Cinnamon Infused Honey

Written by chanie on September 10th, 2012


Have you ever seen those honey straws that the stores start carrying around the holidays? I can’t get enough of the delicious honey flavors! Every year, I buy a large assortment and place them in a vase at the center of my table. I also like to add a honey straw to each person’s place setting. Usually, I tie a bow around some gold napkins with raffia and slip a straw inside.

Honey straws come in an array of flavors from caramel to chamomile. But you don’t have to buy them to enjoy the taste of flavored honeys. You can make your own flavored or infused honey at home by following a few simple steps (see method below).

I love the combination of cinnamon and honey, but feel free to make your flavor of choice. I like to drizzle thyme honey over figs and cheese or vanilla honey over poached pears. The possibilities are endless, here are just a few…

rosemary
thyme
lavender
cumin seeds
fennel seeds
cardamom seeds
chamomile blossoms
rose petals
mint
lemon
vanilla
chile

What’s your favorite honey flavor?

This post is part of the Kosher Recipe Linkup for the month of September, featuring HONEY recipes. Scroll down for more!

Cinnamon Infused Honey

1 cup good quality pure floral honey
5 sticks cinnamon

Method:

Add honey and cinnamon sticks to a pot (running some warm water over the honey jar will make it easier to pour) and warm over low heat. Make sure the honey does not come to a boil (you’ll lose some of it’s health benefits and it will also create a huge mess if it boils over!). Cook for 10 minutes, stirring occasionally. Remove honey from heat and cool (but keep it warm enough that it’s still easy to pour). Pour the honey and a few of the cinnamon sticks into a glass jar and seal. The longer the honey sits, the more of a cinnamon flavor it will take on. You can taste it periodically and remove the cinnamon sticks once the honey has reached your desired taste.

VARIATION: For other honey flavors, use approximately ½ cup herbs (unless they are very pungent) to 1-2 cups honey. Strain the honey from the herbs or spices when you are done steeping.

1 year ago: rosh hashanah roast

Post a Comment



 

13 Comments so far ↓

  1. Great minds think alike Chanie. I am so into these infused honey ideas now after my ginger citrus one, I love cinnamon so have to do that next, I can’t wait to surprise everyone with flavored honey to dip their apples in.

  2. I was thinking about infused honey and love your list of flavors.

    This would make a cute addition to shalach manos, too (yes, I am perpetually thinking up Purim themes).

  3. I love infused honey! Lavender is my absolute favorite but I am going to try cinnamon next, yours looks so good!

  4. Laura says:

    Oh, what a great idea! So many possibilities . . . I wonder if you could use tea bags, herb tea, chai tea, to infuse honey.

  5. What a great idea! Thsi sounds amazing!

  6. Ronnie Fein says:

    I see you and Tamar both posted about infused honey. I’ve never done it but it certainly has sparked my interest. I will first try cardamom and chili, they are favorite flavor enhancers at my house.

  7. Jamie Geller says:

    Hey Chanie – I am on a cinnamon kick now so I love this — have been having cinnamon chai soy lattes and cinnamon chocolate soy choc milks – looks like now it’s time for cinnamon honey – Shana Tova!

  8. I am wondering how it would work with cocoa…

  9. Hindy says:

    We love different flavored honeys. This looks so good!

  10. Victoria says:

    This is such a wonderful, simple recipe and it’ll really elevate the honey throughout the rest of the Chaggim! Thanks! Shana Tova :)

  11. What a great idea! I love cinnamon and honey together. I would also love to try to make vanilla honey. It’s probably amazing, thanks for the instructions!

Leave a Comment