Cinnamon Vanilla Paste
This is a slight variation on Alex Green's Vanilla Paste Recipe, and can be used wherever you might use vanilla and cinnamon, such as in your morning oatmeal, in cookies such as Browned Butter Snickerdoodles or Gingersnaps, in homemade granola, or even in Coleslaw! We think the balance of 4 ounces of vanilla beans and 2 ounces of freshly toasted Ceylon Cinnamon sticks is just right, but you're the boss--add more or less cinnamon as you prefer.
- 4 ounces Fresh Vanilla Beans
- 2 ounces *Toasted Ceylon Cinnamon Sticks
- 12 ounces rum
- 6 ounces water
- 16 ounces sugar
- 2 ounces honey
For easier blending, cut the vanilla beans into 1" pieces and break the Ceylon cinnamon sticks into similar sized chunks. Add everything to your blender (a high-powered blender such as a Vitamix is helpful, but if you don't have one of those, see the notes below for tips) and slowly bring it up to high speed. Blend on high for 3 minutes. If desired, pass the paste through a fine-mesh sieve before storing for up to 1 year in a glass jar. Store at room temperature. If it gets too thick, add 3-6 ounces of vanilla extract and blend again. Because of the Cinnamon sticks, it is unlikely to be too thin, however, if it is, you can add 1/8-1/4 tsp. xanthan gum while it is blending and give it another 30 seconds at high speed.
Makes 1 generous quart of vanilla paste.
*How to Toast Ceylon Cinnamon Sticks, and why we think it's a good idea: Ceylon Cinnamon sticks are not washed or cleansed in any way during the harvest and drying process. Not only does toasting them help to destroy any potential pathogens, it also enhances and develops the aroma. It is an optional step, but it's pretty easy and the benefits are great. Simply lay out the Ceylon Cinnamon Sticks on a baking sheet and bake at 300 Degrees F for 10 minutes. Let cool completely before grinding and storing.
Tips for great paste without a high-powered blender:
- Soak the vanilla beans and the cinnamon sticks in the rum for 1-52 weeks prior to blending your paste.
- Chop the vanilla beans and cinnamon sticks extra small, or even dry them out and pre-blend them either in the blender or in a spice grinder so that they're powdered when they go into the paste.
- Blend in 6-10 30 second-1 minute intervals, giving your blender a 3-5 minute break to cool down between each blend session.
- If it's gritty or more lumpy than your liking after a week, you can blend again then.
- Pass the finished paste through a fine mesh strainer.