Did you know that you can take raw honey and infuse it with delicious flavors in your very own kitchen? Not only is it really simple – you will enjoy being able to create your very own custom flavors defined only by your imagination! Here are some of what people are mixing with their honey: lavender, turmeric and black pepper, peach, lemon, orange, cherry, coconut, ginger, vanilla bean, cocoa, coffee bean, cardamon, lemongrass, and peppers of all kinds, including serrano lime, pineapple habanero, cayenne, Carolina reaper—the list goes on! There is even mushroom-infused honey! What will they think of next? Are you ready to try making your own infused honey? Here's how.
Basic Infusion Instructions for Herbs, Spices, and Fruits
Ingredients and equipment:
Honey: Use raw, unfiltered honey for the best results
Flavoring ingredients: Herbs, spices, fruits, or even edible flowers
Glass or plastic containers with tight fitting lids: Can be honey containers you already have
Spoon, spatula, or wooden stick for gentle stirring
Strainer (optional for some flavorings): For removing solids after infusion if you prefer a clear honey
Instructions:
Prepare the flavorings
Herbs and spices: Lightly crush or chop them to release more flavor.
Fruits: Chop them into small pieces. Note: Fruit slices can work as well and are visually appealing when leaving them in the container, although it may take longer to infuse.
Vanilla beans: Split lengthwise to expose the seeds.
Combine ingredients
Place your chosen flavorings into the clean jar, filling the jar about halfway
Pour honey over the flavorings, making sure they are fully submerged. Note: When using dry herbs, the honey will take time to completely surround the ingredients. Using a tool such as a butter knife, skewer, or chopstick can help you to gently move the ingredients around as the air spaces fill with honey.
Mix well
Stir the honey and flavorings gently to combine.
Seal and store
Seal the jar with its lid.
Store it in a cool, dark place for at least one week. The longer you let it infuse, the more intense the flavor will be. Note: Some say herb-infused honey infuses better and faster if stored for the infusing period on a windowsill where the warm sun can help the process. It is also suggested that you turn the jar over each day for better results.
Taste and adjust
After the infusion period (two to three weeks for most flavors), taste the honey. If you want a stronger flavor, you can let it sit longer.
Strain (optional)
If you prefer, you can strain the honey through a fine mesh strainer or cheesecloth to remove the solids before using it. Note: The warmer the honey is, the faster it will strain. Herb honey must be strained, but don’t throw those herbs away! They are wonderful in teas and coffees.Bottom of Form
Long-term storage should be in a cool, dark place such as your pantry.
Hot honey
To make hot honey, heat the ingredients, unlike with fresh herb and fruit honey.
Yield: Approximately 1 pint (2 cups)
Ingredients:
4 organic peppers (your choice)
2 C honey
2 tsp organic apple cider vinegar
Instructions:
Simmer: In a medium sauté pan or saucepan, combine the honey and finely chopped peppers. Heat over medium heat until the honey starts to lightly simmer. Stir briefly to mix, then remove the pan from the heat.
Rest: Allow the mixture to sit for 10 to 15 minutes to let the flavors meld.
Taste: Sample the honey to check the heat level. If you prefer a spicier honey, you can add more peppers or let it infuse longer.
Strain: Once the honey reaches your desired spiciness, strain it through a fine mesh strainer into a clean storage jar. Stir in the apple cider vinegar until fully blended.
Serve or store: Use the honey right away or follow the storage instructions below for future use.
Storage instructions: Hot honey made with fresh peppers is more perishable and should be kept in the refrigerator. In contrast, hot honey made with dried peppers can be stored in an airtight container in a cool, dry place for three months or more.
Have fun!
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