This post contains affiliate links, when you purchase from this link, I receive a small commission, thank you!
Directions:
Place cinnamon sticks into rum.
Let sit in a dark cabinet for 2-8 weeks
I personally prefer to use 5 cinnamon sticks as Ceylon Cinnamon is a softer flavored cinnamon. Ready here about why I use Ceylon Cinnamon Here>
When you get your cinnamon sticks, do not rinse them. This will add unwanted moisture to your extract which can make mold and bacteria grow. Make sure the cinnamon is completely covered, you may need to break the sticks in half in order to get them under the alcohol. Don’t worry about some of the smaller floating pieces. You want to let them soak for 2-8 weeks. The recommendation is to start taste testing it around 2 weeks into soaking. Do this weekly until you get the flavor you want. It will NOT taste good. I prefer smelling it and once it has a nice cinnamon aroma, I call it done. I soak mine for 4 to 5 weeks. The longer you soak the sticks the more flavor you will get but the more bitter it will get as well.
Once it is done soaking, strain out the cinnamon sticks. This is now cinnamon extract that you can certainly use as is. I like to do a 50/50 mix of cinnamon extract and vanilla extract. Shelf life is 5 or more years but I prefer using within the first 2 years for best flavor. If any mold appears, or it’s flavor changes from when it was originally made, I would discard and make some more.
Mix the two extracts together and there you have it!!! Cinnamon Vanilla Extract! 50/50 mix is my favorite, but you can experiment with different amounts till you find what you like best.
How do I use this??
I love to use this one in all my baking. It complements anything with spice in it, such as pumpkin bread, oatmeal spiced cookies, apple pie, etc.