I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

The options are endless, in terms of the flavors you could use. Try chili flakes, Sichuan peppercorns, bay leaves, saffron, fresh herbs like thyme or rosemary. The sky’s the limit. Get curious. Get infusing.

Ingredients

1/2 cup honey | local if you can find it

2 teaspoons water

1/2 teaspoon fennel seeds

Process

Add all of the ingredients to a small saucepan. Bring to a simmer over medium heat. Maintain a constant simmer for 30 seconds, and then remove from the heat. Strain out the fennel seed as you pour the honey mixture into a small container. Get your drizzle on.

How do I use my infusion?

Think about all the drizzle possibilities! Give these a go:

Over flatbread or pizza
Over fried chicken
Over your oatmeal, or overnight oats
Over homemade labneh or other cheeses like brie
Over roast vegetables