Ceylon Cinnamon sticks make exceptional cinnamon extract. Unlike the more common Cassia Cinnamon found in most U.S. stores, Ceylon Cinnamon is naturally sweeter, milder, and far more aromatic. Its delicate flavor produces a smoother, more refined extract without the harsh, spicy notes often associated with Cassia.
Ceylon Cinnamon sticks are also softer and richer in essential oils, making them particularly well suited for extraction. When infused with light rum, the resulting aroma is remarkable—warm, exotic, and sophisticated, with a fragrance reminiscent of a fine perfume.
This elegant flavor profile is one reason many chefs and pastry professionals prefer Ceylon Cinnamon for premium desserts, baked goods, and specialty beverages. As an added benefit, Ceylon Cinnamon contains significantly lower levels of coumarin than Cassia Cinnamon.
Prep time : 5 minutes
Cook times : 2 weeks
3oz light rum
Three 3 inch Ceylon Cinnamon sticks
1 glass 4oz spice jar
This recipe is based on a 3 oz jar, but you can adjust it as you see fit.
Pour 3oz of light rum into a glass jar with a tight cap. We used a lovely extra dry rum Flor de Cana an award winning Rum from Nicaragua. The choice of Rum has an effect on the quality of the essence. A light Rum is best.
Insert three Cinnamon sticks (3" sticks) into the jar and close the lid tight. You can break the Cinnamon sticks into smaller pieces, but then you would have to strain it with a fine strainer at the end, which is always cumbersome.
Place jar in in a cool dark place where it won't be disturbed or exposed to light. In the back of a kitchen cupboard will be fine.
Shake the contents everyday for two weeks. When you look at the bottle on the first day you will see the cinnamon bleeding into the light rum. Shake for a few minutes and put it back immediately into the cool dark cupboard. Try not to open the jar for at least a week as the air mixture might interfere with the extraction and fermentation process.
After two weeks remove Cinnamon sticks and put the contents into a dark bottle.
You can of course start with a dark glass bottle but you can't see the color to check your progress. Only about half the bottle will remain as you remove the Cinnamon sticks since the some of the alcohol will get absorbed into the sticks and there is no way to squeeze it out and some alcohol will tend to evaporate over time.
Putting the contents into a darker glass bottle will maintain the efficacy of the Cinnamon for a longer period. Strictly speaking this is not necessary if you tend to keep the extract in a cool dark cupboard. Never refrigerate. A cool dark place is always best.
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