Cinnamon essential oil is a potent, warming oil steam-distilled from the bark or leaves of the cinnamon tree. While it is not a food you eat by the spoonful, it is a versatile ingredient for homemade spice blends, infused syrups, and aromatic household products. This guide shows you how to use cinnamon essential oil safely and effectively in the kitchen, plus a simple recipe for a cinnamon-vanilla extract that captures its warm, sweet-spicy character.
Ingredients
- 1 cup (240 ml) vodka (80 proof, or food-grade vegetable glycerin for a non-alcoholic version)
- 10 drops cinnamon essential oil (food-grade, 100% pure, from a reputable brand)
- 2 vanilla beans, split lengthwise (or 2 teaspoons vanilla extract)
- 1 cinnamon stick (optional, for extra warmth)
- 1 glass bottle with a tight-fitting lid (8 oz / 240 ml capacity)
Instructions
- Pour the vodka (or glycerin) into the glass bottle. If using vanilla beans, scrape the seeds into the liquid and add the pods. If using vanilla extract, stir it in now.
- Add the cinnamon essential oil drop by drop, swirling the bottle gently after each addition. Taste a tiny drop on a spoon—it should be strongly aromatic but not overpowering. Adjust with 1–2 more drops if needed.
- Add the cinnamon stick, if using. Seal the bottle tightly and shake well for about 30 seconds.
- Store the bottle in a cool, dark place (like a pantry) for at least 2 weeks to allow the flavors to meld. Shake it every few days.
- After 2 weeks, the extract is ready. Use it in baking, coffee, or homemade spice blends. The vanilla beans can stay in the bottle; they will continue to infuse over time.
Tips
- Use only food-grade essential oil: Not all cinnamon essential oils are safe for ingestion. Look for a brand that explicitly states “food grade” or “safe for internal use” on the label. If in doubt, use cinnamon extract from the grocery store instead.
- Dilute properly: Cinnamon essential oil is extremely potent and can irritate skin and mucous membranes. Never apply it directly to skin without a carrier oil (like coconut or jojoba), and never consume more than 1–2 drops per day in food or drink.
- Substitute for cinnamon extract: If you don’t have essential oil, use 1 tablespoon (15 ml) of store-bought cinnamon extract for every 10 drops of oil. The flavor will be slightly less intense but still good.
- Store away from light and heat: Essential oils degrade quickly in sunlight and high temperatures. Keep your extract in a dark glass bottle and store it in a cupboard, not on the counter.
Serving Suggestions
This cinnamon-vanilla extract is perfect for adding a warm, spicy note to baked goods like banana bread, oatmeal cookies, or apple pie. Stir a teaspoon into your morning coffee or hot chocolate, or use it to flavor homemade whipped cream. You can also add a few drops to a batch of pancake batter or French toast for a cozy breakfast twist.
Variations
- Spiced Extract: Add 1 star anise, 2 whole cloves, or a strip of orange zest to the bottle along with the cinnamon stick for a more complex flavor.
- Non-Alcoholic Version: Replace vodka with food-grade vegetable glycerin. The extract will be slightly sweeter and thicker, and it won’t have the sharp bite of alcohol.
- Essential Oil Blend: For a fragrant household spray, mix 5 drops cinnamon essential oil, 5 drops orange essential oil, and 2 cups (480 ml) water in a spray bottle. Shake well before each use. This is not for consumption—use it as a room freshener.
Storage and Reheating
Store the cinnamon-vanilla extract in a tightly sealed glass bottle in a cool, dark place. It will keep for up to 1 year—the alcohol acts as a preservative. The glycerin version will keep for about 6 months. There is no need to reheat the extract; just use it straight from the bottle. If you make a larger batch, keep it in the refrigerator to extend its shelf life, but bring it to room temperature before using so the flavors are fully aromatic.
Frequently Asked Questions
Can I use cinnamon essential oil in cooking? Yes, but only if it is labeled food-grade and you use it in tiny amounts (1–2 drops per recipe). The oil is extremely concentrated, so a little goes a long way. Always dilute it in a liquid or fat (like oil, honey, or alcohol) before adding to food.
Is cinnamon essential oil safe to ingest? Only if it is specifically marked as safe for internal use. Many essential oils are for aromatherapy only and may contain additives. If you have any health conditions or are pregnant, consult your doctor before ingesting any essential oil.
Can I substitute cinnamon essential oil for cinnamon powder? No, they are not interchangeable. The essential oil is much stronger and lacks the fiber and texture of ground cinnamon. Use it for flavoring liquids or baked goods, but not as a dry rub or coating.
What if I don’t have vodka? You can use rum, brandy, or even a high-proof white wine. The alcohol extracts the flavors and preserves the mixture. For a non-alcoholic version, use vegetable glycerin, but note the flavor will be slightly different.
How do I know if my essential oil is food-grade? Look for a label that says “100% pure” and “food grade” or “GRAS” (Generally Recognized as Safe) by the FDA. Reputable brands often provide a certificate of analysis. When in doubt, contact the manufacturer.
Can I use this extract in a diffuser? Yes, but it is not recommended for the same bottle you use in food. Keep a separate bottle for aromatherapy. The extract contains alcohol, which can be irritating to some people in a diffuser.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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