Blogger Kelly Huibregtse at Running Blonde in San Francisco adds our fresh Saigon cinnamon to her Chocolate Chai ice cream recipe.  

 

She writes:

"I used saigon cinnamon from Cinnamon Hill.  It’s hot and sweet and really packs a punch.  It’s my first time cooking with gourmet cinnamon and it gave me a whole new appreciation for the spice!  The cinnamon came individually wrapped and the box was stamped with the date it was harvested – only a month before! I also used their cinnamon grater to dust the ice cream with a bit more cinnamon before serving.  I don’t think I can go back to the supermarket stuff."