Sous Vide Cinnamon Simple Syrup Infusion Recipe

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Written by Jason Logsdon

Cinnamon has a spicy and sweet quality to it that I just love. Infusing it into a simple syrup allows me to keep it on hand to easily add to drinks or carbonate itself.

Sous vide simple syrups are a breeze to make, just combine sugar, water, and the flavoring agents in a sous vide bag or Mason jar and cook for a few hours at 131°F (55°C) or higher. The end result is a flavorful simple syrup that is great in drinks. The higher the temperature used, the faster the sugar is dissolved so I usually use 165°F (73.8°C) as sugar readily dissolves at that temperature.

Cinnamon infused simple syrup sous vide

Modernist Tools, Ingredients, and Techniques Used

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Cinnamon Simple Syrup Infusion Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 Hours
  • Cooks: 165°F (73.8°C) for 2 to 4 hours

Cinnamon Simple Syrup Infusion Ingredients

For the Cinnamon Simple Syrup Infusion

1.5 cups sugar
1 cup water
3 cinnamon sticks

Cinnamon Simple Syrup Infusion Instructions

For the Cinnamon Simple Syrup Infusion

Preheat a water bath to 165°F (73.8°C).

Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours, shaking vigorously twice during the infusion process to evenly distribute the sugar.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the simple syrup and store in a sealed container. It will last for several months if stored in a cabinet or cupboard.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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