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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.

You can also turn your schnapps into a liqueur.

Cinnamon schnapps blends very well with...

Recipe

For best result, use either Ceylon cinnamon or Cassia cinnamon.

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

Cassia has a stronger flavour than Ceylon.

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.