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How To… Make Cinnamon-Ginger Honey

April 11, 2012

Today I decided to get cracking and make a batch of cinnamon-ginger honey.  It takes two weeks to mature and I didn’t want to be left with none– it is sooo yummy on cereal. And it is all healthy and whatnot.

All the info and recipes is from a book called The Herbal Kitchen by Kami McBride. If you’re into the idea of food as medicine, go buy it. I think I got mine from but I might have got it from Good Books is an Oxfam website and all profits go to them, which I like. And the postage is free. I tend to shop around for the best deal, but if the price is about the same (and sometimes a great deal cheaper) Good Books gets my money. Their website loads quite slowly and the search-engine is craptastic, so be patient. Just saying…

Back to the honey.

To make a cup of cinnamon-ginger honey, you will need:

2 tablespoons of powdered cinnamon,

1 tablespoon of powdered ginger,

1 cup of honey,

a glass jar with a lid, sanitized (I use vodka- just because I can), and a saucepan with some very hot water in it and a rag in the bottom to insulate the jar a bit.

You just want to make the honey warm enough to stir and get the powders evenly distributed. You don’t want to cook it. As soon as it is runny enough, take it out of the water and finish stirring.

Label, the jar, mark two weeks from now on your calendar and then put it away til then. It’s not like you’ll grow frogs’ legs out of your forehead if you break into it early, but it is good to exercise patience and let the honey draw out the goodness and make it more available.

What goodness? I’m glad you asked.

A few things Cinnamon is good for (simplified): It aids digestion, especially of fats and dairy. It  helps with menstral cramps. It combats congestion, so is good for colds

Ginger (again, simplified): Also good for congestion, so is good for colds. It settles upset tummies (including some morning sickness and motion sickness). It reduces inflammation and menstral cramps. It is good for your pancreas, apparently, and also aids digestion.

So there you go. A dollop of this in hot water as a tea goes down alright, provided you strain/pour off the liquid after letting it settle, otherwise you get a gritty kind of experience. If you have it on cereal or spread on something, you won’t notice the texture.


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