The Ceylon Cinnamon Recipe Hub

Authentic Ceylon Cinnamon Spiced Chai Latte

Whole Alba Ceylon cinnamon quills simmered with crushed green cardamom, spicy cloves, and fresh ginger. The multi-layered quills impart sweet floral essential oils without the harsh astringency of Cassia.

Ingredients:

• • 2 whole quills True Ceylon Cinnamon Quills (Grade Alba / C5)
• • 4 pods green cardamom, lightly cracked
• • 2 slices fresh ginger root
• • 2 cups filtered spring water
• • 2 cups creamy oat milk or whole milk
• • 2 tbsp pure honey or maple syrup

Instructions:

1. Gently snap the Ceylon cinnamon quills into halves and place in a saucepan with water, ginger, and cracked cardamom.
2. Bring to a gentle boil, then lower heat and simmer for 10 minutes until aromatic and golden amber.
3. Add black tea bags, steep for 3 minutes, then strain into mugs.
4. Heat and froth your milk, pour over the spiced tea, and dust with fine Ceylon cinnamon powder.

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Golden Cinnamon Honey Morning Immunity Tonic

A therapeutic Ayurvedic morning elixir to awaken gastric fire (Agni), balance fasting blood sugar, and supply abundant polyphenols. Using pure Ceylon cinnamon ensures zero coumarin liver burden.

Ingredients:

• • 1 tsp pure stone-ground Ceylon Cinnamon Powder
• • 1.5 tbsp raw unpasteurized honey
• • 0.5 fresh lemon, freshly squeezed
• • 1.5 cups warm water (warm to touch, under 45°C to preserve honey enzymes)

Instructions:

1. Whisk the pure Ceylon cinnamon powder into a splash of warm water to create a smooth paste without clumps.
2. Top with remaining warm water, then stir in raw honey and fresh lemon juice until completely dissolved.
3. Drink slowly first thing in the morning 20 minutes before breakfast.

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Traditional Ceylon Spiced Curry with Cinnamon Bark

In authentic Ceylon cuisine, Ceylon cinnamon is treated not as a dessert spice, but as an indispensable savory foundation. Simmering whole quills in rich coconut milk and roasted curry powder imparts an unmistakably regal warmth.

Ingredients:

• • 3 inch quill True Ceylon Cinnamon (Grade C5 or M4)
• • 2 tbsp roasted Ceylon curry powder
• • 1 sprig fresh curry leaves & 1 stalk lemongrass
• • 500 g chicken thighs, jackfruit, or pumpkin cubes
• • 400 ml pure thick coconut milk

Instructions:

1. Temper sliced shallots, garlic, curry leaves, and the whole Ceylon cinnamon quill in hot coconut oil until fragrant.
2. Add roasted curry powder and protein/vegetables, tossing until sealed with the fragrant oil.
3. Pour in coconut milk, cover, and gently simmer for 25-30 minutes until the cinnamon releases its deep woodsy sweetness into the gravy.

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Artisanal Ceylon Cinnamon Brioche Swirls with Vanilla Glaze

Unlike harsh Cassia which can taste aggressive in delicate yeast doughs, stone-ground Ceylon cinnamon delivers a sublime, melted caramel and floral bouquet without any throat burn.

Ingredients for Filling:

• • 3 tbsp pure stone-ground Ceylon Cinnamon Powder
• • 100 g dark muscovado or brown sugar
• • 75 g European grass-fed butter, softened
• • 0.5 tsp flaky sea salt

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