Pressure Cooker Cinnamon Extract is here to take you to all your best food memories. Autumn, snickerdoodles, cinnamon rolls, pumpkin spice . . . Cinnamon Extract is ready to show up!
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
For more information on making Pressure Cooker Extract, see this article: Instant Pot Vanilla Extract Research
Cinnamon Extract! The extract that I would like to dab on my neck and wrists everyday and sleep with an open jar next to my pillow at night. It smells absolutely heavenly!
This cinnamon extract lends a fragrant burst of sweet cinnamon flavor and I love to use it in whipped cream, ice cream, yogurt, oatmeal, Crio Bru, cookies, homemade almond milk, etc etc.
I have to mention, when I first made this extract, I kept thinking to myself, “why would I use this instead of just using ground cinnamon”. They offer a pretty similar taste in my opinion, so I almost didn't post it. That was until I started buying pricier vietnamese cinnamon (which once you try this stuff, you will NEVER be happy with the regular stuff again). Cinnamon sticks however can be bought in bulk for super cheap and really bring home the powerful, sweet cinnamon flavor I want.
Also, the smell . . . that’s really the only reason I need.
Wanna get really crazy? Add a vanilla bean or 2 along side the cinnamon sticks. I gave that away as a prize at Salt Lake City's Pinners Conference last year and I’ll admit, I was a bit upset about letting it go. However the “oohs and ahhs and gasps” I received when I mentioned it, made my childish pouting hit the door!
So while vanilla may dominate in the extract world, I consider Pressure Cooker Cinnamon Extract to be a worthy competitor for both taste and smell.
Be sure and check out Vanilla, Lemon, Peppermint, and Maple extract.
And just look what my sister Cami made up for us! Free printable extract labels for all the extracts posted about here.
Enjoy!
PrintPressure Cooker Cinnamon Extract
Sweet, spice-y, heavenly Pressure Cooker Cinnamon Extract will add a heavenly touch to all your baked goods. The smell will put you in bakery heaven!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 cups 1x
- Category: Extracts
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 8 cinnamon sticks
- About 1 cup Vodka (I like red label Smirnoff Vodka 80 proof)
Instructions
- Place the cinnamon sticks in a pint size Mason jar and add vodka, leaving 1 ½-2 inches of headspace. Top with a canning lid and ring and barely tighten.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release.
- Carefully remove the Mason jar, swirl it lightly, and place on a cooling rack overnight.
- Once cooled, top with a pourable lid and use in all your favorite recipes that call for ground cinnamon or cinnamon extract.
Notes
- Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
- Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
- The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
Keywords: cinnamon, extract, Christmas gifts
I am wondering if all the alcohol is cooked out during the process, so that the finished extract is alcohol free. I teach a cooking class for high school students and they would like to try making their own extracts but I can’t have alcohol sitting around at school in the form of the finished product.
Tracy, there is still a high percentage of alcohol after it’s done so I definitely would advise against taste testing, haha! That could be quite the disaster :). Have you done the project yet?
Hi Marci! I love your recipes. I was wondering what I should do with the lemon peels and cinnamon when my extract is finished. I am putting it all in smaller jars which can only hold one stick, cut up.
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Laurie, If you can fit pieces of cinnamon and lemon, I would totally do that! They just keep getting stronger 🙂
Never made extract before…so this may be a very stupid question…Just finished and cinnamon sticks still look pretty much the same. Is that normal? If so, are they left in jar? Thanks for recipe.
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Jean, yes, the sticks won’t change much, but the vodka should be dark. Leave the sticks in and it will get even stronger over time. It should smell amazing!
I apologize if I missed this detail, but wondering what a “serving size” would be. –
Such as I believe putting drops(?) in my coffee (cup) would be flavorful. With the concentration of cinnamon, just wondered how much is enough to consider a serving.
I have an abundance of cinnamon sticks, this is such a good idea, thought I would use some of them. – also, do you just throw away the cinnamon sticks after processing, or would they be useful for anything else? Thank you
Margaret, I figured it for about a teaspoon. This extract is pretty powerful in flavor and smell. It’s amazing! I leave the cinnamon sticks in the vodka until my extract is gone. It will continue to infuse more as it sits so leave them in!
