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Personalized Catering

Thai Infused Honey

February 20, 2016 at 3:05 pm By

Honey isn’t something most of us think to alter, but in this post I treat it as a blank slate ready for additions.



  • 16oz honey
  • garlic
  • ginger
  • lemon grass
  • lime zest
  • bird’s eye chilies
  • cilantro, basil, mint


  • 1

    My preferred method is to roughly chop all of the ingredients and then load them into a plastic bag along with the honey.

  • 2

    I then place the bag into a water bath at 135F (57C) for 3 hours. Alternatively you could place all of the ingredients in a sauce pan and gently warm for three hours, stirring occasionally.

  • 3

    The next step is to strain out all of the chunky bits, and allow the honey to cool.

  • 4

    Transfer your honey to a very clean container. It is now ready to use as a topping for Korean Fried Chicken, as a marinade for Cambodian beef, or in a simple vinaigrette with rice vinegar and oil.


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