We used lower-glycemic coconut palm sugar to make this syrup, adapted from a recipe by cocktail authority Tom Macy. You can substitute regular white sugar in the same quantity. Or try our granulated honey!
In a heavy saucepan, bring the sugar and water to a boil.
Remove from heat and allow to sit until cooled.
Add the cinnamon bark and bring to a boil.
Remove from heat and allow to sit for several hours or overnight.
Strain into a bottle or jar and keep refrigerated.
Use in tea, coffee, toddies, hot chocolate; drizzle on oatmeal, ice cream or yogurt.