For a floral and spiced twist, cardamom rose creamer is worth trying. This recipe shows you how to make it in just a few steps. Stick with the article to discover more bold flavor combinations.
The Creamer
This floral-spiced creamer brings a gentle sweetness and a little aromatic kick to coffee or tea. Here’s what you’ll need, plus a rundown of the process to make a creamy, fragrant blend right at home.
Equipment
You don’t need anything fancy here. Just a small saucepan for heating and infusing, and a fine mesh strainer to get rid of the bits. A whisk helps everything mix together nicely. Grab a measuring cup and spoons for accuracy, and a glass jar or bottle with a lid for storing your creamer in the fridge.
Quick reference:
- Small saucepan
- Fine mesh strainer
- Whisk
- Measuring spoons and cup
- Glass jar or bottle with tight-fitting lid
If you’ve got whole cardamom pods or dried rose petals, a mortar and pestle is handy for crushing them up and getting that flavor out.
Ingredients
Here’s what goes in for a balanced, aromatic creamer:
- 1 cup half & half or whole milk (for that creamy feel)
- 2–3 tablespoons cane sugar (or less, if you’re not big on sweet)
- 1 teaspoon dried edible rose petals (crushed)
- 4–6 green cardamom pods (lightly crushed) or ½ teaspoon ground cardamom
- 1 teaspoon rose water (for that distinct floral aroma)
- Pinch of salt (optional—it can round out the flavors)
Dairy-free? Almond or oat milk will work, though the texture’s a bit lighter. Sugar’s totally adjustable, too.
Instructions
Here’s how it comes together:
- Pour your milk or half & half, sugar, crushed rose petals, and cardamom into a small saucepan.
- Heat on medium, stirring now and then, until the sugar’s dissolved.
- Let it come to a gentle simmer—don’t let it boil over.
- Take off the heat, cover, and let it steep for about 10 minutes.
- Strain out the solids with a fine mesh strainer, catching the liquid in a glass jar.
- Stir in the rose water.
- Let it cool, then cover and stick it in the fridge.
Give it a shake before using. It keeps for about a week, though honestly, it probably won’t last that long if you like floral flavors.
Tasting Notes
This creamer hits you first with gentle rose—thanks to both petals and rose water. Cardamom slips in with a subtle, warm spice that doesn’t take over. The overall vibe is fragrant but not too much.
It’s creamy, goes great with hot or iced coffee, and leaves a smooth aftertaste with a little lingering floral and spice. The rose is noticeable, but not heavy-handed. If you want it less sweet, just cut back on sugar or swap in a sugar substitute. It’s also surprisingly good in black tea, chai, or even drizzled over desserts that could use a creamy boost.
Quick Pro Tips
Want a bolder cardamom kick? Toss in a few extra pods or let them steep a bit longer. Freshly crushed cardamom and real, edible rose petals—those make all the difference in aroma.
Give your creamer a good strain so you’re not sipping on petals or gritty bits. Glass jars with tight lids work best for keeping flavors bright and lively.
Pop a date on the jar and stash it in the fridge. Don’t forget to give it a shake before using—spices love to settle. A splash of vanilla? Totally worth trying if you’re after a little extra magic.
After you’ve tried it in your coffee, tweak the sweetness or floral notes to suit your mood. No two batches have to taste the same, right?
