There’s something utterly captivating about cardamom—that warm, slightly sweet, wonderfully aromatic spice that instantly transports you somewhere exotic.
Around the holidays, I always make St. Lucia buns, which feature cardamom (here’s my recipe), so naturally I wanted to find a way to bring cardamom into more of my cocktails and mocktails.
When you infuse cardamon pods into a simple syrup (or liquor), you unlock a world of possibilities for cocktails, coffee drinks, desserts, and more.
Although I can’t grow cardamom at home, and if you can, please let me know how, it is easy to find cardamom pods at your local grocery store, specialty market, and of course, online.
All About Cardamom
What Does It Taste Like?
Cardamom has a complex, multi-layered flavor profile that’s simultaneously warm, sweet, spicy, and floral. You’ll detect notes of citrus, mint, and eucalyptus, along with a subtle peppery bite.
It’s aromatic and intense without being overpowering—think of it as the sophisticated cousin of cinnamon.
In many Middle Eastern, Indian, and Scandinavian cuisines, it’s a prized spice that adds depth to both sweet and savory dishes.
Whenever I travel, I try to pick up a jar of cardamom pods, as it is much cheaper in Europe and elsewhere than it is in the USA.
Where to Find It
Cardamom pods (green cardamom) are what you need for this recipe:
- Spice aisle of most major grocery stores (though often pricey in small jars)
- Indian or Middle Eastern grocery stores (usually much more affordable)
- Bulk bins at natural food stores and co-ops
- Online retailers like Amazon
- Specialty spice shops
Pro tip
Look for green cardamom pods that feel plump and heavy.
Avoid pre-ground cardamom for this recipe—the pods provide much more flavor and aromatics.
Whole pods might seem expensive, but a little goes a long way.
Why You’ll Love It
This syrup is a secret weapon for adding instant sophistication to any drink. Stir it into your morning coffee or tea for a café-quality experience at home. Use it in whiskey cocktails for warmth and depth, or mix it into lemonade for an unexpected twist.
Flavor Pairings
Cardamom pairs beautifully with:
- Citrus: orange, lemon, grapefruit, and blood orange
- Spices: cinnamon, ginger, cloves, vanilla, and star anise
- Herbs: mint, basil, and lemongrass
- Coffee and tea: especially chai, black tea, and espresso
- Spirits: bourbon, rum, vodka, and aquavit
- Fruits: pear, apple, fig, mango, and stone fruits
- Dairy: cream, milk, and yogurt
Cocktail Recipes that Use Cardamom Simple Syrup
- Blood Orange Cardamom Negroni
- Cardamom Orange Gin Sour
- Cardamom Fig Sour
- Cardamom Pear Martini
- Cardamom Hot Honey Whiskey Sour
Try This Twist: Cardamom-Orange Syrup
Add the zest of one large orange (use a vegetable peeler to get large strips, avoiding the white pith) to the saucepan along with the cardamom in step 2.
The combination of cardamom and orange is absolutely magical—warm, bright, and aromatic.
Try a Cardamom Citrus Fizz
Mix 1 ounce of cardamom simple syrup with 2 ounces of fresh grapefruit juice and 3 ounces of sparkling water.
Serve over ice and garnish with a grapefruit wheel and a sprig of mint. The bright citrus perfectly complements cardamom’s warm, spicy notes for a refreshing alcohol-free mocktail.
Cardamom Simple Syrup
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons cardamom pods
Instructions
- Gently crush the cardamom pods using a mortar and pestle to crack them open. Alternatively, you can crack them open by hand to expose the small black seeds inside. You want the pods broken, but don’t need to remove the seeds—they’ll all steep together.
- In a saucepan, combine the crushed cardamom pods, water, and sugar. Stir to combine.
- Cook over medium heat, stirring occasionally, until the sugar completely dissolves and the syrup reaches a gentle boil.
- Lower the heat and let the syrup simmer for 3-5 minutes.
- Remove from heat and allow the syrup to cool for an hour. For a stronger, more intense cardamom flavor, let it steep for up to 1½ hours (this is what I do).
- Strain the syrup through a fine mesh strainer to remove the pods, then strain once more through a cheesecloth to catch any remaining particulates.
- Store in a sterilized glass jar in the refrigerator for up to one week, or freeze for several weeks. Fresh is always best for optimal flavor.
Cardamom Simple Syrup
Equipment
- sterilized glass jar
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons cardamom pods
Instructions
- Gently crush the cardamom pods using a mortar and pestle to crack them open. Alternatively, you can crack them open by hand to expose the small black seeds inside. You want the pods broken, but don’t need to remove the seeds—they’ll all steep together.
- In a saucepan, combine the crushed cardamom pods, water, and sugar. Stir to combine.
- Cook over medium heat, stirring occasionally, until the sugar completely dissolves and the syrup reaches a gentle boil.
- Lower the heat and let the syrup simmer for 3-5 minutes.
- Remove from heat and allow the syrup to cool for an hour. For a stronger, more intense cardamom flavor, let it steep for up to 1½ hours (this is what I do).
- Strain the syrup through a fine mesh strainer to remove the pods, then strain once more through a cheesecloth to catch any remaining particulates.
- Store in a sterilized glass jar in the refrigerator for up to one week, or freeze for several weeks. Fresh is always best for optimal flavor.
