So yes, after all of my excitement about creating a delicious cinnamon liqueur I discover that in fact I have created a Cassia liqueur.The more I thought about this I decided it might be okay since it appears that what I’ve known and loved as “cinnamon” was most likely cassia anyway.I mean a bakery here and there may use true cinnamon, but from a little googling it appears that cassia is the most popular “cinnamon” here in the states. The Internet contains myriads upon myriads of recipes for everything under the sun, unless you are looking for Cinnamon Liqueur, then there is only one recipe you will find.

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To get your true cinnamon or Ceylon cinnamon, order it online from a reputable spice dealer. Strain and filter and then add sugar syrup or sweetener to taste. Hundreds of websites have this recipe with no attribution.

I noticed this one shop at that appears to be in Sri Lanka, and it prides itself on selling real Ceylon cinnamon. I figured it was a good place to start even though I don’t know the origin.

Anyway, note to self…make a ceylon cinnamon liqueur ASAP. I decided to make four separate batches and vary them to some extremes (why not?

In ancient times it was a luxurious gift for kings and gods. It seems that the more I eat cinnamon my love for it just grows like a cinnamon tumour inside me.

Today it makes an appearance on our cinnamon rolls, apple cobbler and even french toast. As I began making liqueurs I knew that cinnamon liqueur would be a key step in my quest for excellent homemade liqueur.

Me, I just want to devour anything that tastes like it. Before I talk about the four cinnamon liqueur variants I made, let me rant a little on the things I learned about Cinnamon. It is popular for it’s inner bark which is used as spice called cinnamon.

However, the big surprise is that if you are in the USA and various other countries, most of what you think is cinnamon is actually Turns out, not only is there flavor differences between Cassia and Cinnamon, but in some countries various health agencies warn against a heavy consumption of Cassia due to the toxic component coumarin.

Though it seems the consensus is that it may not be toxic enough to worry about unless you are consuming teaspoons and teaspoons of cassia every day.

Ceylon cinnamon has coumarin as well, but a negligible amount.