Rose extract tastes like a fresh garden rose smells: honeyed, softly fruity and deeply floral. It is the flavor behind Persian love cake, rose lassi and the pink macarons in every Paris pastry case, and it pairs beautifully with pistachio, raspberry, cardamom and cream. Used with a light hand, it tastes elegant. Used heavily, it tastes like perfume. Here is how to get it right.
Rose at a glance
- Start below the usual rate. Rose is one of the strongest florals in the kitchen.
- Replacing rose water? About 1 drop of extract per teaspoon of rose water the recipe calls for.
- Finish with aroma. A mist from the Kit’s spray nozzle puts rose in the air before the first bite.
What makes Bulgarian rose different
Angel Bake Bulgarian Rose Extract is made with rose from Bulgaria’s Rose Valley, a region famous for its fragrant roses. The flavor is rounder and more honeyed than the sharp, candy rose many people expect, with a gentle fruit note that makes it easy to pair.
It is an alcohol based Culinary Aromatics® extract with no added sugar, no added water and no propylene glycol. That means you get rose flavor without the extra liquid of rose water, which matters in macaron fillings, buttercream and anything else where texture is delicate.
Five classic rose pairings
| Dish or drink |
Why rose works |
| Rose and pistachio cake |
Nutty pistachio grounds the floral note |
| Persian love cake |
Rose, cardamom and lemon in one fragrant crumb |
| Rose lassi |
Tangy yogurt softens rose and lets it bloom |
| Raspberry rose macarons or tarts |
Rose makes raspberry taste brighter and more fragrant |
| Rose latte |
Milk and a little honey turn rose soft and dessert like |
Baking with rose
Add the extract to the wet ingredients so it spreads evenly through cake batter or shortbread dough. For macarons and layer cakes, many bakers put the rose in the filling or buttercream rather than the shell, where it stays brighter and is easier to adjust. A rose buttercream with crushed pistachio is hard to beat.
Rose in drinks
Rose extract mixes straight into milk, yogurt, lemonade, tea and cocktails. A rose latte with a touch of cardamom, a rose lassi, or sparkling water with raspberry and rose are all simple places to start. For café service, flavor a house syrup at the syrup rate below so every drink pours the same.
Rose in ice cream and frozen desserts
Rose and cream are a classic pair, from Persian bastani ice cream with pistachio and saffron to a simple rose and raspberry sorbet. Add the extract to the ice cream base before churning and taste it cold, since freezing quiets aroma. A scoop of rose ice cream beside a slice of pistachio cake or a bowl of fresh strawberries makes an easy dinner party dessert. For more frozen dessert ideas, see our guide to flavoring ice cream.
How much rose extract to use
These rates come from our extract dosing guide. With rose, start below the baseline. Florals turn soapy when overdone.
| Application |
Starting rate |
| Drinks: latte, lassi, lemonade, cocktails |
3 to 5 drops per cup |
| Frosting, whipped cream, macaron fillings |
3 to 5 drops per cup |
| Ice cream and frozen desserts |
3 to 5 drops per cup |
| Cake batter, cookie dough |
5 to 7 drops per cup |
| Simple syrup |
1/4 teaspoon, about 50 drops, per cup of syrup, which puts 3 to 5 drops in a finished drink |
The rates above are a starting point. Taste and adjust; every base is different.
Converting a rose water recipe
Use about 1 drop of rose extract for each teaspoon of rose water the recipe calls for, and replace the missing liquid with water or milk if the texture depends on it. Common substitution charts assume a much weaker flavoring and would overdose this bottle many times over. Our rose extract vs rose water guide explains the math.
Finish with a mist of rose
Rose is a flavor people smell before they taste, which makes it ideal for aromatic finishing. The Culinary Aromatics Kit includes a dropper and a spray nozzle. Flavor the recipe with the dropper, then mist the finished dish just before it goes out.
