|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cardamom simple syrup is a very interesting flavor and it is the quickest way to add the spice to your favorite beverages. From a sweetener for coffee and tea to interesting cocktails, this is a useful flavored syrup for any kitchen or bar.
Making your own simple syrup is extremely easy and economical. Very similar to any other, this recipe simply adds a little cardamom for flavor. It is just one example of spiced syrups that you can make at home that add a sweetly spiced taste to any drink you pour it in.
Cardamom syrup is surprisingly versatile. Try using your first batch in a variety of beverages so you can get a feel for its full potential. For instance, it's a featured ingredient and paired with pomegranate in Charbay's Moroccan cocktail, and it makes an interesting lemonade. Cardamom is also an essential ingredient for Turkish coffee, so adding this syrup to your morning coffee is a fantastic idea.
- 1 cup water
- 1/4 cup whole cardamom
- 2 cups sugar (white granulated)
Gather the ingredients.
In a medium saucepan, combine the water and cardamom. Bring to a boil.
Stir in the sugar until fully dissolved.
Reduce heat, cover, and simmer for about 15 minutes.
Remove from the heat and allow to cool.
Transfer to a container with a tight-sealing lid and infuse in the refrigerator for 3 days.
Strain out the cardamom using a fine-mesh strainer, and bottle the syrup. Keep it refrigerated and use within 3 weeks.
Serve in your favorite drinks and enjoy!
- The flavor intensity may vary depending on whether you are using cardamom seeds or pods. Either will work, though the seeds tend to lose their flavor faster than whole pods. Taste the syrup each day until it reaches your desired level of flavor.
How to Use
- Coffee Sweetener: Cardamom is often brewed directly with coffee beans. It's only natural that you can use your cardamom syrup to sweeten a cup of coffee. You will be amazed at how well this works.
- Sweeten Masala Chai and Other Teas: Cardamom is a key spice in masala chai and you can enhance that flavor and bring sweetness into the tea with a splash of cardamom syrup. It works particularly well with some of the just-add-water chais that leave a little to be desired. Use it to sweeten and spice up other teas as well.
- Lemonade: Another great flavor combination can be found in cardamom and lemonade. Try substituting one-third of the simple syrup in homemade lemonade with cardamom simple syrup. Your spiced lemonade can be enjoyed as is or mixed into a variety of cocktails and mocktails.
- Apple Martinis: Apple and cardamom is a fantastic pairing. Add a splash of this syrup to your favorite apple martini recipe. It's best with the recipes that use apple cider or juice, but not so great in sour appletinis.
- Flavored Whipped Cream: Add a splash of cardamom syrup to whipped cream and blend it with your kitchen mixer. Use this spiced cream to top coffee and hot chocolate drinks.
- Plums, Pears, Apricots: These three fruits are also nice with a little cardamom spice. Pear cocktails are increasingly popular, and there are a number of apricot drink recipes as well. Though rare, you can find plum in cocktails, too.
- Switch from white sugar to raw sugar (e.g., demerara, turbinado) or your favorite granulated alternative. To give the syrup a semi-dark, slightly richer base, replace half of the sugar with brown sugar.
- Build on the flavor of this syrup by adding a complementary flavor while boiling. Add a splash of fresh orange or lemon juice, or a piece of peel from either citrus fruit. A teaspoon vanilla extract will work, too.
- Cinnamon and cloves are also a good match, though the three-day infusion may be too much for those two spices. Instead, use a whole cinnamon stick or 1 tablespoon of whole cloves (or both) and remove those before starting the cardamom infusion. They should be easy to separate out and the syrup will have a balanced spice flavor.