Break or Chop Cinnamon Sticks: Using a knife and cutting board, break or chop the cinnamon sticks into smaller pieces. This increases the surface area and enhances the extraction process.

Place Cinnamon Sticks in Jar or Bottle: Transfer the broken or chopped cinnamon sticks into the glass jar or bottle.

Pour Alcohol Over Cinnamon: Fill the jar or bottle with the chosen alcohol, ensuring that the cinnamon sticks are completely submerged. Leave some space at the top to allow for shaking.

Seal the Container: Secure the lid tightly on the jar or bottle to prevent any leakage.

Shake and Steep: Give the jar or bottle a gentle shake to mix the ingredients. Place it in a cool, dark place, away from direct sunlight, to steep. Allow the cinnamon sticks to infuse into the alcohol for at least 2-4 weeks, shaking the container occasionally to redistribute the flavors.

Strain the Extract: After the steeping period, strain the cinnamon extract through a fine-mesh sieve or cheesecloth into a clean glass bottle or jar. This removes the cinnamon stick pieces and any sediment, leaving you with pure cinnamon extract.

Store Properly: Seal the bottle or jar tightly and store it in a cool, dark place, away from direct sunlight. Properly stored, homemade cinnamon extract can last for several months to a year.

Label and Date: Label the bottle with the contents (e.g., "Homemade Cinnamon Extract") and the date of preparation for reference.