YIELD: Makes 4 servings
2 T honey
2 cups coconut milk
6T chia seeds
1/2 tsp. vanilla extract
Combine the coconut milk, chia seeds, vanilla and honey in
a medium bowl. Mix well until the honey has dissolved.
Cover and refrigerate for at least 4 hours, but preferable
Stir well and divide the pudding into individual portions.
Serve with fresh berries. Add granola, if desired.
YIELD: Makes 4 servings
1 T butter or margarine
4 cups sliced carrots
1/4 cup honey
1/2 cup chicken broth
1/2 cup orange juice
1/2 tsp. minced orange zest
1 tsp. salt
1/4 tsp. pepper
In large skillet over medium-high heat, melt butter. Add
carrots and sauté for several minutes. Add honey, broth,
orange juice and orange zest. Reduce heat to medium-low
and simmer until carrots are cooked and liquid is thick.
Season with salt and pepper.
Baked Honey Bacon Benedict
Honey Citrus Glazed Carrots
Honey Chia Seed Pudding
YIELD: Serves 6-8
4 tablespoons butter
1 package english muffins split
1 lb. thick bacon
1/4 cup honey
1 dozen eggs
Salt and pepper to taste
2 packages hollandaise sauce
2 cups 2% milk
1 stick butter
Fresh parsley or chives and paprika for garnish
Preheat oven to 350°
Spread each muffin half with butter and bake for 10 minutes
on a sheet pan, set aside.
Spread the bacon out on a parchment lined sheet pan and
drizzle with the honey. Bake for 20-25 minutes turning once.
Remove each piece of bacon to a cooling rack to drain and
cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package
directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide
the bacon over each muffin. Gently break one egg over
each muffin half and sprinkle with salt and pepper. Bake for
12-15 minutes or until the eggs a cooked to your preference.
Serves immediately topped with warm hollandaise and
garnished with fresh herbs and a sprinkle of paprika.
Beverages Honey Recipes
1/2 cup Sunnyvale liquid honey
2 cups Water
2 Black tea bags
2 tsp Vanilla extract
1/2 tsp. Ground ginger
1/2 tsp. Ground cinnamon
1/2 tsp Ground allspice
2 cups Milk, soymilk or milk substitue
To make Chai Tea base, in a medium saucepan,
combine honey, water, tea, vanilla, ginger, cinnamon and
allspice. Bring to a boil. Reduce heat and simmer for 5
minutes. Remove from heat, cover and allow to steep for
30 minutes. Remove tea bags. Cover and refrigerate
Chai Tea base.
2 cups (500 ml) Double-strength
1 cup (250 ml) 2% low-fat milk
1/4 cup (63 ml) Sunnyvale Honey
2 cups (500 ml Ice
In large pitcher, whisk together coffee, milk and honey
until thoroughly combined and honey is dissolved. Chill.
Just before serving, blend coffee mixture with ice in
blender until frothy and smooth.
2 cups Boiling water
3/4 cup Sunnyvale honey
4 cups Cranberry
juice 2 cups Orange juice
1 cup Lemon juice
1 quart Ginger ale
Combine boiling water and honey, stirring to dissolve.
Chill. In large punch bowl combine cranberry, orange
and lemon juices. Stir in honey mixture. Just before
serving add ginger ale, ice cubes and fruit garnish.
Chai Honey Tea
Frosty Honey Latte
Holiday Party Punch
1/2 cup Sunnyvale Honey
1/2 cup Unsweetened
cocoa 1/2 cup Water
1 tsp, Vanilla extract
3 cups Hot low-fat milk
Honey Hot Chocolate
In small saucepan, combine honey, cocoa powder and
water; mix well. Cook over low heat 5 minutes or until
mixture is slightly thickened. Remove from heat; stir in
vanilla. Set aside until ready to serve. To serve, stir
chocolate mixture into hot milk.
1 cup Sunnyvale honey
3/4 cup Fresh-squeezed lemon juice
6 cups Filtered water
1/3 cup Lime juice
1 inch Piece of fresh peeled gingeroot
Lime wheels for garnish
1 bottle Half Pints St. James Pale Ale
Honey Lime Ginger Pale Ale Shandy
In a blender, combine honey, lemon and lime juice; process
for about 30
seconds. Using a fine food rasp, grate ginger and add to
blender with half the
water; process for about 30 seconds. Pour contents from
blender into a large
mason jar with remaining water, stirring to mix, and place in
fridge to chill.
Pour half of beer into a tall chilled glass. Fill to top with chilled
Honey LimeGinger Lemonade. Garnish with a lime wheel and
1-1/2 cups Milk
1-1/2 cups Sliced strawberries
1 cup Vanilla yogurt
1/4 cup Sunnyvale Honey
5 ice Cubes
Combine all ingredients except ice cubes in a blender
and blend until thick and creamy. Add ice cubes one
at a time and blend until smooth.
Honey Shake It Up
Icy Fruit Tea
4 Tea bags
1 cup (250 ml) Boiling water
1/2 cup (125 ml) Sunnyvale Honey
1/4 cup Crushed, packed fresh mint
1 cup (250 ml) Orange juice
3/4 cup (188 ml) Pineapple juice
1/4 cup (63 ml) Fresh lime juice
6 cups (1,500 ml) Carbonated water
For concentrate, place tea bags in medium bowl. Add boiling
water and steep 10 minutes. Remove tea bags. Add honey and
mint; mix well. Mix fruit juices in 1-quart container. Add tea
mixture and refrigerate until ready to use. For tea, fill 12-ounce
glass with ice cubes. Add 1/2 cup each concentrate and fill
glass with carbonated water.
1 cup Orange juice
1/2 cup Lime juice
1/3 cup Sunnyvale Honey
2 cups Club soda
1 lime, Thinly sliced
1/2 orange, Thinly sliced
Combine orange and lime juices and honey in a 2-quart
pitcher; mix well. Add club soda and sliced fruit. Pour
into tall glasses filled with ice.
Tropical Gold Punch
2 Persian cucumber
3 Teaspoons Honey
1 Cup Lemon water
Cucumber Lemon Honey Healthy Drink
Simply blend everything together and drink.
2 cups whole milk
• 1 whole vanilla pod - sliced open
• 1 whole cinnamon stick
• 4 whole cloves
• 2 whole cardamon
• 1 tablespoon honey
• whipped cream - for topping
• ground cinnamon - for topping
1.Add the milk and spices into a small pot on medium-high
heat. Heat the milk, stirring, until just under boiling. Remove
from heat, cover, and let stand for about 10 minutes for the
spices to infuse into the milk.
2.Mix in a tablespoon of honey. Pour into 2 mugs and serve
immediately. Top with whipped cream and ground cinnamon, if
Spiced Milk and Honey Drink