1. UPGRADE YOUR COFFEE
If you’re trying to wean yourself off sugar in your coffee, a sprinkle of cinnamon can make a huge difference. Cinnamon adds natural sweetness, helping you skip the sweeteners or lessen the amount you typically need. (This also helps you lower the number of calories in your daily cup of coffee if you’re trying to lose weight.)
Beyond simply adding extra flavor to your coffee, adding cinnamon to your morning cup of joe can also help boost your health. Cinnamon has been shown to improve memory, is a rich source of antioxidants, and can help reduce cholesterol.1 So if you have a habit of drinking coffee regularly, adding cinnamon to it can be an easy way to get these benefits.
There are a couple of ways to add cinnamon to coffee, ranging from quite simple to more elaborate. The easiest way is to just sprinkle some on top of your cup of coffee, latte, or cappuccino. Kicking things up a notch, if you’re brewing your own coffee, you can easily infuse cinnamon into the brewing process: add half of the ground coffee, then some cinnamon to taste (a pinch should do it!), and top it off with the rest of the coffee. This works for pour-over, French press, or drip coffee.
If you want to get really fancy, you can create your own cinnamon syrup. It has less artificial sugar than many store-bought coffee syrups and allows you to sweeten your coffee exactly as you want—not too much and not too little.
You can also create a keto coffee with cinnamon, a dose of high-quality fat, and brewed coffee. This type of “rocketfuel” or “Bulletproof” coffee was popularized by Bulletproof founder Dave Asprey, who was inspired by the yak-butter tea he was offered when traveling through the Himalayas.2 It’s designed to be a breakfast replacement because it’s highly satiating and both nutrient- and calorie-dense. Coffee made in this style has a high concentration of fats and a low carb count, making it a staple for keto and low-carb eaters alike.
CINNAMON COFFEE SYRUP
1 cup brown sugar (packed lightly)
1 cup water
1 teaspoon cinnamon
1. Combine all ingredients in a pot.
2. Cook over medium heat, slowly whisking, until the sugar is dissolved. Turn the heat down to a simmer if the mixture starts to boil.
3. Once the sugar is dissolved, remove the pot from the heat and let the mixture cool.
4. Store in a glass jar and use in your coffee as desired.
ROCKETFUEL KETo COFFEE
1 cup hot coffee
1 teaspoon cinnamon
1 tablespoon coconut oil or MCT oil
1 tablespoon ghee or butter (can use cocoa butter or vegan butter for a dairy-free option)
1 tablespoon coconut cream
1 scoop of collagen powder (optional)
1. Combine all ingredients in a blender.
2. Blend on high until creamy.
3. Pour into a cup and enjoy!
2. MAKE SPREADS
People have been making butter for centuries. This beloved spread had a few different purposes, ranging from medicinal in Ancient Rome (used for coughs), spiritual in India (ghee was offered to the god Krishna), and as a celebratory food in the Bible (when angels were offered a feast that included butter).3
The process of making butter is simple—it’s just churned milk. Whether it’s made by using a butter churn like Laura Ingalls Wilder or by shaking a goat hide filled with milk like the Syrians, something wonderful happens when you intensely mix up milk.
These days, getting butter is easy. You can buy it at nearly any grocery store or farmer’s market. It’s used in a variety of ways, from baking and cooking to spreading on top of bread and melting on top of pancakes. And if you’ve ever been to a really fancy restaurant, you might notice the butter is different. Sometimes it’s spiced or flavored with herbs; sometimes it’s whipped.
Cinnamon can help spice up any regular spread, whether it’s butter or nut butter, by giving it an extra cozy kick. These two recipes are amazing when enjoyed on any sweet treat, like freshly baked bread, waffles, or pancakes.
CINNAMON BUTTER
1/2 cup butter or vegan butter, room temperature (if you use salted butter, omit the pinch of salt)
1/3 cup honey
2 teaspoons cinnamon
Pinch of salt
1. Combine all ingredients in a medium bowl.
2. Whisk together until smooth. If desired, add more cinnamon and honey to taste.
3. Store in a glass jar and serve with bread, pastries, etc.
FRESHLY GROuND SNICKERDOODLE NUT BUTTER
1 cup almonds
1 cup cashews
1/2 cup macadamia nuts
Sea salt, to taste
Cinnamon, to taste
Honey, to taste (optional; omit if following a low-sugar diet)
1. Combine all nuts in a food processor or high-speed blender.
2. Process or blend until creamy. You may have to stir occasionally to prevent the mixture from sticking to the blades.
3. Slowly add the sea salt, cinnamon, and honey to taste. Continue blending until everything is completely mixed.
4. Store in an airtight jar and use as desired.
3. PRESERVE FOoD
Before the invention of modern-day refrigerators, people used a variety of methods to preserve food. This included canning, which was invented by Nicolus Appert in 1809 CE. Appert was a French scientist who stored food in glass jars that he then sterilized using heat.4 Fast-forward to 2000 CE, when chemical preservatives were invented. But even methods as simple as using vinegar can help preserve food longer than its natural spoiling point.
As the number of chemical additives began to get larger and larger in preserved food, people began to seek alternatives. This is where cinnamon comes in—cinnamon essential oil has been shown to help prevent bacteria and other microbes from spoiling food due to its high antimicrobial properties. Research suggests cinnamon essential oil can be used as a food preservative, or even incorporated into food packaging, to reduce bacterial contamination.5
If you are creating preserves at home (such as jam), you can add cinnamon to your recipe to help extend the food’s shelf life.
4. MAKE COZY DRiNKS
Adding cinnamon to your drinks is an easy way to incorporate more of this sweet spice and its benefits into your diet. It also helps make ordinary drinks—like homemade nut milk—taste a little more special. There are a variety of ways you can use cinnamon in your drinks:
Mexican Superfood Hot Chocolate: Hot chocolate (or “drinking chocolate”) was first drunk in Mexico as early as 500 BCE.6 In 1500 BCE, Cortez brought it from Mexico back to Spain, where they replaced the vanilla with cinnamon and added sugar, making it more similar to the hot chocolate we know and love today.7
Better-than-Coffeeshop Cinnamon Chai: Chai tea, or masala chai (“spiced tea”), has been around for thousands of years. It was created as an Indian Ayurvedic drink (more on Ayurveda later!) and actually did not contain black tea at first. After the arrival of the British—who set up tea plantations in India—black tea began to be incorporated into the masala chai.8 The unique blend of fragrant spices (of which cinnamon is an important part) and tea continues to be a popular drink in coffee shops and tea houses today.
