Cinnamon Stick Recipes

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Ultimate Russian Tea
4 cups water
4 cups sugar
4 Spice Barn Cinnamon Sticks 4"
46 ounces pineapple juice
46 ounces orange juice
6 ounces frozen lemon juice

Boil sugar, water, and cinnamon sticks for 7 minutes. Let stand overnight in the refrigerator. Remove cinnamon sticks, add juices. When ready to serve mix, blend juice with equal parts of sweetened tea.

Percolator Rum Punch
64 ounces cranberry juice cocktail
24 ounce frozen lemonade concentrate
6 cups apple cider
4 Spice Barn Cinnamon Sticks 4"
1 teaspoon Spice Barn Whole Allspice
2 teaspoons Spice Barn Whole Cloves
1 cup rum

Pour cranberry juice, lemonade, and cider into 30 cup percolator. Place spices in basket; perk. Remove basket and stir in rum. Serve.

Holiday Cider
12 ounce frozen apple juice concentrate, thawed
12 ounce frozen cranberry juice concentrate, thawed
6 ounce frozen lemonade concentrate, thawed
9 cups water
7 Spice Barn Whole Cloves
1 teaspoon Spice Barn Ground Nutmeg
5 Spice Barn Cinnamon Sticks 2 3/4"
1/2 cup rum (optional)

Combine first 7 ingredients in a stock pot. Bring to a boil; reduce heat, simmer 15 minutes. Remove cloves and cinnamon sticks, discard. Stir in rum, if desired, and serve.

Quick Spiced Tea
3 tea bags
2 Spice Barn Cinnamon Sticks
3 Spice Barn Whole Cloves
1 gallon water
2 cups sugar
6 ounces frozen orange juice
6 ounces frozen lemonade concentrate

Boil tea, cinnamon sticks, and cloves in water for 2 minutes. Add sugar and juices, blend well. Remove spices and serve.

Rum Toddy
18 ounces pineapple juice
juice of 1 lime or lemon
1/4 cup molasses
1/2 cup rum
Spice Barn Cinnamon Sticks 4"

Combine pineapple juice, lime juice, and molasses in a saucepan. Cook over low heat stirring until molasses dissolves. Remove from heat; stir in rum. Serve with a cinnamon stick stirrer.

Hot Buttered Pineapple Punch
48 ounces pineapple juice
2/3 cup orange juice
2 tablespoons butter
2 teaspoons brown sugar
3 Spice Barn Cinnamon Sticks 4"

Combine all ingredients in a large pot; bring to a boil. Reduce heat, simmer 20 minutes. Remove cinnamon sticks and serve hot.

Hot Hot Chocolate Mix - great for gifting
by Jacques Torres

3 pounds bittersweet chocolate
1 pound, 2 ounces whole dry milk
Cayenne pepper
Large (10-12 inch) cinnamon sticks

Finely grate bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper (to taste) in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie a cinnamon stick to the container. Label the container with the following instructions:
Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use cinnamon stick to stir. Serve with marshmallows (optional)
Yield: about 4 pounds hot chocolate mix

Submitted By: Karen Fairless Inwood, WV