This honey rose cardamom syrup is luxurious and magical. It’s perfect for adding a subtle floral sweetness to coffee, tea, or anything else you like! If you need to make it vegan, you can easily substitute sugar for the honey.
recipe updated 2/15/2023
Rose and cardamom are easily one of my all-time favorite flavor combinations. There’s something incredibly magical about that floral and spicy flavor pairing. Though I love them all year round, I find these flavors especially comforting during the autumn months! I decided to combine these two flavors in a honey simple syrup so that I could use it in ALL THE THINGS. From coffee to tea to oatmeal, it makes everything taste luxurious.
Before I move on the recipe, I wanted to take a moment to address the issue of consuming honey while adhering to a plant-based or vegan lifestyle. I like supporting local honey bees and the bee keepers that allow them to do their thing and help pollinate local plants. Buying local honey will support both your local economy and agriculture as a good majority of plants (like eggplant, cucumbers, and squashes) need to be pollinated by bees in order to produce. I encourage you to seek out a local honey for this recipe if you can!
Tips for Recipe Success
- The newer your dried rose petals are, the better! As dried herbs (like rose) age, they lose flavor. Aim for dried rose petals that are less than a year old.
- Don’t forget to crush your cardamom pods before adding them to the syrup! This will help intensify the flavor.
- This might sound like a no-brainer, but use a honey that you actually like the flavor of. Since honey makes up a large part of the recipe, you want to ensure that you’re using something you like. I used a local raw wildflower honey.
How to Enjoy your Honey Rose Cardamom Syrup
- Coffee — I love adding some to an oat or cashew milk latte. Add as much or as little as you like!
- Tea — these flavors pair really well with black tea. It would also be really lovely in an herbal tea like chamomile or tulsi.
- Oatmeal — make your morning oats feel special rather than mundane!
- Yogurt — stir some of this syrup into yogurt and top it with whatever seasonal fruit you have for a quick snack or dessert.
- Pancakes — because maple syrup can be a little basic when it comes to enjoying your favorite pancake recipe!
Honey Rose Cardamom Syrup
- Total Time: 40 minutes
- Yield: 3/4 cup 1x
- Diet: Vegetarian
Description
This honey rose cardamom syrup is luxurious and magical. It’s perfect for adding a subtle floral sweetness to coffee, tea, or anything else you like! If you need to make it vegan, you can easily substitute sugar for the honey.
Ingredients
- 1/2 cup filtered water
- 1/2 cup raw local honey
- 8 whole green cardamom pods
- 1 heaped tbsp of crushed dried rose petals
Instructions
Add the honey and water to a small pot. Using a knife or a spoon, gently crush each cardamom so that they crack open a bit. Add the crushed cardamom pods and the dried rose to the pot along with the water and honey.
Set the pot over medium heat. Bring the mixture to a simmer. Allow it to simmer for 3 minutes, then turn off the heat and cover the pot with a lid or towel so that the flavors can develop as the syrup steeps. Allow the syrup to steep for 30 minutes, then strain the syrup into a small bottle or jar.
Keep the syrup in the fridge and make sure to use it within 2 weeks. Use the syrup to sweeten tea, coffee, oatmeal, pancakes, yogurt, etc.
Notes
- If you cannot consume honey or you’d like to make this syrup completely vegan, substitute an equal amount of cane sugar in place of the honey.
- If you don’t have access to local honey, use whatever honey you like!
- Prep Time: 5 minutes
- Steep Time: 30 minutes
- Cook Time: 5 minutes
- Category: syrup
Though it’s not officially fall, and the temperatures are still reaching into the 90s here in Houston, the air has changed. It feels different, perhaps less humid. It smells less stagnant and moist and more crisp. Though I’ve been in a fall mindset since the first of the month (and my first pumpkin spice latte at whole foods), it became official today when I baked up a test loaf of pumpkin bread that will makes it’s way onto the blog in the next month. Cracking open that first can of pumpkin puree was magical. Something immediately shifted and my body was like fall hell yeah! Funny how something that looks like baby food can elicit that sort of shift.