Baby’s Dream Cinnamon Milk: Warm milk before bed is an age-old remedy to help people sleep. Adding cinnamon to it can help even more by relieving cramps, if you have them. And adding honey replenishes your liver with glycogen to help keep you asleep. This drink also has natural sugar, which raises your insulin levels slightly and allows the amino acid tryptophan to enter your brain, which sets off a chain reaction that helps get you to sleep. This powerhouse combination of ingredients will help you sleep just like a baby!
Homemade Cinnamon Almond Milk: Many nut milks are made with gums and fillers to help stabilize the milk and make it last longer. However, nothing compares to freshly made nut milk—it’s rich, creamy, and tastes real. The addition of cinnamon gives it an extra-special flavor you just can’t find in most store-bought nut milks.
MEXICAN SUPERFOOD Hot CHOCOLATE
16 ounces milk of choice (I recommend coconut or macadamia)
2 tablespoons cacao powder
2 squares 100% dark chocolate, chopped
1 teaspoon cinnamon
1 teaspoon cayenne
1 teaspoon vanilla extract
1 tablespoon honey or maple syrup
Bonus for Adults: Add 1/2 a shot of mezcal to make it a boozy, smoky hot chocolate!
1. Heat all ingredients except the vanilla extract and sweetener (and mezcal, if using) in a small pan over medium heat until it’s at a boil.
2. Remove from the heat and add the vanilla extract and sweetener of choice. (If you’re making it a boozy hot chocolate, add the mezcal now.)
3. Whisk thoroughly to combine, ensuring the chopped pieces of chocolate are melted.
4. Pour into a mug and enjoy.
BETTER-THaN-COFfEESHoP CiNNAMON ChAI
1 whole cinnamon stick
1 whole star anise
5-7 green cardamom pods
3-4 whole cloves
5-7 whole black peppercorns
1 teaspoon ground nutmeg
1 tablespoon grated ginger
2 cups water
3 tea bags of black tea (or 3 tablespoons loose-leaf black tea)
2 cups milk of choice (I recommend cashew or macadamia)
1 tablespoon maple syrup, brown sugar, or sweetener of choice (optional)
1. Crush whole spices into smaller pieces with a mortar and pestle. If you don’t have one, use a heavy object—such as a pan—over a cutting board.
2. Add the spices, ginger, and water to a pot. Heat over medium heat until it’s at a boil.
3. Lower the heat and simmer for 15 minutes.
4. Add the black tea. Continue simmering for 5 minutes.
5. Add your milk of choice. Stir to mix and continue simmering for another 3 minutes.
6. Turn off the heat and allow the mixture to steep for 10 minutes.
7. If adding sweetener, add and stir to combine.
8. Strain before serving.
BABY’S DREAM CINNAMON MILK
12 ounces milk of choice
1 teaspoon cinnamon
1 tablespoon honey
1. Heat the milk in a small pot until it’s almost boiling.
2. Add the cinnamon and honey. Whisk thoroughly.
3. Pour into a mug and enjoy! Best enjoyed before bed.
Note:This is called “Baby’s Dream” to help you sleep like a baby. Cinnamon is not recommended for infants under six months of age. Honey is not recommended for infants under the age of one year.
HOMEMADE CINNAMON ALMOND MILK
1 cup almonds (raw, organic)
2 cups distilled water (plus additional water for soaking)
2 pitted dates
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Maple syrup, to taste
1. In a large bowl, cover the almonds in distilled water and soak overnight.
2. Drain and rinse the nuts.
3. Pour all the ingredients into a high-speed blender.
4. Blend on high until the milk looks rich and creamy.
5. Taste the blend—if desired, you can add more cinnamon, vanilla, and/or maple syrup.
6. Pour the blend into a nut milk bag and squeeze into a large bowl. You may have to do this multiple times, so having another set of hands around could be helpful. If you don’t have a nut milk bag, cover a fine mesh strainer with a cheesecloth and pour the nut milk into the strainer to strain the pulp out. Squeeze the cheesecloth at intervals to make sure all the milk gets out.
7. Store in a clean glass jar for up to a week and enjoy!
5. MAKE AYURVEDiC RECiPES
Ayurveda is an ancient holistic practice that originated in India over five thousand years ago. The word is Sanskrit for “the science of life,” and the practice is commonly regarded as “the mother of all healing.”9
Today, Ayurvedic principles are still practiced by the health-and-wellness community, holistic practitioners, and many other people. There are three types of energy: vata (associated with movement; elements space and air), pitta (associated with our metabolic system; elements fire and water), and kapha (associated with the structure of our body, like bones and muscles; elements earth and water). People can be categorized into each energy type, or dosha, based on their characteristics.
Ayurveda focuses on the balance of energy; once you know your energy type, you can follow a style of eating designed to keep your body balanced. Specific spices and herbs—like ginger, cinnamon, and turmeric—help to keep this balance with their warming or cooling properties. For example, cinnamon is helpful in “increasing metabolic fire.” It is also described as a “hot potency,” meaning it has a heating effect.10
Cinnamon can be used in a variety of ways, but one of the most popular Ayurvedic foods is golden milk, which you can create with golden milk paste. It’s based on a traditional Ayurvedic recipe that has been used over the years to help support both your body and your mind.11
GOLDEN MILK PASTE
1 cup water
1/4 cup turmeric powder
1 tablespoon cinnamon powder
1 teaspoon fresh ginger, grated
1 teaspoon black pepper
1 teaspoon cardamom or nutmeg (optional)
3 tablespoons coconut oil
1. Combine all ingredients except the coconut oil in a small pot.
2. Simmer until the ingredients thicken and start to form a paste.
3. Remove from the heat and allow to cool for 5 minutes.
4. Stir in the coconut oil until it’s completely integrated into the paste.
5. Pour into a clean jar and store in the refrigerator for up to three weeks. You can use this to make golden milk (add a tablespoon of the paste to 16 ounces of dairy-free milk), add to curry or dessert, or even mix a small amount into your dog’s food to give him or her the same benefits as it’ll give you.