One light spray over latte foam, a bowl of whipped cream, a plated slice of pistachio cake or the inside of a cocktail coupe puts rose in the air at the moment your guest leans in. It is a small step that makes a dessert feel finished. See our guide to aromatic finishing for more ideas.
Rose in chocolate and candy
For white chocolate bark, truffles and candy coatings, use Pure Infusions™ rose flavor oil. It has an organic coconut derived MCT carrier, is alcohol free, and blends directly into fat. Keep the oil out of drinks; it belongs in chocolate, candy, ganache and buttercream.
Start your rose kitchen
Angel Bake extracts are No Sugar Added, Kosher Pareve, Non-GMO, Gluten-Free and vegan, and a 2 oz bottle flavors more than 300 cups. Explore Bulgarian Rose Extract, pair it with lavender extract for a floral menu, or browse the Culinary Aromatics collection. For café, bakery or production use, ask about wholesale and samples.
Lavender extract tastes the way a lavender field smells on a warm afternoon: sweet, floral and slightly herbal, with a soft camphor edge that keeps it from turning sugary. A few drops can make a latte, a lemonade or a plate of shortbread feel special. Too many, and the same flavor tastes like soap. This guide covers where lavender shines, how much to use, and how to finish a drink or dessert with a mist of aroma.
Lavender at a glance
- Use less than you think. Floral flavors read stronger than spices, so start below the usual rate.
- Pair it with something bright or rich. Lemon, honey, blueberry, vanilla and cream all give lavender something to lean on.
- Extract for drinks, oil for chocolate. Culinary Aromatics® extract goes into anything poured; the flavor oil is for fat rich sweets.
What lavender tastes like, and why Bulgarian lavender
Good culinary lavender is sweet and floral first, then herbal, with a cool, clean finish. Poor lavender skips straight to the herbal note and lingers like perfume. The difference comes from the flower itself.
Angel Bake Bulgarian Lavender Extract is made with lavender from Bulgaria’s Rose Valley, a region known for fragrant flowers. It is an alcohol based Culinary Aromatics® extract with no added sugar, no added water and no propylene glycol, so it adds flavor without sweetening or thinning your recipe.
Six ways to use lavender extract
Lavender latte
Stir the extract into the espresso or the milk before pouring, then taste the finished cup. Lavender and honey are a natural match, and a little vanilla rounds the floral edge. For iced lattes, judge the drink after the ice has had a minute to dilute it.
Lavender lemonade
Lemon keeps lavender from tasting heavy. Add the extract to the lemonade base or to your simple syrup, then serve over ice with a lemon wheel. It works just as well in sparkling water or iced tea.
Lavender shortbread and butter cookies
Butter carries floral flavor beautifully. Cream the extract with the butter and sugar so it spreads through the dough evenly, and you get the flavor without the gritty buds some recipes call for.
Honey lavender cake
Add the extract with the wet ingredients, and brush the warm layers with a honey syrup flavored with a few drops more. A lemon glaze or a lightly lavender whipped cream finishes it.
Blueberry and lavender desserts
Blueberry muffins, blueberry crumble, a blueberry cheesecake topping: lavender makes the berry taste brighter and more floral. Keep the lavender quiet here so the fruit stays in front.
Lavender ice cream and whipped cream
Cold mutes aroma, so taste the base when it is chilled, not warm. Lavender whipped cream over fresh berries is the simplest dessert in this list and one of the best.
How much lavender extract to use
These rates come from our extract dosing guide. For lavender, start at the low end or just below it. Floral flavors turn soapy when overdone, and it is easy to add a drop and hard to take one out.
| Application |
Starting rate |
| Drinks: latte, lemonade, tea, cocktails |
3 to 5 drops per cup |
| Frosting, whipped cream, fillings |
3 to 5 drops per cup |
| Ice cream and frozen desserts |
3 to 5 drops per cup |
| Cake batter, cookie dough |
5 to 7 drops per cup |
| Simple syrup or honey syrup |
1/4 teaspoon, about 50 drops, per cup of syrup, which puts 3 to 5 drops in a finished drink |
The rates above are a starting point. Taste and adjust; every base is different.