Cinnamon extract is very weak. Followed recipe exactly. Could we have bad cinnamon sticks? Is there a preferred brand?
Jim, that’s interesting, my cinnamon extracts are so much stronger than any other extract I’ve ever made. My stick came from Sams Club, just the bulk container of cinnamon sticks. Where did you get yours? What alcohol did you use?
The vodka is 50% (100 proof). So perhaps that is the problem. Should it be at least 80%?
Jim, I use the red Smirnoff. It is 80 proof/40% alcohol.
I use a Fagor European made stovetop pressure cooker. Why do you say not to make it in a stovetop cooker?
Debbie, You won’t want to cook with alcohol in a stovetop cooker, lots more details about that here https://tidbits-marci.com/pressure-cooker-vanilla-extract-and-faq/
I had the same issues as Danielle. I started with 8 oz. of vodka and five cinnamon sticks that I cut in half so more of the stick would be submerged. One mistake was I didn’t neatly stack the sticks vertically, I just tossed them in the jar. They expanded significantly and a couple ended up above the fluid line and bone dry. The fluid level after processing is 6 oz. and that’s with the cinnamon sticks still submerged. Obviously some of the vodka is going to end up in the sticks, but I’m guessing I lost at least half the vodka. The water was colored a bit and had a slight scent of cinnamon but not like I’d have expected if the fluid was boiling out of the jar. I did have the lid pretty tight, certainly tight enough that it was sealed after processing.
The extract is also very muddy. It looks like it might settle out if I left it undisturbed for a few days. Passing it through a coffee filter would likely clean it up as well. I’m not sure the muddiness is necessarily a bad thing though. Clearly it’s bits of cinnamon and one assumes that means flavor.
I initially made a jar of cinnamon extract using ground cinnamon, just leaving it to steep for about six weeks and then passing it through a coffee filter. I used the extract to make cinnamon hard candy. Took me a couple tries to get the candy aspect right but the flavor was excellent right from the start. I’m about to the end of my first batch of extract and I’m still weeks away from the next “naturally aged” batch being ready, so I was looking for ways to speed up the process.
I was wondering about the rather large amount of headroom called for in this recipe. 1-1/2″ of headroom is rather unusual in my canning experience. Why so much?
Another thought was regarding the size of the Instant Pot. I have the 8 quart model. Is it possible the extra volume results in more of the vodka boiling away to fill that space and bring the whole thing up to pressure? Perhaps using two quarts of water rather than a cup would reduce the evaporation of the vodka.
I had another go at it. I reused the same cinnamon sticks from last time, but stacked them vertically in the jar. Filled the jar to about an inch from the top with vodka. This time I added water to the Instant Pot to about half an inch below the level of the vodka in the jar. Let it go at high pressure for 30 minutes and then naturally depressurize.
About two ounces of the vodka evaporated (or just boiled out). This is a major improvement over last time so I think I might be on to something with the volume inside the Instant Pot that needs to be pressurized. Adding more water reduced that volume.
When I removed the jar from the Instant Pot the liquid was clear, but over the next hour, as it cooled, it became very cloudy. I can only assume as the pressure increased while it was cooking it forced vodka into the pores of the cinnamon. As the temperature dropped the pressure came down and the vodka that was forced into the cinnamon now was pulled back out, bringing along with it fine particles of cinnamon.
I’ll leave it sit for a few days and then give it a try.
Jay, that was fascinating, I appreciate your feedback. I tried a similar method about a year ago and personally didn’t see much difference which is why I returned to the original method. I’m wondering if the cinnamon sticks are soaking up some of the vodka. It’s been a year since I made a cinnamon extract, Sounds like it’s time to give it another go and see what happens.
Marci, I’m sure the cinnamon sticks are soaking up some of the vodka but I’d be surprised if it was more than an ounce or so.
The candy I made with my first batch of naturally aged extract was wonderful. I may be kidding myself because I made it but there seems to be a depth of flavor I’ve never experienced with store bought cinnamon candy. Those all seem to be one note where this has a lot more going on. Everybody who’s tried it has really liked it, even discounting the kids who like anything that’s slightly sweet. I need to find more molds so I can turn out bigger batches.
