Cinnamon Dolce Syrup

Yes, it’s very similar. If you order a cinnamon dolce latte from Starbucks, by default it comes with a topping that includes butter flavors. Instead of having that flavor in the topping, I combine it into the syrup. So, this syrup actually copies the overall flavor of the Starbucks drink better than most recipes.

Emulsions are similar to extracts but are water-based instead of alcohol-based. They hold flavor better when cooked and work well in syrups like this because they are water-soluble.

Emulsions are starting to gain popularity in baking. You can find this flavor, and other flavors at the craft store Michaels, other specialty stores, and online at Amazon.

I first used it in my sugar cookie flavored syrup and fell in love with it as a special ingredient.

I’ve not tested using butter extract instead of the vanilla butter emulsion, but it should work fine, although the flavor may be slightly different. Many other syrups I’ve made use extracts and not emulsions and they work fine. You could use 1/4 teaspoon vanilla extract and 1/4 teaspoon butter extract for a similar result.

Yes, this recipe is for the microwave because I find it easier and faster, but you can follow the same process on a stovetop.

They are very similar, and yes, many recipes create the same thing. But, the cinnamon dolce syrup typically relies more heavily on brown sugar than a classic cinnamon simple syrup does. Cinnamon dolce has historically been used in lattes, coffees, and tea where cinnamon syrup is more often used as a syrup on pancakes and other food.

The word “dolce” means “sweet,” and so this is a sweet cinnamon syrup.

Put the finished syrup in an airtight container and store it in the refrigerator. It will keep for two to three weeks.