Ceylon Cinnamon Extract
Get the most out of your fall cooking by adding some good cinnamon to your baked goods. Not only will it taste warm and comforting, but you might also reap some of the health benefits! You can also add a couple drops to your favorite fall and winter drinks to add amazing cinnamon flavor! Cinnamon chai latte, cinnamon hot chocolate, cinnamon coffee, and more!!
Equipment
- glass half-pint mason jar with lid
Ingredients
- 6 ceylon cinnamon sticks
- 8 ounces 80-proof (40%) or higher vodka (Another option is to use 3 parts food grade vegetable glycerin and 1 part water.)
Instructions
- Put your cinnamon sticks into your mason jar and cover with vodka (or the vegetable glycerin/water mixture). Add the lid and shake your jar a few times.
- Shake your jar once per week when you remember, and let your extract steep for at least 2 months and then give it the smell and taste test to see if it's smells and tastes like cinnamon. It can be used right away at this point, but you can also let it steep up to 6 months when it reaches full maturity. (If you're making it using the glycerin/water mixture, your shelf life isn't going to last as long, so it's best to make this in small batches that you'll use and be sure to check it as you use it.)
- After 6 months, strain out the cinnamon sticks and decant the extract into a separate glass bottle or jar. Then add more vodka to cover your old cinnamon sticks and start a new batch of extract going! (Or, if you used glycerin/water, you should use fresh cinnamon sticks each time.)