The great thing about cinnamon extract is it can be used in almost anything! It is a delicious addition to so many baked goods – breads, scones, muffins, pies, cookies. It is also perfect for coffees or hot chocolates to give them a little kick. Or maybe a dash can added to your favorite fall or winter cocktail.
Unlike vanilla beans, which you can essentially leave in your extract jar indefinitely, cinnamon sticks tend to taste bitter if in the vodka for too long. Since we don’t want bitter extract, pull the sticks out once your extract has reached the appropriate strength. You’ll know by smell and color – it will be a lovely rich brown and very fragrant.
- 4 whole cinnamon sticks (We recommend Ceylon Cinnamon found here.)
- 2 cups vodka, unflavored
- 1-pint jar with lid
- Place your cinnamon sticks in your pint jar or extract-making container. You may need to break them in half to fit.
- Pour in the vodka, making sure the cinnamon sticks are completely submerged.
- Cover and allow to rest in a pantry 4-6 weeks until it reaches the desired strength.
- Remove the cinnamon sticks and enjoy your extract!
- You can halve this recipe to make a smaller batch of extract, or double or triple to make more.
- Once your extract has reached the desired strength, remove the cinnamon sticks. Sticks left in the vodka too long will turn bitter and ruin your extract.
- The exact amount of time your extract will need to steep depends on the strength and age of your cinnamon sticks and how strong you like your extract.
Here's a video of us making this extract during a recent Live extract making party: