This was a user request so I am posting it up. I seem to not have taken as good of notes as I usually do though so some of it is from memory.
19lbs of Orange blossom honey (any light honey will work)
3x 5" vanilla beans in secondary (split and scraped)
4x 4" cinnamon sticks (just used Kroger brand but will look for higher quality next time)
I started this 12-4-09 and upon tasting it on 12-25-10 it is really starting to come into its own. To be honest this is much sooner than I had expected it to be drinkable given the high alcohol content. I had originally hoped to dry this out to around 1.010 but the yeast pooped out on me. However this may have been a blessing in disguise because the sweetness plays very well with the cinn and vanilla flavors. Also since it is about 14.5% ABV it does not coming off as overly sweet at 1.030.
*Used hightest stepped nutrient additions
*Fermentation temps were ~60-65 degrees F for the majority of the time most likely playing a role is the yeast not finishing out
*Kegged for aging when crystal clear
* I did not boil at all, I just had to input a time in order to post the thread. I use Ken Schramms no heat method on all of my mead
If you have any questions feel free to post them up