sticks and put it on a saucepan with the sugar and the water.
- Bring to a boil with medium heat, stirring frequently to dissolve the sugar.
- When it starts boiling, low the heat and cover the saucepan. Simmer for 10 minutes.
- Remove the saucepan from heat and let sit and cool for at least 2 hours.
- Then strain and bottle it.
- It should be stored on the fridge. It'll last for about a month.
Do you want another rum?
This post is also available in: Spanish