6. Upgrade Your COCKTAILS
The word cocktail was first coined by a British newspaper in 1798, but it wasn’t truly known until 1806, when The Balance and Columbian Repository of New York defined it as “a stimulating liquor composed of any kind of sugar, water and bitters, vulgarly called a bittered sling.”12
Today, cocktails are prevalent at bars, restaurants, and even home dinner parties. They range from basic to singularly interesting. While it can seem intimidating to watch a bartender make a cocktail (they move so fast!), these drinks are actually quite easy to make at home.
The easiest way to incorporate cinnamon in your cocktails is to stir it with a cinnamon stick—this pairs best with any cocktail that has a little cinnamon already in it or a whiskey-based cocktail. If you want to try your hand at a more complicated drink, adding cinnamon to more unique cocktails helps add an extra layer of taste; it works especially well with wintery drinks and in mulled wine.
WELCOMING WINTER SANGRIA
1 bottle of Cabernet Sauvignon or other dry red wine
1/4 cup Grand Marnier
1/4 cup brandy
1/4 cup cranberry juice
1/2 cup frozen cranberries
1/4 cup pomegranate seeds
2 tablespoons agave or honey
1 orange, halved and then sliced
1 lime, sliced
1 pear, sliced
1 Granny Smith apple, sliced
2 cinnamon sticks, plus more for garnish
1 cup seltzer water
Rosemary, to garnish
1. Combine all ingredients except for the seltzer water and rosemary in a large pitcher.
2. Stir thoroughly.
3. Cover and place in the refrigerator for at least 2 hours.
4. Add the seltzer water right before serving.
5. Pour over ice or serve chilled. Add rosemary sprigs and extra cinnamon sticks for garnish.
PITCHER PINEAPPLE MARGARITAS WITH CINNAMON-SUGAR RIM
FOR MARGARITA:
2 cups pineapple juice
1 cup tequila
1 cup Triple Sec, or any other orange liqueur
1/2 cup lime juice
FOR RIM:
2 tablespoons fine sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg Pinch of salt
1 lime, sliced
FOR GARNISH:
Fresh pineapple
Cinnamon sticks
1. Combine all margarita ingredients together in a large pitcher and stir thoroughly.
2. On a small plate, combine the sugar, cinnamon, nutmeg, and salt.
3. Rub the rims of four glasses with lime. Dip the rims of the glasses in the cinnamon sugar and thoroughly coat.
4. Pour the margarita into the cups over ice, garnish with pineapple and cinnamon sticks if desired, and enjoy.
APPLE CINNAMON MULLED WINE
1 bottle of dry red wine
1 cup apple cider
1/4 cup brandy
4 tablespoons honey or maple syrup (or sweetener of choice), to taste
1 orange, sliced, plus extra for garnish
8 whole cloves
5 thin slices fresh ginger
2 cinnamon sticks, plus extra for garnish
2 whole star anise, plus extra for garnish
1. Add all ingredients, except the cinnamon sticks and star anise, to a large pot and stir.
2. Cook on medium heat until the mulled wine begins to simmer.
3. Reduce the heat to low and cover. Allow the wine to simmer for 30 minutes to an hour.
4. Use a mesh strainer to strain the wine into a large bowl.
5. If desired, add in extra sweetener.
6. Serve in mugs and garnish with cinnamon sticks, sliced orange rounds, and star anise.
7. CREATE A SPECIAL SPICE Mix
Spices have been used since the hunter-gatherer era—primarily for preserving food and their medicinal properties.13 They quickly became more valuable—they were traded as early as the thirteenth century and were as sought after as gold.14 In fact, powerful European countries hired explorers to sail across the ocean to countries like India in search of establishing spice trade routes.
This began the struggle of Western world powers trying to gain a piece of the coveted spice trade in the East and kick-started globalization.15
These days, spices are fairly easy to find—you can pick them up from any grocery store. However, special spice blends are a little less common. These blends have been used by various countries throughout the ages to create a unique flavor in their dishes.
Chinese Five Spice Powder: Chinese cooks typically use all the spices present in this powder to braise meat; creating the Chinese five spice powder ahead of time provides you with a time-saving shortcut! It’s the basis of popular Chinese recipes, including five-spice chicken, char siu pork, and Peking duck.
Garam Masala Seasoning: Garam masala, which roughly translates to “hot spice mix” in Hindu, is used in many Indian recipes. The spices combine to create a sweet and savory mix commonly used to make curry and well-known classics like chicken tikka masala.
Jamaican Jerk Seasoning: In this sense, “jerk” originated in Jamaica and refers to a specific way of cooking and seasoning meat, vegetables, or fruit. Jerk chicken is one of the best-known Jamaican foods that has made its way to the United States. Jamaican jerk seasoning can help you achieve that famous “jerk” flavor when replicating Jamaican recipes. Tip: Food and Wine Magazine recommends adding 1 tablespoon of Chinese five spice powder as a secret ingredient to Jamaican jerk chicken to amp up the flavor.
Pumpkin Spice Mix: Fall has almost become synonymous with pumpkin spice. The popular flavor and scent is found everywhere, from the wildly popular pumpkin spice lattes, to pumpkin spice candles, to pumpkin spice hummus. The key to all of it is an easy-to-make blend of spices, which is where this pumpkin spice mix comes in. You can use it to add a festive flair to any recipe— sweet or savory.
Apple Pie Spice Mix: If you want apple pie flavor without the work of making an actual apple pie, this mix does the trick! Inspired by the taste of a freshly baked homemade apple pie, it combines key spices you can use to make anything taste like a pie. It’s especially cozy sprinkled on top of oatmeal or apple sauce.
All spices can be stored in a glass jar away from heat and light.
