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Cinnamon Clove Syrup

Cinnamon Clove Syrup
Adapted from the Bon Appetit Cookbook by Barbara Fairchid (2006)

Submitted by: anonymous from Milwaukee, WI
Yield: about 1 cup


Featured in this Recipe


Preparation Instructions:

  1. Bring the first 6 ingredients to a boil in a small saucepan over medium heat, stirring until sugar dissolves. 
  2. Reduce heat to low and simmer until syrup is reduced to 3/4 cup, about 25 minutes.  
  3. Cool, strain into a small bowl, add rum and stir to blend. 
  4. Refrigerate until cold, at least one hour. (Syrup can be prepared 2 days in advance, keep refrigerated)

Helpful Hints

Serve over fresh melon or ice-cream for a cool dessert on a summer evening. For vegan syrup, use beet sugar or evaporated cane juice.

Based on 4 reviews

Customer Reviews

Betty Wilmoth

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.

Stan N

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

Maryann W

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.

Christine F

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.

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