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This adds a serious element of luxury to coffee, tea, mulled cider, and mulled wine. It's got a little bit of a floral ceylon cinnamon vibe and the associated warmth, but there's also a deeper floral character and an almost "winey" quality. It's hard to explain. But steeped in a carafe of drip coffee, these cinnamon buds make for a luxurious and exotic fall and winter after-dinner treat, and they're amazing simmered with apple cider and a splash of brandy. There's really nothing quite like these and the "wine" flavor profile they lend. But you really do have to let them steep for a while to extract the full flavor. I haven't yet tried grinding them to use as a baking spice, but that's the next project.