Jay, I bet that is amazing! If you’d like to share the recipe, I’d love to try it with my Cinnamon Vanilla extract.
I have two questions: is it normal to lose about half of the alcohol during pressure process or am I not tightening the jar enough? What is normal loss? And then after my cinnamon extract cools, should it be murky? It was ‘clear’ as in the picture right after cooking but turned murky after cooking. I am using Vietnamese cinnamon and 80 proof, as suggested.
Thank you for the assistance!
Danielle, I would say you need to tighten the lids a bit more. I hardly loose any when I make my extract. Yes, all of the extracts have that look at first, it always seems to clear up a bit for me though.
Hi Marci,
I have a different pressure cooker, not an instant pot, and am trying this right now. I have 2 questions. First, what do you mean by ‘pourable liquid’ after it has cooled (water or more vodka)? Second, do I leave the cinnamon sticks in the jar or strain it, and then can I reuse the cinnamon sticks?
Thanks so much! I can’t wait to try it!!
Beth
Beth, I had to go back to the post to see what I wrote. Do you mean “pourable lid”? I don’t see pourable liquid written anywhere. And I leave the cinnamon sticks in. It just keeps getting stronger. It’s sooooo good!
Sorry! I did read that wrong! Thank you!
So glad I found this!! Making lemon, vanilla, and cinnamon extracts this morning. How would you do a strawberry or blueberry extract??
Chris, You’ll love them! I’m not really sure on the strawberry and blueberry. I’ve never tried it but I always debated whether to use fresh, dried, frozen, or freeze dried. I think fresh would be broken down and gross looking and would water down the alcohol percentage. I’d probably try dried or freeze dried. Let me know if you try it! I bet it will need to sit for a couple weeks to really become fragrant.
I just added a tsp of Organic Traditions Vanilla Powder that I had on hand as I had used up all my Vanilla Beans making Vanilla awhile back. Smells absolutely heavenly! Can’t wait for it to cool so I can taste test!
Beth, what an amazing idea! I should throw in my old extract beans to my cinnamon extract!
I actually thought of doing that AFTER I made the extract. I always leave the beans in the jars until I’ve used all the extract. So excited now to use this cinnamon extract . . . But gonna let it “brew” for a couple of weeks first – in my dark cool cupboard. The initial taste test is delicious. It can only get better right?
Beth, oh it gets better still! The cinnamon extract is quite possibly my favorite smelling extract. It’s so strong it covers up any hint of alcohol smell.
Making this now! Along with the vanilla. Also, playing with a coffee extract! I have the 8qt IP and hope it won’t hurt by steaming all the jars in the pot at the same time? Cinnamon, vanilla and coffee… So excited to try it! Thank you for all the valuable information you have shared!
Cindy, I think they will be fine, but if not, you just invented the next big thing! Vanilla Coffee Cinnamon extract sounds amazing!
Hi Marci,
I thought I might try to make anise extract? Do you have any tips for a ratio for this? Would it work under the same basic principles?
Thanks!
I’ve also been considering making anise extract with my instant pot using star anise. I was just going to wing it since I’ve never made any extract (and just found out I could actually do that).
Any tips from someone in the know would be terrific, Marci. 🙂
Fran, I’ve wanted to try this! If I used star anise, I’d probably plop about 8 of them in a pint of vodka. Or maybe even the full spice jar to begin with since they aren’t very pricey. Let me know if you try it!
Mary, I’ve been wanting to try this! If it were me I would just buy a spice jar of star anise and put it in a pint size jar of vodka and see what it does. That many star anise might not be necessary but it doesn’t cost too much so I think it would be worth a try.
I love this idea and will try it soon, however I would caution you or anyone wanting to try this not to use cassia cinnamon (the common stuff you buy at the store). It causes liver disease, and is not good for people with liver conditions.
Wendy, Thank your that information 🙂
Can you do it in a big glass bowl with triple or more ingredients, then pour into smaller glass jars?
