Ingredients:

  • 450g liquid raw honey
  • 50g creamed honey (seed honey)
  • 1 whole vanilla bean, scraped
  • 0.5 tsp Vietnamese cinnamon
  • 1 pinch sea salt

Instructions:

  1. Prep the bean. Split the whole vanilla bean lengthwise and scrape out every single seed. Note: Save the pod for a jar of sugar later.
  2. Combine the bases. Place the 450g liquid raw honey and 50g creamed seed honey into your mixer bowl.
  3. Add aromatics. Toss in the scraped vanilla seeds, 0.5 tsp Vietnamese cinnamon, and a pinch of sea salt.
  4. Start slow. Turn the mixer to its lowest setting for 2 minutes until the seed honey is fully incorporated.
  5. Increase speed. Move to medium low and whip for 15 minutes until the honey turns pale and opaque.
  6. Scrape frequently. Pause every 5 minutes to scrape the bottom of the bowl. Note: Unmixed liquid honey will cause the batch to separate later.
  7. Check the trail. Lift the paddle; the honey should fall in a thick ribbon that holds its shape for 5 seconds.
  8. Final whip. Increase to medium for the last 3 minutes until it looks like thick, matte frosting.
  9. Jar it up. Pour the mixture into clean glass jars, leaving a little headspace.
  10. The set. Let the jars sit in a cool, dark place (about 60°F is ideal) for 24 hours until the texture is firm.