Happy Spring!

March 31, 2014

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Here in the South, we know Spring has arrived by our noses. The equation goes…
beautiful blooms = sneezing + scratchy throats
It’s ok! Local honey helps relive the woes of the season. And just add honey tea company wouldn’t be a tea company if we didn’t have a little of Spring’s ‘liquid gold’ to help you through the season. So while brewing your cup of tea, stir in a spoonful of honey.
Cheers!

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It’s the most wonderful time of the year!

It’s the happiest season of them all!

{{{are you singing?!}}}

December is here {how did arrive so soon} and the Holiday seas is in FULL swing! And it is that time to pull all of your Pinterest boards together and channel your inner craft. Even if you are semi to not-so crafty, there are things you can make to impress your friends.

Our friends at The Kitchn, have posted a recipe that we are going to attempt to add to our gift giving list {and you should too!}.

Herb Infused Honey

Herb Infused Honey

Ingredients

Basic formula: Use about 1-2 tablespoons of dried herbs per 1 cup (8 ounces) of honey.

Honey: A light, mild flavored honey generally works best. {Our friends at TruBee offer an amazing honey}

Herbs: Use a single herb or a combination. Rosemary, sage, thyme, mint, lemon balm, lavender, chamomile, rose petals, and pine needles all make lovely infused honeys. You can also use spices like vanilla beans, cinnamon sticks, and star anise. Herbs should be dry; see instructions below.

Equipment
Clean, dry jars and lids (half-pint and pint mason jars work well)
Chopstick, wooden spoon handle, or other stirrer (avoid metal, which can scratch jars)
Clean cloth for wiping jar rims
Strainer

Instructions

1. Prepare herbs: Herbs should be dry (see safety note, below) and may be in the form of whole sprigs or separated leaves, buds, and petals. Chopped herbs may infuse more quickly, but they may also be harder to strain out. (To dry fresh herbs, use an air or oven drying method, dehydrator, or microwave.)

2. Combine herbs and honey: Place herbs in the bottom of a jar and fill the jar almost to the top with honey. Using a chopstick or other implement, stir to coat the herbs with honey. Top off with more honey to fill the jar. Wipe the jar rim with a clean cloth and cover tightly.

Tip: Label the jar with the contents and date so you don’t forget!

3. Infuse: Let the herbs infuse for at least 5 days. If the herbs float to the top, turn the jar over a few times to keep them well coated. For a more intense flavor, infuse for another week or longer.

4. Strain: Strain the honey into a clean jar. Depending on the volume of honey and herbs and the size of the strainer, you may need to do this in stages. (Tip: Use the leftover herbs to make a tisane.)

5. Store: Store the honey in a tightly covered jar in a cool, dry place. It will last indefinitely.

Pair with a tin of just add honey tea and your gift giving is done.

Cheers!

just add honey loves a good cocktail!

And today is OPENING DAY for the 2012 Olympic Games. Since tea is the beverage of choice in London and nothing says celebration like gin, just add honey offers a cocktail recipe that will have the crowd going wild. {insert applause here}

What better way to celebrate London style!

Chamomile Gin Cocktail

Chamomile Gin Cocktail 

ingredients…

  • 1/4 cup dried chamomile flowers {our chamomile fruit will delight your taste buds}
  • 6 tablespoons honey
  • 2 cups London dry gin
  • 3/4 cup fresh lemon juice

directions…

  • Mix chamomile and 6 Tbsp. very hot water in a medium bowl. Let stand for 1 minute. Stir in honey; mash chamomile with a wooden spoon. Let cool slightly. Strain mixture through a fine-mesh sieve into a pitcher, pressing on solids to release liquid. Discard solids in sieve. Add gin, lemon juice, and 4 cups ice to pitcher.
  • Stir until ice is melted. Divide among chilled coupe glasses
    Pinkies up!
    Photo and recipe courtesy of :: Bon Appetit Magazine

ooh honey!

July 6, 2012

Here’s our favorite Summer honey recipe:

{from our friends at TruBee Honey}

Honey-Vanilla Ice Cream

2 cups milk
{I use 2 percent}

3/4 cup honey
{you can use all but 2 oz. of a 12 oz. TruBee jar, saving the remainder for topping}

dash of salt

2 eggs, beaten

2 cups heavy cream

1 tablespoon real vanilla extract

In saucepan, heat milk but don’t burn or “scald” it.
Stir in honey and salt.
Pour small amount of warm liquid into eggs; return to milk mixture and cook over medium-low heat for 5 minutes or less, stirring constantly.
Cool thoroughly.
Stir in cream and vanilla.
Chill.
Freeze in an ice cream maker according to manufacturer’s directions.
When serving, drizzle with remaining honey.
Makes about 5 cups and is delicious on a hot summer evening!

Variation: I plan to try it with fresh Georgia peaches this weekend, but strawberries or blueberries would also be good.

from the Queen Bee

January 20, 2012

The delicious honey we carry, TruBee, is perfect for the “Southern Pantry”. Just ask Bon Appetit!

Along with other talented artisianal food companies like Emily G’s jams and Phickles Pickles, TruBee honey was named in Bon Appetit’s article for it’s smooth taste, modern packaging, and southern flair. But we already knew that!

Order a jar of American raw honey today to complement your cup of tea. Because life is always sweeter, if you…

just add honey!

vanilla ice cream

For ice cream!!!!!!!

What’s Summer without ice cream?! Freshly baked waffle cones. Creamy goodness running down your hand. An “All American” treat that is everyone’s favorite.

Well, the folks at Tru Bee honey know how to make an ice cream that is perfect for Summer. And without a pinch of sugar, this simple recipe will please all of the screamers!

Honey Vanilla Ice Cream

2 cups milk  {we like 2 percent}

3/4 cup honey {wildflower honey, of course}

dash of salt

2 eggs beaten

2 cups heavy cream

1 tablespoon real vanilla extract

In saucepan, heat milk but don’t burn or “scald” it. Stir in honey and salt. Pour small amount of warm liquid into eggs; return to milk mixture and cook over medium-low heat for 5 minutes or less, stirring constantly. Cool thoroughly. Stir in cream and vanilla. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 5 cups.

Serve with drizzled honey and fresh fruit. Cheers!

image courtesy of :: stuart spivack {flickr creative commons}

sweet…

December 15, 2009

just add honey now offers local palmetto honey from Harris & Clark (Serenbe, Ga). It is the perfect compliment to your cup of tea.
Stop in Beehive CoOp today!
Because life is always sweeter, if you… just add honey.