Today I’m sharing a bright, aromatic coffee drink: a Middle Eastern iced coffee made with a homemade cardamom vanilla syrup. This version highlights fragrant green cardamom, real vanilla, and a hint of rosewater for a delicate floral finish. It’s an easy, elegant way to elevate cold brew or iced coffee at home.
The syrup is simple to prepare and can be stored in the refrigerator for several weeks. Use it to sweeten iced coffee, hot coffee, tea, or even hot chocolate. You can adjust the balance of sweetness and spice by varying the amount of syrup you add and by increasing the proportion of cardamom and vanilla in the syrup itself to concentrate flavor while using less sugar.
If you enjoy making things from scratch, try the syrup with homemade vanilla extract or whole vanilla bean for the best flavor. The coffee itself works wonderfully with a bold, dark roast; I prefer a full-bodied blend to stand up to the sweetness and spices. For a smooth, low-acidity result, cold brew concentrate is ideal and pairs beautifully with the cardamom vanilla syrup and rosewater.
To make cold brew at home, coarse-ground coffee is steeped in cold water for 12 to 24 hours, then strained. A French press makes this very easy—combine grounds and cold water, let infuse, then press and refrigerate. The concentrate can be diluted to taste and stored for several days, making it a convenient base for multiple drinks.
How do I make a Middle Eastern iced coffee with homemade cardamom vanilla syrup?
It’s very straightforward. Fill a glass with ice, pour in cold brew concentrate until the glass is about halfway full, then add cardamom vanilla syrup to taste and a small splash of rosewater. Stir well. If you like milk in your coffee, add a splash of dairy or non-dairy milk—almond milk or oat milk are especially nice with these flavors. Taste and adjust the syrup and rosewater until the balance suits you.
For less sweetness without losing aroma, make a more concentrated syrup by increasing the whole cardamom pods and vanilla while keeping the sugar level moderate. You can also swap the sugar for agave nectar or maple syrup if preferred; each will change the flavor slightly, but all work well to bind the spices and vanilla into a smooth, pourable syrup.
Homemade Cardamom Vanilla Syrup
32 servings
5 minutes
15 minutes
20 minutes
This syrup is versatile and flavorful. Use it to sweeten iced coffee, hot coffee, tea, or hot chocolate. For a vegan option, use plant-based sugar or swap in agave or maple syrup as desired.
Ingredients
- 30 whole green cardamom pods
- 1 cup sugar (or vegan sugar)
- 1 cup water
- 1 vanilla bean, split, or 2 teaspoons vanilla extract
Instructions
- Add the cardamom pods, sugar, water, and vanilla to a small saucepan. Heat over high until the sugar begins to dissolve, then reduce to medium.
- Continue cooking gently, stirring until the sugar is fully dissolved and the mixture is fragrant. Remove from heat and allow the syrup to cool with the cardamom pods and vanilla still steeping.
- When cool, strain out the solids and transfer the syrup to a clean bottle or jar. Refrigerate and use within several weeks.
Nutrition Information
Yield 32
Serving Size 1
Amount Per Serving
Calories 26
Total Fat 0g
Carbohydrates 6g
Sugar 6g
Nutrition information is an estimate. For precise guidance, enter your exact ingredients into a nutritional calculator recommended by your healthcare provider.
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