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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
For these recipes you can try as many flavors as you want. Here are some ideas but you can also mix flavors and customize your own. There are only a few things to keep in mind before infusing your honey: All of the ingredients you use to infuse your honey must be dry; otherwise bacteria can grow. Your jar must also be sterilized and dried. Pure raw honey works best.
4 to 5 tablespoons dried lavender flowers
8 ounces (a mason jar) of honey
1 vanilla bean
1 orange
8 ounces honey
a handful of dark roast coffee beans
8 ounces honey
4 anise stars
1 teaspoon whole Pereg Cloves
8 ounces honey
2 to 4 dried chilis
8 ounces honey
Add honey to the jar, leaving some space at the top.
Crush lavender flowers and add them to the honey.
Turn the jar upside down and leave it for three to seven days for the infusion to take place (keep turning it halfway every day). You can taste it daily to see if you like the flavor or if you prefer it stronger. The longer you leave it the stronger the taste.
Once your desired level of infusion is achieved, strain your honey into a clean jar—and there you have it! Homemade infused lavender honey.
Fill your jar with honey.
Zest the orange, making sure to pat it dry as much as you can to take away the moisture. Add your zest to the jar of honey.
Open up the vanilla bean and add the seeds and the pod into your honey.
Close the jar tightly and turn upside down (keep turning it halfway every day).
Wait between three to seven days to let the infusion take place. The more days you wait, the stronger the flavor. Your infused honey is ready when you reach your desired flavor and intensity. Strain it or leave as is.
Add the dark roast coffee beans to your jar.
Add the honey.
Follow the same process as previous flavors.
Add the cinnamon sticks, anise stars and whole cloves to your jar.
Add the honey. You can use more of the spices for a stronger flavor.
Follow the same process as previous flavors.
Add honey to your jar and top with chilis, depending on how much spice you like. The longer you let it sit and the more chilis you add, the hotter it’ll be.
Follow the same process as previous flavors.
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