Cinnamon Infused Honey
Honey Infused with Ceylon Cinnamon
If cinnamon had a designated season for appearing in culinary purposes, it would likely be winter or autumn. It often appears as a flavoring agent in braises and stews, as a seasoning for winter squash or autumn fruits like pears and apples, and in beverages like teas and spiced cider. For some reason, though, it is all but forgotten in the summer.
It’s a wonder why. Cinnamon is an excellent enhancement for dry rubs on grilled meats, in barbecue sauces, and ice cold cocktails!
And, of course, with the farmer’s markets that begin popping up all over, there is no shortage of local honey available to you!
Ceylon Cinnamon Infused Honey
Yield: 1 ¼ cup
- 1 ¼ cup honey
- 3 Ceylon cinnamon sticks
- Using a double boiler, heat the honey until it is smooth.
- Break each cinnamon quill into 3 or 4 pieces and add them to the honey.
- Heat together, occasionally stirring, for about 1 hour (longer for more cinnamon flavor infused into the honey). Replace the water in the double boiler if it gets low.
- Pull out the cinnamon quills and discard (or use for a cup of hot tea).
- While the honey is still warm, pour it into a glass jar.
- Keep the lid off while it cools and then screw the lid on tightly.
This cinnamon infused honey is so versatile. It’s great to flavor teas, mixed into marinades and barbecue sauces, drizzled over baked goods or desserts, and is an incredible flavor addition to cocktails.
Here are some ideas for using your Ceylon cinnamon infused honey in summer cocktails:
- Muddle it with fresh blueberries and gin or vodka, fill your glass with soda, and serve over ice with a twist of lime.
- Make a faux simple syrup by mixing your honey with a bit of hot water until it has melted completely, add horchata and rum, serve over ice.
- Blend your cinnamon honey with fresh strawberries, lime juice, tequila, orange liquor, and ice, rim the glass with cinnamon sugar, and garnish with a lime wedge or whole strawberry!