Looking for something to fill in the space in your brain where “what should I make the kids for breakfast” lies waiting for an answer? This cinnamon cream syrup may help answer that question. You’ll start thinking of things to make just so you can have an excuse to eat this amazing breakfast supplement…’Supplement’, as in addition to something healthy like maybe some whole wheat buttermilk pancakes. But wait; I’m getting ahead of myself. The whole wheat pancakes are for tomorrow’s post.
This recipe is from one of my daughter’s friends, Julia, who is going to culinary school along with Tricia. One of the beauties of this syrup is that it works well with either corn syrup or agave. And, you don’t have to save it for just pancakes. How about pouring it over ice cream, or brownies, or…dare I say it…eat it with a spoon?
- 1 cup sugar
- 1/2 cup corn syrup or agave
- 1/2 cup water
- 1/2 cup cream, separated
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Combine sugar, corn syrup (or agave), water, cinnamon and 2 tablespoons cream in a 3 quart sauce pot. The size of the sauce pot may seem too large at first, but the syrup rises up in the pot A LOT and very fast when it first starts boiling.
- Bring to a boil, then lower heat to medium low and cook stirring constantly for 8 minutes. As stated in Step #1, the syrup rises up the sides of the pot very quickly, so be sure to lower the heat and stir, stir, stir.
- Stir in remaining cream and vanilla until incorporated. Serve warm. Store in a covered, airtight jar in the refrigerator for up to two weeks.
Note: As it sits, the syrup will separate. No problem; just stir it or shake it up and all is well.
Source: Julia as posted here on A Little Mundane.