This post may contain affiliate links. Please read our disclosure policy.
Cafe blanc is not coffee at all, but an infusion of orange blossom water to make a simple drink. It’s incredibly delicious hot or cold.
When I was in San Francisco and drinking warm honey-water to keep the bay chill off, I saw in one of my Lebanese cookbooks a recipe for Lebanese white coffee, or café blanc. It’s not coffee at all, but a digestive of hot water scented with orange blossom water (mazaher). How brilliant, I thought, especially since I adore the scent and flavor of mazaher but had only used it in Lebanese pastry. I remember the morning I made my first cup of café blanc with a touch of honey in my little house on a rainy spring morning in San Francisco. Elixir of the Gods! And perhaps the best thing about it: that is a memory that now permeates my head and heart with every cup I drink of this special tisane.
If you love Lebanese coffee culture that holds it all so dear for hospitality, warmth, and welcome, you have to try this homemade Cafe Blanc! The light, fragrant, caffeine-free infusion is a deep Lebanese tradition. Unlike the strong Arabic coffee many expect (which I also love!), Cafe Blanc is a soothing, aromatic drink made from orange blossom water and hot water, perfect for after meals or calming evenings. I also enjoy it as an iced drink in warmer weather.
This post shares the authentic Lebanese recipe for Cafe Blanc, tips for making it at home, and why this delicate beverage deserves a place in your hands and at your table!
Why Cafe Blanc matters in Lebanese cuisine
Cafe Blanc, or “white coffee,” reflects Lebanon’s love for gathering and good taste. That hospitality often includes fragrant, palate-cleansing beverages. Café Blanc is simple, elegant, and rooted in hospitality—offered to guests as a gentle, non-caffeinated alternative to coffee or tea. The floral notes come from orange blossom water, a staple in Middle Eastern kitchens.
I look forward to drinking a mug of café blanc daily in the winter months here in Michigan, and over ice in the summer. It’s especially soothing when a cold or sore throat hit!
Happy Cooking!
– Maureen
What is Cafe Blanc?
Cafe Blanc (pronounced “kah-feh blank”) translates loosely to “white coffee.” It’s not coffee at all but a floral infusion traditionally prepared at Lebanese homes, weddings, and social gatherings large and small. The drink soothes digestion and refreshes the palate, often served in small cups alongside pastries like ma’amoul.
Ingredient notes
What a pleasure to make a recipe that is so simple yet so delicious that it requires just two ingredients!
The key ingredient is the flower water. Orange blossom is traditional, but you can also make this with rose water. The two behave differently, though, in that rose water must be just a whisper or it can taste soapy, perfumey. My advice: stick with orange blossom water for café blanc!
Be sure that it is pure distilled flower water. Extracts and oils will not taste the same or as good. Try the pure orange blossom water from Lebanon in my online shop–it is truly the best! It’s made in small batches on a family farm as it has been for many years.
The other ingredient is water. I’m sure you have that on hand!
I do always add some honey to my café blanc. The harmony of the honey and the orange blossom is pure joy.
Simple Cafe Blanc recipe (Lebanese style)
- Heat the water: Bring 2 cups of fresh water to a gentle simmer in a saucepan or kettle. Do not boil vigorously—just below boiling to preserve delicate aromas.
- Add flavor: Remove the water from heat. Stir in 1 teaspoon of orange blossom water. Start with a small amount.
- Sweeten gently: If desired, dissolve 1–2 teaspoons of sugar or honey while the water is still warm. Traditional Cafe Blanc is often unsweetened; let the floral aroma guide you.
- Rest and strain: Let the infusion steep for 1 minute.
- Serve immediately: Pour into small cups. Garnish with a thin lemon slice or a mint sprig for contrast.
To serve Café Blanc cold, prepare the recipe, but cool the brew to room temperature, then chill in the refrigerator until cold. Serve over ice. Be sure to add any sweetener to the hot water so it will dissolve, before chilling.
Tips for the perfect Cafe Blanc
- Quality matters: Use high-quality orange blossom water or rose water—preferably from a Middle Eastern brand for authentic flavor. Don’t substitute extracts or oils.