CHINESE Five SFiCE pOWDER
6 whole star anise
1 1/2 whole cloves
1 cinnamon stick
2 tablespoons fennel seeds
2 teaspoons Sichuan peppercorns
1. Grind all the spices together in a spice blender.
CURRY POWDER
2 tablespoons coriander
2 tablespoons cumin
1 1/2 tablespoons turmeric powder
2 teaspoons ground cardamom
2 teaspoons ground ginger
1 teaspoon dry mustard
1 teaspoon cinnamon powder
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1. Combine all ingredients and use as needed.
GARAM MASALA SEASONING
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon red chili flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1. Combine all ingredients and use as needed.
JAMAICAN JERK SEASONING
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon brown sugar or coconut sugar
1 tablespoon dried parsley
2 teaspoons ground ginger
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1. Combine all ingredients and use as needed.
PUMPKIN SPICE MIX
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1. Combine all ingredients and use as needed.
APPLE PIE SPICE MIX
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1. Combine all ingredients and use as needed.
8. LEVEL UP YOuR BAKING
Baked goods taste delicious, but unfortunately, the combination of sugar and carbs typically spikes our blood sugar, resulting in brain fog and an eventual sugar crash. Here’s where using cinnamon and alternative flours in your baked goods comes in.
Cinnamon can help manage blood sugar levels by regulating the glucose in your body.16 Additionally, using flours that are higher in fiber and lower in carbohydrates allows the body to digest the food slower, stabilizing your blood sugar.17 Some of these flours include popular gluten-free flours like spelt flour, almond flour, coconut flour, and garbanzo bean flour.
The recipes below are sweet without being overpoweringly sweet and are made with cinnamon and high-fiber alternative flours.
PALEO CINNAMON RAISIN BAGELS
1/2 cup cassava flour
1/4 cup almond flour
1/4 cup tapioca flour
1 cup arrowroot flour
1/4 cup maple syrup
1/4 cup ghee or butter
4 medium eggs + 1 medium egg (beaten)
1 tablespoon ground cinnamon, divided
1/2 cup raisins
1 teaspoon baking powder
1 teaspoon sea salt
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Combine all of the ingredients—except for one medium egg (beaten), half of the cinnamon, and the raisins—in a large bowl or stand mixer.
3. Mix until the dough is smooth.
4. Gently fold in the rest of the cinnamon and raisins.
5. Separate the dough into six equal parts. Roll each part into a ball and shape it into a bagel by removing the center.
6. Fill a large saucepan half-full with water.
7. Bring the water to a boil. Turn the heat down slightly but keep the water boiling.
8. Drop one bagel at a time into the boiling water (using tongs is recommended).
9. Cook for one minute on each side or until the bagel floats to the top.
10. Place the boiled bagels on the baking sheet. Brush the egg wash on top.
11. Bake the bagels for about 30 minutes, or until the tops are golden brown.
GLUTEN-FREE BANANA BREAD
DRY INGREDIENTS:
3 scoops collagen powder
1/2 cup paleo or gluten-free flour mix
2 tablespoons coconut flour
2 tablespoons flaxseed meal
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
WET INGREDIENTS:
4 ripe bananas
4 eggs
1/4 cup nut butter (natural is best)
2 tablespoons melted coconut oil
2 tablespoons ghee
1 teaspoon vanilla extract
MIX-INS:
1/2 cup walnuts, roughly chopped
1/3 cup dark chocolate chips or chunks (cacao nibs work too)
1. Preheat the oven to 375°F and grease a loaf pan.
2. Combine all dry ingredients in a small bowl.
3. In a large bowl, combine all wet ingredients.
4. Slowly fold the dry ingredients into the wet and use a fork to mix.
5. Gently fold in the walnuts and chocolate chips.
6. Pour the batter into the greased loaf pan and bake for 50 minutes to an hour.
7. Let cool and enjoy!
MAMA’S APPIE PIE
FOR THE CRUST:
3 cups almond flour
1 cup tapioca flour
12 tablespoons grass-fed butter (cold and cubed)
2 tablespoons coconut flour
2 tablespoons coconut sugar
1/2 teaspoon salt
1 large egg
FOR THE FILLING:
2.5 pounds apples, peeled, cored, and sliced
1/4 cup maple sugar
2 tablespoons maple syrup
2 tablespoons tapioca flour
2 tablespoons lemon juice
2 tablespoons coconut oil, melted
1 tablespoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1. Combine the dry crust ingredients in a food processor until they form a coarse mixture.
2. Whisk the egg and add to the dry ingredients.
3. Using your hands, mix together so it forms a dough.
4. Separate the dough into two equal parts and press into flat circles.
5. Wrap the dough in plastic wrap and chill in the refrigerator for at least an hour (however, overnight is recommended).
6. Preheat the oven to 425°F.
7. Place one of the dough circles in between two pieces of parchment paper (or silicone baking mats) and roll it out until it forms a circle about three inches larger in diameter than your pie dish.
8. Lay the dough in the pie dish and press it down gently. Put the dish in the freezer.
9. Combine the filling ingredients in a large bowl and toss until the apples are evenly coated.
10. Take the pie crust out of the freezer and fill it with the apples (try not to add the liquid).
11. Repeat the same rolling process between the parchment paper with the second circle of dough.
12. Remove the paper and slice the dough into thin strips. Carefully lay the strips in a crisscross lattice style on top of the pie.
13. Bake the pie for 10 minutes.
14. Lower the temperature to 375°F and bake for another 30-40 minutes, until the crust is golden brown.
15. Let cool and enjoy!
FEEL-GOOD GLUTEN-FREE CINNAMON ROLLS
FOR THE DOUGH:
1 organic, free-range egg
1 teaspoon pure vanilla extract
2 tablespoons chai concentrate
3 tablespoons coconut oil, melted
1 tablespoon agave syrup or raw honey
1 1/2 cups cassava flour
1/2 cup almond flour
2 scoops collagen powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 tablespoons golden flaxseed meal
Pinch of organic sea salt
FOR THE FILLING:
3 tablespoons organic pumpkin puree
1 tablespoon cinnamon
1/4 cup organic walnuts or pecans, finely chopped
4 pitted Medjool dates, soaked and finely chopped
1 tablespoon raw honey
FOR THE TOPPING:
Raw almond butter or honey, for drizzling
1. Mix the wet ingredients for the dough and whisk lightly until combined.
2. In a separate bowl, combine the dry ingredients for the dough.
3. Slowly fold the dry ingredients into the wet and then use your hands to combine. If not sticking together properly, add more melted coconut oil and a bit of warm water.
