Vanilla Bean Honey Infusion Recipe {Sous Vide}

Vanilla bean honey is a beautiful balance of warm vanilla and sweet. Easily infuse vanilla bean honey with the help of sous vide in hours, instead of weeks.

You will also enjoy homemade clotted cream and cheesecake in a mini mason jar both are easy sous vide recipes. Be sure to check out my complete collection of sous vide recipes.

Vanilla Bean Honey

Start with this honey infusion recipe and you will be inspired to create other infused honeys. Try this vanilla bean infused honey in iced tea, in cocktails or on scones at tea time.

Vanilla Bean Honey Ingredients:

• Whole Vanilla bean, chopped
• Honey

I recommend 1 vanilla bean for every 4 ounces of honey. Feel free to adjust this to meet your taste.

I have 3 different jars set up here. I will have the other infusions in another post. (jalapeno honey infusion)

In a 4 ounce jar, slice a fresh vanilla bean.

Honey Infusion

Cover the vanilla bean with honey.

You can use raw honey or a commercial honey. I am using a clover honey from the grocery store.

Commercial honey is pasteurized. Pasteurization is a process that destroys microorganisms with heat. The honey to 145° F (63° C) for 30 minutes. Some will heat to 150° (65.5° C) for 30 minutes and depending on the manufacture the temperature be brought to 170° F (77° C) momentarily. Keep in mind past the maximum hive temperature of 95 degrees F. changes honey’s essential composition and degrades its quality. BUT by pasteurizing the honey it will destroy Clostridium botulinum, found in honey, having been responsible for botulism poisoning. For this reason children under 1 year old should not consume honey.

Place a clean lid on the canning jar and place a ring finger tight on the jar.

Sous Vide Honey Infusion

Set your sous vide circulator to 122°F (50°C) for pasteurized honey.

Set the sous vide circulator to 95°F (35°C) for raw honey. By raising the temperature of raw honey above 95°F (35°C), it changes honey’s essential composition and degrades its quality. It partially destroys honey’s beneficial enzymes.

Process for 2 hours.

Strain the chopped vanilla bean from the honey once the time is up.

Store in the jar, closed in a cool dry place.

Try this vanilla bean infused honey in iced tea or on scones at tea.

DIY Vanilla Bean Honey Infusion Using Sous Vide

Sarah Mock

Vanilla bean honey is a beautiful balance of warm vanilla and sweet. Easily infuse vanilla bean honey with the help of sous vide in hours, instead of weeks. Start with this honey infusion recipe and you will be inspired to create other infused honeys. Try this vanilla bean infused honey in iced tea, in cocktails or on scones at tea time.

5 from 1 vote

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Note From Sarah

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Prep Time 4 mins

Cook Time 2 hrs

Total Time 2 hrs 4 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Sous Vide

Cuisine American

Servings 4 oz.

Calories 89 kcal

HELPFUL KITCHEN TOOLS

Joule Sous Vide

Anova Culinary Sous Vide Cooker

Lid for Sous Vide Container

Sous Vide Water Bath

Ingredients

  

1x2x3x

• ▢ 1 vanilla bean
• ▢ 4 ounces honey

Instructions

 

I recommend 1 vanilla bean for every 4 ounces of honey. Feel free to adjust this to meet your taste.

In a 4 ounce jar, slice a fresh vanilla bean.

• Cover the vanilla bean with honey.
• You can use raw honey or a commercial honey. I am using a clover honey from the grocery store.
• Commercial honey is pasteurized. Pasteurization is a process that destroys microorganisms with heat. The honey to 145° F (63° C) for 30 minutes. Some will heat to 150° (65.5° C) for 30 minutes and depending on the manufacture the temperature be brought to 170° F (77° C) momentarily. Keep in mind past the maximum hive temperature of 95 degrees F. changes honey’s essential composition and degrades its quality. BUT by pasteurizing the honey it will destroy Clostridium botulinum, found in honey, having been responsible for botulism poisoning. For this reason children under 1 year old should not consume honey.
• Place a clean lid on the canning jar and place a ring finger tight on the jar.
• Set your sous vide circulator to 122°F (50°C) for pasteurized honey.
• Set the sous vide circulator to 95°F (35°C) for raw honey. By raising the temperature of raw honey above 95°F (35°C), it changes honey’s essential composition and degrades its quality. It partially destroys honey’s beneficial enzymes.
• Process for 2 hours.
• Strain the chopped vanilla bean from the honey once the time is up.
• Store in the jar, closed in a cool dry place.
• Try this vanilla bean infused honey in iced tea or on scones at tea.

Nutrition

Calories: 89kcalCarbohydrates: 23gSodium: 1mgSugar: 23g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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