Finish with a mist of lavender aroma
Lavender is one of the best flavors for aromatic finishing, because so much of what we enjoy about it is scent. The Culinary Aromatics Kit comes with a dropper and a spray nozzle. Use the dropper to flavor the recipe, then mist the top of the dish just before serving.
Try one light spray over latte foam, a bowl of whipped cream, a plated slice of honey cake or the rim of a cocktail glass. The aroma reaches your guest before the first sip or bite, so the drink or dessert tastes more floral without adding more flavor inside. Read more in our guide to aromatic finishing.
Lavender in chocolate and candy
Melted chocolate and candy coatings do not welcome alcohol based liquids, so use Pure Infusions™ lavender flavor oil for white chocolate bark, truffles and dipped treats. The oil uses an organic coconut derived MCT carrier, is alcohol free, and blends straight into fat. Keep the flavor oil out of drinks; it belongs in chocolate, candy, ganache and buttercream. Our guide to flavoring chocolate and candy covers the details.
If lavender tastes soapy
The flavor has gone past its sweet spot. Rebalance with more of the base, a squeeze of lemon, a spoon of honey or a little vanilla, and use fewer drops next time.
Bring lavender into your kitchen
Angel Bake extracts carry No Sugar Added, Kosher Pareve, Non-GMO, Gluten-Free and vegan, and a 2 oz bottle flavors more than 300 cups. Explore Bulgarian Lavender Extract and the full Culinary Aromatics collection, or pair it with rose extract for a floral menu. Building lavender drinks or pastries for a café or bakery? Ask about wholesale and samples.
Chocolate extract adds the deep, roasted aroma of cocoa to a recipe without adding cocoa powder, melted chocolate, fat or sugar. That makes it a quiet workhorse: it makes brownies taste more chocolatey, gives a mocha more depth, and lets a vanilla frosting lean toward chocolate without changing its texture. Here is where it fits and the one place it does not.
What chocolate extract does, and what it does not
Angel Bake Chocolate Extract tastes of dark cocoa and roasted beans, with a hint of bitterness that reads as rich rather than sweet. It is a standard strength extract, made the traditional way, so you use it like vanilla: measure the amount your recipe calls for, one for one. It is not a concentrate, and it is not measured in drops.
What it adds is aroma. What it does not add is the body, color and fat of cocoa or chocolate. Think of it as a way to make chocolate taste more like itself, not as a replacement for the chocolate in a recipe.
Chocolate extract in one minute
- Measure it like vanilla. Use the amount your recipe calls for, one for one.
- Keep the cocoa. Extract deepens chocolate flavor; it does not replace cocoa solids.
- Never straight into melted chocolate. Add it to the cream, batter or frosting instead.
Five ways to use chocolate extract
Mocha and hot chocolate
Stir chocolate extract into a latte for a lighter mocha, or into hot chocolate to make it taste richer without more sugar. It also works in cold brew and chocolate milk. Taste after the milk and sweetener are in.
Brownies and chocolate cake
Add the extract with the wet ingredients alongside your cocoa or melted chocolate. Brownies taste deeper and more fudgy, and chocolate cake tastes more like chocolate and less like sugar. Keep every gram of cocoa the recipe calls for; the extract works on top of it.
Chocolate frosting and whipped cream
A little in chocolate buttercream deepens the flavor without stiffening the frosting. In whipped cream it gives a soft chocolate note while the cream stays white, which looks lovely on a mocha or a slice of pie.
Ganache and chocolate sauce
Add the extract to the warm cream before you pour it over the chocolate, or stir it into finished chocolate sauce. That way it joins a liquid that is ready for it.
