All About the Honey sells cinnamon, ginger, peanut butter and lemon flavors, among others.
If you decide to try one of the flavored honeys from All About the Honey in Medway, you’re going to need a lot of extra spoons. Because you’re going to want to share it.
That was my reaction when I tried the “Creamed Cinna-Hon,” a blend of Ceylon cinnamon and raw local honey that packs a powerful cinnamon punch. I gathered spoons and started asking co-workers to try it, and their reactions were similar: Wow.
I’d heard about the business through an herbalist, who said that she and her husband use the creamed lemon honey in their tea, and she can’t help but eat it by the teaspoonful, too. When I went to the All About the Honey website, I gravitated to the cinnamon honey, but quickly discovered they make a ginger version, a cider vinegar blend, one with peanut butter, and one that adds cocoa and is served in a kid-friendly honey bear. Add Maine blueberries to the Creamed Cinna-Hon and you’ve got “Maine Blueberry Pie.” And come strawberry season, “Strawberry Shortcake” blends fresh strawberries and a twist of lemon with honey.
All of the products use raw honey, which means it hasn’t been filtered and still contains all the enzymes and other healthy stuff left behind by the bees. And they all use Ceylon cinnamon, or “true cinnamon,” which comes from the inner bark of the Cinnamomum verum tree and is sweeter and milder than Cassia cinnamon, the type usually found in the grocery store.
One day I dripped a couple of spoonfuls of the brown, creamy Cinna-Hon on a big English muffin from Scratch Baking. It oozed into all the nooks and crannies and made for a nice substitute for butter and jam. Spread it on toast for a quick-and-easy slice of cinnamon toast, or drop a spoonful into hot tea.
All About the Honey sells at craft fairs, but otherwise you’ll have to go to their website, allaboutthehoney.com, to purchase a jar. The Creamed Cinna-Hon ranges from $4.95 for 6 ounces to $12.95 for 24 ounces – or you can buy it by the pound.
— MEREDITH GOAD
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