Missy, I would just do 3 mason jars at a time in the pressure cooker if I wanted to triple the amount. I tried doing it in a bowl and covering it, and it works okay but the alcohol percentage went down a bit more that way.
Thanks, I am going to try it tomorrow. I have bought the 4 oz jars. are you suppose to leave the cinnamon sticks in the liquid? Would it be ok if i just put one of the sticks in the tiny jar? What do you suggest? Also can you use the sticks for more than one batch? Sorry for all the question.
Just wondering how to store this & what the shelf life is. I’d like to give as gifts & need to know how far in advance I can make it. Thanks!
Mary, Cinnamon extract should be infinite like vanilla extract is. As long as the sticks are covered with the vodka, they’ll be fine. Make it now! It will just keep getting stronger. Mine that I made a few months ago is absolutely incredible!
So how do you use this then? Do you replace the ground cinnamon in a recipe with the extract spoonful for spoonful? 1:1 ratio? This sounds wonderful!! I also am in love with the Vietnamese Cinnamon. TIA!
Jeanette, I’m not especially good at measuring extracts when I use them. Usually a splash or a glug ????. I would say about 1:2 ratio of ground cinnamon to cinnamon extract. I made syrup the other day with the cinnamon and maple extracts, so good, and the smell in my home was ridiculous!
Have you considered making a chai extract? If not, would you have any tips for me to experiment with?
Kathy! What an awesome idea! That would be amazing! If I did it for about 1 1/2 cups vodka, I’d add 3 cinnamon sticks, couple disks of ginger, 1 star anise, 1 vanilla bean (slit), 3 cardamom seeds, 3 allspice, and maybe a couple peppercorns cause I like chai with a kick. Those are just random numbers. If there’s more room in the vodka, I may even add more to make it as strong as possible. And I’m going to make this next week!
You really have me thinking. I have been considering making a cayenne or hot pepper extact for several months. Do you think the silicone will absorbe the pepper?
I am also thinking of making a corainder extract. I use a commercial coriander extract constantly in cooking and for making beverages. Do you think I should I crush the coriander seeds before adding to the pot? Thanks.
Kath, Do you mean glycerin? I think it would work really well. I think the pepper extract would be incredible using some dried, crushed chilies. Just be careful when you open the lid cause that smell will be strong. I’m excited to try that! What a great idea! And coriander is such a strong flavor, I bet it would be perfect for this. Try 1/4 cup crushed seeds to a cup of vodka/glycerin. Let me know how it turns out!
By silicone, I meant the round removable ring on the top of the Instant Pot. It often absorbs flavors and I have to remove it and give it a good clean every so often. But since I have a separate ring for savory food, it may not matter. It may be a nice addition of flavor.
I will make the chili extract as soon as I get some vodka. I like to add a touch of chili powder to my essential oil beverages; the chili extract will be easier. I make a summer cola type beverage with a combination of drops of essential oils of cinnamon, coriander, cardamom, lime, lemon, orange, a drop or two of nutmeg, and a few drops of vanilla, chocolate and coffee extracts. I let them blend for a few days in a small Boston round, then I add 2-4 drops of the cola oil blend to about 12-18 ounces cold water, and then add sweetener. But it does not have the fizz in the back of the throat feeling that cola drinks have. Chili extract drops may solve that problem. Now I am wondering if I will be able to make a cola “extract” by combining all these spices. It may take a lot of experimentation. If it is possible to make a chai extract, it may work.
When I make the separate coriander extract, I may not need to crush the seeds; it may be similar to the fenugreek (maple) extract.
When I discussed making extracts with my friend, he asked if we could use liquid glycerin. I am going to give the glycerin a try as soon as I order the supplies. I’ll let you know what happens.
Kath, That sounds amazing! Please update me!
This may be a good method to make herbal medicinal tinctures.
Kath, I’ve heard of people doing that, I’m not well versed in that area, but I’m intrigued!
Kath—I,too, am intriguied by your idea of making herbal medicine tinctures—or even aromatherapy . Do you have any ideas about how to make these? Thanks !
Diana, I haven’t studied it out enough to give a very educated opinion, but I think it could be amazing 🙂