Cardamom Infused Maple Syrup Recipe {Great for Pancakes!}
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Sneak some cardamom pods into maple syrup and let them mingle together for a unique syrup to drizzle over pancakes, waffles, French toast, and more! This cardamom maple syrup has a decadent, luxurious flavor that takes regular maple syrup to the next level. It makes a great gift, too!
I grew up loving chai tea but as I’ve gotten older, I think I might actually just love cardamom. It’s fruity, peppery, and spicy in all the right ways and its aromatic flavor makes anything taste (and smell) better.
I first started infusing maple syrup a few years ago and could not believe how much flavor the syrup absorbs. That chai spice flavor really works with the taste of maple syrup. It’s the same sweetness of maple syrup you know and love but with a rich, distinctive flavor that pops with the maple.
This cardamom-infused maple syrup is really the best of all worlds: simple, easy to make, and way better than the sum of its parts. You’re going to love it!
Once you try this and realize how well the flavor works, try this vanilla-infused maple syrup or this cinnamon maple syrup. Or, make your own custom blend and mix a little of everything together!
Ingredients
- Pure maple syrup – Use the real stuff. It’s worth it!
- Cardamom pods – It helps to use great spices. I love, love, love the Cloud Forest Cardamom from Burlap & Barrel and use it in all of my infusions.
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All of their spices are grown using organic methods on small family farms around the world. They’re never irradiated and have the absolute best flavor.
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Equipment
To make this infused syrup, you’ll need:
- Half pint mason jar
- Fine mesh strainer
- Funnel
- Container or bottle for storage
How to Make Cardamom Maple Syrup
- Crush cardamom pods with a mortar and pestle or a knife.
- Place crushed cardamom pods and maple syrup in a half pint jar. Shake well.
- Refrigerate for 1-2 weeks, shaking every few days.
- When the flavor is strong enough, place the funnel and fine mesh strainer into the storage container and strain out the cardamom pods. (Reserve these to make cardamom extract!)
- Store in the fridge and use as desired.
Storing Suggestions
Real maple syrup should always be stored in the fridge, not the kitchen pantry. The same goes for this infused syrup. It makes a big difference.
Tips & Variations
Mix and match add-ins. The cardamom would go wonderfully well with a vanilla bean. Slice one open to add it to the mixture for a deep, floral flavor.
How to Use
This syrup can be used on your favorite breakfast dishes for a little touch of luxury. We like it on the usual (waffles, pancakes, or French toast) or even to sweeten hot beverages.
You can also use this delicious syrup in maple whipped cream or pumpkin pie pudding cups to infuse an extra flavor.
FAQs
You can use any grade of maple syrup, but be aware that darker syrups will have a deep flavor profile compared to lighter syrups. Feel free to use barrel-aged maple syrup or other specialty types if you think the flavors will go well together!
Please don’t toss those cardamom pods! Either add them to this cardamom simple syrup or cover them with vodka for 3 days to make this cardamom extract.
Related Recipes
- Cardamom Scones
- Cardamom Sugar
- Cardamom Simple Syrup
- Homemade Cardamom Extract Recipe
- Infused Cardamom Honey
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Cardamom Maple Syrup
Equipment
- half-pint jar
- funnel
- Glass bottle for storage
Ingredients
- 1 cup pure maple syrup
- 2 tsp cardamom pods, crushed or chopped
Instructions
- Crush cardamom pods with a mortar and pestle or a knife.
- Place crushed cardamom pods and maple syrup in a half pint jar. Shake well.
- Refrigerate for 1-2 weeks, shaking every few days.
- When the flavor is strong enough, place the funnel and fine mesh strainer into the storage container and strain out the cardamom pods. (Reserve these to make cardamom extract!)
- Store in the fridge and use as desired.
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