Make cinnamon syrup
1
- 133 g – sugar
- 67 g – water
Combine sugar and water in a vacuum seal bag
2
- 2 whole – cinnamon sticks
Add cracked cinnamon sticks to the bag
3
Seal bag using vacuum sealer
4
Sous vide at 155°F / 68°C for 2.5–3 hours
5
Remove from water bath, let steep briefly
6
Use very fine strainer to remove cinnamon particles