Cinnamon extract, with its warm, sweet aroma and distinctive flavor, adds a delightful touch to baked goods, beverages, and savory dishes. While readily available commercially, making your own cinnamon extract allows for precise control over ingredients and quality, resulting in a superior product. This guide will walk you through the process, addressing common questions along the way.
What are the different types of cinnamon and which one is best for extract?
There are two main types of cinnamon: Ceylon and Cassia. Ceylon cinnamon, also known as "true" cinnamon, is milder and sweeter, with a more delicate flavor. Cassia cinnamon is more common, bolder, and spicier, often with a slightly bitter note. For extract, Cassia cinnamon is generally preferred due to its stronger flavor profile, which translates better into a concentrated extract. However, you can certainly experiment with Ceylon if you prefer a gentler flavor.
What is the best type of alcohol to use for making cinnamon extract?
The alcohol you choose significantly impacts the final product. High-proof vodka or Everclear (190 proof) are ideal choices because they are neutral in flavor and won't interfere with the cinnamon's taste. Lower-proof alcohols might result in a less potent extract and could also introduce undesirable flavors. Avoid using flavored vodkas or liqueurs.
How long does it take to make cinnamon extract?
The process of making cinnamon extract is a slow one, requiring patience. Ideally, you should let the extract steep for at least 6 weeks, although longer steeping times (up to 2 months or more) will result in a more intense flavor. This extended maceration allows the alcohol to fully extract the cinnamon's essential oils and flavor compounds.
How much cinnamon should I use for a specific quantity of alcohol?
A good starting ratio is 1 part cinnamon sticks to 10 parts alcohol. For instance, to make 1 cup (240ml) of extract, you'd use approximately ΒΌ cup (60ml) of cinnamon sticks. Feel free to adjust this ratio based on your desired intensity. More cinnamon will yield a stronger extract, but excessively high ratios might result in a bitter or overly intense flavor.
What is the best way to store cinnamon extract once it's made?
Proper storage is crucial for preserving the quality of your cinnamon extract. Store it in a tightly sealed, dark glass bottle away from direct sunlight and heat. A cool, dark cupboard or pantry is ideal. Properly stored, your homemade cinnamon extract can last for several years.
How do I actually make the cinnamon extract?
Here's a step-by-step guide:
- Gather your ingredients: Choose high-quality cinnamon sticks (Cassia is recommended) and high-proof vodka or Everclear.
- Prepare the cinnamon: Break the cinnamon sticks into smaller pieces to increase surface area for better extraction.
- Combine ingredients: Place the cinnamon pieces in a clean, airtight glass jar. Pour the alcohol over the cinnamon, ensuring all the cinnamon is submerged.
- Steep: Seal the jar tightly and place it in a cool, dark place. Allow the mixture to steep for at least 6 weeks, shaking gently every few days.
- Strain: After steeping, strain the extract through cheesecloth or a fine-mesh sieve lined with coffee filters into a clean, dark glass bottle. Squeeze the solids to extract as much liquid as possible.
- Label and store: Label your bottle with the date and contents, and store it in a cool, dark place.
Note: Always follow safe alcohol handling practices. Keep out of reach of children.
Can I use ground cinnamon instead of cinnamon sticks?
While you can use ground cinnamon, it's generally not recommended for making extract. Ground cinnamon tends to produce a cloudier extract and may also leave behind sediment that's difficult to filter out completely. Cinnamon sticks provide cleaner, more flavorful extract.
This comprehensive guide should equip you to make your own delicious and high-quality cinnamon extract. Remember, patience is key, and experimenting with different ratios and steeping times will allow you to perfect your own unique recipe. Enjoy your homemade extract!
