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Wow . . . without a doubt the best mead I’ve ever made. Sure wish I’d made more than a gallon–it’s gonna go fast, and it’s a long time until I’ll be able to make any more.
To make one gallon:
Heat water & honey to a simmer, let cool and add to fermenter with peaches. Pitch yeast and ferment to completion.
Bottle, chill & enjoy.
Some dear friends of ours gave us some spices from Penzey’s spices. Among them were two types of cinnamon, China and Ceylon. Included with them was this recipe for cinnamon honey-butter, which is phenomenal on pancakes:
- 1 stick butter
- 1/3 cup honey
- 2 tsp China Tung Hing cinnamon
Melt butter, mix with honey and cinnamon. Try not to eat it all at one sitting.