Cardamon syrup is a great digestive for a variety of coffee, tea, and cocoa drinks. I use just a dab in my latte, chai and iced coffees to add a hint of floral sweetness and to help my stomach better tolerate the dairy. I like it so well that I’ve been known to stir a wee-bit into my non-dairy coffees, teas, and cocoas as well.
- 2 cups sugar, preferably raw, organic cane sugar
- 4 cups water
- 20-30 cardamon pods or 1/4 cup cardamon seeds
- Heat the sugar and water in a 2-quart pot over medium heat until the sugar is completely dissolved.
- Add the cardamon to the sugar-water solution and continue to heat it until it comes to a low simmer.
- Simmer the mixture until it has reduced to about half its original volume. You want to create a syrup that’s thick enough to pour easily, about the consistency of maple syrup.
- Remove the mixture from the stove and let it cool. When it’s cool enough to handle, strain it as you pour it into a container with a tight-fitting lid.
- Label and store your finished syrup in the refrigerator for up to three months.