Cinnamon Bark Syrup

This recipe calls for cinnamon bark, which you can find in most grocery stores.

*modified from Death & co • p.276

0.5 oz (by weight) cinnamon bark, about 2-3 sticks
1 cups sugar
1 cups water

In a saucepan, muddle cassia cinnamon sticks until they are broken up into shards. If you have a mortar and pestle, you may want to crush the cinnamon sticks in that first and transfer into the saucepan.

Add 1 cups of water and 1 cups of sugar to the saucepan. Bring to a boil, stirring occasionally.

Once boiling, lower the heat, cover, and let simmer gently for 4 minutes.

Remove the saucepan from the heat and let it stand overnight.

The following day, strain the syrup through a cheesecloth-lined sieve. I have a reusable cloth coffee filter that I use exclusively to strain all my infusions. Any (clean) thin mesh fabric will do, you want to make sure you’re getting all of the particles out.

Transfer into a sealable jar and store in the fridge.