Home > 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...
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.
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.