Cinnamon Pearls

Warm and aromatic, cinnamon pearls add spicy sweetness to fall desserts, baked goods, and holiday drinks.

Ingredients

  • ¾ cup (180mL) cinnamon-infused water or tea
  • ¼ cup (60mL) apple juice or simple syrup (optional for sweetness)
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Make Cinnamon Base
    • Steep 1 cinnamon stick in 200mL boiling water for 10 minutes. Cool completely, then mix with juice or syrup if using.
  2. Add Alginate
    • Blend liquid and slowly add sodium alginate. Mix for 1 minute until dissolved.
  3. Rest
    • Let mixture rest 30–45 minutes to settle.
  4. Strain
    • Pass through fine sieve into The Spherificator®.
  5. Prepare Bath
    • Dissolve calcium chloride in 500mL cold water.
  6. Form Pearls
    • Use The Spherificator® to drip mixture into bath. Cure for 1 minute.
  7. Finish
    • Rinse well and chill before serving.

Expert Tips

Flavor Variations
  • Holiday twist: Add clove or nutmeg to the infusion.
  • Sweet base: Use spiced apple cider instead of water.
Color Boost
  • Darker pearls: Steep longer or use Ceylon cinnamon.
  • Golden hue: Add pinch of turmeric or maple syrup.
Troubleshooting
  • If too weak: Reduce water or steep longer.
  • If pearls dissolve: Increase alginate slightly.
Serving Ideas
  • Dessert: On rice pudding, pumpkin pie, or French toast.
  • Drinks: Float in hot toddies or eggnog.
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