Ways to Enjoy Honey

The one rule

Heat is what undoes raw honey. The aroma compounds are volatile and the enzymes denature, so honey stirred into boiling water is sweetener and little else.

Let a cup stand for a minute or two off the boil before adding honey. For baking it hardly matters, since the honey is going into an oven regardless — there, choose a honey robust enough to survive.

Tea and hot drinks

Acacia is the safest choice because it is mild enough not to compete with the tea and stays liquid in the jar. Wildflower works well with green and herbal teas. Our ginger and turmeric infusion in hot water with lemon is the one people reach for in cold weather.

Breakfast

Over porridge, yoghurt, pancakes or warm chapati, our Pure Natural honey is the everyday jar. Comb honey on toast or alongside cheese is worth doing at least once — you eat the wax with it.

Smoothies and cold drinks

Honey dissolves poorly in cold liquid. Loosen a spoonful in a little warm water first, then add it, or blend it in at the start with the fruit.

Cooking and baking

Honey browns faster than sugar and holds moisture, so baked goods made with it stay soft for longer. As a rough substitution, use about three-quarters the volume of honey for the sugar called for, cut another liquid slightly, and drop the oven temperature by around 10 °C to stop over-browning.

For glazes and marinades, use a dark honey. Our Raw Forest honey stands up to roast meat where a delicate acacia would disappear.

One safety note

Honey should not be given to infants under twelve months, raw or otherwise, because of the risk of infant botulism. This applies to every honey on the market, including ours.