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Use Ceylon Cinnamon in your next hot Cinnamon Apple Cider and cut down on the sugar, The mild, aromatic and natural sweeter (without any sugar) Ceylon Cinnamon creates a very unusual trick when blended with Orange and Lemon. It becomes sweeter! Try it without added sugar and you will know what we mean.



  1. Place one Ceylon cinnamon stick, two cloves, two allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string.
  2. Pour the apple cider and sugar into a large NON stainless steel saucepan.
  3. Drop the cheesecloth ingredients into the pan
  4. Heat slowly on 4 (if your stove is marked on a 1-10 scale stove) for 20 minutes, stirring occasionally
  5. Pour into a mug and serve

Notes :

Heat on medium. If you boil it, the Apple Cider degrades and quality and taste is not great. Heat it slowly.

Adding Extra Cider - Notice we put 2.5 cups to make two cups? This is because the heating process will evaporate the Apple cider and the cheese cloth spice bag will absorb some of the juice a little leaving you exactly two cups for two people.

Sugar – This Hot Cinnamon Apple Cider really does not need sugar, since the Ceylon Cinnamon combines with the lemon and orange to create a pretty sweet drink. There is also natural sugar in the Apple Cider, so there absolutely no need to add sugar.

Real Fresh Apple Cider - This is hard to virtually impossible to get unless you live next to a farm. Real Apple cider is darker in color (compared to Apple Juice), unfiltered and not pasteurized. So most people will use store bought Apple Cider which is filtered with some that are sweetened and some that are not.

 Aluminum and cast iron pots should be avoided for making Hot Apple Cider. The acidity in the cider tends to leach metals from such pots and may give the cider a bitter, metallic taste. Stainless steel, ceramic pots, or crock-pots are a better choice.


Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. 

It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma. Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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