How to Make Brown Sugar Cinnamon Syrup (and the Perfect Breve to Go With It)

There’s something timelessly comforting about the flavor of brown sugar and cinnamon. It's the soul of a cinnamon roll, the warmth of fall mornings, and the flavor you wish came standard in every coffee shop drink. Today, I’m sharing how to make an easy, non-boil brown sugar cinnamon syrup—featuring insanely aromatic cinnamon from Turkey—and using it to craft a breve cortado that hits just right.

Why This Syrup?

We’re skipping the stove for this one. My go-to syrup method is a no-boil process that’s fast, easy, and surprisingly flavorful. Why? Because boiling sugar can change the flavor, and sometimes you want your ingredients to stay true to themselves. This method gently dissolves the sugar without caramelizing it, which keeps everything clean, cozy, and rich.

Ingredients You'll Need:

• Dark brown sugar (not light—dark has more molasses and brings that deep, caramelly flavor)

• High-quality cinnamon (preferably from a spice shop or international market—trust me, it makes a difference)

• Hot water (just hot enough to dissolve the sugar)

How to Make It:

1. Eyeball the Ratio
   This recipe doesn’t demand perfection. Think roughly 1:1 brown sugar to hot water. If you like it sweeter or more molasses-y, bump up the sugar. Want it punchier with cinnamon? Add more.

2. Add the Cinnamon
   Sprinkle in your cinnamon. Start with a generous pinch, and adjust to taste. The kind I used from Turkey was next-level—warm, rich, and aromatic. Standard cinnamon works fine, but if you can find imported or specialty cinnamon, you’ll taste the difference.

3. Mix to Dissolve
   Combine everything in a jar or bottle and give it a good shake or stir until fully dissolved. If cinnamon floats or separates, just agitate before using. No pans to clean. No stovetops involved.

And boom—your syrup is done. It's fast, simple, and makes your drinks taste like dessert without overpowering them.

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Now Let’s Make a Breve

This syrup shines best in a breve cortado, which is basically a small-format drink made with espresso and half-and-half instead of milk. Why half-and-half? Because it adds creaminess and richness without overwhelming the espresso—plus it plays so well with the syrup.

What You’ll Need:

• Freshly pulled espresso

• Half-and-half (not heavy cream—half-and-half is just right)

• Your homemade brown sugar cinnamon syrup

Steps:

1. Pull a double shot of espresso.

2. Steam or froth your half-and-half. I aim for a cortado-sized drink (4–6 oz), which keeps things rich but not too heavy.

3. Add about ½ oz of syrup per drink—adjust to taste.

4. Stir it all together and sprinkle a bit of cinnamon on top for aroma.

If you’re feeling fancy, a pinch of powdered cinnamon (or even a hint of cayenne for a subtle warmth) on top takes it to another level.

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Why I Love This Drink

This drink tastes like the center of a cinnamon roll or a brown sugar Pop-Tart in the best possible way. But the magic is in how it complements the coffee rather than masking it. The syrup enhances the espresso, bringing out its natural sweetness without being cloying.

It also has nostalgic value for me. I remember driving over an hour in high school to visit a coffee shop that served something like this—a “Café Meow” with honey and cinnamon—and it just stuck with me. This drink brings me right back to that feeling of discovering a coffee shop that got it.

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Final Thoughts

If you’ve got brown sugar sitting in your pantry from a recipe you made six months ago, this is your moment. Turn it into a syrup, pair it with good espresso and half-and-half, and you’ve got a drink that feels like a treat but takes almost no time.

You don’t need to go full barista mode to make something delicious. Sometimes the simplest things—brown sugar, cinnamon, and a good pour of half-and-half—are what make coffee feel special again.

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