4. Place the dough on a piece of wax paper. Place another piece of wax paper on top and roll out the dough into a thin, flat sheet.
5. Remove the top piece of wax paper.
6. Spread the dough with the pumpkin puree first and then add the cinnamon, nuts, and dates; top with a generous drizzle of honey.
7. Use the bottom piece of wax paper to roll the dough into a log and place in the freezer for 15 minutes to harden.
8. Preheat the oven to 355°F and grease a baking sheet.
9. Take the dough out of the freezer and remove the wax paper. Cut the dough into rounds and place on the greased baking pan.
10. Bake for about 15 minutes or until golden.
11. Top with a drizzle of nut butter or honey, or create your own paleo-friendly cinnamon roll glaze with coconut cream and honey!
9. FLAVOR MeaT
Centuries ago, cinnamon was used to preserve meat because it has antibacterial properties.18 These days, although the spice is no longer needed for preservation, the subtle sweetness of the spice helps bring out the flavor of the meat.19
APPLE PIE PORK CHOPS
FOR THE PORK:
2 sprigs fresh rosemary
1 teaspoon cinnamon
1 teaspoon smoked paprika
1/2 teaspoon nutmeg
Pinch of sea salt
2 bone-in pork chops
1 tablespoon coconut oil
FOR THE APPLES:
1/2 tablespoon coconut oil
2 apples, cored and sliced
1 small red onion, sliced
4 ounces bone broth
1 tablespoon fresh sage, roughly chopped
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon spicy brown mustard Sea salt
Freshly ground black pepper
1. Combine the spices for the pork and rub on both sides of the pork chop.
2. Heat a cast-iron skillet or large pan over high heat. Add the coconut oil when the skillet is hot and lower the heat to medium high.
3. Add the pork chops and brown for three minutes on each side.
4. Remove the pork chops from the skillet/pan and set aside.
5. Add the coconut oil to the skillet/pan, followed by the apples and onions. Allow them to brown and soften slightly.
6. Add the rest of the ingredients for the apples and stir to combine.
7. Add the pork chops and simmer over medium heat until they are fully cooked (2-3 minutes).
8. Remove from the heat and enjoy!
PALEO PUMPKIN CHILI
1 1/2 tablespoons avocado oil
2 pounds ground turkey or beef (you can also do half and half)
1 small red onion, diced
1 bell pepper, diced
28 ounces fire-roasted tomatoes
16 ounces canned pumpkin
8 ounces bone broth
1 1/2 tablespoons chili powder
1 tablespoon cacao powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cumin
1/2 teaspoon nutmeg
1 pounds ground turkey or beef (you can also do half and half)
1/2 teaspoon smoked paprika (regular paprika works too)
1/2 teaspoon cayenne powder
Sea salt, to taste
Freshly ground black pepper, to taste
Dairy-free, plain Greek yogurt or sour cream, for topping
Avocado, diced, for topping
Jalapeño, sliced, for topping
1. Heat a large pan over high heat. Add avocado oil when hot.
2. Add the ground meat to brown.
3. Once the meat is browned, add the onions and peppers and cook for 2 minutes.
4. Heat a large pot over medium-high heat and add the meat, onions, and peppers from the pan.
5. Pour in the rest of the ingredients and stir to combine.
6. Bring the chili to a boil, then lower the heat to a simmer. Simmer for 30 minutes. If you like a thinner chili, you can add a little more bone broth at the halfway point.
7. Remove from the heat and serve. You can top with plain Greek yogurt or sour cream, avocados, and/or jalapenos if desired.
10. COOK FOOD FROM AROUND THE WORLD
Cinnamon has been used in cuisines around the world for centuries, ranging from sweet (like Mexican hot chocolate) to savory (like Indian curry). It’s a versatile spice that allows you to cook food from around the world right in your own kitchen!
CHINESE CHILLI OiL
3 tablespoons toasted white sesame seeds
3/4 cup crushed red pepper flakes (I recommend Sichuan chili flakes)
1 teaspoon salt
1 1/2 cups grapeseed oil
5 whole star anise
1 cinnamon stick
2 bay leaves
3 tablespoons Sichuan peppercorns
1 tablespoon fresh ginger, minced
1. Mix the sesame seeds, red pepper flakes, and salt in a bowl; set aside.
2. Mix the oil, star anise, cinnamon stick, bay leaves, peppercorns, and ginger in a small saucepan and set over medium-high heat.
3. Once you see the oil bubble, turn the heat down to low. You want to avoid burning the oil and spices, so if you have a thermometer, make sure the temperature is between 200°F and 225°F.
4. Simmer the oil for 30 minutes. It should be slightly bubbling the whole time; adjust the heat slightly if it’s not.
5. Remove from the heat and strain the mixture over the bowl with the sesame seeds, red pepper flakes, and salt.
6. Stir well and let cool. Transfer to a jar and store in the refrigerator for up to three months.
MOROCCAN TURMERiC CAuLIFLOWER SOUP
1 head cauliflower
4 medium garlic cloves, peeled
1 teaspoon salt
4 tablespoons extra virgin olive oil, divided
1 large yellow onion, diced
1 carrot, peeled and diced
4 cups bone broth or vegetable broth
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon black pepper
Sliced green onion, for garnish
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Chop the cauliflower into small florets.
