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The World's Easiest Edible Gift is Infused Honey

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If I were on an episode of MTV’s True Life, it’d be “I’m a Mike’s Hot Honey Addict.”

It started, like many things do, innocently enough: a drizzle here, a drop there. But, soon, I found myself using Hot Honey on pizza (with soppresata, of course), all sorts of sweet and savory toasts, roasted vegetables, salads, oatmeal, yogurt, and ice cream.

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Photos by James Ransom, James Ransom

And as I bought bottle-after-bottle and felt more and more guilty—okay, not that guilty—a thought occurred to me: You have honey. You have dried chiles. Why not make your own?

So began a new episode of True Life: “I’m An Infused Honey Obsessivore.” Because I couldn’t just stop at Hot Honey. There was lavender-vanilla, rosemary-lemon zest, cardamom, and ginger-mint—and the end has yet to come.

Photos by James Ransom, James Ransom

The “problem” with infused honey is that it's easy come as it is easy go. Essentially, you’re adding dried herbs (or spices) to honey and waiting a long (like a week or two’s worth) time. That’s it.

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A jar of infused honey makes for one sweet gift—literally. But no one can blame you for keeping said gift to yourself either—at least I won’t.

Photo by James Ransom

A note on botulism risk: I consulted canning and preserving expert Cathy Wheelbarrow on the risks of honey infusions. "Most scientists regard honey as anaerobic and therefore not a hospitable environment for bacterial growth. Nevertheless, I would be hesitant to use fresh herbs or fresh chiles. Dried herbs and dried chiles do not carry the same potential for bacteria." Bottom line: Stick to dried flavorings.

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Infused Honey

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Makes 1 cup
  • Herb sprigs (like rosemary), a couple tablespoons dried herbs (like lavender), fresh herbs (like mint), vanilla bean, peeled ginger root, halved hot chile peppers, lemon zest, a tablespoon of cardamom pods
  • 1 cup (8 ounces) mild honey

Place the herbs, spices, etc. in a glass jar with a tight-fitting lid and pour the honey overtop.

Once you've poured half the honey, stop and give the mixture a stir with a wooden skewer or chopstick, then continue pouring the rest of the honey.

Photos by Linda Xiao

Cover the jar with its lid and allow to sit for 7 to 14 days. The longer the honey sits, the stronger the flavor will be. When it's all infused, strain the honey into a clean glass jar.

Photo by Linda Xiao

Gift or hoard for yourself—no one will judge.

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What would your True Life episode be called? Confess in the comments!


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Tags: honey, small batch, DIY food, edible gift