- Adjust intensity: Start with 1/2 teaspoon if you prefer subtle floral notes, and increase slowly.
- Pairings: Serve Cafe Blanc with Lebanese sweets like ma’amoul, baklawa, or fresh fruit for an authentic experience.
- Storage: Keep flower waters tightly sealed in the pantry after opening to maintain freshness.
Cafe Blanc is a delicate, comforting part of Lebanese culinary tradition. This gentle floral infusion brings comfort and calm—simple, fragrant, and endlessly hospitable.
Café Blanc Recipe
Ingredients
- 2 cups water
- 2 teaspoons orange blossom water
- 2 teaspoons honey, optional
Instructions
- In a small pot or tea kettle, bring the water to boil.
- In two mugs, add the orange blossom water and honey, if using.
- Pour the hot water into the mugs, dividing it evenly. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More drinks to try:
You’ll love an equally simple mug of Cinnamon Tea.
Make small espresso-style cups of strong Arabic Coffee for a very traditional Middle Eastern treat.
Learn How to Make Irish Coffee and go all out for a creamy-topped spiked mug of aromatic flavor.
i <3 you mo! the reason i actually have rose & orange blossom waters in my baking cupboard is because of your recipes 😉 this sounds divine as a cold/allergy hot toddy, perfect for this winter deep freeze! tc
Thank you so much for this blog ..I tied it into a blog I wrote on wellness in NE ohio…
That is just great Lucy, thank you!
Yeah – Michelle from The Daily Waffle shared this on Twitter as another use for orange blossom water from February Tasting Jerusalem. Brilliant all the way around. I love to drink hot water, lemon, and honey when I have a cold – so soothing and comforting and YUM! I have to try this. The nespresso machine gets way too tempting about 3PM every day 🙂
Maureen ,
I cannot thank you enough for sharing this delightful drink with me.
This drink has been a lifeline for me .
Like you I am of a sensitive system AKA kidney / bladder stones..ugh
In October I purchased 4 bottles or rosewater and the same of Orange Blossom. I have plenty of honey.
When at home I would drink pots of this wonderful manna .
zero issues..YEA I am cured….
Now that it is Spring I will enjoy it iced.
Staying hydrated is so much easier…thanks again.
xoxo
Lucy
That is just great, Lucy! Thank you!
Excellent Choice Maureen !
I had Cafe Blanc a few weeks ago in London on Edgewater Road at a great Lebanese restaurant. It was served in a large cup, holding at least 12 ounces. Floating in the cup were about five 1/4 inch cubes of lemon that included the peel. The lemon balanced nicely with the orange blossom water. It was not served with honey, however I think that would also be nice. It was quite enjoyable as it was rather cool and overcast that day. The owner said he used about a cap full in the cup and recommended the brand Cortas which he said was from Lebanon and natural. I have since bought Cortas Rosewater and have added a little to black tea which is very good. I have learned to be careful in buying some flower waters as they may be flavoured with artificial flavours that are petroleum based.
Steven, your cafe blanc in London sounds excellent! And I like your idea of adding a touch of rosewater to your black tea, as well as the lemon in the cafe blanc. And yes, some flower waters are better than others–I do ilke Cortas and it is widely available in Middle Eastern shops here.
I just saw this on Healthy Aperture, and it sounds delightful! Fortunately I can tolerate a little affeine, and have my morning coffee, mid-morning Green Tea, and afternoon Holy Basil tea on a regular line up. The orange blossom water sounds lovely, and especially delightful when paired with the pistachios and apricots!
Hi Spicy! So glad to see you here and to know that you saw the cafe blanc on Healthy Aperture. Your Holy Basil tea sounds wonderful too!! Thanks for your comment and hope to see you back.
Mmmmmm…I’m on my way to the kitchen now. I have some wonderful honey from my Uncle and I can’t wait to use it. Thanks!
Enjoy!
I am compelled to share this with you Maureen,
After I shared my new found obsession of cafe’ blanc at work, it was decided that next week on Saturday I would bring in all the fixings and Abby would bring in something sweet. We will toast you ,that day .