3. Toss together the cauliflower, garlic, salt, and two tablespoons of olive oil.
4. Place the cauliflower on the lined baking sheet and roast for 40 minutes.
5. Heat two tablespoons of olive oil in a large pot over mediumhigh heat.
6. Add the onion and carrot and sauté until the carrots are softer and the onion is translucent (about 3 minutes).
7. Add the broth and spices. Simmer for 10 minutes.
8. Add the cauliflower when it’s done roasting and use a blender to puree the soup.
9. Serve immediately and top with sliced green onions if desired.
EASY AND FLAVORFUL iNDIAN CURRY
2 tablespoons coconut oil or ghee, divided
1 1/2 pounds lamb, chopped into cubes
1/2 tablespoon fresh garlic, minced
1/2 tablespoon fresh ginger, minced
4 teaspoons yellow curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon cayenne powder
2 teaspoons salt
2 bay leaves
2 whole cloves
1 cinnamon stick
1/2 cup onion, diced
14 ounces full-fat coconut milk
1 1/2 cups crushed tomatoes
1 tablespoon fresh cilantro, minced
Basmati rice or cauliflower rice, for serving
Naan, for serving
1. Heat one tablespoon of the coconut oil or ghee in a large pan on medium-high heat.
2. Brown the lamb cubes in the pan for 2-3 minutes, or until browned on both sides. Pour onto a plate and set aside.
3. Add the second tablespoon of coconut oil or ghee to the pan and lower the heat to medium.
4. Add all the spices and the onion. Cook until the onion is translucent.
5. Add the coconut milk and tomatoes and continue cooking. When the curry comes to a boil (you may have to increase the heat to do so), allow to boil for 3 minutes.
6. Turn the heat to low and simmer for 15 minutes while covered.
7. Add the lamb and the cilantro. Simmer uncovered for another 5 minutes or until the lamb is cooked through.
8. Serve with rice of choice and/or naan and enjoy!
11. MAKE DESSERTS EXTRA SWEET
One of the most commonly used spices in desserts is cinnamon. This spice naturally boosts the sweetness of your desserts without adding any sugar. This innate sweetness allows you to lessen the amount of added sugar in your desserts if you’re looking to cut back on your sugar intake.
You can do more with cinnamon than simply make apple pie, however. It’s been used in a variety of cuisines for centuries, from the age-old, multicultural rice pudding to the fairly recent American “nice” cream.
CHOCOLATE CINNAMON “NICE” CREAM
4 ripe bananas, sliced and frozen
3 tablespoons cacao powder
2 tablespoons sunflower seed butter
1 tablespoon unsweetened coconut milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of sea salt
1. Combine all ingredients in a food processor or high-speed blender and pulse until smooth. Add more coconut milk if necessary to help blend the bananas.
2. Serve immediately and enjoy!
DAIRY-FREE CiNNAMON RiCE PuDDING
3 cups unsweetened macadamia, hemp, or flax milk (these are the creamiest)
1/2 cup short-grain brown rice (you can use white rice as well—increase to
3/4 cup if you do)
1/2 cup coconut cream
1/2 cup raisins
1/4 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon ground cardamom (optional)
1 teaspoon orange zest
1/2 teaspoon ground nutmeg
Pinch of salt, to taste
Pistachios, shelled, for topping
1. Combine ingredients in a large pot and cook on medium heat until it comes to a boil.
2. Reduce the heat to low and simmer for 20 minutes. Stir occasionally so the rice doesn’t stick to the bottom.
3. Taste and add more sweeteners or spices if desired.
4. Serve warm and top with pistachios if desired, or chill in the fridge and top with pistachios right before serving.
CRAZY CANDIED BACON
6 strips bacon (thick but not thick-cut)
2 tablespoons maple syrup
1 tablespoon coconut sugar
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and place a wire rack on top. Spread the bacon on top of the wire rack.
3. Cook the bacon for 10 minutes.
4. Remove the bacon from the oven and lower the heat to 350°F.
5. Blot the bacon with a paper towel.
6. Combine the maple syrup and spices in a large glass pan. Cover one side of each bacon slice in the spiced maple syrup.
7. Cook the bacon for 10 minutes in the oven, maple-syrup side up.
8. Remove from the oven, blot, and then cover the second side with maple syrup.
9. Cook the bacon for another 10 minutes in the oven, fresh maple-syrup side up.
10. Remove the pan from the oven and let it cool for 10-20 minutes before enjoying.
12. PoWER UP YOUR SNACKS
Cinnamon is an incredible spice to add to snacks for kids and adults alike. It helps enhance cognition, making it perfect for an after-school homework snack or an afternoon workday snack.20
SWEET CINNAMON ALMONDS
1 cup almonds
1/8 cup maple syrup
1 tablespoon coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of pink Himalayan salt
1. Preheat the oven to 325°F.
2. Line a baking sheet with parchment paper or a nonstick silicone baking mat.
3. Pour the almonds on top of the prepared baking sheet and roast for 10 minutes.
4. Combine maple syrup, coconut oil, cinnamon, and vanilla extract in a pan. Bring to a boil, then lower to medium-low heat.
5. Add the almonds and simmer, stirring frequently, until the maple syrup starts to evaporate (about 3-5 minutes).
6. Lay the nuts out flat on the lined baking sheet.
7. Sprinkle salt on top and allow to cool before eating or storing.
CINNAMON PLANTAIN CHIPS
1 green plantain
1 tablespoon melted coconut oil
1 teaspoon cinnamon
1/2 teaspoon pink Himalayan salt
1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper or a nonstick silicone baking mat.
3. Cut off the ends of the plantain. Then cut three shallow scores in the skin so the knife cuts through the skin but not into the flesh. Peel the skin off.
4. Slice the plantain into 1/4-inch thick slices.
5. In a small bowl, toss the plantain chips, coconut oil, cinnamon, and sea salt.
6. Spread the plantain chips in a thin layer on the baking sheet and bake for 25 minutes, until crisp and crunchy.
FRUiT SALSA WITH CiNNAMON PiTA CHiPS
FOR THE FRUIT SALSA:
1 cup strawberries, chopped
1 kiwi, diced
1 nectarine, diced
4 ounces raspberries
4 ounces blueberries
4 ounces blackberries
2 tablespoons honey
1 tablespoon lemon juice
FOR THE PiTA CHiPS:
4 grain-free tortillas (Siete Foods has great ones!)
1 tablespoon coconut oil, melted
1 tablespoon coconut sugar
1/2 teaspoon cinnamon.
