Cinnamon Oil

von Kimberly | Sep. 30, 2024 | AUTUMN, MICHELIN, OILS, UP TO 30 MINUTES, VEGAN, WINTER

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.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Pumpkin Soup with Cinnamon Oil & Walnut Sage Grilled Cheese

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Oil

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Author: Kimberly
Total Time: 10 min
Yield: 1 cup / 250 ml 1x

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Description

RECOMMENDED EQUIPMENT

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

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MORE PIECES OF HAPPINESS

Peel the mango and cut the flesh into large chunks. Put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of mango are longer visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Cinnamon Oil

Cinnamon Oil