Cinnamon Clove Syrup
Homemade cinnamon-clove syrup with ginger and rum. Easy to make, refrigerate, and pour over melon, ice cream, or cocktails.
Adapted from the Bon Appetit Cookbook by Barbara Fairchid (2006)
Submitted by: anonymous The Spice House from Milwaukee, WI
Yield: about 1 cup
- Simmer water, sugar, ginger, cinnamon, cloves, and peppercorns until reduced, then strain and add rum.
- Chill at least one hour; syrup keeps refrigerated for about 1 to 2 weeks.
- Use over melon, ice cream, yogurt, pancakes, or in cocktails; make vegan by swapping sugar type.
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Preparation Instructions:
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Frequently Asked Questions
How long will this cinnamon clove syrup last in the fridge?
Stored in a clean, airtight container, the syrup will keep about 1 to 2 weeks in the refrigerator. Because it uses fresh ginger and a moderate sugar ratio, discard it if it smells off, looks cloudy, or shows mold.
Can I make this syrup without rum or any alcohol?
Yes. The rum adds flavor and a small preservative effect. Omit it or replace it with 1 teaspoon vanilla extract or 1 tablespoon apple juice for a nonalcoholic version. Note that shelf life may be slightly shorter without alcohol.
What can I use if I don't have Ceylon cinnamon?
You can use Cassia or Saigon cinnamon instead. They are stronger and more pungent, so use slightly less or shorten the steep time to avoid an overly astringent taste.
Can I use ground spices instead of whole cinnamon and cloves?
You can, but the syrup may become cloudy and develop sediment. Use about one third of the amount by weight, stir in while hot, then strain through a very fine sieve or cheesecloth. Expect a more intense, quicker flavor.
How do I adjust the syrup thickness or sweetness?
To thicken, simmer longer until the volume reduces to the desired thickness. To sweeten, add more sugar while warm and stir until dissolved. Taste as you go to avoid overcooking the spices.
Can I can or freeze the syrup for longer storage?
Do not water-bath can this syrup because of fresh ginger and low sugar ratio. Freezing is safe: pour into an airtight container or ice cube tray. Frozen cubes thaw quickly and keep several months.
How much should I scale the recipe if I need more or less?
Scale all ingredients proportionally. Keep an eye on simmer time because larger batches take longer to reduce to the same final volume. Aim to end up with about 3/4 cup per original recipe or adjust to the texture you want.
How else can I use this syrup besides pouring over dessert?
Use it in cocktails, stirred into hot or iced tea, swirled into oatmeal or yogurt, drizzled on pancakes, or brushed on roasted fruit. It adds a warm spiced note to both sweet and savory dishes.
How long will this cinnamon clove syrup last in the fridge?
Stored in a clean, airtight container, the syrup will keep about 1 to 2 weeks in the refrigerator. Because it uses fresh ginger and a moderate sugar ratio, discard it if it smells off, looks cloudy, or shows mold.
Can I make this syrup without rum or any alcohol?
Yes. The rum adds flavor and a small preservative effect. Omit it or replace it with 1 teaspoon vanilla extract or 1 tablespoon apple juice for a nonalcoholic version. Note that shelf life may be slightly shorter without alcohol.
What can I use if I don't have Ceylon cinnamon?
You can use Cassia or Saigon cinnamon instead. They are stronger and more pungent, so use slightly less or shorten the steep time to avoid an overly astringent taste.
Can I use ground spices instead of whole cinnamon and cloves?
You can, but the syrup may become cloudy and develop sediment. Use about one third of the amount by weight, stir in while hot, then strain through a very fine sieve or cheesecloth. Expect a more intense, quicker flavor.
How do I adjust the syrup thickness or sweetness?
To thicken, simmer longer until the volume reduces to the desired thickness. To sweeten, add more sugar while warm and stir until dissolved. Taste as you go to avoid overcooking the spices.
Can I can or freeze the syrup for longer storage?
Do not water-bath can this syrup because of fresh ginger and low sugar ratio. Freezing is safe: pour into an airtight container or ice cube tray. Frozen cubes thaw quickly and keep several months.
How much should I scale the recipe if I need more or less?
Scale all ingredients proportionally. Keep an eye on simmer time because larger batches take longer to reduce to the same final volume. Aim to end up with about 3/4 cup per original recipe or adjust to the texture you want.
How else can I use this syrup besides pouring over dessert?
Use it in cocktails, stirred into hot or iced tea, swirled into oatmeal or yogurt, drizzled on pancakes, or brushed on roasted fruit. It adds a warm spiced note to both sweet and savory dishes.
I am interested in making the Cinnamon, Clove Syrup. Your recipe sounds wonderful, especially for ice cream. The ingredient list does not list rum but the directions do mention rum. If I need rum, how much? What kind, meaning dark, golden, etc. I am looking forward to your response.
Thank you. I know this is not a review, but I am hoping to review as soon as I make it.
I’ve NEVER made it and NEVER will! 1 cup of SUGAR?!?!,
you’ve got to be kidding!! Do you know that sugar is fuel
for CANCER….Read the book “Primal Body, Primal Mind,”
and YOU decide.
Stan N
This is a simple syrup and it’s used a little at a time as a sweetener for things such as lemonade or adding to a cocktail, iced tea, etc. to add another interesting layer of flavor.
The other commenter apparently doesn’t understand what syrup is made out of. Of course it’s sugar, you moron! In any case, this is quite nice.