Cardamom Milk with Honey

Warm Cardamom Milk with honey and cinnamon is a comforting, aromatic drink perfect for winding down after a long day. This simple recipe combines the soothing qualities of milk with the fragrant spices of cardamom and cinnamon, lightly sweetened with honey. It’s an easy, cozy beverage that promises relaxation in every sip.

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About Cardamom Milk

I discovered this beverage somewhat by accident. Following a visit to our local spice shop, I found myself at the coffee house, sipping on my go-to comfort drink: Steamed Milk and Honey.

With a newly purchased bottle of ground cardamom in hand, curiosity got the better of me. A sprinkle into my steamed milk transformed it entirely.

As someone who regularly makes Chai lattes at home, I figured why not leave out the tea and just infuse whole spices directly into the milk? I tried it the next day, using whole cardamom pods from my spice shop haul and adding a cinnamon stick (because I love the combination of cardamom and cinnamon).  The results were delicious.

I later did some research and discovered that cardamom milk is common in South Asian cuisine, particularly in India, where it is called Elaichi Doodh. Recipes for Elaichi Milk vary–I’ve found that most use sugar to sweeten, some include a few saffron threads, and others are blended with toasted poppy seeds and almonds.

This recipe is my take on a simple, sweetly-spiced Cardamom Milk. It’s become a favorite in my house, offering warmth and comfort on chilly nights.

What You’ll Need

• Milk. I typically reach for whole or 2% milk (whichever I have in my fridge) for a rich and creamy drink.
• Cardamom. I like to use whole, green cardamom pods {affiliate link} for this recipe, as they have a sweeter and more floral flavor than black cardamom, which is smokier. If making a single serving using the microwave method detailed in the recipe card, you can substitute ground cardamom {affiliate link}. Add it conservatively to taste, since ground cardamom can be very potent.
• Cinnamon. Adding a whole cinnamon stick {affiliate link} to the pot infuses the milk with a mild, warm cinnamon flavor.
• Honey. To sweeten the milk. I’ve provided a range on the quantity that you can adjust to your personal preferences.

How to Make Cardamom Milk

Making this recipe couldn’t be simpler. You’ll need a saucepan capable of holding 4 cups (1 quart) of milk with extra room to prevent spills during simmering, plus a fine mesh sieve {affiliate link} for straining.

Step 1: Crush the Cardamom Pods. The goal is to open the pods to release their aromatic seeds, enhancing the milk’s flavor. This can be done by gently crushing them with a mortar and pestle, or by using a rolling pin over pods placed inside a small ziptop bag. Avoid grinding them; a light crush to release their fragrance is enough.

Step 2: Simmer and Steep the Milk. Combine the crushed cardamom, honey, and a cinnamon stick with the milk in your saucepan. Heat the mixture on a gentle simmer—avoid boiling–until you see small bubbles form at the pot’s sides. After removing from heat, let the milk steep for 10 to 30 minutes; the longer it sits, the more pronounced the flavors become.

Step 3: Strain and Serve or Store. Strain the milk to remove the spices, then serve immediately or cool and store in the refrigerator in an airtight container for 2-3 days. Warm up the chilled milk before serving.

Serving and Storing the Spiced Milk

On its own, a cup of warm Cardamom Milk is a wonderful way to relax at the end of the day. I like to serve it with an extra cinnamon stick in the mug.

(On cold winter nights, you’ll often find me cozied up in front of the fireplace with a mug of this milk, a book, and my most favorite pair of fuzzy socks.  If that isn’t the definition of comfort, I don’t know what is!)

I also love to pour this spiced milk over hot breakfast cereals (oatmeal, cream of wheat/rice) for a flavor that’s a little different from the expected.

Variations and Substitutions

Here are some ways that you can customize this Cardamom Milk recipe to suit your personal tastes and dietary needs.

Milk Substitutions. You can use low fat milk if you prefer a lighter version, though the end result will be less creamy. For a dairy-free option, oat milk and almond milk are excellent alternatives.

Spice Substitutions. If you don’t like cardamom, any whole spice of your choosing can be substituted (including your favorite Chai spice blend).  Have fun and experiment!

Sweetener Substitutions. Instead of honey, try using maple syrup in a 1:1 ratio. You can also use sugar, but since it isn’t as sweet as honey, you’ll need to increase the quantity. Roughly 1/4 to 1/3 cup of brown or white sugar is equivalent to 2 to 3 tablespoons of honey.

Make it Frothy. After straining the warm milk, run it in a standalone milk frother according to your manufacturer’s instructions. You can also use a French press. (For technique, see How to Make Frothed Milk in Your French Press from JavaPresse.)

More Hot Drink Recipes

• White Hot Chocolate
• Peppermint Hot Chocolate
• Pumpkin Spice Hot Chocolate

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5 from 5 votes

Warm Cardamom Honey Milk

by Amanda Biddle

This comforting Cardamom Milk recipe is perfect for chilly evenings or when you need a moment of calm. Sweetened with honey and infused with fragrant cardamom and cinnamon, this warm spiced milk is easy to make and customizable–substitute your favorite oat or almond milk for a dairy-free alternative.

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Ingredients

• ▢ 4 cups milk *
• ▢ 1 medium cinnamon stick
• ▢ 4 to 8 whole green cardamom pods , to taste**
• ▢ 2 to 3 tablespoons honey , to taste

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Instructions 

• Gently crush cardamom pods to expose seeds (a mortar and pestle or a rolling pin both work well).
• In a small saucepan, combine milk, cinnamon stick, cardamom, and honey (to taste). Gently warm over medium heat, just until bubbles begin to form around the edge of the pan. It's important not to boil or overheat your milk, so it doesn't get an unappealing "cooked" taste.
• Remove from heat and let steep 10-30 minutes, depending on how strongly-flavored you like your milk.
• Strain milk through a fine-mesh sieve and discard cardamom pods. Return to saucepan and gently rewarm, if desired. Serve with a cinnamon stick. Leftover milk can be stored in the refrigerator in a tightly-covered container and rewarmed as needed.

Microwave Alternative

• Don't feel like using the stove? Add 1 cup of milk to a large mug (it should be about 2/3 full), add about 1/2 tablespoon honey, and a small pinch each of ground cardamom and cinnamon (adjusting both sweetness and spices to taste). Microwave on high for about 45 seconds, stirring halfway through, until warmed. Strain, if desired, and enjoy.

Notes

Milk: I use whole or 2%. Low-fat or fat free milk can be used, but won’t be as creamy. For a non-dairy alternative, substitute oat milk or almond milk. 

Cardamom: This spice can easily overpower a dish if used with too heavy a hand. When using ground cardamom in recipes like these, I tend to think of it in terms of “pinches” rather than teaspoonfuls. Assess how fragrant your whole spices are and start on the lower end for your first batch of milk. It’s better to be conservative and add additional to taste than to have to try to dull an overly-spiced recipe.

For Frothy Milk: Strained, infused milk is also delicious when prepared in a milk frother or French Press according to your manufacturer’s instructions.

See the Variations and Substitutions section in the article above for more ways to customize this recipe.

Nutrition Estimate

Serving: 1cup | Calories: 182kcal | Carbohydrates: 21g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 322mg | Sugar: 20g | Vitamin A: 395IU | Calcium: 285mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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