What do I do with Cinnamon Sticks?

If you have questions about how to use cinnamon sticks, you are definitely not alone! Maybe you bought a jar of cinnamon sticks for a holiday recipe last year and haven’t been able to figure out what to do with them since. You have come to the right place. Did you know that you can use cinnamon sticks in baking and boiling? You can crush them or infuse them whole into syrups and tinctures. Before we dive into these delicious fall recipes, let’s explore a few more common questions about what to do with cinnamon sticks.

How to boil cinnamon sticks?

If you’re boiling cinnamon sticks for a stovetop tea or broth, the trick is to add plenty of water and give it enough time to really infuse. For a strong cinnamon tea or broth, let it simmer for 30-45 minutes (partially covered), adding a little extra water as needed. If you're short on time, 15 minutes of simmering will suffice. Depending on what you’re making, you’ll likely add other herbs like ginger, clove or bay. Once your cinnamon concoction is finished simmering, strain it. Similarly, you can toss cinnamon sticks directly into soups and stews for an added sweet and spicy flavor.

Do you crush cinnamon sticks?

Though it’s not necessary, crushing cinnamon sticks before use can increase potency by revealing more surface area and unlocking flavor. If you’re doing a culinary infusion, it will be easiest to keep the cinnamon stick whole, so it can be removed before eating. If you’re making a tea or broth that will need to be strained anyway, it may be worth crushing your cinnamon stick up to activate more flavor.

How to infuse cinnamon sticks?

To make a cinnamon stick infusion, bring your concoction to a boil and then remove from heat. Add a couple cinnamon sticks or crushed cinnamon stick pieces. Cover and let it infuse for about six hours.

What to use cinnamon sticks for?

Cinnamon sticks are commonly used in teas, soups, stews, rice dishes, syrups, mulled wine, apple cider and hot chocolate. In ancient Ayurvedic remedies, cinnamon has historically been used to promote natural wellness.

An Ancient Perspective on Cinnamon

The ancient wisdom of Ayurveda (India’s holistic healing science) tells us that cinnamon has a natural inclination to remove excess coldness and dampness from the head and chest. Sip it as a tea with ginger and honey this season to activate fall and winter wellness. Cinnamon, like ginger, is believed to be universally beneficial for a range of ailments and discomforts — especially those that are more likely to turn up in colder months. Externally, cinnamon is commonly used to make a paste that can be applied to the temples in cases of sinus headaches and congestion.

If you ask me, nothing says fall wellness like using the whole cinnamon stick. Below our four recipes that do just that!

Cinnamon Stick Dahl Soup

Dahl is one of my favorite easily digestible, nourishing foods. As an Ayurvedic practitioner, it’s the first thing I make when I get home from travel or when my digestive system needs a quick reset. Depending on the season, I modify my recipe by adjusting the spices. In the fall, I make dahl extra cozy by adding a whole cinnamon stick, fresh ginger and cloves. It is delicious, protein-rich and easy to digest. Enjoy this recipe over basmati rice, with a side of roasted vegetables and you will be left feeling deeply satiated and centered this fall.

Ingredients

1 Cup Red Lentils *soak overnight or for at least 4 hours*

2 Tablespoons Ghee (or Coconut Oil)

1-2 Carrots, diced small

1 Whole Fennel Bulb, diced small (or 1 Onion)

1 Cinnamon Stick

1 Tablespoons Whole Cumin Seed

3 Whole Cloves

3 Green Cardamom Pods

1 Bay Leaf

6 slices Fresh Ginger

2 teaspoons Ground Coriander

1 teaspoons Ground Turmeric

1 teaspoons Pink Himalayan Rock Salt (or more to taste)

5 cups Water or Broth (can be 4 cups if in InstantPot)

Optional Garnishes:

Black Pepper

Lime or Lemon Wedge

Plain Yogurt

Fresh Parsley

Fresh Cilantro

Quick Advanced Preparation

Soak your lentils overnight or for at least 4 hours.
Rinse thoroughly and drain.

Instructions

Heat the ghee in a large saucepan over medium until it melts, then add the cinnamon stick, carrots, and fennel bulb. Stir periodically, until the cinnamon is fragrant and the vegetables are soft (5-10 minutes).
Add the cumin seed, cloves, cardamom pods, bay leaf and fresh ginger. Sauté and stir until cumin seeds become golden brown for another 1-2 minutes.
Stir in the ground coriander and turmeric.
Add the rinsed lentils and water. Bring to a boil. Turn down the heat and simmer, covered partially, until the lentils are soft, 20-30 minutes. Stir periodically and additional water, if needed.
Once cooked, add rock salt to taste.
Optional: Blend half your dahl until smooth and add it back to the pot.
Serve with your garnish of choice! (I love to serve mine with a squeeze of lime, a dollop of yogurt and a sprinkle of fresh parsley).

