Tea Infused Honey Basics + Recipe

I've had several requests to share how I made my tea-infused honey from the Be-Well tea recipe and what tea I used. I've been delaying because I wanted to experiment with different infusion methods first, but I've realized that I don't have to wait until it's perfect! I want to share my thoughts now and get more minds involved in the experimenting. Will you help? 

Having a few tasty infused honeys in our cupboards would open the door to many many many recipes! Tea cocktails or baked goods or even a simple honey drizzle. 

The basics of infusing honey

You will need:

  • 1 cup of mild-flavoured honey 

  • mason jar with a lid

  • 2-3 tbsp of flavourful tea (amount depends on the tea choice)

  • additional herbs & spices (optional)

  • strainer

What to do:

  1. Place your tea in the bottom of the mason jar. If you're using other ingredients add them too. Things like vanilla beans can be chopped up - more surface area means greater flavour extraction.

  2. Pour the honey to coat and fill the jar. 

  3. Wipe the jar if you're messy. You don't want to screw the lid onto sticky honey. 

  4. Infuse for a minimum of 6 days. Flip the jar when you notice the ingredients have floated to the top.

  5. Strain the honey through a fine metal strainer. You lose a bit of honey in this step, but it's worth it!

My first attempt

I used Oollo's honey-scented black tea. This already has honey notes, but it's also got a bakey, dried fruit thing going on. I was going for subtle and wanted to see how much flavour would impart from a straight tea like this. 

I used 3 big tbsp since the leaves are big. I infused it for 6 days before trying it, but actually never strained the tea out. You're best to strain out the tea and other herbs and spices you used. Since I was using a large leafed tea, I didn't bother straining them out.

The flavour was definitely subtle and suited drizzling on ice cream, rather than including in an icing recipe. or stirring into a breakfast tea.  

Some things I'm going to try next:

  • Grinding the tea first or muddling with additional ingredients. 

  • Putting the ingredients to be infused into disposable tea filters.

  • Using heat for a fast infusion method.

  • Infusing other teas. Our most popular tea, Orange Blossom Chamomile, would be amazing. So would Persian Palace (rose and cardamom!)

  • Infusing organic honey with a new black tea arriving soon for Christmas. I'm really excited to try this!

What I ate with my tea-infused honey:

I drizzled my honey over some homemade "Ice Cream" made from a frozen banana! 

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