Cinnamon extract is a concentrated liquid made by steeping cinnamon bark in alcohol or glycerin, capturing the spice’s warm, sweet flavor and aromatic compounds. It’s a convenient way to add cinnamon flavor to baked goods, beverages, and savory dishes without the gritty texture of ground cinnamon. This recipe shows you how to make your own extract at home, and explains the practical benefits of using it in your cooking.
Ingredients
- 3 cinnamon sticks (about 15 g total), preferably Ceylon or Saigon
- 1 cup (240 ml) vodka (80-proof or higher) or food-grade vegetable glycerin
- A 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 to fit.
- Pour the vodka or glycerin over the cinnamon sticks, ensuring they are completely submerged. Leave about ½ inch (1 cm) of headspace.
- Seal the jar tightly and shake gently to combine.
- Store the jar in a cool, dark place (like a kitchen cabinet) for 4 to 6 weeks, shaking it gently every few days to help the extraction.
- After 4 to 6 weeks, strain the extract through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle or jar. Discard the cinnamon sticks.
- Label the bottle with the date and type of extract. Use as needed in recipes.
Tips
- Alcohol choice: Use a neutral, high-proof vodka (80 proof / 40% ABV) for the best extraction. Avoid flavored vodkas, as they will alter the taste. For an alcohol-free version, use food-grade vegetable glycerin; the extract will be slightly thicker and sweeter, and may take a week longer to develop.
- Storage: Keep the finished extract in a tightly sealed glass bottle in a cool, dark place. Alcohol-based extract will keep indefinitely; glycerin-based extract will keep for about 1 year.
- Common mistake: Don’t rush the steeping time. A shorter steep yields a weak, watery flavor. Patience is key for a robust extract.
- Substitution: If you need a quick substitute for 1 teaspoon of cinnamon extract, use 1 teaspoon of vanilla extract plus a pinch of ground cinnamon, or simply add ½ teaspoon of ground cinnamon directly to the recipe (note: this will add a slight texture and may darken the batter).
Serving Suggestions
Use cinnamon extract in place of vanilla extract in cakes, cookies, and frostings for a deeper, spiced flavor. Add a teaspoon to your morning coffee, oatmeal, or smoothie. It also works beautifully in homemade chai, hot chocolate, or apple cider. For a savory twist, stir a few drops into a Moroccan-style lamb or chicken tagine.
Variations
- Spiced extract: Add a few cloves, star anise, or a strip of orange zest to the jar along with the cinnamon for a custom blend.
- Vanilla-cinnamon extract: Split one vanilla bean and add it to the jar with the cinnamon sticks for a double-flavor extract.
- Quick version: If you need extract right away, simmer the cinnamon sticks in the alcohol (or glycerin) gently for 10 minutes (do not boil alcohol), then cool and use after 24 hours. The flavor will be less complex but still usable.
Storage and Reheating
Store the finished extract in a tightly sealed glass bottle in a cool, dark place. Alcohol-based extract will keep indefinitely; glycerin-based extract will keep for about 1 year. No reheating is needed—just use it straight from the bottle. If you make a large batch, you can store it in a dark glass bottle to protect it from light.
Frequently Asked Questions
Can I use ground cinnamon instead of sticks? Yes, but the extract will be cloudy and may have a sediment. Use 2 tablespoons (16 g) of ground cinnamon per 1 cup (240 ml) of alcohol, and strain very well through a coffee filter. The flavor will be just as strong, but the texture may be slightly gritty.
How long does homemade cinnamon extract last? Alcohol-based extract is shelf-stable and will keep indefinitely if stored properly. Glycerin-based extract has a shorter shelf life of about 1 year. Always check for any off odor or mold before using.
Can I make cinnamon extract without alcohol? Yes, use food-grade vegetable glycerin as a substitute. The extract will be slightly sweeter and a bit thicker, but it works well in baking and beverages. It will take about 6 weeks to fully develop.
What is the difference between Ceylon and Cassia cinnamon for extract? Ceylon (true cinnamon) is lighter, sweeter, and more delicate; Cassia (common cinnamon) is stronger, darker, and more pungent. Both work, but Ceylon gives a more refined flavor, while Cassia gives a more intense, spicy kick. Use what you have on hand.
How much cinnamon extract equals a teaspoon of ground cinnamon? Generally, 1 teaspoon of extract is roughly equal to ½ teaspoon of ground cinnamon in flavor intensity, but the extract adds liquid and no texture. For baking, you may need to adjust the liquid content of your recipe slightly if you swap a large amount.
Can I use cinnamon extract in savory dishes? Absolutely. A few drops can enhance stews, curries, and roasted vegetables. Its concentrated flavor is great for adding warmth without the bulk of ground spice.
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