Recipes

Ceylon Cinnamon Honey Oat Pancakes

Soft, lightly sweet, and actually lets cinnamon taste like something special.

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp Ceylon cinnamon powder

• Pinch of salt

• 1 cup milk

• 1 egg

• 1 tbsp honey

• 1 tbsp melted butter or oil

• 1/2 tsp vanilla (optional)

Method

1. In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.

2. In another bowl, whisk milk, egg, honey, butter, and vanilla.

3. Combine wet and dry. Stir gently. Lumps are fine. Overmixing is how pancakes get revenge.

4. Heat a pan on medium. Lightly grease it.

5. Pour small circles of batter. When bubbles appear, flip. Cook until golden.

6. Serve warm.

Toppings That Make Sense

• Banana slices + honey

• Yogurt + berries

• Peanut butter + drizzle of honey

• Plain butter if you’re feeling honest and tired

Ceylon cinnamon is softer and sweeter than regular cinnamon, so this actually tastes warm and floral instead of like a fire hazard. Use it generously. Life is already bland enough.

Ceylon Cinnamon Coconut Rice Pudding

Soft, creamy, warm, and emotionally supportive.

Ingredients

• 1/2 cup white rice

• 2 cups water

• 1 cup coconut milk

• 1 cup regular milk (or more coconut milk)

• 2 tbsp sugar or jaggery

• 1 tsp Ceylon cinnamon powder

• 1/4 tsp salt

• 1/2 tsp vanilla (optional)

• Cashews or raisins for topping (optional but wise)

Method

1. Wash rice. Cook it in water until very soft and slightly mushy.

2. Add coconut milk, milk, sugar, salt, and cinnamon.

3. Simmer on low, stirring often so it doesn’t glue itself to the pot.

4. Cook until thick and creamy.

5. Add vanilla if using. Turn off heat.

6. Top with roasted cashews or raisins if you want to feel like you tried.

How to Eat It

• Warm for comfort

• Cold for attitude

• With extra cinnamon if you’re brave

Creamy Ceylon Cinnamon White Chocolate Elixir

This is like dessert, a hug, and a flex in one mug.

Ingredients

• 2 cups milk

• 1/2 cup cream

• 2 Ceylon cinnamon sticks

• 60 g white chocolate, chopped

• 1 tbsp honey or sugar

• 1/2 tsp vanilla

• Tiny pinch of salt

• Optional: orange peel strip or star anise

Method

1. In a saucepan, add milk, cream, cinnamon sticks, and optional orange peel or star anise.

2. Heat gently. Do not boil like you’re angry. Let it steam and infuse for 8–10 minutes.

3. Remove from heat. Take out spices.

4. Add white chocolate, honey, salt, and vanilla. Stir until silky.

5. Reheat gently if needed.

6. Pour into mugs. Add a cinnamon stick on top like you meant this to look good.

Taste Profile

Creamy. Floral from Ceylon cinnamon. Soft sweetness from white chocolate. Basically luxury without needing a dress code.

Ceylon Cinnamon Panna Cotta with Burnt Honey & Spiced Pear

Components

1. Cinnamon Panna Cotta

2. Spiced Pear

3. Burnt Honey Sauce

1. Cinnamon Panna Cotta

Ingredients

• 2 cups thick cream

• 1 cup milk

• 3 Ceylon cinnamon sticks

• 1/2 cup sugar

• 2 tsp gelatin powder

• 3 tbsp cold water

• 1 tsp vanilla

Method

1. Soak gelatin in cold water. Let it bloom.

2. In a saucepan, heat cream, milk, sugar, and cinnamon sticks.

3. Bring just to steaming. Turn off heat. Cover and infuse 15 minutes.

4. Remove cinnamon sticks.

5. Reheat slightly. Add bloomed gelatin. Stir until dissolved.

6. Add vanilla.

7. Pour into moulds or glasses.

8. Chill 4–6 hours until set.

2. Spiced Pear

Ingredients

• 2 ripe pears, sliced

• 1 cup water

• 1/3 cup sugar

• 1 cinnamon stick

• Peel of 1/2 orange

Method

1. Simmer water, sugar, cinnamon, and orange peel.

2. Add pears. Cook gently until tender but not sad.

3. Cool in syrup.

3. Burnt Honey Sauce

Ingredients

• 1/3 cup honey

• 2 tbsp cream

• Pinch of salt

Method

1. Heat honey until deep amber.

2. Carefully add cream. It will hiss. Let it.

3. Stir smooth. Add salt.

To Plate (Theatre Time)

• Unmould panna cotta or serve in glass.

• Add spiced pear slices.

• Drizzle burnt honey.

• Finish with tiny cinnamon shard or dust.

Creamy, floral from Ceylon cinnamon, balanced, and fancy enough to scare people who microwave desserts.

Ceylon Cinnamon Cloud Mousse

Light, creamy, dramatic enough for guests.

Ingredients

• 200 g cream cheese, soft

• 1 cup whipping cream

• 1/3 cup icing sugar

• 1 tsp Ceylon cinnamon powder

• 1/2 tsp vanilla

• Pinch of salt

• Crushed biscuits or sponge for base (optional)

Method

1. Beat cream cheese until smooth.

2. Add icing sugar, cinnamon, vanilla, and salt. Beat again.

3. In another bowl, whip cream to soft peaks.

4. Fold cream gently into cinnamon mixture.

5. Spoon into glasses or moulds.

6. Chill 2–3 hours.

Optional Fancy Finish

• Dust with cinnamon powder

• Add honey drizzle

• Top with caramelised nuts or biscuit crumbs

Taste: soft, floral, gently sweet. Ceylon cinnamon makes this elegant, not aggressive.