Spicy Cinnamon Syrup Recipes

SPICED SIMPLE SYRUP

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

SPICY CINNAMON SYRUP

Steps:

• Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.
• Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

SPICY MAPLE SYRUP

Steps:

• Put the maple syrup in a small mixing bowl. Add the cayenne pepper and whisk to combine. Cover the bowl and set aside for at least 2 hours.

SPICY CINNAMON SYRUP

Steps:

• In a small saucepan, allow the butter to melt slowly over low to medium heat.
• When the butter is completely melted, add the spices and stir well to combine.
• Slowly add the brown sugar and stir well to combine. You may not be able to get the butter and sugar perfectly blended yet; don't panic if this is the case.
• Allow the mixture to come to a slow boil. Let it boil for a minute or two. This will thicken up the syrup and help to blend the butter and sugar better.
• Remove from heat and let the mixture stand for a minute.
• Serve with your choice of desserts and enjoy!

CINNAMON SYRUP

Steps:

• Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

SPICY SIMPLE SYRUP

Steps:

• Place all ingredients except sugar and ginger in a large saucepan and bring to a boil. Turn down the heat and simmer, covered, for two hours. Remove from heat and stir in sugar until well dissolved. Cool to room temperature, then grate the ginger and stir in. Cover and set aside for at least 12 hours. Strain through a fine-mesh sieve into a sealable jar and refrigerate.

CINNAMON FRENCH TOAST STICKS WITH SPICY CIDER SYRUP

Steps:

• In 2-quart saucepan, mix sugar, 3 tablespoons flour, 1/4 teaspoon cinnamon and the nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In shallow bowl, beat all French toast stick ingredients except bread with fork until smooth. Dip bread sticks into batter; drain excess batter back into bowl.
• Place bread sticks on griddle. Cook about 4 minutes on each side or until golden brown. Serve with warm syrup.

GLAZED SPICY CINNAMON PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.