Cinnamon Oil
September 30, 2024 by Kimberly
A drizzle of warm, cinnamon-infused oil adds a touch of magic to any dish. It’s like a hug in flavor form, perfect for elevating cozy meals and making everything taste special.
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TOTAL TIME
10 min
SERVES
1 cup / 250 ml
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
Imagine adding a little warmth and spice to your everyday dishes with a simple drizzle of cinnamon-infused oil. It’s the easiest way to elevate everything from roasted veggies to desserts! Whether you’re a fall flavor lover or just want to try something new in the kitchen, this infused oil brings cozy, aromatic vibes that make every meal feel a bit more special.
Cinnamon oil works wonders drizzled over sweet and savory dishes alike. Try it on roasted squash, stirred into oatmeal, or even over pancakes for an unexpected pop of flavor. It’s also perfect for dipping with warm bread or adding to salad dressings for a little spice. Play around with it – this oil’s versatility is what makes it such a kitchen staple. You should try a drizzle of it in my Pumpkin Coconut Soup with Walnut Sage Grilled Cheese. It’s life changing! Or if you want to take it up a notch, try it in my Cinnamon Rolls.
Store your cinnamon oil in a clean, airtight container in your fridge for up to two weeks.
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Cinnamon Oil
- Course: Condiments
- Total Time: 10 min
- Yield: 1 cup / 250 ml 1x
Description
Good To Have On Hand
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- medium-sized bowl
- fine sieve
- sealable container (oil bottle)
- ice cubes
Ingredients
Units
Scale
- 1.5 tbsp ground cinnamon
- 2 cinnamon sticks
- 250 milliliters oil of your choice
Instructions
- Put the cinnamon into the pot as well as the cinnamon sticks. Pour in the oil and mix well with a whisk.
- Heat it over medium heat to a temperature of about 70-80°C (160-175°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Once all the oil has passed through the sieve, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one to two weeks. As it sits it’s normal for the cinnamon powder to settle at the bottom, so just give it a quick shake before using it.
- Cook Time: 10 min
Find it online: https://thezett.com/cinnamon-oil/
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