Yummy creamy honey

Call me a pushover for honey. And with everyone becoming so health conscious these days, it's no secret that honey is a great substitute for plain old (boring) white sugar.

Finding good quality honey in the Philippines can be quite a pain though. If you go through the shelves of most groceries, everyone claims to be "pure" (of course, no one will admit to labeling sugar syrup as honey, but believe me we’ve tried quite a number of brands). By far, the best source of quality honey is Santi’s. We recently tried some incredible creamed honey under the brand name Marlene at PhP250/bottle (about US$5).

Being quite used to the "runny" honey, this pearly-looking honey is quite a treat. It’s not only really tasty, it's also much easier and less messy to spread. It’s like sweet velvety butter on the tongue!

Creamed honey is pure honey too, just in a different form. Why is it “creamy” then? Airborne Honey in New Zealand (80% of all honey is creamed there) says that:

The "creaming" process relies on, and enhances, honey's natural tendency to crystallize. … this feature creates a product with a very small crystal size so small that the product appears smooth and silky. The interlocking nature of these crystals gives the product its smooth, thick, spreadable texture.

Creamed honey isn’t “whipped” honey either. Better Bee says:

Creamed honey is not whipped honey. There shouldn’t be any air in your creamed honey.

If you are up to it, you can try making your own creamed honey. Try this link.

Oh, the honey has made its way on our breakfast toast. At the rate we are eating it up, we may need to look at more reliable local sources!