Measure Ingredients: Carefully weigh out 4g Whole Ceylon Cinnamon, 3.5g Whole Saigon Cinnamon, 250g Granulated Cane Sugar, 250g Filtered Water
Bloom: Break up cinnamon sticks and add to a saucepan. Heat over medium heat until fragrant. Be careful not to burn.
Combine and Seal: Add sugar, water and bloomed cinnamon to a vacuum seal bag. Seal the bag, ensuring as much air as possible is removed.
Cook in Sous Vide: Submerge the sealed bag in the preheated 165°F (74°C) sous vide bath and cook for 1 hour.
Cool with Ice Bath: Prepare an ice bath by filling a bowl with cold water and ice. Submerge the sealed bag in the ice bath until the syrup is completely cool.
Strain the Syrup: Cut open the bag. Strain the syrup through a fine mesh strainer lined with a hops bag (or cheesecloth) into a clean container. Press the solids with a spatula to extract all the syrup.
Store: Pour the finished syrup into a sealed container and refrigerate for up to 2 weeks.
