How to Make and use Vanilla Infused Honey

Infused honey is so easy to make and tastes absolutely amazing. Learn how to make and use vanilla infused honey to add some delicious sweetness to your cakes, on pancakes and your favourite hot drink.

Vanilla Infused Honey

With just two ingredients and a bit of patience while the flavours come together, you can enjoy this delicious infused honey in tea, coffee, on toast and more. It adds a lovely warm, though a little speckled honey with the gorgeous vanilla flavour taking your dishes and drinks to the next level!

This simple vanilla honey is usually steeped over a period of time of 1 to 4 weeks, depending on the desired strength of the infusion is needed. The longer it sits, the stronger then flavour will be.

NOTE: It is suggested that children under two years of age should not eat honey. Do your research on this!

Though any honey can be used, the best honey is raw honey as it has wonderful health benefits.

You may find that the raw honey may split. This is usually caused by the oils in the vanilla beans. If this happens to you, I recommend whipping the honey to make creamed honey or gently warming the honey. 

Vanilla Beans

Vanilla beans give honey such an amazing flavour. If you have trouble getting your hands on vanilla beans, try using vanilla bean paste, though this will shorten the life of the honey. One vanilla bean is equal to approximately 3 teaspoons of vanilla bean paste.

Vanilla extract could also be used. Try 1 to 1 ½ tablespoons of pure vanilla extract. You will find that this will add a strong vanilla scent and flavour to the honey.

If you can choose high-quality beans that are plump and moist. Organic grade A vanilla beans are the best. They type doesn’t matter.

Using Vanilla Infused Honey

• Sweeten tea or coffee
• Pour over oatmeal 
• Spread over scones or English muffins
• Give as a handmade gift
• Drizzle over figs and cheese
• Pour over poached pears
• Drizzle over pancakes
• Top waffles with infused honey
• Spread on toast
• Can be added to cakes, breads, and biscuits
• Pour over roasted butternut squash
• Give as gifts to friends and family
• Spoon onto yoghurt and fruit 
• Make honey butter with it by whipping together room temperature butter and honey together

Slow Method

The slow method of infusing the honey with vanilla, takes time but due to not heating the honey, it preserves all the natural benefits that are in honey.

By all means, check the honey once a week or so and if you find that you enjoy the vanilla taste, then strain and use. If not, allow it to continue to infuse for another week.

Faster / Gentle Heating Method

The faster method of infusing honey is done by gently heating the honey over a period of time. Due to slowly heating the honey, some of the benefits may be destroyed.

Infused Honey Variations 

Honey can be infused with a variety of different ingredients, with each ingredients adding different benefits. 

When making infused honey, use about ½ cup of dried herbs or spices to 1 to 2 cups of raw honey. The less honey that is used, the stronger the taste will be.

Here are some ideas:

• Onion, garlic and ginger for when you feel a cold coming on
• Elderberry infused honey is also good for colds
• Lavender
• Rose Petals
• Mint
• Vanilla bean paste
• Thyme
• Rosemary
• Instead of using cinnamon sticks, try using ground cinnamon, though this could get bitter.

Storing Vanilla Infused Honey

Once the infusion is complete, store in an airtight glass jar such as a small mason jar. 

Store out of direct sunlight, in a cool, dry place such as a cupboard or pantry.

Since the vanilla beans used in this recipe is dry, this honey should last at least a year or more. Real honey doesn’t expire. It is when other ingredients are added to it, that can cause the honey to ferment or go bad.

Make sure to monitor for signs of fermenting or spoiling and replace as needed.

If you find that the honey is becoming thin, there is a chance that it has absorbed some moisture and the contents of the jar should be disposed of.

If the honey begins to crystallise, place the sealed jar in a small saucepan with a few inches of warm water and turn the heat on to low. Gradually, the crystals should dissolve. Remove when done. Do not rush this process.

Ingredients for Making Infused Honey

To make this infused honey, you will need:

• 1 Cup Raw Honey
• 2 Vanilla Beans
• Glass Jar with lid

Making Cinnamon Infused Honey

Slow Method

Slice the vanilla beans into half lengthwise. Scrape out the seeds and add them to a clean glass jar. Cut up the vanilla beans into pieces add them to the  jar as well.

Fill the jar up to about ½ inch below the rim with honey. 

Stir, tap the sides or use a knife to make sure all the air bubbles are out and that the vanilla is completely covered in honey.

Screw on the lid. 

Place the jar in a dry, dark place or cupboard.

Gently flip the jar upside down and shake once a day to move the honey around.

Let the honey infuse for at least 1-2 weeks.

Once ready, strain the honey to remove the vanilla.

The vanilla can also be left in the honey for more flavour.

Store in a clean glass jar.

Faster/ Gentle Heating Method

Slice the vanilla beans into half lengthwise. Scrape out the seeds and add them to a clean glass jar.  Cut up the vanilla beans into pieces add them to the jar as well.

Cover the vanilla with honey and add the jar to a double boiler.

Gently heat the honey, warming the honey and the vanilla for 10 minutes, stirring occasionally. Make sure that the honey does not come to a boil.

Remove from the double boiler and strain the honey to remove the vanilla.

The vanilla can also be left in the honey for more flavour.

Store in a clean glass jar.

More Recipes

• Honey, Lemon and Ginger Cough Drops
• Fermented Honey Garlic
• Honey Butter Recipe
• Honey Molasses Bread
• Outback Honey Wheat Bread
• Honey Oat Slice
• Heuningkoek
• Honey Slime for Kids