Ceylon Cinnamon Sticks Organic

$6.00

SINGLE INGREDIENT | ORGANIC | NON-GMO | WHOLE

If you steep cinnamon tea most mornings, the variety matters. Ceylon is the true cinnamon, lighter and floral and carries only a trace of the coumarin that makes daily cassia cinnamon hard on the liver. Drop one papery Ceylon stick in a cup of simmering water and you get a clean, citrusy cinnamon tea you can come back to every day.

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What We tell customers about Ceylon Cinnamon Sticks

When customers tell us they already have experience using cinnamon sticks, we tell them that ceylon sticks break apart in your fingers like a curl of dry bark, soft and papery with lots of thin layers. They are not like the Vietnamese and Indonesian sticks which are hard, dense tubes they've needed a real tool to crack.

From there it's usually a flavor question. We're upfront that ceylon cinnamon is light, floral, faintly citrusy, not the bold red-hot cinnamon most people grew up on. We think that's ideal for tea. It won't take over the cup. If someone wants cinnamon to punch through a chili or a spiced cake, we point them to our Vietnamese instead and keep Ceylon for the daily pot of tea, the chai, the mulled cider.

One tip we like to pass along: because Ceylon sticks are delicate, don't over-simmer them. Ten minutes covered pulls the clean, floral flavor; push much past that and cinnamon tea turns flat and dull brown. Take it off the heat and let it steep rather than boiling it hard the whole time.

  • What to use it on

    Simmer one stick per cup of water for about ten minutes to make a light, floral cinnamon tea, caffeine-free and good any time of day.

    Drop a stick into a pot of chai, mulled cider, or a plant-based latte while it warms on the stove.

    Add one to Persian rice, a biryani, or a gentle stew where you want warmth in the background rather than a cassia punch.

    Use a stick to infuse a simple syrup for coffee drinks, cocktails, or sparkling water, or simmer it with poached fruit and rice pudding for flavor without any grit.

  • How the pros use it

    After simmering a cinnamon stick for tea or cider, rinse it, dry it completely so it doesn't mold, and save it for a second cup. It'll steep lighter the second time. Toss it once it loses its scent.

  • What to pair it with

    Whole Cloves Organic

    Add a clove or two alongside a Ceylon stick in cinnamon tea, chai, or mulled cider for a deeper, warmer infusion without overpowering Ceylon's floral side.

    Star Anise Organic

    Brings a soft licorice note that rounds out Ceylon in chai, broths, mulled drinks, and syrups, and it's the second spice in our quinoa pudding recipe below.

Put Ceylon Cinnamon Sticks To Work

Velvety Quinoa Pudding

Serves 4

A warm, spiced quinoa pudding infused with a whole Ceylon cinnamon stick and star anise, sweetened with brown sugar and coconut.

Ingredients

  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 1 tsp orange zest, plus more for garnish
  • 1/4 tsp kosher salt
  • 1 Ceylon cinnamon stick
  • 1 star anise
  • 1 cup unsweetened coconut milk, divided
  • 1/2 cup light brown sugar
  • 1/4 cup shredded coconut flakes
  • 1/4 cup raisins or dried cranberries
  • 1 egg, lightly beaten

Instructions

  1. Place quinoa in a sieve or strainer and rinse well. Drain well and place in a large saucepan.
  2. Add water, orange zest, salt, cinnamon stick, and star anise. Bring to a boil, reduce heat, and simmer for 15 minutes covered.
  3. Stir in sugar and all but half a cup of coconut milk, and bring to a boil. Reduce heat and simmer for 20 minutes, uncovered, stirring occasionally.
  4. Add coconut and raisins and simmer uncovered 20 more minutes, stirring frequently.
  5. Remove from heat and discard the cinnamon stick and star anise.
  6. Heat the reserved half cup of coconut milk. Gradually whisk it into the beaten egg until smooth and fully incorporated. Add that to the rest of the pudding and mix well. Simmer for an additional 5 minutes.
  7. Garnish with orange zest as desired and serve!

Download the printable recipe card (PDF)