🍯 Homemade Cardamom Syrup (with Vanilla, Cinnamon & Citrus)
🕒 Prep Time: 5 minutes
🍳 Cook Time: 10–15 minutes
🥄 Yield: ~1¼ cups (300ml) syrup
🌿 Ingredients
1 cup water
1 cup organic cane sugar (or coconut sugar/maple syrup for variation)
1½ tsp whole green cardamom pods (lightly crushed)
1 small cinnamon stick
1 strip of orange peel (or lemon peel — no white pith)
1 tsp vanilla extract or ½ vanilla bean, split
Optional: 1 star anise (for a deeper spiced note)
🍳 Instructions
Crush the Cardamom Pods
Use the side of a knife or mortar and pestle to gently crack open the cardamom pods — don’t pulverize them.
Combine Ingredients
In a small saucepan, combine:
Water
Sugar
Crushed cardamom pods
Cinnamon stick
Orange peel
Vanilla (wait to add extract until after cooking if using)
Simmer the Syrup
Bring to a gentle boil over medium heat, then reduce to a simmer.
Simmer uncovered for 10–15 minutes, stirring occasionally. The syrup should reduce slightly and become aromatic.
Infuse & Cool
Remove from heat and let steep for another 10 minutes for deeper flavor.
If using vanilla extract, stir it in now.
Strain
Strain the syrup through a fine mesh sieve to remove spices and zest.
Bottle & Store
Pour into a clean glass jar or bottle.
Let cool completely before sealing.
Store in the fridge for up to 3 weeks.
☕️ How to Use Cardamom Syrup
Add 1–2 tsp to coffee, lattes, or chai tea
Drizzle over pancakes, waffles, or French toast
Stir into oatmeal or yogurt
Use in cocktails (pairs beautifully with bourbon or gin)
Brush on cakes or baked goods for a moist, spiced finish
✅ Tips & Variations
Spice it up: Add black peppercorns or ginger slices for a warmer version
Sweetener swaps: Use maple syrup or brown sugar for a richer depth
Citrus twist: Try blood orange, grapefruit, or Meyer lemon for different moods
Vanilla bean bonus: Scrape the seeds into the syrup for even more flavor
