Chamomile Infused Honey

Kitty FloridoJune 1, 2020

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On weekdays I try to keep my routine the same as possible – and this also includes my breakfast 😆 What can I say, I am a creature of habit. Its a bit of fruit, that can be papaya, berries, pineapple… whatever I have around, a bit of greek yogurt on top, golden granola and drizzle of honey. I was on my last drops of Clio’s vanilla-infused honey so I wanted to try making some on my own. Now, as we’re on full lockdown, I couldn’t get chamomile flowers, but I did have my favorite chamomile tea bags (from Dilmah Tea) at home.

So, after a bit of research, I decided that I could make my own so here are my tips:

As usual, try to use the best ingredients when you can. I used my favorite chamomile tea (Dilmah) instead of chamomile flowers, and my go-to honey brand. If possible, you can use raw honey instead of store-bought. Raw honey is only strained before its bottled, so it retains most of the natural nutrients and antioxidants that the honey contains. Some store-bought honey brands undergo a variety of processes, which may remove beneficial nutrients and reduce its level of antioxidants. I am sure that using raw honey would yield a much better result, so I’ll keep it in mind for next time.
Since we’re going to be heating the container where you infuse the honey, I strongly recommend using a heat-proof glass bottle to make things easy.
Use a small mesh strainer and a spoon to help you remove the chamomile tea from the liquefied honey.

Now, you can use this honey to sweeten desserts, a nice cup of te, or your favorite breakfast fruit bowls 🙂

Kitty

Chamomile Infused Honey

A Foodies’ Kitchen original recipe
Yields: 8-oz.

Ingredients:
8 ounces of honey
3 bags of chamomile tea or 2 tablespoons of chamomile flowers

Instructions:

Place the chamomile tea from the bags into a clean and dry bottle and fill it up with honey.
Close it tight, and set in a dark and cool place from one to two weeks, shaking the bottle twice a day.
After the second week, taste a bit of honey to see if the infusion is setting. If needed let the honey sit with the chamomile tea an additional week.
Warm the honey in a pot of hot water until it liquefies. Place a small mesh strainer over a measuring cup and strain in batches to remove the chamomile tea with the help of a spoon.
Wash the bottle, place the honey back win the bottle and store in a dark cupboard. Use as you would normally do so.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen

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