Cinnamon Schnapps

Cinnamon schnapps - based on Ceylon Cinnamon sticks - is strong, intense, sweet, spicy and very aromatic. It's mostly used to blend with other schnappses in order to create new and interesting schnapps combinations.

You can also add the schnapps to hot chocolate - it's very delicious and warming.

Or use it in rolls, cakes, cookies, bread, pie fillings, marinades, barbecue sauces, dressings, chocolate desserts and marmalades.

Or in spicy meat dishes - chicken, lamb, fish - or where you would normally use cinnamon.

Cinnamon schnapps blends very well with...
lime schnapps · apple schnapps · blueberry schnapps · orange schnapps · plum schnapps · vanilla schnapps.

Also, see how you can easily...
turn your cinnamon schnapps into a liqueur.

Recipe

Ceylon is more fragrant and not so pungent and sweet as Cassia.

Cassia has a stronger flavour than Ceylon.

I prefer Ceylon - but most schnapps makers like Cassia better. It's a matter of taste - so I suggest you try both.

Click here for info about Ceylon Cinnamon

Click here for info about Cassia Cinnamon

Direction:

• Use 1 cinnamon stick (approx. 7 centimeter).
• Break it up in smaller pieces and place in a clean glass jar with tight-fitting lid.
• Cover with 25 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for one week in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for a month or so in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your cinnamon schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.












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