I could not find any information on this anywhere on the internet, but I have always noticed that if a dish or drink contains any milk or fats, cinnamon will HATE mixing with it.
Cinnamon is not lipophobic, but rather hydrophobic (so it’s actually quite lipophillic). It’s the water that is causing the cinnamon to clump up and not mix in evenly, not the fats. Even whole milk is still mostly water
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Cinnamon is not lipophobic, but rather hydrophobic (so it’s actually quite lipophillic). It’s the water that is causing the cinnamon to clump up and not mix in evenly, not the fats. Even whole milk is still mostly water
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