Chocolate extract in cocktails
Chocolate extract is an easy way to put cocoa into a drink without the sugar and thickness of a chocolate liqueur. Add it to an espresso martini, a chocolate old fashioned, a white Russian or a hot cocoa toddy, stir, and taste. Because it brings no added sugar, you stay in control of how sweet the cocktail ends up. A non alcoholic cold brew tonic with chocolate is another good one. Our guide to extracts for cocktails and mocktails has more ideas.
Chocolate pairings
Chocolate extract plays well with coffee, cardamom, orange, mint and ginger. A chocolate cardamom latte or a chocolate ginger cookie are easy places to start.
The one rule for melted chocolate
Vanilla and chocolate extracts can seize melted chocolate, turning it thick and grainy. Add chocolate extract to the cream for ganache, to the batter or to the frosting, never straight into melted chocolate. To flavor melted chocolate, bark or candy coatings with another flavor, such as orange, mint or raspberry, use a Pure Infusions™ flavor oil, which has an alcohol free organic coconut derived MCT carrier made to blend into fat. There is no chocolate flavor oil. More in our guide to flavoring chocolate and candy.
How much chocolate extract to use
Use the amount your recipe calls for. Chocolate extract is a standard strength extract, so there is no conversion and no drop rate. If you are adding it to a recipe that does not call for it, start small, taste and build. Our extract dosing guide explains how the standard strength and concentrated extracts differ.
Bring more chocolate to the table
Angel Bake Chocolate Extract is made with no added sugar, and it is Non-GMO, Gluten-Free and vegan. Explore Chocolate Extract and the full extract collection. Running a café or dessert program? Ask about wholesale and samples.
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Ginger tastes warm, zesty, and lively, with a gentle heat that builds on the tongue. It belongs in gingerbread and ginger snaps, but it is just as good in lemonade, a stir fry sauce, or a salad dressing. Ginger extract gives you that bright bite without peeling, grating, or straining fibrous root.
Where ginger works
| Category |
Ideas |
Best format |
| Drinks |
Ginger lemonade, ginger tea, gingerbread latte, homemade ginger ale |
Culinary Aromatics® extract |
| Baking |
Gingerbread, ginger snaps, molasses cookies, carrot cake |
Extract or flavor oil |
| Sauces and dressings |
Stir fry sauce, sesame ginger dressing, teriyaki glaze, marinades |
Pure Infusions™ flavor oil or extract |
| Sweets |
Ginger chocolate bark, truffles, ginger buttercream |
Flavor oil |
Ginger in drinks
Ginger lemonade is the easiest place to start. Make your lemonade, add the extract, stir, and pour over ice. For ginger ale, flavor a simple syrup, then mix it with sparkling water just before serving so the bubbles stay lively.
In coffee, ginger plus a little cinnamon and molasses or brown sugar makes a gingerbread latte. Add the extract to the espresso before the milk. For tea, a few drops in black or green tea with honey and lemon gives a warm, bright cup in seconds.
Always use the extract for drinks. Oil and water do not mix, so flavor oils are never the right choice for a beverage.
Ginger in baking
Gingerbread, ginger snaps, and molasses cookies traditionally rely on ground ginger, which can taste dusty if it has sat in the pantry. Adding ginger extract with the wet ingredients brings back a fresh, zesty top note. You can keep the ground ginger for color and add the extract for brightness, or replace the ground spice entirely in a pale cake or cookie where specks would show.
Ginger also sits well with pear, peach, lemon, orange, and dark chocolate. Try it in a pear upside down cake or a lemon ginger loaf. A few drops in a cream cheese frosting make carrot cake or spice cake taste brighter, and a ginger glaze over gingerbread gives the top a fresh, zesty finish.
Ginger in sauces and dressings
This is where ginger goes beyond dessert. A stir fry sauce of soy, garlic, a little sugar, and ginger is a weeknight staple. Whisk ginger into a sesame dressing or a miso glaze for salmon. Because these sauces carry oil, Pure Infusions ginger flavor oil blends right in. It is carried in organic coconut derived MCT oil and is alcohol free. The extract works too, especially in thinner, vinegar based dressings.
