Spice-infused syrup (cardamom / cinnamon / saffron / mint)
Brix: ~50 °Bx (1:1 base) (planning figure - the product label is the final reference)
Energy: ~260 kcal / 100 ml (1:1 base) (planning figure - the product label is the final reference)
How this figure was derived
- Read from
- ~260 kcal / 100 ml (1:1 base)
- Energy density
- 260 kcal / 100 ml
- Basis
- Per 100 ml — a volume. Applying it to a weight would be wrong.
- Example, at 30 ml
- 260 kcal / 100 ml × 30 ml ÷ 100 = ≈ 78 kcal
A planning figure, not a laboratory analysis. It is here so a recipe can be reasoned about, not so it can be declared on a menu.
Shelf life: House-made: 2–3 weeks refrigerated — strained completely; any solids left behind shorten it.
Storage: Refrigerated in a sanitized, sealed, dated bottle; no label = discard. Watch for cloudiness, yeasty smell, bubbles or mould.
- Cardamom syrup for karak-style lattes and Arabic-coffee pairings
- Cinnamon syrup for spiced lattes and hot chocolate
- Saffron syrup for Spanish latte and Gulf-style signatures
- Mint syrup for mint-lime sparkler and iced teas
Make a 1:1 syrup over gentle heat — never boil — then kill the heat and steep 15–30 minutes: lightly crushed cardamom pods, cinnamon sticks, a few saffron threads, or fresh mint pressed gently (never shredded — shredding turns it bitter). Strain completely; any particle left behind shortens shelf life. Sanitized, dated bottle, refrigerated 2–3 weeks. Saffron stays at a few threads — excess tastes medicinal and burns cost.
If the cinnamon is cassia, it carries more coumarin than Ceylon — a point for heavy daily intake, not an occasional drink. Otherwise the usual added-sugar arithmetic of a 1:1 syrup applies (WHO: under 10% of daily energy, ideally under 5%).