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.

Ingredients

  • 2 cups sugar, preferably raw, organic cane sugar
  • 4 cups water
  • 20-30 cardamon pods or 1/4 cup cardamon seeds

Procedure

  1. Heat the sugar and water in a 2-quart pot over medium heat until the sugar is completely dissolved.
  2. Add the cardamon to the sugar-water solution and continue to heat it until it comes to a low simmer.
  3. 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.
  4. 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.
  5. Label and store your finished syrup in the refrigerator for up to three months.