Add ginger toward the end of cooking for the brightest aroma. Long, hard simmering softens it.
Ginger in chocolate and candy
Ginger and dark chocolate are a lovely, slightly unexpected match. For melted chocolate, bark, and truffles, use the flavor oil and stir it into the chocolate before it sets. For ginger buttercream or a ganache filling, either format works. Our chocolate and candy flavoring guide explains the choice.
Flavors that pair with ginger
Ginger is generous with partners. In sweets it pairs with lemon, orange, pear, peach, honey, molasses, and dark chocolate. In savory cooking it pairs with garlic, soy, sesame, lime, and chili. A few combinations to try:
- Lemon ginger in lemonade, a loaf cake, or iced tea.
- Orange ginger in a glaze for chicken or a cranberry sauce.
- Honey ginger in tea or drizzled over yogurt.
- Ginger and cardamom in chai or spiced cookies; see our cardamom guide.
How much ginger extract to use
| Recipe |
Starting rate |
| Lemonade, tea, coffee, and other drinks |
3 to 5 drops per cup |
| Sauces, dressings, glazes (flavor oil) |
3 to 5 drops per cup |
| Frosting, whipped cream, ice cream |
3 to 5 drops per cup |
| Cookie dough and cake batter |
5 to 7 drops per cup |
| Ginger syrup for drinks |
1/4 teaspoon (about 50 drops) per cup of syrup, which puts 3 to 5 drops in a finished drink |
The rates above are a starting point. Taste and adjust; every base is different. If you like more heat, add a drop at a time. The dosing guide has conversions for large batches.
Extract versus fresh ginger
Fresh ginger brings texture and juice along with flavor. Extract brings the flavor alone, which makes it easier to keep a sauce smooth or a batter consistent. When a recipe depends on grated pieces for texture, keep a little fresh ginger and let the extract carry the aroma.
Shop ginger
Angel Bake Ginger Extract is No Sugar Added, Kosher Pareve, Non-GMO, Gluten-Free, and vegan, made with no added water and no propylene glycol. A 2 oz bottle flavors more than 300 cups. For sauces and chocolate, look for the ginger flavor oil among our Pure Infusions flavor oils.
Restaurants, cafés, and bakeries can order gallon sizes through our wholesale inquiry page.
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Cardamom tastes bright, floral, and gently citrusy, with a cool, almost minty edge. It is the spice behind Scandinavian cardamom buns, Indian chai, and Middle Eastern coffee. Cardamom extract gives you that aroma in a few drops, with no pods to crack and no grit in your cup.
In short
- Coffee first. Cardamom and coffee are a classic pairing; start with a latte.
- Bakes beautifully. Buns, cookies, cakes, and custards all welcome it.
- Two formats. Angel Bake Cardamom Culinary Aromatics® for drinks and batters; Pure Infusions™ cardamom flavor oil for chocolate and rich fillings.
What cardamom tastes like
Green cardamom is sweet and aromatic rather than hot. Think lemon zest, eucalyptus, and a hint of flowers, all at once. It brightens rich foods like butter, cream, and coffee, and it sits well beside vanilla, orange, rose, and chocolate.
Five ways to use cardamom extract
Cardamom latte
Stir the extract into the espresso, add steamed milk, and finish with a little honey if you like it sweet. Cardamom with oat milk is especially good. For a rose cardamom latte, add a smaller amount of rose extract as well.
Turkish or Arabic style coffee
Traditionally the pods are brewed with the grounds. With extract, brew the coffee as usual and add the drops to the pot or the cup.
Chai
Cardamom is the backbone of masala chai. Add the extract to brewed black tea with milk, alongside ginger and cinnamon, for a quick chai without simmering whole spices.
