For chamomile and hibiscus, we do a ratio of 1 cup honey to 2 heaping tablespoons of aromatics — though we’d scale down the quantity for potent mixers like black pepper or clove. Our go-to honey is linden; we prefer something a bit mild so that the flavors of the infusion really pop.
Here’s how to make the magic happen:
• Grind whatever it is you’re infusing until it’s powdery. Heat your honey over low heat on the stovetop (or in the microwave) until it’s runny. Spoon your spice/flower/infusion of choice into a jar.
• When the honey is hot and loose, pour it over the spices/flowers. Flip the jar every 15 minutes, for at least an hour, to help the flavors infuse.
FIN! (See, we told you it was silly simple.)
The honey will keep forever in a cool, dry place. We recommend warming it before serving so it can be properly drizzled.