A cinnamon-infused brown-sugar coffee syrup, approximately sixteen tablespoon portions pending measured yield.

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Combine 1 cup water, 1 cup packed light brown sugar, two whole cinnamon sticks and 1/16 tsp fine salt in a small saucepan. Stir over medium heat until the sugar has completely dissolved, approximately 5 minutes.
Bring to a gentle simmer and cook about 5 more minutes, without reducing to a thick caramel. Remove from heat, cover and let the cinnamon infuse for about 20 minutes; taste once cooled enough to handle and record strength.
Remove the cinnamon sticks, strain if fragments remain and let the syrup cool about 30 minutes. Transfer to a clean lidded jar, refrigerate promptly and label it with its preparation date. Measure final syrup volume during a kitchen test before asserting a precise sixteen-tablespoon yield.
Start with about 1 tbsp syrup in an 8-oz cup of freshly made hot or iced coffee, stir and adjust to taste. This serving suggestion is not a measured sweetness or caffeine claim; the coffee is not part of the syrup ingredient list.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 50 minutes, included in the total.

Untested estimate: 20-minute covered steep and about 30-minute cooling are included; final yield and strength need measurement.