Hi! Hello! Welcome back! It’s been a productive and evolution-based minute but I’m here to share a thing because that’s what I do here. Shall we?
You will need two very important ingredients for this recipe. Ginger and honey. That’s it. See? We are starting this off easy. I’ll be back soon with my ramen recipe that is much more involved.
Ginger! It’s already a Top 15 food for a multitude of reasons among multiple cultures for a plethora of reasons. Ginger is one of my personal favorite spices, when used in moderation. I’ve definitely been roundhouse kicked in the top of my throat from using too much ginger in iced tea. Would not recommend, unless you personally enjoy the feeling.
Ginger can help with nausea, that nasty cold, and has anti-inflammatory properties. It has legit health benefits. In the midst of my various researching, I learned that fresh ginger and dried ginger are both helpful but have different sets of properties and nutrients. Naturally, I used both in my honey. We go for medicinal AND flavor benefits over here.
Honey! Has approximately 1,482 uses and benefits. I will spare you the encyclopedia entry for honey . . . for now. Local honey is preferred. I mean, local everything is preferred but capitalism and accessibility are actual issues at times. I fully plan on addressing those at a much later date. The honey I used is the Orange Blossom Raw Un-Filtered Honey from Goldenrod Apiaries in Orlando, FL. This just reminded me to track down some Daytona Beach honey. I’ll report my findings after I locate it.
Onto the infused honey itself!
You know how I say “this is super easy” and I actually mean it? This is one of those times. This isn’t about me doing the total and complete most for the sole purpose of feeding my stomach something oddly specific.
What you will need:
- 1 cup local honey
- 1.5 inches fresh ginger, chopped
- 1 teaspoon powdered ginger
- a small pot
- a spatula
- a measuring apparatus
- a clean and dry glass jar to store your honey in (this is important)
- Measure your honey and begin to warm it slowly in the pot over medium heat.
- Add the fresh and powered ginger. Stir slowly to combine. Warm honey is more loose than when it is room temperature. Also! Really warm honey hurts when you splash it on yourself, learned this from experience.
- Warm the honey for 10-15 minutes.
- Taste and add more powered ginger to your liking, if necessary. Be aware that as it continues to sit in the jar, the ginger flavors will get stronger.
- Remove from the heat, pour into the glass jar and let cool completely before fully securing the lid. I placed the lid lightly on top, put it on a shelf, and left it alone for a few hours. The jar needs to be clean and dry, any moisture can cause mold and we don’t want that.
- Enjoy your honey!
This ginger honey is delicious in tea, specifically Holy Basil with an added cinnamon stick. It can be used on biscuits and other regular applications of honey. I’ve also eaten a spoonful when my throat decided to be sore for a few hours.
Thank you being here and reading my writing. I hope you enjoyed this post! Let me know your results in the comments!!
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