Honey: The Taste of Fall

These recipes from the National Honey Board are perfect for the season—from the traditional hot cider of the Honey Grog to the dessert-like Honey Crisp Cocktail.

Honey Grog
Makes 8 servings

4 cups apple cider or apple juice
1/4 cup honey
2 tbsp. butter or margarine
1 cinnamon stick, 3 inches long
1 tsp. grated orange peel
1/4 tsp. ground nutmeg
1/2 to 3/4 cup light rum, optional
Juice of 1 orange

Combine all ingredients except rum in medium saucepan and bring to a simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before serving, if desired.

Nuttin’ Honey
Makes 1 beverage

1 oz. Frangellico
1 oz. Irish Cream
1-2 oz. cream or half and half
1 oz. Honey Simple Syrup*

Shake well with ice and strain into a large cocktail or martini glass.  Garnish with chocolate shavings or chocolate straw (stick). 

Apple Pie a la Mode
Makes 1 beverage

1-1/4 oz. light or spiced rum
½ oz. cinnamon schnapps
3 oz. apple cider
1-1/2 oz. Honey Simple Syrup*
2 scoops vanilla ice cream
½ scoop crushed ice

*Honey Simple Syrup
Mix 4 parts honey to 1 part hot water.

Hot Honey Cider
Makes 16-18 servings

1 gallon fresh apple cider
1 cup honey
½ cup orange juice
juice of ½ lemon
6 to 7 cinnamon sticks
1 tablespoon whole cloves
½ teaspoon allspice
1 apple
1 orange
1 cup dark rum, optional

Add cider, honey, orange juice, lemon juice, cinnamon sticks, cloves and allspice to a 2-gallon pot.  Simmer on medium-low heat for 1 hour.  Slice apple and orange into about 6 slices each,
 leaving the core and peels, and add to pot.  Add rum, if wanted.  Serve warm.

Note: Honey should not be fed to infants less than one year of age.  Honey is a safe and wholesome food for children and adults.

Edited by Patricia D. Sherman

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