This cinnamon extract recipe makes cinnamon extract affordable, and it doubles up as a thoughtful gift. Infuse your baked goods, breakfast staples, desserts, beverages, and savory dishes.
When choosing cinnamon for extract, look for tightly rolled sticks with a reddish-brown color and a strong aroma. Consider buying in bulk for cost savings. Both Ceylon and Cassia varieties work well. Check out your local ethnic grocery stores for spices.
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It’s best to choose a neutral-flavored and high-proof option. This means looking for a vodka or rum with a high alcohol content (at least 40% ABV or 80 proof) and minimal flavoring.
- Vodka: Neutral flavor, high proof (around 80).
- Rum: Subtle sweetness, high proof (around 80).
- Everclear: Extremely high proof (around 95), potent extraction.
- Brandy: Rich, warming flavor, lower proof.
- Whiskey: Adds depth and complexity, lower proof.
Helpful Equipment to make this Cinnamon Extract Recipe:
- 6-pack 8-ounce empty amber glass bottles with tight seal lids
- 8 pack 33oz / 1000ml swing top glass bottles with airtight cap lids
- 2 Pack Stainless Steel 18/8 Small Food Strainer
Immersion Blender Handheld Corded Hand Blenders Set 1100W, Trigger Variable Speed 5 in 1 Stick Emulsifier with Chopper, Whisk and Frother for Soup, Baby Food and Smoothies
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Ingredients for this Cinnamon Extract Recipe:
- cinnamon
- Everclear 190 Proof
Steps:
- Break the cinnamon sticks into smaller pieces to expose more surface area. This will help release the flavor more effectively during the extraction process.
- Place Cinnamon into a clean, airtight glass jar.
- Pour Everclear 190 Proof over the cinnamon, ensuring they are completely submerged.
Steeping:
- Allow the ingredients to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.
- Shake the jar occasionally to redistribute the flavors.
Nut Milk Bags, All Natural Cheesecloth Bags, 12″x12″, 2 Pack, 100% Unbleached Cotton Cloth Bags for Tea/Yogurt/Juice/Wine/Soup/Herbs, Durable Washable Reusable Almond Milk Strainer(Weave 66×70)
$6.99 (as of December 6, 2025 13:11 GMT -06:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Natural Material: Made of 100% natural unbleached cotton cloth, getting rid of synthetics(nylon, polyester) can make life healthier. Easier Handling: Cotton nut milk bag will squeeze out the liquid more quickly and easily, output smoothly nut milk wi… read more
Straining:
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
- Press gently to extract as much liquid as possible.
Storage:
- Transfer the strained extract into clean, airtight bottles or jars.
- Seal tightly and store in a cool, dark place until ready to use.
- Pour enough base alcohol over the ingredients to completely submerge them.
- Seal the jar tightly and store it in a cool, dark place for optimal infusion.
Weston Stainless Steel Cone and Pestle Set (83-3030-W), 2 Quart Capacity, Dishwasher Safe, 1.9-Liter, Silver
$60.99 (as of December 6, 2025 19:01 GMT -06:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)DURABLE 3 PIECE SET: This durable set includes the stainless steel cone strainer and support stand, and a solid-wood pestle. It's ready to use out of the box. It's perfect for making apple sauce, berry jams, tomato puree, mashed potatoes, and other f… read more
Notes for this cinnamon extract recipe:
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
TRY MAKING
Vanilla-Cinnamon Extract: Combine cinnamon sticks with vanilla beans for a warm and sweet extract that’s perfect for baking, desserts, and beverages.
- 2 cinnamon sticks
- 2 vanilla beans
- 1 liter of high-proof alcohol (vodka or rum)
Instructions:
Split the vanilla beans lengthwise to expose the seeds. Then follow the instructions above.
Orange-Cinnamon Extract: Infuse cinnamon sticks with orange zest for a bright and citrusy extract. This combination works well in cocktails, glazes, and baked goods.
- 2 cinnamon sticks
- Zest of 2 oranges
- 1 liter of high-proof alcohol (vodka or rum)
Instructions above
Cinnamon Extract Recipe
This cinnamon extract recipe makes cinnamon extract affordable, and it doubles up as a thoughtful gift. Infuse your baked goods, breakfast staples, desserts, beverages, and savory dishes.
Ingredients
- CINNOMON STICKS
- HIGH-PROOF ALCOHOL Everclear 190 Proof
Instructions
- Break the cinnamon sticks into smaller pieces to expose more surface area. This will help release the flavor more effectively during the extraction process.Place Cinnamon into a clean, airtight glass jar.Pour Everclear 190 Proof over the cinnamon, ensuring they are completely submerged.
- Allow the ingredients to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.Shake the jar occasionally to redistribute the flavors.
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.Press gently to extract as much liquid as possible.
- Transfer the strained extract into clean, airtight bottles or jars.Seal tightly and store in a cool, dark place until ready to use.Pour enough base alcohol over the ingredients to completely submerge them.Seal the jar tightly and store it in a cool, dark place for optimal infusion.
Notes
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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