Lucy, how neat!! I’m honored…and wish I could be there to share a cup and a chat with all of you. My best to everyone there!
Great ideas, I wonder how rose water would substitute for the Mazahar?
I didn’t read well enough the first time through, didn’t know what it was, the bottle of orange water had mymoune on the label it, but that wasn’t even close to Mazahar. So I used Wikipedia and it didn’t make a note of flavoring or orange water. So I Wikipedia’d orange water and it didn’t mention Mazahar. I finally looked over your article again, sure enough you mentioned both in the same line. I am used to pistachios with my vodka drink before dinner and have used orange bitters with the vodka (mostly because Ross’ had a bottle on clearance) but never thought of orange water! As for apricots…..well I am sure they are good for you.
Keep up the great articles, your emails are one of the few that I have not “filtered” into an obscure folder (like the airlines, car rental companies and bank notices). I see them in my inbox and enjoy reading them.
best, Jerry Wakeen
Jerry, I’m so happy to hear that you are reading and enjoying. Thank you for taking the time for that and to comment. Rose water is also delicious in this drink but it’s much more floral to my palate than the orange blossom water, and therefore it can taste perfumey. A very tiny bit goes a loooooong way. I find myself the mazaher to be just the ticket, especially since it’s what we’ve always used in the baklawa, so drinking it hints of baklawa, and I love that! I like the idea of these fragrant waters in cocktails. I will try with vodka (my poison of choice too).
ahh something new to prepare , smell and taste. How sweet my kitchen will smell. How warm and comforting I will be in about 5 minutes. 🙂
Thank you again Maureen !
Mmmmmyesss!!
Maureen – this is one of my favorites!! I discovered it when Brett & I were in Lebanon in 2006. It is great on a cold day.
How cool Holly!!! Great to hear from you!
I love it, Maureen! Never heard of Mazahar or Cafe Blanc, but years ago I used to work with a girl who always had two cups of boiled water with just lemons in it. No tea, coffee, etc. And I love something hot to sip… more of a tea drinker, definitely not coffee. Plus must wean myself off the Diet Pepsi (I know, I know). So I will go hunting for Mazahar. And dried apricots. Pronto. And I will share this with my cousin, who thinks she is more Lebanese than me. haha. By the way, your photos are gorgeous, as is your writing. I love the way your story unfolds, like little snacks. A thought and a photo. Another thought and a photo. So yummy!
That is great Kat, and thank you for your wonderful encouragement. I love the idea of paragraphs as little snacks!!! Mazaher is at most Middle Eastern shops and some supermarkets, but the French orange blossom water in some groceries is unnecessarily pricey and comes in a tiny bottle. Once you start on this you won’t even miss your Diet Pepsi……
I had not heard of Mazahar in hot water, with honey. Going to try it though…I have used Mazahar in Lemonade during the summer days. Love the flavor, smell and now will make Cafe Blanc. Thanks for your always inspiring stories.
I bet mazaher is delicious in lemonade too…..thanks Janet. Hope you are enjoying the sunny south–it’s freezing up north!!
Your writing and pictures must be inspired by your ability to tap into the humaness of all. The opening sentence is both savory, revealing, funny and resonating. Thank you for all your contributions, very inspiring.
I am honored by your comment. Thank you so much.
Oh, and by the way, the apricots and pistachios are a divine combo. Always love your pictures.
Soooo gooood!
Maureen,
You are totally brilliant. I never heard of Cafe Blanc, BUT, could never get enough of mazaher (just the aroma once a year when my Mother made batlawa (sp?) and could never get enough of Labne (now thanks to Sunflower markets here in NM and AZ, I can have labne anytime–not quite the same as my mother’s labor intensive/days version, but good enough for the moment. I have been drinking hot water with local raw honey for the past week–NOW to make Cafe Blanc!!!
Blessings to you always dear, sweet Maureen!
We are soul sistas, Diane, that we both drink honey water and find it so good. This drink is addictive for devotees of mazaher, like you and me! And your mother’s labne…I’d love some right now, on toast.