Cardamom buns and sweet breads
Scandinavian kardemummabullar get their flavor from cardamom in both the dough and the butter filling. Add the extract with the wet ingredients, and a few more drops to the cinnamon butter.
Cookies, cakes, and custards
Cardamom shortbread, cardamom orange pound cake, rice pudding, and panna cotta all take it well. In custards, add the extract after cooking, once the base has cooled a little.
Cardamom ice cream and whipped cream
Cardamom is wonderful in cold, creamy desserts. Add the extract to an ice cream base before churning, or whip it into cream to top a slice of apple pie, a bowl of berries, or a mug of hot chocolate. Cardamom and pistachio ice cream is a favorite combination in Indian kulfi.
Flavors that pair with cardamom
Cardamom plays well with others, which is why it shows up in so many spice blends. A few combinations worth trying:
- Cardamom and orange in a pound cake, a glaze, or a cold brew.
- Cardamom and rose in a latte, a panna cotta, or a Persian love cake.
- Cardamom and vanilla in sugar cookies and whipped cream.
- Cardamom and coffee in tiramisu or a mocha.
How much cardamom extract to use
| Recipe |
Starting rate |
| Latte, coffee, chai, tea |
3 to 5 drops per cup |
| Frosting, whipped cream, custard, ice cream |
3 to 5 drops per cup |
| Bun dough, cake batter, cookie dough |
5 to 7 drops per cup |
| Cardamom syrup for a coffee bar |
1/4 teaspoon (about 50 drops) per cup of syrup, which puts 3 to 5 drops in a finished drink |
The rates above are a starting point. Taste and adjust; every base is different. Our extract dosing guide converts drops into teaspoons for larger batches.
Extract or flavor oil?
Use the extract for anything you drink, including milky lattes and chai, and for batters and doughs. Oil does not mix into water based drinks, so flavor oils are never the choice for beverages.
Use Pure Infusions cardamom flavor oil for melted chocolate, cardamom white chocolate bark, truffles, and buttercream. It is carried in organic coconut derived MCT oil, it is alcohol free, and it blends straight into fat.
Mist cardamom over the top
The Culinary Aromatics Kit includes a dropper and a spray nozzle. After flavoring your latte with the dropper, give the foam a light mist of cardamom just before serving. The same trick works over whipped cream on a pumpkin pie or a plate of cardamom buns fresh from the oven. The aroma reaches you first and makes the whole thing taste more vivid. See aromatic finishing for more ideas.
Swapping extract for ground cardamom
An extract adds aroma but not the specks or texture of ground spice. When converting a recipe, use the drop rates above rather than a spoon for spoon swap, and leave out the ground cardamom entirely.
Shop cardamom
Angel Bake Cardamom Extract is made from green cardamom with no added water, no added sugar, and no propylene glycol. It is Kosher Pareve, Non-GMO, Gluten-Free, and vegan, and one 2 oz bottle flavors more than 300 cups. Choose the 2 oz bottle or the Culinary Aromatics Kit with dropper and spray nozzle.
Building a cardamom drink for your café or bakery menu? Gallon sizes are available through our wholesale inquiry page.
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Flavor extracts let you make a vanilla latte, a cardamom cold brew, or a peppermint mocha without a shelf of sweet syrups. A few drops add aroma, and you decide separately how sweet the drink should be. Here is how to flavor coffee with extracts, which flavors work best, and how much to use.
Why baristas use extracts
- Flavor without sugar. Culinary Aromatics® extracts are No Sugar Added, so sweetness stays your choice.
- One bottle, many drinks. The same extract flavors hot coffee, cold brew, tea, and a house syrup.
- Small amounts. A few drops per cup, so a 2 oz bottle goes a long way.
- Aroma on top. The kit’s spray nozzle mists flavor over foam just before serving.
