Cinnamon Syrup

500g simple syrup (equal parts sugar and water)

10g crushed cinnamon sticks (not fully ground)

pinch of salt

Fill a large pot with water and place a water circulator in the pot set to 145ºF

Combine simple syrup, cinnamon sticks, and salt in a sous vide vacuum bag

Seal the bag but do not vacuum the air out

Place the bag in the water bath completely submerged for 2 hours

Place the bag in an ice water bath until cooled to room temperature.

Strain the cinnamon syrup through a cheesecloth lined mesh strainer.

Transfer to a storage container and refrigerate until ready to use

Keeps up to 2 weeks

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