Cinnamon syrup is a warm, amber-hued mixer made by infusing cinnamon sticks with sugar and water. This sous vide version highlights the spice’s cozy, aromatic warmth with just the right touch of sweetness, making it a versatile addition to cocktails—from classic whiskey or rum drinks to spiced holiday creations.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 145°F.
Using a mortar & pestle, gently crush cinnamon sticks, then measure out 10 g crushed cinnamon sticks.
Add 200 g sugar and 25 g gum arabic powder to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 200 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Pour sugar mixture, 1o g crushed cinnamon sticks, and 2 drops saline solution into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 145°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 145°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove cinnamon and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.