The best extracts for coffee
| Flavor |
Try it in |
What it adds |
| Vanilla |
Latte, cappuccino, cold foam |
Round, creamy sweetness of aroma |
| Cardamom |
Cardamom latte, Turkish style coffee |
Bright, floral spice |
| Peppermint |
Peppermint mocha |
Cool, clean lift with chocolate |
| Ginger |
Gingerbread latte, iced ginger cold brew |
Warm, zesty bite |
| Pumpkin spice |
Pumpkin spice latte |
Warm cinnamon, clove, and nutmeg notes |
| Chocolate |
Mocha, chocolate cold brew |
Cocoa aroma without extra sauce |
| Lavender or rose |
Lavender oat latte, rose cardamom latte |
A soft floral note |
How to flavor a latte
Add the extract to the espresso, stir, then add steamed milk. Mixing into the hot espresso first spreads the flavor evenly. Taste the finished cup, because milk softens flavor and a note that tasted strong in espresso alone becomes gentle in a latte.
If you like your latte sweet, add sugar, honey, or syrup separately. The extract handles the flavor; your sweetener handles the sweetness. That split is what makes extracts useful for people who want less sugar in their coffee.
How to flavor cold brew and iced coffee
Add the extract to the cold brew or iced coffee before it goes over ice, then stir well. If you make cold brew concentrate, flavor the drink after you dilute it, not the concentrate, so the ratio stays predictable. Cardamom, vanilla, and orange are especially good in cold brew because their aroma stays bright when the coffee is cold.
How to make a flavored coffee syrup
For a coffee bar or a busy morning routine, a flavored simple syrup is the easiest way to serve the same drink every time. Make a plain syrup with sugar and water, let it cool, then add the extract. A quarter teaspoon per cup of syrup puts 3 to 5 drops into each finished drink at a normal pump.
Beyond coffee: tea, cocoa, and cold foam
The same bottles work across the whole drink menu. Add lavender to a London Fog made with Earl Grey tea and steamed milk. Put cardamom and ginger into black tea with milk for a quick chai. Stir peppermint or orange into hot chocolate. For cold foam, whip cold milk or cream with a few drops of vanilla or cardamom and spoon it over iced coffee.
Keeping a few extracts on hand means you can offer a seasonal drink, or try a new idea at home, without buying another bottle of syrup for every flavor. Most flavors pair well in twos: vanilla with almost anything, orange with chocolate, cardamom with rose.
How much extract to use in coffee
| Drink or base |
Starting rate |
| Coffee, latte, cold brew, tea |
3 to 5 drops per cup |
| Whipped cream or cold foam |
3 to 5 drops per cup |
| Coffee syrup |
1/4 teaspoon (about 50 drops) per cup of syrup, which puts 3 to 5 drops in a finished drink |
The rates above are a starting point. Taste and adjust; every base is different. Peppermint and the floral flavors, lavender and rose, are bold, so start below the baseline with them. Vanilla and chocolate are standard strength extracts: use the amount your recipe calls for. Our dosing guide has the details.
Mist aroma over the foam
The Culinary Aromatics Kit comes with a dropper and a spray nozzle. Flavor the drink with the dropper, then give the foam a light mist of the same flavor, or a second one, right before you hand it over. A spritz of cardamom over a latte or orange over a mocha reaches the nose before the first sip, and that first impression shapes how the whole drink tastes. Learn more about aromatic finishing.
Extracts, not flavor oils, for drinks
Coffee is mostly water, and oil does not mix into it. Use Culinary Aromatics extracts for every coffee, tea, and cold drink, including creamy ones. Pure Infusions™ flavor oils are made for chocolate, candy, and rich fillings.
Shop coffee flavors
Browse the Culinary Aromatics extracts. They are No Sugar Added, Kosher Pareve, Non-GMO, Gluten-Free, and vegan, with no added water and no propylene glycol. A 2 oz bottle of a concentrated flavor such as cardamom or peppermint covers more than 300 cups.
Café owners can get gallon sizes and help building a flavor menu through our wholesale inquiry page.
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