Cinnamon Sticks

Lamb Tagine with Cinnamon, Safron and Dried Fruit

Recipe from My Recipes


  • 1/4 cup diced seeded Anaheim chile

  • 1 teaspoon cumin seeds, toasted

  • 1 teaspoon coriander seeds, toasted

  • 1 teaspoon grated peeled fresh ginger

  • 1/2 teaspoon salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon freshly ground black peppercorns

  • 2 garlic cloves, minced

  • Cooking spray

  • 1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed

  • 3 cups chopped onion

  • 1/2 cup tomato purée

  • 2 1/2 cups water

  • 2 3/4 cups green bell pepper, cut into 1-inch-thick strips

  • 2 cups cubed butternut squash

  • 1 cup cubed carrot

  • 1/4 teaspoon saffron threads

  • 1 (3-inch) cinnamon stick

  • 2/3 cup dried apricots, cut into 1/4-inch strips

  • 4 1/2 cups cooked couscous

  • 1/4 cup minced fresh cilantro


  1. Preheat oven to 325°

  2. Combine first 8 ingredients

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.

  4. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan.

  5. Add onion to pan; cook 5 minutes or until tender, stirring frequently.

  6. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally.

  7. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.

  8. Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour.

  9. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes.

  10. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes.

  11. Remove cinnamon stick; sprinkle with Cilantro and serve over couscous.

Masala Chai Tea (with Cinnamon Stick)

Recipe from The Kitchn

Makes one 8 ounce serving


  • 3/4 cup water

  • 2-4 whole green cardamom pods, smashed

  • 1-2 thin slices fresh ginger

  • 1 2-3 inch cinnamon stick

  • 1 piece star anise

  • 3/4 cup milk

  • 1 1/2 teaspoons loose black tea leaves

  • Sweetener, to taste (I prefer honey or maple syrup)


  1. In a small saucepan, combine the water, cardamom, ginger, cinnamon stick and star anise.

  2. Bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant.

  3. Add the milk and tea leaves, and simmer for another minute then turn off the heat and let steep for 2 minutes.

  4. Pour into a cup through a fine mesh sieve. Discard the leaves and spices. Add sweetener, to taste.

Cinnamon Stick Tea



  • 1.5 cups water

  • One Cinnamon Stick


  1. Place water into pot or glass kettle

  2. Add Cinnamon Stick

  3. Cinnamon sticks should be slow boiled to extract the best flavor. Bring the water to a slow boil in a small pot or stove top kettle. To do this, set the heat setting to medium low so it boils slowly. This usually takes about 15-25 minutes.

  4. The Cinnamon is actually released from the stick as it cools. When the water starts bubbling remove from heat and let it cool for 15 minutes

  5. As the water cools you will see the the Cinnamon will start to release from the Cinnamon stick and the water will change to a deep redish brown.

  6. Strain the tea through a fine strainer into a cup.

  7. You may have to reheat the tea before serving and feel free to add a Cinnamon stick for "the look". Sip and feel good!

Spiced Manhattan (with Cinnamon Stick stirrer)

Recipe from The Life Styled


Spice Infused Vermouth (this mixture will get you about 4 cocktails):

  • 1 cup sweet vermouth

  • 1 cinnamon stick

  • 2 cloves

  • 1/2 tsp allspice

  • 1 dash cayenne pepper

  • 1 dash sea salt

Cocktail (just one):

  • 2 oz bourbon (Redemption already has a slightly spicy taste so it works perfectly for this cocktail, but any other brand would work too!)

  • 1 oz infused vermouth

  • Dash of angostura bitters

  • Orange twist

  • Sprinkle of fresh nutmeg


  1. To infuse the vermouth: Heat vermouth until it’s just about to boil.

  2. Turn off heat and add cinnamon stick, cloves, allspice, cayenne, and sea salt.

  3. Cover and let steep for an hour or more, if you’ve got that kind of time.

  4. Pour through sifter into a glass container.

  5. For each cocktail: Pour bourbon, vermouth, bitters, and ice into a shaker and shake.

  6. Pour into martini glass. Add an orange twist, zest nutmeg over the top and add a Cinnamon Stick for stirring. Enjoy!

Homemade Potpourri with Cinnamon Sticks

Recipe from Julie Blanner


  • cinnamon sticks

  • cloves

  • star anise

  • oranges

  • apples


  1. Preheat oven to 250 degrees. Slice apples and oranges thin, really thin.

  2. Place apples and oranges in a single layer on cookie sheets and bake for an hour and a half.

  3. Once dry, mix with your spices. Jar and allow to "marinate" for a day.

  4. Uncover or gift to a loved one to fill a home with undeniably delicious scents.