Skip to content

Type what you have

Cook with

cardamom ×
Coconut Cardamom Iced Coffee
Drink

Coconut Cardamom Iced Coffee

4.9

Prep
7 min
Cook
3 min
Total
10 min

Instructions

  1. 1 Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
  2. 2 Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
  3. 3 Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.

By France Cevallos

Mommy's Sweet Carrot Milk
Drink

Mommy's Sweet Carrot Milk

4.0

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
  2. 2 In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

By SMANDA1

Thai Coffee
Drink Thai

Thai Coffee

3.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine.
  2. 2 Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.

By Talia

Saffron Golden Milk
Drink Asian

Saffron Golden Milk

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, 3 to 5 minutes more.

By Zaran Saffron

Shemakes Instant Chai Tea
Drink

Shemakes Instant Chai Tea

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor, combine instant tea, powdered creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.
  2. 2 To serve, place 4 teaspoonfuls in a mug, and fill with hot water; stir.

By Nancy T. Smith

Haldi Ka Doodh (Hot Turmeric Milk)
Drink Indian

Haldi Ka Doodh (Hot Turmeric Milk)

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
  2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
  3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Tom and Jerry Mix
Drink American

Tom and Jerry Mix

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Beat sugar and butter together in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition.
  2. 2 Beat egg whites in a separate large glass or metal mixing bowl until foamy; continue to beat until soft peaks form. (Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.) Stir egg whites into egg yolk mixture. Stir in salt, mace, allspice, cloves, nutmeg, and cardamom.
  3. 3 To use the mixture, combine 1 cup hot milk and 1 ounce rum in a mug. Stir in 1 tablespoon Tom and Jerry mix.

By Anna

Spiced Thai Iced Tea
Drink Thai

Spiced Thai Iced Tea

4.5

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
  2. 2 Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
  3. 3 Fill 4 glasses with ice. Serve tea over ice.

By musicianamanda

Hibiscus Sangria
Drink

Hibiscus Sangria

4.5

Prep
20 min
Cook
5 min
Total
565 min

Instructions

  1. 1 Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour; strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.

By chikalin

Chai Tea Mix
Drink Asian

Chai Tea Mix

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine sugar, instant tea, milk powder, nondairy creamer, and vanilla-flavored creamer in a large bowl. Stir in ginger, cinnamon, cloves, and cardamom.
  3. 3 Blend 1 cup at a time in a food processor or blender until a fine powder.
  4. 4 Stir 2 heaping tablespoons chai tea mix into a mug of hot water for 1 serving.

By Jo

Holiday Mule Mocktail
Drink American

Holiday Mule Mocktail

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
  2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
  3. 3 Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

By Buckwheat Queen

Chef John's Hot Buttered Rum
Drink American

Chef John's Hot Buttered Rum

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
  2. 2 To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

By John Mitzewich

Spiced Honey Vodka
Drink European

Spiced Honey Vodka

Prep
10 min
Cook
10 min
Total
30260 min

Instructions

  1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
  2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
  3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
  5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
  8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Cardamom Sugar

Cardamom Sugar

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Crack cardamom pods open to remove seeds. Discard husks.
  2. 2 Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

By CarolynCooks

Avocado Shake
Breakfast

Avocado Shake

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pop cardamom pods open and crush or grind seeds into a powder.
  2. 2 Combine cardamom, milk, avocado, sugar, and salt in a food processor. Blend until smooth. Divide between 2 glasses.

By Anu

Homemade Apple Pie Spice
Pantry American

Homemade Apple Pie Spice

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
  3. 3 Store in a sealed jar.

By Roberta

Mombasa Pumpkin Dessert
Dessert African

Mombasa Pumpkin Dessert

4.0

Prep
Cook
Total

Instructions

  1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
  2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Pistachio Thins
Dessert

Pistachio Thins

2.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
  2. 2 Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
  3. 3 Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
  4. 4 Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

By May Seagram

Baked Sweet Potatoes with Ginger and Honey
Dinner

Baked Sweet Potatoes with Ginger and Honey

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
  3. 3 Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

By Christine L

Kulfi
Dessert Indian

Kulfi

4.6

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine evaporated milk, condensed milk, and whipped topping in a blender and blend in pieces of bread until smooth.
  3. 3 Pour mixture into a 9x13-inch baking dish or two plastic ice cube trays, sprinkle with cardamom.
  4. 4 Freeze for 8 hours or overnight.
  5. 5 Enjoy!

By Simmi G