"This is so creamy, I'd spread it on a biscuit instead of butter."
- Julia Heffelfinger, former Associate Food Editor, Food & Wine Magazine
This whipped honey, made in Tennessee about 30 minutes from my warehouse, was listed as the number one most obsession-worthy products by F&W's editors in August 2015.
I went to pick up my new order last week and immediately saw the lavender growing outside around their facility. When I went inside, Jeff and Laura (the couple who own the business), started giving me spoonfuls of honey. The next thing I knew, I had added a case of the lavender honey (which I christened "lavender snow") and the hot honey (calling that one "Tennessee Fire").
I can't argue with them. I have always been a fan of whipped honey (also known as "creamed" or "spun" honey). When we were kids, my sister Angela loved spun honey so much that my parents almost always had some on hand. Even when I was working at Williams-Sonoma, there was a spun honey from Canada that had Angela as their primary customer lol... So, I added this for her. But, also, for you. If you've never had a spun/whipped/creamed honey, it's 100% honey that has been, well, whipped. lol
It's sweet, addictive, an ideal complement to pancakes, waffles, cinnamon rolls, toast, biscuits... You get the picture. Oh! add a jar to your next charcuterie/cheese board! Or make a decadent spun honey/nut butter sandwich. (insert melting emoji here). And, less you haven't already considered it, smear a healthy spoonful onto your next batch of cornbread. You're welcome.
5 oz jar
INGREDIENTS: 100% Pure Honey, lavender
