Fragrant, slightly spicy, and incredibly versatile—this homemade cardamom syrup takes just minutes to make and can elevate everything from your morning lavender tea or fireweed tea to your evening cocktail!
If you've followed me for a while, you most likely know that I'm just crazy about anything cardamom-flavored. I add cardamom powder to my morning coffee and include it in most of my desserts. So it only makes sense to make cardamom syrup so that I can incorporate it into even more recipes like this pine needle soda. Who knows? I might even use it to backsweeten my pear wine!
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What is cardamom syrup?
Cardamom syrup is a simple syrup that's been infused with green cardamom pods. It has a unique flavor: It's warm, citrusy, and slightly spicy, and can enhance drinks, desserts, and even your oatmeal!
Cardamom is quite popular in South Asia, the Middle East, and Scandinavia, but is starting to get more notice here in the United States... It's about time, my people, what took you so long?
I don't recommend using black cardamom pods to make syrup. They are more suited for savory dishes. See my black cardamom vs green cardamom for more info!
Why You'll Love It
- It's versatile: It works in coffee, tea, cocktails, baking, and even savory glazes.
- Aromatic & exotic, yet easy to make.
- Great for foodies, home bartenders, and DIY lovers.
Ingredients & Substitutions
- Sugar: 1 cup granulated sugar for a simple syrup, or two cups to make a rich syrup.
- Water: 1 cup of water
- Cardamom pods: Green cardamom pods, plus cardamom seeds (optional), but can be added for a stronger flavor.
- Citrus: 1 orange or lemon slice (fresh or dehydrated)
- Optional add-ins: ½ teaspoon vanilla extract or rosewater. Optionally, you can add 1" piece of a cinnamon stick.
See recipe card for quantities.
How to Make Cardamom Syrup
- Crush cardamom pods with a mortar and pestle or the side of a knife to release their oils.
- In a small saucepan, add sugar, crushed cardamom pods, (cardamom seeds, if using), and an orange slice. Cover with 1 cup of water.
- Bring mixture to a gentle boil over medium heat, stirring occasionally to dissolve sugar. Reduce heat and simmer for 10 minutes.
- Remove from heat and allow the syrup to steep for 30 minutes, or longer for a stronger flavor. Strain through a fine mesh sieve to remove solids.
Pro Tip: Want it thicker? Simmer a bit longer to reduce the syrup.
- Pour into a clean glass mason jar or a flip-top bottle.
- Let cool completely before sealing. Store in the fridge for up to one month.
Uses
You can add a splash of cardamom syrup to your coffee, chai lattes, or spiced Kashmiri pink chai. Mix in cocktails to make a cardamom gin fizz or an Old Fashioned. Drizzle over pancakes, waffles, or yogurt, or stir into oatmeal or rice pudding.
Use in baking to make cardamom glaze for cardamom fig scones.
Equipment
To make cardamom syrup, you will need a small saucepan for simmering the syrup, a fine mesh strainer for straining it, and a mason jar or flip-top bottle for storing the syrup.
Storage
Store in the refrigerator in an airtight container for up to 1 month.
Pro Tips
- This recipe makes a simple syrup, which uses a 1:1 ratio of sugar to water. If you prefer it thicker, you can make a rich syrup with a ratio of 2 cups sugar to 1 cup water.
- Use green vs. black cardamom: Black cardamom has a smoky flavor and is generally used in savory dishes.
- Double-infuse with culinary rose petals for a luxurious Middle Eastern twist.
FAQ
When stored in an airtight container in the refrigerator, homemade cardamom syrup typically lasts about a month. If you're using fresh ingredients like orange peel, aim to use it within 2 to 3 weeks for best flavor and safety.
You can, but it’s not ideal. Ground cardamom can make the syrup cloudy and harder to strain, and it may result in a slightly bitter flavor. If it’s your only option, add 1 teaspoon to a disposable tea bag and simmer with other ingredients.
Green cardamom is the one most commonly used for sweet recipes. It has a fresh, citrusy, herbal taste. Black cardamom is smoky and bold, better for savory dishes or cocktails with deeper flavor profiles.
Yes, pour it into an ice cube tray and freeze it. Pop out a cube anytime you want a quick burst of flavor in a drink or sauce.
Related Recipes
Looking for other recipes like this? Try these:
Recipe
Cardamom Syrup: The Secret Ingredient Your Kitchen Needs
Equipment
- 1 mortar and pestle (optional)
- 1 Whisk
Ingredients
- 1 tablespoon cardamom pods (approximately 20 pods)
- 1 teaspoon cardaom seeds (optional)
- 1 cup granulated sugar
- 1 slice orange or lemon (fresh or dehydrated)
- 1 cup water
Instructions
- Crush cardamom pods with a mortar and pestle or the side of a knife to release their oils.
- In a small saucepan, add sugar, crushed cardamom pods, (cardamom seeds, if using), and an orange slice. Cover with 1 cup of water.
- Bring mixture to a gentle boil over medium heat, stirring occasionally to dissolve sugar. Reduce heat and simmer for 10 minutes.
- Remove from heat and allow the syrup to steep for 30 minutes, or longer for a stronger flavor. Strain through a fine mesh sieve to remove solids.
- Pour into a clean glass mason jar or a flip-top bottle.
- Let cool completely before sealing. Store in the fridge for up to one month.
Notes
- Want it thicker? Simmer a bit longer to reduce the syrup.
- This recipe makes a simple syrup, which uses a 1:1 ratio of sugar to water. If you prefer it thicker, you can make a rich syrup with a ratio of 2 cups sugar to 1 cup water.
- Use green vs. black cardamom: Black cardamom has a smoky flavor and is generally used in savory dishes.
- Double-infuse with culinary rose petals for a luxurious Middle Eastern twist.
Hilda Sterner says
I hope you give this yummy syrup recipe a try!
Teresa Evers says
I’m loving the flavor’s of cardamom . It has a wonderful flavor and can be used for many things. But this cardamom syrup is good to use in many beverages such as coffee or cocktails and also many food items. I want to try it over my ice cream soon. The recipe is simple with only a few ingredients.
Hilda Sterner says
Yes, my plan is working! Pretty soon everyone will be a cardamom lover!
Kathy Fisher says
I too am just crazy about anything cardamom-flavored. I just made this simple syrup. I plan to have some left after it finishes steeping. The fragrance is filling the atmosphere and I can't stop tasting it. I have to have some left for my morning cup of coffee. I need some self-control here. I used a little more sugar and I only have the crushed seeds. So, no pods for this batch. I used 1 tbsp crushed seeds. As my husband always says, "If enough is good, too much is perfect." My other favorite flavor is lemon. I couldn't resist eating my thick slice of lemon including the rind while it was still steeping and warm - heavenly. Sweet dreams my cardamom friends. Enjoy.
Hilda Sterner says
This recipe was made with you in mind, so IH ope you enjoy it! 🥰
Kelly Methey says
Just sipping this syrup was a delicious burst of flavor! I can’t wait to try it in my morning tea and on some vanilla ice cream.
You come up with the best recipes, Hilda! This one is another keeper!
Hilda Sterner says
Cardamom makes everything better, I said it!
Pat Manske says
I did not know what to expect because I have never tasted cardamom. This sauce is a winner. Take a chance and try it and be a fan forever.
Hilda Sterner says
Thanks, Pat, another cardamom conversion, I love it!