Middle Eastern Iced Coffee With Homemade Cardamom Vanilla Syrup

32 servings
20 min

Today, I have a new and exciting coffee drink for you – a Middle Eastern Iced Coffee with Homemade Cardamom Vanilla Syrup. Be sure to check out more of my coffee and creamer recipes.

We’re going to make an easy syrup that’s infused with my favorite spice - cardamom and vanilla bean Then pour that sweet syrup into some homemade cold brew coffee with a splash of rosewater.


You’ll adjust the amount both the Homemade Cardamom Vanilla Syrup and rosewater to taste. If you don’t like it very sweet you can even double the amount of cardamom and vanilla when you make the syrup. That way you can get all the flavor with less syrup and sugar.


The most surprising part is that I don’t actually use nondairy milk or creamer in this one. But, of course, you can add it if you want to, it’s your coffee!

It’s so much cheaper to make your own cold brew coffee and ridiculously easy too.


Be sure to check out my cold brew concentrate recipe to see how I make mine in a French Press.


How do I make a Middle Eastern Iced Coffee with Homemade Cardamom Vanilla Syrup?


It’s so easy! Just fill a glass with ice, at least half way with cold brew concentrate, then add the vanilla cardamom syrup to taste, and a splash of rosewater.


Then add nondairy milk if you like, like homemade almond milk or oat milk. Mix well and enjoy!


Middle Eastern Iced Coffee With Homemade Cardamom Vanilla Syrup
Recipe details
  • 32  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients

  • 30 whole green cardamom pods
  • 1 cup vegan sugar
  • 1 cup water
  • 1 vanilla bean sliced in half, or 2 teaspoons vanilla extract
Instructions

Add all the ingredients into a small saucepan. Turn the heat to high and stir until the sugar starts to dissolve, then lower the heat to medium.
Keep cooking and stirring until the sugar is completely dissolved. Remove from heat and let cool with the cardamom pods and vanilla still in the pot.
Once cool, strain and store in the fridge.
Kathy Hester
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