Vanilla Infused Honey

Learn how to make and use vanilla infused honey to add some delicious sweetness to your cakes, on pancakes and your favourite hot drink.

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Keyword: Honey, Infused Honey, Vanilla, Vanilla Extract, Vanilla Infused Honey

Prep Time: 5

Infuse Time - Slow Method: 14

Servings: Cup

Calories: 1054kcal

Author: S Jones

Ingredients

1 Cup Raw Honey
2 Vanilla Beans

US Customary - Metric

Instructions

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.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.