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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 (see recipe in Sodas, Shrubs, and Fizzes section in book).
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.
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.