Cinnamon Stick Hot Chocolate

Before we dive into this delicious recipe, let’s talk about the difference between cocoa and cacao. Cacao is basically chocolate in its purest form, with nothing added. It is often raw or minimally processed by roasting at low temperatures. Cacao is a nutrient dense superfood that contains health-promoting flavonoids, antioxidants and theobromine.

Cocoa powder, on the other hand, is processed at high temperatures, which can compromise the potential nutritional benefits of chocolate. Additionally, it often contains added sugar and dairy.

If you’re looking for a hot chocolate recipe that is nutritious and lifegiving, I would recommend using cacao powder rather than cocoa powder. This way, you can add your own sweeter and dairy/non-dairy milk, which gives you more agency to prioritize the quality of your ingredients!

Ingredients

1 Cinnamon Stick

1 cup Water

1 cup Coconut Milk (or other milk of choice)

1 Tablespoon Maple Syrup

¼ teaspoons Cardamom Powder

1 Tablespoon Raw Cacao (or Cocoa Powder)

Instructions

In a small saucepan combine cinnamon stick, coconut milk, and water.
Bring to a boil and simmer, partially covered, for 5 minutes.
Turn off heat and let the cinnamon stick steep for 5 more minutes.
Remove cinnamon stick.
Stir in maple syrup, cardamom and cacao.
Enjoy!

Apple Pie Filling with Cinnamon Sticks

Have you ever considered that apple pie filling doesn’t just have to be used for apple pies? It can be served on toast or over oatmeal. It can be eaten on its own with roasted pumpkin seeds and a dollop of yogurt. This apple pie filling can be dressed up or dressed down to make for a cozy breakfast or a delicious dessert. If you are actually wanting to make an apple pie (and I don’t blame you!), you can absolutely use this filling — and it can even be prepared in advance.

If you’ve been curious about making apple pie with cinnamon sticks, the trick is to cook your apples in a saucepan first. This is where you’ll add the entire cinnamon stick and give it a little time to release its potent flavor directly into your apple mixture. Rather than baking it with cinnamon sticks inside the pie, you’ll pull those out after the pie fill is complete.

Ingredients

4 Tablespoons Ghee (butter or coconut oil will work, too)

6-7 Apples, medium size

¾ cup Jaggery (a mineral-rich sugar)

1 Cinnamon Stick

¼ teaspoon Ground Nutmeg

¼ teaspoon Salt

2 Tablespoons Water

1 teaspoon Vanilla Extract

Instructions

Halve and core the apples, then cut into slices (¼ inch thick).
Melt 4 tablespoons of ghee in a large high-sided skillet over medium heat.
Add the apples, ¾ cup jaggery, 1 whole cinnamon stick, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Stir to coat.
Cook, stirring regularly, until the apples are softened and released liquid (about 10 minutes).
Add 2 tablespoons of water to the apple mixture and cook, stirring constantly, until the liquid has thickened a bit and coats the apples, about 1 minute.
Remove from the heat. Stir in 1 teaspoon vanilla extract.
Enjoy immediately or let cool completely before storing for later use.

Cinnamon Stick Tea

I love the smell of cinnamon stick tea simmering on my stove almost as much as I love the taste of it. This aromatic tea makes a wonderful digestive aid — especially before or after a big holiday meal. It can also bring warmth to the body on a cold day and may even improve circulation. If you’re noticing congestion or heaviness in your body this season, try sipping this tea to ease stagnation and promote a healthy immune response.

Once you get the hang of this easy cinnamon stick tea recipe, you’ll be well on your way to making things like cinnamon mulled wine because it’s a pretty similar process.

Ingredients

3 Cinnamon Sticks

3 Whole Cloves

4 Slices of Fresh Ginger

6 cups of Water

Instructions

In a medium saucepan, combine cinnamon sticks, cloves, fresh ginger and water. Bring to a boil. Turn heat to medium-low and simmer, partially covered, for 20-40 minutes. Add more water if needed. Strain and enjoy!

Where to Buy Cinnamon Sticks

Order your organic cinnamon sticks directly from Starwest Botanicals, where we’re committed unwaveringly to sustainability, ethical sourcing, and supporting our communities from seed to shelf.

At Starwest, we offer an extensive, diverse, and carefully curated selection of premium-quality botanicals, organic herbs, delicious spices, tantalizing teas, and 100% pure essential oils. If you are passionate about highest quality ingredients and all the standards — from USDA Organic, to Non-GMO, Fairtrade, and more — you are in the right place.

Nature is filled with possibilities for wellness, discovery, and adventure — let’s explore together!

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Bio

Molly McConnell is a Certified Ayurvedic Practitioner who is committed to cultivating collective wellness. Guided by curiosity, embodied listening, and the rhythms of nature, Molly’s approach to Ayurveda is intentional and intersectional. As the cofounder ofCultivate Balance, she supports purpose-oriented people to come home to their bodies and restore resilience through nourishment, ritual, and routine. For a more immersive experience,Connect with Molly 1:1 or check outThe Reset for Resilience.

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