Hey! We’re starting a new thing. Everyone loves a good recipe, tried and true, and well-loved. Here at Shalom Apiaries, we not only harvest delicious raw wildflower honey, we also use it copiously in our kitchen! On the Shalom Apiaries recipe blog posts, I’ll be sharing my own recipes that use honey, whether tweaked to my liking from existing recipes or inventions I’ve made all my own!

Iced coffee season is officially here, and we all love a good flavoured drink. Here’s my totally-invented-by-myself iced coffee syrup. (Hint: it is also amazing in homemade iced capps, lattes, or regular coffee!!)

Ingredients:

1 cup freshly brewed coffee (Our favorite is North River Coffee’s Columbia medium roast, from Riverbend Farms!)

1 cup Shalom Apiaries raw honey

1 tbsp pure vanilla extract

2 tsp sea salt (trust me on the amount!)

Directions:

Stir all ingredients together until honey and sea salt has dissolved. Refrigerate for up to a month for best freshness. Use your nose after this.

True fact: Honey won’t ferment ever unless it contains more than 18.3% moisture and is properly sealed. This syrup is approximately 65% moisture 😉