Making your own cinnamon extract is a simple, cost-effective way to get a pure, intensely aromatic vanilla-like extract for baking and cooking. Unlike store-bought versions, homemade extract lets you control the quality of cinnamon and the strength of the flavor. All you need are two ingredients and a little patience—the alcohol does all the work, extracting the essential oils and compounds from the cinnamon over several weeks.
Ingredients
- 1 cup (240 ml) high-proof vodka (80–100 proof, e.g., 40–50% ABV)
- 4–5 Ceylon cinnamon sticks (about 20 g) or 3–4 cassia cinnamon sticks (about 15 g)
Instructions
- Break the cinnamon sticks into smaller pieces (about 1–2 inches / 2.5–5 cm) with your hands or a rolling pin. This increases the surface area and helps the alcohol extract the flavor more efficiently.
- Place the cinnamon pieces in a clean glass jar with a tight-fitting lid. A 1-cup (240 ml) jar works perfectly.
- Pour the vodka over the cinnamon, making sure the sticks are fully submerged. If needed, add a little more vodka to cover them completely.
- Seal the jar tightly and give it a good shake. Label the jar with the date and the type of cinnamon used.
- Store the jar in a cool, dark place (like a pantry or cupboard) for 6–8 weeks. Shake the jar gently every few days to help the extraction process.
- After 6–8 weeks, strain the extract through a fine-mesh sieve lined with cheesecloth or a coffee filter. Discard the cinnamon pieces.
- Pour the finished extract into a clean bottle or jar with a tight lid. It is now ready to use.
Tips
- Choose the right cinnamon: Ceylon cinnamon (sometimes called “true cinnamon”) has a delicate, sweet flavor and is lower in coumarin, a compound that may be harmful in large amounts. Cassia cinnamon (the common supermarket variety) is stronger and more pungent. Use Ceylon if you prefer a milder extract, or cassia for a more robust, spicy flavor.
- Use high-proof alcohol: Vodka is the standard choice because it is neutral and doesn’t add its own flavor. You can also use bourbon or rum for a different character, but the flavor of the alcohol will come through. Avoid using isopropyl alcohol or any non-drinking alcohol—it is toxic.
- Be patient: The longer the cinnamon sits, the stronger the extract becomes. If you taste it at 4 weeks and find it too weak, let it continue steeping for another 2–4 weeks. Conversely, if it becomes too strong, you can dilute it with a little vodka.
- Don’t rush with heat: Some recipes suggest heating the alcohol, but this is dangerous (alcohol is flammable) and unnecessary. Room-temperature steeping yields a smooth, well-rounded extract.
Serving Suggestions
Use homemade cinnamon extract in any recipe that calls for vanilla extract, but be aware it has a stronger, spicier profile. It is excellent in:
- Baked goods: cakes, cookies, muffins, and quick breads.
- Pancakes and waffles: add 1 teaspoon to the batter for a warm, spiced flavor.
- Hot beverages: coffee, hot chocolate, or chai tea.
- Oatmeal or yogurt: stir in a small amount for a cinnamon kick.
- Homemade ice cream or custards.
Variations
- Spiced Extract: Add a few whole cloves, star anise, or a piece of orange peel to the jar along with the cinnamon for a complex, holiday-inspired extract.
- Bourbon Cinnamon Extract: Replace the vodka with bourbon for a smoky, sweet extract that works beautifully in barbecue sauces or bourbon-based desserts.
- Rum Cinnamon Extract: Use dark rum for a rich, molasses-like undertone that pairs well with banana bread or rum cakes.
- Double-Strength Extract: Use twice the amount of cinnamon (8–10 sticks) for a more concentrated extract. You may need to steep it a bit longer (up to 10 weeks) to fully extract the flavor.
Storage and Reheating
Store the finished cinnamon extract in a tightly sealed glass bottle or jar in a cool, dark place. It does not need refrigeration. Properly stored, it will keep indefinitely—the alcohol acts as a natural preservative. Over time, the flavor may mellow slightly, but it will remain safe to use. There is no need to reheat the extract; it is used cold in recipes. If you notice any sediment or cloudiness, that is normal and harmless—just shake the bottle before using.
Frequently Asked Questions
How long does homemade cinnamon extract last? When stored in a sealed glass container away from light, cinnamon extract can last for several years. The alcohol prevents spoilage, but the flavor may gradually fade. For best quality, use within 2–3 years.
Can I use ground cinnamon instead of sticks? Yes, you can, but the extract will be cloudier and may have a slightly bitter taste. If you use ground cinnamon, strain it very well through a coffee filter (or several layers of cheesecloth) to remove all the powder. The extraction time is shorter—about 4 weeks—because the surface area is much larger.
Why is my extract not very strong after 6 weeks? Several factors can affect strength: the type of cinnamon (Ceylon is milder than cassia), the proof of the alcohol (higher proof extracts more flavor), and the temperature (cooler environments slow extraction). Try using higher-proof vodka (like 100 proof) or adding more cinnamon sticks, and let it steep longer.
Can I use this extract in place of vanilla extract? Yes, but the flavor is distinctly cinnamon, not vanilla. Use it in recipes where cinnamon is a welcome addition—like spice cakes, apple pies, or chocolate desserts. You may want to reduce the amount slightly (use ¾ teaspoon of cinnamon extract for every 1 teaspoon of vanilla) because cinnamon is more assertive.
Is it okay to use rubbing alcohol or everclear? No, never use rubbing alcohol (isopropyl) or any non-drinking alcohol—it is poisonous. Everclear (190 proof) is safe to drink, but it will produce a very strong, harsh extract. If you use it, you may want to dilute the finished extract with water or vodka to bring the alcohol down to a more palatable level.
Can I make a non-alcoholic version? Yes, you can steep cinnamon in vegetable glycerin or a mixture of water and glycerin (often called a glycerite). The extraction will be less efficient, so use more cinnamon and steep for 8–12 weeks. Glycerin-based extracts are sweeter and have a slightly different mouthfeel, but they work well for those avoiding alcohol.
Related
- 10x Sugar Sugar Cookies: Soft, Tangy & Easy
- Almond Extract Sugar Cookies: Soft, Chewy Recipe
- Almond Flour Sugar Cookies: Soft & Chewy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).