This is a drink for rainy or cold days or when you feel like having a soothing hot or warm cuppa that’s not dairy base or caffeinated. It’s a comfort drink.

I had shared a similar recipe last year, 3-Citrus Honey Drink.  That drink was inspired by De Koffieschenkerij in Amsterdam (image below). It’s a cafe situated in the oldest building (once a church) in the historic Oude Kirk district. Very quaint. The indoor seating area where we were seated was the former sacristy. Quite a surreal experience.  This Citrus Cardamon drink is very similar except that it should be served hot or warm not cold, and it must have cardamons! 


Citrus Cardamon Drink

Prep: ~ 10 minutes 
Cook: ~ 2 minutes
Inactive: ~ 15 minutes
Level: Easy
Serves: ~ 6 – 8
Oven Temperature:
Can recipe be doubled? Yes
Make ahead?


1 cup = 250ml =8.45 US fl oz

1 grapefruit
1 orange
1 lime
1 bunch of mint
Honey to taste
~6 – 8 cups (~1.5 – 2 litres) boiling water
1/2 stick cinnamon
~10 cardamon pods*
1/2 cup water
* There are 2 varieties of cardamons, black and green. You want the green ones. The fresher they are, the more vibrant green they are. Unfortunately, those stocked in supermarkets are more often than not a sad shade of green and some might have even faded into a beige colour. They won’t be as fragrant so use more pods (up to 2X if necessary) to compensate. I buy mine from Sri Lanka (excellent quality) and local Indian grocery stores with busy trading.


1. Bring the 1/2 cup water to a boil. When it comes to a boil, crack the cardamon pods open. I use the base of a heavy pot. Add the cracked cardamon pods (& its contents) and the 1/2 cinnamon stick into the boiling water. Turn off and leave on the burner to steep for 5 minutes.
2. Slice both top and bottom ends off the grapefruit, orange and lime. Discard these slices as they contain too much pith (white part) and will make the drink bitter.
3. In a large heatproof jug ~6 – 8 cups (~1.5 – 2 litres) capacity, add enough honey to sweetened to taste, the sliced grapefruit, orange, lime and the bunch of mint.
4. Top with boiling water and the 1/2 cup of cardamon-cinnamon steeped water.
5. Use a muddler, spoon or a rolling pin (with a flat base) to muddle the fruits and mint. Don’t overdo it or the white pith of those citrus fruits will turn the drink bitter.
6. Infuse for not more than 10 minutes or the drink will become progressively bitter. So strain after the 10 minutes.
7. Serve hot or warm.


This recipe is very flexible. Replace, omit, add more or less of any of the ingredients. The only constant is the cardamons.