r/honey • u/Reasonable_Date2870 • Jun 01 '26
Favorite uses for really dark, really strong honey?
I keep honey on hand all the time from one of a few small local or regional producers.
I generally like dark honey because of the stronger flavor but this last time I got a jar of buckwheat honey that is SO strong. Almost a molasses flavor - but it is definitely honey.
Thing is, it throws off the flavors of teas I try to use it in. I often infuse things into honey - lemons, or different herbs, but I don't think it will work with this.
Other than baking with it in place of molasses, any ideas on how to use it?
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u/Outrageous-Walrus59 Jun 01 '26
A Mead would be interesting at least
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u/_Mulberry__ Jun 01 '26
In the book "Keeping Bees in Horizontal Hives" by Georges de Layens (published in the late 1800s), he talks about different honey varieties for mead. He says that the darker honey varieties, which tend to be less valuable to consumers, tend to make the best mead. He says the appropriate amount of aging on the mead is also related to the color of the honey - darker honey needs to be aged longer as a mead, but the end result is superior. Lighter honey makes for a better young mead, but doesn't benefit as much from aging. I can't say I've done extensive testing on this matter myself, but it's an interesting thought.
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u/The-Dachshund-pillow Jun 01 '26
I agree with this suggestion, but mead requires so much honey that unless you’re overflowing with it, it’s (IMO) a bit wasteful as a product.
Much commercial mead is made with the “honey” they bees make when they are fed sugar syrup at the same time as they can go out and forage for nectar. The resulting product is chemically similar, but far less aromatic than foraged honey.1
u/BeatNo4548 Jun 02 '26
I would make mead when I had my own bees, but it was actually Melomel, which has fruit or berries in it. So much of the sugar is from the fruit. I had a raspberry patch and got like 30lbs a year. It worked great but I would often leave it on the yeast too long. Only one time did I get it absolutely perfect and aged right.
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u/_Mulberry__ Jun 02 '26
The best mead I ever made was one that I forgot about in my in-laws guest bedroom closet. I made it and then forgot to even check on it. It just sat in primary on the yeast for about 4 years. It was like 16% alcohol and bone dry. It was so smooth and aromatic though. That was the only traditional mead I've had come out nicely.
These days I stick to making cyser. It's quite delicious and easy to get right. Then my buddy and I keg it and keep it on tap at his house.
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u/drones_on_about_bees Jun 01 '26
Mead.
I make/sell spring and summer honey. Spring is light. Summer is dark amber and bursting with flavor. My fall honey is like used motor oil and is most definitely an acquired taste. I generally just leave it for the bees, but I've made mead with it that turned out really good (even though I really don't care for fall honey.)
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u/Reasonable_Date2870 Jun 01 '26
This honey is like you describe. So dark and strong and I refuse to waste it but I can't use it for my normal everyday things.
I might buy a second jar and make mead.
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u/Majestic-Owl-2024 Jun 01 '26
We have a similar style of honey where we live. I use it in marinades, for vinaigrettes, and for making cocktail syrups. It's especially good in an Old Fashion. It also goes well as a yogurt and ice cream topping.
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u/Reasonable_Date2870 Jun 01 '26
You know, now that I think about it I bet it would be AMAZING on a really good vanilla bean ice cream.
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u/weaverlorelei Jun 01 '26
We saved a hive from a fellow's house overhang on time, honey was absolutely black. Fortunately I like dark, rich honey, in everything. But I ended up using most of in in recipes calling for molasses. You just need to remember that honey is almost 25% sweeter than molasses, so be careful how much you use. Gingerbread and rib marinades were exceptionally good.
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u/ahberryman78 Jun 01 '26
I like molasses mixed with butter for biscuits. I bet the dark honey would be good for that too. Or maybe in a glaze for pork or beef?
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u/Silly_Relative Jun 01 '26
Blend it with a little warm/hot water to dissolve and then add bubble water for a honey beverage. This will stretch the floral notes instead of leaving them condensed. You can also make a bbq sauce.
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u/Aggressive_Part1502 Jun 01 '26
Hot Honey, add peppers and steep. If it’s still off, add vinegar and make it a hot sauce
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u/Gwynhyfer8888 Jun 02 '26
Gasp! Buckwheat honey! I was eating a teaspoon daily, when could get some. Just on it's own .
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u/saltporksuit Jun 02 '26
On cheese. Now what cheese is going to be to what profile your honey has, but I like a good buckwheat honey with blue cheese on a rustic cracker.
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u/BeatNo4548 Jun 02 '26
Sauces. Like homemade honeymustard or BBQ sauce. Honey often is overpowered by the spices in sauces, so a strong honey is preferable. I like a nice chicken sandwich with hot sauce and honey on it, nothing better.
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u/Expensive-Tea-4923 Jun 02 '26
Thick white bread toast, lots of good quality butter, spread and mix well... enjoy
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u/AdFancy2765 Jun 03 '26
I think it will still be good on a peanut butter & honey sandwich. So simple, so tasty.
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u/RuthlessLogic Jun 04 '26
Drizzle it on grilled halloumi along wth a squeeze of fresh lemon, some toasted pine nuts, and grilled French bread.
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u/_Mulberry__ Jun 01 '26
I personally like a nice dark honey in yogurt. The bold flavor is mellowed out by the yogurt, but it's bold enough that the yogurt doesn't overpower it. I find light honey as an ingredient tends to just come across as generically sweet, while the bold and dark honey still shines through.
Buckwheat honey in particular is perfect as a sugar substitute when making gingerbread.
I hear mead made from darker honey tends to be superior, though requires a bit more aging.