Haute Pink Pepper and Lavender Honey

This food trend puts an exclamation mark on anything, from appetizers to desserts.



Amy Richardson introduces us to hot honey, and how to make it.

Haute Pink Pepper and Lavender Honey
1 cup honey
1 1/2 tsp pink peppercorns, crushed
1/2 tsp fresh snipped lavender leaves or dried lavender
1/8 tsp cayenne pepper, or 1 dried bird chili pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.



*Pink Peppercorns are available at Harmon’s Grocery Store.



More recipes from Amy can be found on her website, www.greattastebuds.wordpress.com.