Instant Pot Cinnamon Cream Syrup is gonna change your breakfast game forever!
– unsweetened coconut milk – pure maple syrup – cinnamon sticks – Kosher salt – vanilla extract
Add coconut milk, maple syrup, cinnamon sticks, salt and vanilla to the pressure cooker pot. Whisk until combined.
Cook at high pressure for 10 minutes.
Using the sauté function, simmer 5-10 minutes, stirring often, to thicken slightly.
Discard cinnamon sticks.
Pour into a Mason jar or syrup dispenser.
Use immediately or store in refrigerator for up to 1 week. Shake well before each use.