Cinnamon Tincture Recipes

CIN'S HOMEMADE EXTRACTS (VANILLA, CINNAMON AND CINNAMON-NUTMEG)

Steps:

• 1. HOMEMADE VANILLA: To make you can use Vodka, Brandy, Rum, or even Tequilla (I used Vodka to make mine). I wonder if Mexican Vanilla has Tequilla, since that's their drink of choice. I used 6 (6-inch) vanilla beans, slit open 3/4 of the way down (just leave a little bit at one end attached together), put into a tall thin glass jar then filled to above beans with the Vodka. Then It has to sit in a dark place for 6 to 8 weeks and be turned up-an-down (back an forth) once a week. After 6 to 8 weeks your Vanilla is ready to use. Here's a tip for you: If it's a bit too bitter for you, then add a little 'simple sugar' syrup to take away the bitter after taste. OR.... you can also use a little rum to do the same......although I do have a recipe for the ''simple syrup'' if you need it. You probably already have one.
• 2. Heres another tip: You can make a large amount at one time instead of several small bottles if you'd like. Then fill smaller jars with it to use out of. It makes nice gifts as well.....make a lable for your jars like 'From the Kitchen of....'' and put on them to give away. Remember you leave the vanilla beans in the jars so you can make more.......when you've used about 1/2 the liquid in the jar, then add more of the alcohol (Vodka) to fill the bottle back up above the beans. This will turn to vanilla extract quicker than the first making. You don't have to leave it set as long because ....it already has a good start.
• 3. Making Cinnamon extract is made the same way: You just use long cinnamon sticks instead of vanilla beans. Add Vodka and set out of the light for several weeks until a dark rich color appears. I love using the tall bottles for this, because if you use the small ones, you have to break the cinnamon sticks in half.
• 4. Making Cinnamon-Nutmeg extract....again it's made the same way: You can put some of the broken cinnamon sticks in with about 3 nutmeg pods into smallshort jars and do the same as above. I zested a bit off one end of each (or one) pod so to open the pods up a bit (I think the vodka can soak in better).
• 5. REMEMBER: To turn the jars back and forth a few times durning the weeks they are setting in a dark place, to keep it mixed.
• 6. Bottles: Some of the bottles I use were replicas of the 1899 Coca-Cola bottle. I love the antique look (the one with the tall cinnamon sticks in it is in one...hard to tell because the Cola part doesn't show up in the light). The small bottle is a salt shaker replica of a small Ball jar (with a cap under the lid so it won't shake out). The bottle I used to make the Vanilla Extract in, was just the bottle the 'long vanilla beans' came in (with a lable I made).
• 7. POT OF PEACH-CINNAMON: Celestial Peach, with 2-T of my ''homemade cinnamon-extract'' added to the pot of hot tea.
• 8. SALAD: Romaine Lettuce, Ice Berg Lettuce, rough chopped. Red & Green Bell Peppers, diced. Celery, Cauliflower & Broccoli cuts. Red Cabbage, rough chopped. Carrots, sliced long ways. And some dried fruit...Cranberries, Cherries, Bananas, Yougart coated Raisins & Pineapple tid bits. Chives & Onion, diced . With a few raw Peanuts mixed in. Seasonings in Salad: Dill weed, Basil & Garlic Seasoning Blend, Creole Seasoning. Dressing for Salad: White Truffle Oil, EVOO & Raspberry Wine Vinegar. Mix (whisk) together with the seasonings and pour over salad.

CINNAMON TINCTURE

Steps:

• 1. a fabulous spice that warms you up in these cold winter months. Cinnamon is a fascinating spice with a turbulent history. We tend to think of it as a common kitchen spice, but cinnamon has an amazing number of different uses. Its pleasing, spicy, aromatic, and sweet taste combined with its warming attributes can ease digestive woes by increasing circulation and moving along stagnate digestion. This makes it useful for a variety of digestive complaints including indigestion, gas, and cramping. It can be used to increase general circulation of the body in cases where there are chronically cold hands and feet. Or, it can be used in more acute situations like colds and the flu in which the person feels shivery and cold. Herbalist Lesley Tierra says, "Cinnamon bark also leads the body's metabolic fires back to their source, alleviating symptoms of a hot upper body and cold lower body." Cinnamon has been making headline news lately for its ability to decrease insulin resistance and lower blood sugar levels in diabetics. Most of these studies involved using Cinnamomum cassia or Cassia cinnamon. People with insulin-dependent diabetes need to consult their doctor about taking cinnamon so that injected insulin levels can be adjusted as necessary. cinnamon spiced milk. This is a nutritive beverage that warms the body, supports digestion, and can help tone the lower digestive tract to relieve loose or runny bowels. making a cinnamon tincture. When I first heard of a cinnamon tincture I thought it was a little ridiculous. Why not just use the powder? I have since come to love cinnamon tincture. This liquid preparation makes it easy to add to beverages like teas, herbal infusions and coffee without leaving a powdery substance behind. Also, small amounts can be added to teas or tinctures that don't taste very good. To make cinnamon tincture you'll need:
• 2. Alcohol (Any alcohol that you can drink will do. I used vodka. Some use scotch, diluted Everclear, etc. Just NOT rubbing alcohol since you are ingesting it.) Cinnamon Chips (You can buy Cinnamomum cassia chips at Mountain Rose Herbs) Jar To begin, simply fill a jar half full with cinnamon chips. I like to use the chips in place of powder because it is easier to strain. You can also take cinnamon sticks and break them down into smaller chips. Next fill the jar with the alcohol. Let this mixture sit for two to six weeks. (Longer is better) When done, strain the mixture and bottle. You can add a little bit of cinnamon tincture to teas, herbal infusions, coffee, and even ice cream. A little goes a long way, so start off with small amounts to find the right amount for your taste buds.