Cinnamon extract is a concentrated liquid flavoring made by steeping cinnamon sticks in alcohol, which draws out the spice’s essential oils and compounds. It is a staple in baking and beverage making, offering a pure, robust cinnamon flavor without the gritty texture of ground cinnamon. Making your own at home is simple, cost-effective, and lets you control the quality of the cinnamon, ensuring a bright, aromatic extract that is far superior to many store-bought versions.
Ingredients
- 1 cup (240 ml) high-proof vodka (80 proof/40% ABV or higher, e.g., a neutral vodka)
- 4–5 (about 20 g) whole cinnamon sticks (preferably Ceylon or Saigon cinnamon)
- 1 clean glass jar with a tight-fitting lid (8 oz / 240 ml capacity)
Instructions
- Place the cinnamon sticks in the glass jar. If they are too long, break them in half so they fit comfortably.
- Pour the vodka over the cinnamon sticks, ensuring they are completely submerged. If needed, add a little more vodka to cover them.
- Seal the jar tightly and give it a gentle shake to start the extraction.
- Store the jar in a cool, dark place (like a pantry or cupboard) for at least 8 weeks. Shake the jar gently once a week to help the extraction process.
- After 8 weeks, the extract should be deeply amber and fragrant. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean bottle or jar, discarding the cinnamon sticks.
- Label the bottle with the date and type of cinnamon used. Your homemade cinnamon extract is ready to use.
Tips
- Choose the right cinnamon: Ceylon cinnamon is sweeter and more delicate, while Cassia (Saigon) is stronger and more pungent. Both work well; choose based on your flavor preference. For a more intense extract, use Saigon.
- Use high-proof alcohol: The higher the proof, the better the extraction. Vodka at 80 proof is standard, but you can use 100-proof vodka or even Everclear (diluted to 100 proof) for a faster, stronger extract. Avoid using rubbing alcohol or any denatured alcohol.
- Patience is key: Do not rush the process. The longer the cinnamon steeps, the more flavorful the extract becomes. Tasting it after 4 weeks is fine, but it will continue to improve up to 12 weeks.
- Keep it dark: Light can degrade the quality of the extract, so always store it in a dark bottle or in a dark cupboard.
Serving Suggestions
Use your homemade cinnamon extract to add warm, spicy notes to baked goods like cakes, cookies, and quick breads. It is also excellent in beverages—add a teaspoon to coffee, hot chocolate, or a homemade chai latte. For a simple glaze, mix 1 cup (120 g) powdered sugar with 1–2 teaspoons of the extract and a splash of milk.
Variations
- Cinnamon-Vanilla Extract: Add 1 split vanilla bean to the jar along with the cinnamon sticks for a complex, sweet flavor.
- Spiced Extract: Add a few whole cloves, star anise, or a strip of orange zest to the jar for a holiday-inspired blend.
- Rum-Based Extract: Substitute dark rum for vodka for a richer, slightly sweet extract that is wonderful in rum cakes and tropical drinks.
Storage and Reheating
Store the finished cinnamon extract in a tightly sealed bottle in a cool, dark place. It does not need refrigeration, and it will keep indefinitely—the alcohol acts as a preservative. The flavor may mellow slightly over time, but it will remain potent for at least a year. There is no reheating involved, as the extract is used as a liquid flavoring.
Frequently Asked Questions
How long does homemade cinnamon extract last? Homemade cinnamon extract, with its high alcohol content, is shelf-stable and can be stored indefinitely. For best quality, use it within 1 to 2 years, as the flavor may slowly fade.
Can I use ground cinnamon instead of sticks? Yes, you can, but the extract will be cloudy and may have a slightly bitter taste. If you use ground cinnamon, you will need to strain it through a coffee filter or very fine cheesecloth, and the sediment may settle over time. Sticks give a cleaner, clearer extract.
Why is my extract cloudy? Cloudiness can happen if you used ground cinnamon or if the alcohol is not strong enough. It is harmless and does not affect flavor. If you prefer a clear extract, use whole sticks and high-proof alcohol.
Can I make extract without alcohol? Yes, you can use vegetable glycerin or a mixture of water and glycerin. The result will be sweeter and less potent, and it will not keep as long—store it in the refrigerator and use within 6 months. Glycerin extract is a good option for those avoiding alcohol.
How much extract should I use in place of ground cinnamon? As a general rule, 1 teaspoon of extract is equivalent to about 1/2 teaspoon of ground cinnamon in terms of flavor intensity. However, extract adds liquid, so you may need to adjust the liquid content of your recipe.
Why does my extract taste weak after 8 weeks? If you used lower-proof vodka or a small amount of cinnamon, the extraction may be weaker. You can add more cinnamon sticks and let it steep for another 4 weeks. Alternatively, use a higher-proof alcohol next time.
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