In Hoodoo, we use hella-amounts of cinnamon, because it’s seemingly one of the most accessible and versatile herbs in America. It’s used mostly for fast money, love, protection and purification spells, baths and mojos. Cinnamon moves spells along faster.
Whether it’s on a candle or in your cider, use cinnamon on a regular basis for health benefits as well as love & money attraction work.
Cinnamon is a very distinct spice. There are 2 basic types of cinnamon: Ceylon & Cassia. In the United States, Chinese cassia is the most common type of cinnamon used. According to How Stuff Works, Sri Lanka produces much of the world’s Ceylon cinnamon, even though the tree is also commercially grown in Brazil, the Caribbean and India, although harder to get as it’s the more expensive and better version for dietary uses.
According to CNN, Cinnamon has been used in Ayurvedic medicine to treat respiratory and digestive problems for centuries. Ancient Egyptians used cinnamon as a perfume during the embalming process, while Romans used it in funeral pyres to mask the stench of burning flesh. The buds are also used as a spice, especially in India, and were once used by the ancient Egyptians and Romans
Cinnamon is often used in sweet and savory dishes around the world, but what about drinks? Here are a few of our favorite drinks made with cinnamon.
Creamer for Coffee/ Tea
*Yields 1 cup of creamer
**May be iced
- 1 c. half & half
- 1 tbsp ground cinnamon OR 1 stick
- 1 tbsp pure vanilla extract OR 1 vanilla bean
Allow to soak 48 hours before use
Shake before each use
Cin-full Chocolate Delight
*Yields 2 servings
- 1 pint chocolate ice cream
- 2 c. half & half
- 1 tsp. ground cinnamon OR 2 sticks
- 8-10 coriander pods (crack open and use seeds)
- 4 tbsp. quality cocoa powder
- 1 tbsp. sugar OR honey
- 1 tsp. Himalayan salt
Bring half and half to low boil. Remove from heat and stir in cocoa powder, herbs, salt and sugar.
Cool to room temperature and scoop out seeds.
Pour half chocolate liquid over 1 scoop of chocolate ice cream/ half pint and serve.
*Yields 2 servings
**May be iced
- 1 pint of your favorite bourbon
- 3/4 c. water
- 2 oranges
- 1 tbsp. cinnamon / 1 stick
- 1/2 tsp. allspice
- 2 tbsp. honey (optional)
Cut 1 orange in chunks and leave skin on. Squeeze juice out of 2nd orange and discard the orange. Add water to orange chunks and juice then bring to low simmer. Continue to simmer, covered, until oranges are fully cooked down. Once cooked — remove from heat and add spices.
Allow to cool about 20 minutes and stir in honey and bourbon.
*Yields 4 servings
- 1 cup uncooked long grain rice
- 8 cups warm water
- 1 teaspoon ground cinnamon or 3 sticks
- 1/4 cup whole milk
- 1 teaspoon vanilla
- 1 (14-ounce) can sweetened condensed milk
- 2 ounces spiced rum per glass
- Grated fresh nutmeg, for garnish
In a medium-sized pot, combine rice and warm water and soak overnight. Drain the rice through a sieve or cheesecloth, retaining the water. Transfer rice to a food processor or blender with 1/2 cup of the retained water.
Add the cinnamon, and blend on high for 2 minutes, or until a smooth paste forms. Transfer the paste to bowl with the retained water and whisk well.
Let the mixture stand for 2-4 hours, whisking occasionally.
Strain the rice milk through a fine sieve or cheesecloth into a jug or bowl. Add the milk, sweetened condensed milk and vanilla and blend well.
Pour Horchata into glasses filled with ice, leaving space at the top for rum. Add rum.
Sprinkle with fresh nutmeg, if desired.