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Combine all fruit salsa ingredients together and store in an airtight container until use.
3. Cut the tortillas into triangles (imagine you’re cutting a pizza).
4. Brush the melted coconut oil on both sides of each chip.
5. Mix the coconut sugar and cinnamon together well. Sprinkle on both sides of each chip.
6. Spread the chips out on the prepared baking sheet and bake for 10 minutes.
7. Let cool completely before serving with the fruit salsa.
NO-ADDED-SUGAR APPLESAUCE
2 tablespoons ghee or coconut oil
3 pounds apples, peeled, cored, and thickly chopped
1/4 cup water
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 whole star anise
1. Heat coconut oil or ghee in a large pot over high heat.
2. Add all ingredients to the pot and simmer on low heat for 45 minutes to an hour. Stir occasionally—every 15 minutes or so.
3. Taste the mixture and add more cinnamon if desired. The texture of the apples should be soft.
4. Let cool and store in a container in the fridge for up to a week.
IRRESISTIBLE APPLE CHiPS
2 pounds apples
1 tablespoon cinnamon
1. Core the apples and slice into thin rounds.
2. Toss the apple slices with the cinnamon, dehydrate using a food dehydrator or oven, and store for up to two weeks.
USING A FOOD DEHYDRATOR:
Turn the dehydrator to 135°F and dehydrate the apples for 6 hours, or until they are no longer moist. (If your dehydrator has specific instructions for dehydrating fruit, you can follow those instead.)
USING AN OVEN:
Preheat the oven to 200°F and line a baking sheet with parchment paper. Lay the cinnamon-coated apple slices on top of the baking sheet, ensuring there is no overlap. Bake the apples for 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist.
13. CoZY UP YouR BREAKFAST
Eating cinnamon for breakfast helps you start your day off strong! Not only does it make your entire breakfast cozy and sweet, but it also gives you a wonderful boost of health benefits: cinnamon has been shown to reduce inflammation, lower blood sugar, and be packed with antioxidants that fight free radicals (cell-damaging molecules) in your body.21 It also has memory-boosting properties, which help you head off to work or school with a clear head.22
BREAKFAST CINNAMON SWEET POTATOES
1 sweet potato
Yogurt, to taste
Blueberries, to taste
Nut Butter, to taste
Granola, to taste
Cinnamon, to taste
1. Preheat the oven to 375°F.
2. Wash the sweet potato, place on a baking sheet, and bake for an hour, or until the inside is soft.
3. Cut the potato in half and stuff with yogurt, blueberries, nut butter, and granola.
4. Top with a sprinkle of cinnamon and enjoy!
CINNAMON ‘N’ OATMEAL
FOR THE oATMEAL:
1/3 cup riced cauliflower
1/3 cup milk of choice
1 tablespoon flaxseed meal
1 tablespoon chia seeds
1 tablespoon hemp hearts
1 tablespoon almond flour
1 scoop collagen powder (optional)
1/2 banana
1 teaspoon cinnamon
1 teaspoon vanilla extract
FOR THE TOPPINGS:
Fresh blueberries, to taste
Honey, to taste
Walnuts, to taste
Nut butter, to taste
1. In a small pot, combine all ingredients except the vanilla extract and toppings.
2. Simmer on low heat, stirring occasionally, until the cauliflower and banana are soft and cooked through. You may need to add more milk.
3. Add in the vanilla extract and stir to combine. Remove from the heat and top as desired.
USING A MICROWAVE:
You can put all ingredients, minus the toppings, in a microwave-safe bowl and microwave for 2-3 minutes. Once warm, add your toppings and enjoy!
NOT-YOUR-DIET BREAKFAST BRoilED GRAPEFRUIT
FOR THE GRAPEFRUIT:
1 grapefruit
2 tablespoons honey
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
FOR THE TOPPINGS:
Yogurt, to taste
Walnuts, to taste
Fresh fruit, to taste
1. Cut the ends off the grapefruit, so it doesn’t roll, and then cut it in half.
2. Combine the honey and spices. Spread the paste on both halves of the grapefruit.
3. Broil the grapefruit for 5-8 minutes, or until golden brown on top.
4. Top with yogurt, walnuts, and fruit; enjoy!
CINNAMON COFFEE SMOOTHIE
6 ounces nut milk
6 ounces cold brew
1/2 ripe banana, frozen (you can use fresh as well, but you may need to add a few ice cubes)
1/4 cup frozen riced cauliflower
1 tablespoon almond butter
1 tablespoon flaxseed meal
1 tablespoon hemp hearts
1 teaspoon cinnamon
1 teaspoon vanilla extract
1-2 pitted dates (optional)
1. Combine all ingredients in a high-speed blender.
2. Blend until creamy. You may need to add more liquid to loosen up the blender.
3. Pour into a cup and enjoy!
CINNAMON BREAKFAST TOAST
2 slices of bread
Butter or vegan butter, to taste
Honey, to taste
Cinnamon, to taste
1. Toast the bread.
2. Spread butter thickly over each slice of toast.
3. Drizzle the honey and liberally sprinkle the cinnamon on top.
4. Enjoy!
14. PICKLE FOOD
Pickling food has actually been around for about four thousand years as a way to preserve food for later months and rations on long journeys.23 These days, we no longer have to preserve food out of necessity, but pickling remains a delicious way to add extra veggies to our diet. There are two versions of pickling:
Quick pickling: This uses vinegar to preserve food by immersion in an acidic solution.
Fermentation: This is the result of a chemical reaction between a food’s sugar and natural bacteria.
Cinnamon is especially helpful in pickling food because it has antimicrobial properties.24 Although the process of sterilizing the jars and pickling should kill any unwanted bacteria, adding cinnamon to the pickles while making them can help prevent any additional bacteria from forming. The recipe below is for quick pickling—you only need 48 hours for the cucumbers to pickle.
