Infused Honey
Infusing honey is a slow maceration process where aromatics like herbs, spices, or chiles sit in high-quality raw honey until the essence of the ingredient permeates the liquid. The process relies on time rather than heat to ensure the honey retains its character while taking on the sharp notes of your chosen additions.
Start with moisture-free ingredients.
Any water introduced into the jar can cause the honey to ferment or spoil. Ensure your herbs, chiles, or peels are completely dehydrated or bone-dry before submerging them.
- Glass canning jar with a tight lid
- Sterilized tongs
- Fine-mesh strainer
What goes in.
- 1 cupraw, unfiltered honey
- 3-4 sprigsfresh woody herbs like thyme or rosemary (dried completely)
- 2dried habanero or bird's eye chiles
Submersion and Patience
The honey acts as a preservative, pulling flavor out of the solids over several days. Keep the jar in a cool, dark cupboard and invert it daily to ensure even distribution.
The method.
Prepare the jar
Ensure your glass jar is clean and bone-dry. Any residual moisture will compromise the shelf life.
Add aromatics
Place your dried herbs, chiles, or citrus peels at the bottom of the jar.
Pour the honey
Pour the honey over the aromatics, leaving about an inch of headspace at the top.
Seal and invert
Close the lid tightly. Turn the jar upside down once every 24 hours to redistribute the flavors.
Test and strain
After two weeks, taste the honey. If the intensity is sufficient, remove the solids using clean tongs or strain the honey into a clean jar.
Other turns to take.
Vanilla Bean
Split one vanilla bean lengthwise and scrape the seeds into the honey before adding the pod.
Citrus Peel
Use only the zest, ensuring no white pith remains, as the pith can introduce bitterness.
When it doesn't go to plan.
Use a skewer to push aromatics down if they float to the top; they must remain submerged in the honey to stay preserved.
Taste the honey starting at day seven; some ingredients like chiles can become very potent quickly.
Label your jars with the date and contents; the flavor will deepen the longer it sits.
The ones that keep coming up.
Can I use fresh herbs?
Fresh herbs contain water. If you use them, you must dehydrate them first or the honey will ferment.
How long does infused honey last?
When properly sealed and kept free of moisture, it keeps for up to six months in a cupboard.
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