Simple Infused Honey (3 Ways)
An easy recipe for creating your own homemade infused honey. Three different flavors to choose from: vanilla, orange and lavender - or try all three! A delicious way to jazz up traditional honey, and it makes for a delicious gift too. <jump to recipe>
The holiday season is in full swing. I should probably be writing out cards or working through my shopping list, but instead I've been spending every spare minute in the kitchen. Typical. First it was holiday granola, then onto several batches of my favorite Pumpkin Pecan Biscotti, and finally cute jars of epic home-infused honey. This honey, though.
If you haven't had infused honey before, let me preface by saying it's absolutely delicious. The steeping process provides a subtle hint of added flavor which makes for a unique treat, whether you enjoy it on toast, with tea, or just on its own! The great thing about infusing honey yourself is that you know it's made with the highest quality ingredients. No fake flavors here. And if you're like me and enjoy buying your honey raw, this is an infusion method lets you keep it that way. Yup, no cooking required.
I developed the recipe with three different flavors in mind: vanilla, orange and lavender. And after tasting them all, I couldn't decide which one I like most – so figured I might as well share all three! I'm still exploring all the different ways of using them, but so far I'm really enjoying the orange honey on toast. The vanilla honey goes with almost everything; and the lavender-infused honey is lovely in my morning tea! I've been slathering this stuff on everything. And eating it straight off the spoon. You might say it's starting to get a bit out of hand.
The process for infusing honey is so straightforward you almost don't need a recipe. Start with high-quality mild honey and a clean jar. Fill the jar with honey and then add your flavoring of choice. Let the honey steep for about one week or so, and once you've achieved the desired level of flavor, strain the honey. Package for others or keep for yourself – I strongly suggest doing both. Honey keeps for a long time, so you can set aside a batch for impromptu hostess gifts or just-because treats for your foodie friends! This honey gets a lot of attention with guests – serving it alongside evening tea / dessert or a cheese plate creates a memorable end to the meal!
And despite being perfect for the holiday season, this is also a recipe that works year-round. Go ahead and give it a try. Once you get the hang of the process, it's easy to get creative and try other flavors. But work with these recipes first – they're an awesome place to start.
INFUSED HONEY 3 WAYS: VANILLA, ORANGE, LAVENDER
MAKES 1 CUP (PER FLAVOR) - gluten free
1 cup honey (mild)
2 vanilla beans
1 cup honey (mild)
1 large orange (ideally organic)
1 cup honey (mild)
3 tablespoons dried lavender (food-grade)
Slice each vanilla bean lengthwise, then run the back of your knife against cut the side of bean to remove seeds. Put seeds into a clean jar. Then, cut each bean in half and add the four pieces to a clean jar. Pour honey over top. Seal jar and set aside.
Shake / flip jar every couple days to ensure the beans are submerged under the honey (after a day or so they tend to float to the top). Taste after 5 days and once the desired flavor is achieved (5-7 days), strain and store.
Preheat oven to 200°F. Ensure orange is clean and dried thoroughly. Using a zester or a box grater, remove all the zest. Add zest to a baking sheet lined with parchment paper, and bake for 30 minutes or until dried. Add zest to a clean jar. Pour honey over top. Seal jar and set aside.
Shake / flip the jar every couple days to ensure the zest is submerged under the honey (after a day or so they tend to float to the top). Taste after 5 days and once the desired flavor is achieved (5-7 days), strain and store.
Add food-grade lavender to a clean jar. Pour honey over top. Seal jar and set aside.
Shake / flip the jar every couple days to ensure the lavender is submerged under the honey (after a day or so they tend to float to the top). Taste after 5 days and once the desired flavor is achieved (5-7 days), strain and store.