QUICK HOMEMADE PIECES
Baby cucumbers (or regular, but you may have to slice them thinner)
2 bay leaves
1 cinnamon stick
1/2 teaspoon nutmeg
1/2 teaspoon yellow mustard seeds
1/2 teaspoon paprika
1 cup apple cider vinegar
1 cup water
1/2 cup sugar
Pinch of sea salt
1. Cut the cucumbers in half lengthwise and trim off the ends.
2. Sterilize a large glass jar by using boiling water.
3. Rinse the inside of the jar with fresh boiling water.
4. Add all spices to the jar.
5. Add the cucumbers to the jar. Pack them as tightly as you can.
6. Combine the vinegar, water, sugar, and salt in a pan. Bring the brine to a boil.
7. Pour the brine into the jar until there is half an inch of space left at the top.
8. Tap the jar gently against the counter to remove any air bubbles. Add more brine if necessary.
9. Put the lid on the jar and seal tightly.
10. Let the jar cool at room temperature.
11. Refrigerate for 48 hours before eating.
12. Store in the fridge for up to a week.
15. FLAVOR YOUR VEGGIES
Cinnamon may seem intuitive in baked goods and breakfast because it’s a typically sweet spice, but it works just as well in vegetable dishes. It creates a sweet-and-salty combo that’s hard to resist! It makes eating your veggies easier and tastier.
MOROCCAN-STYLE CINNAMON SPICED CARROTS
SALAD VERSION
FOR THE SALAD:
1/4 cup raisins (regular or golden)
1/2 pound carrots
1/2 bunch cilantro, plus more for topping
FOR THE DRESSING:
2 tablespoons tahini
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon turmeric
Large pinch of sea salt
Freshly ground black pepper, to taste
1. Soak the raisins in a bowl of water; this will help rehydrate them.
2. Wash and scrub carrots. Remove greens if present.
3. Grate carrots roughly until they’re shredded into thin, long slices (you can also buy them preshredded). Alternatively, you can grate them into wider ribbons for a different aesthetic.
4. Wash the cilantro before rolling it into a bundle and roughly chopping. This will help preserve the taste.
5. In a small bowl, combine all ingredients for the dressing. Whisk thoroughly with a fork.
6. Drain the raisins and place them, the shredded carrots, and the cilantro in a large bowl.
7. Pour the dressing on top and toss.
8. Grind fresh black pepper on top.
9. Garnish with more cilantro if desired and enjoy!
ROASTED VERSION
1 pound carrots
1 tablespoon honey or maple syrup
2 tablespoons avocado oil or coconut oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne powder
Large pinch of sea salt
Black pepper, freshly ground, to taste
1/4 cup raisins (regular or golden)
Cilantro, for garnish
Tahini, to taste (optional)
1. Preheat the oven to 375°F.
2. Scrub and wash carrots. Remove greens if present.
3. Cut the carrots into diagonal 1 1/2-inch pieces and place in a large baking pan.
4. In a separate bowl, combine the honey or maple syrup, avocado or coconut oil, and seasonings. Whisk with a fork until thoroughly combined.
5. Pour the mixture over the carrots and toss to coat evenly.
6. Roast the carrots for 20 minutes.
7. While the carrots are roasting, soak the raisins in water; this will help rehydrate them.
8. Drain raisins after 20 minutes. Sprinkle them on top of the carrots and return to the oven for another 5 minutes.
9. Remove the carrots from the oven. Grind black pepper on top and garnish with cilantro. They taste great with a drizzle of tahini as well!
UPGRADED ANTS ON A LOG
3 stalks celery
3-6 tablespoons almond butter
Cinnamon, to taste
Sea salt, to taste
1/4 cup goji berries or dried cranberries
Honey, for drizzling (optional)
1. Wash the celery and trim the ends. Cut into 2- to 3-inch-long sections and pat dry.
2. Spread almond butter in the hollow part of each celery segment.
3. Sprinkle cinnamon and sea salt on top.
4. Place goji berries or dried cranberries in the hollows of the celery and press in gently.
5. Drizzle honey on top if desired and enjoy!
FALL BALSAMIC CINNAMON ROASTED VEGGIES
1 pound fall vegetables: Brussels sprouts, sweet potatoes, Squash, turnips, etc.
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon cinnamon
1/2 teaspoon smoked paprika
Large pinch of sea salt
2 sprigs rosemary
1. Preheat the oven to 375°F.
2. Wash and scrub the vegetables. Dice them into bite-sized pieces and pat dry before placing them on a large baking pan.
3. Combine the vinegar, olive oil, honey, Dijon mustard, cinnamon, paprika, and sea salt in a bowl and whisk thoroughly.
4. Pour the dressing over the veggies and toss to coat evenly.
5. Bake for 30 minutes.
6. Add rosemary to the top and bake for another 10-15 minutes.
7. Remove from the oven and enjoy!
16. iNFUSE FOODS
Infusing oils and spirits is an easy way to create a fancier, more unique experience and take your bottle of olive oil or whiskey from ordinary to extraordinary! All you need is some cinnamon, liquid of choice, and time.
Infusing is simply steeping an ingredient in a liquid until the liquid has absorbed the ingredient’s taste.25 Theoretically, by this definition, tea and coffee are infusions, but we’ll get fancier than that. The two recipes below help you infuse two common liquids— oil and alcohol. They make for beautiful gifts, as well as a simple way to spice up your everyday cooking and drinking.
CINNAMON INFUSED OLIVE O|L
2 cups pure olive oil
1/2 cup ground cinnamon
1. Heat olive oil in a large pan over medium to high heat.
2. Once the oil is warm, add cinnamon and stir to combine.
3. Lower heat to a simmer and continue cooking for about 3 minutes.
4. Remove from the heat and strain through a coffee filter to remove as much of the cinnamon as possible.
5. Store in a sterilized glass bottle (ideally a dark bottle so it’s unaffected by sunlight) for up to a month.
CINNAMON INFUSED ALCOHOL
2 cups spirit of choice (I recommend vodka, whiskey, or bourbon)
2 cinnamon sticks
1. Place cinnamon sticks in a large Mason jar.
2. Pour the alcohol in.
3. Seal tightly and leave for up to two weeks. Taste it every few days—once it gets to your desired spice level, pour into a clean glass jar and enjoy! You can give this as a gift, make this into cocktails, or simply sip on its own over ice.