Hot tea and honey. There’s a lot more to this combo than soothing your throat or your sniffles! This natural sweetener also adds a dose of antioxida

This bright and crisp Citrus and Honey Mocktail gives you the best of both worlds. It's a refreshing alcohol-free drink with a perfect flavor balance of sweet and tart for you to enjoy!

This easy, made from scratch, refreshing, Southern Fresh Peach SweetTea is just like iced southern peach sweet tea, but made healthier with no sugar and honey sweetened instead. It’s made with fresh peaches and real raspberry leaf tea, making it naturally caffeine free and perfect for the whole family on a hot day!

A warming decaf latte made with chamomile tea, steamed milk, and honey.

This honey tea cake is moist, dense and perfect for an afternoon treat.

This is a copycat recipe for Starbucks' Iced Shaken Honey Ruby Grapefruit Black Tea (only available at Starbucks in Asia!)

A refreshing jasmine tea latte brightened up with honey-sweetened strawberry syrup. This floral jasmine milk tea has a fruity twist sure to become your favorite beverage!

Msemen is a square shape flat Moroccan pancake. It is crisp and flaky from outside and chewy inside. Msemen is traditionally served for breakfast with honey and butter but can also be had in the evening with Moroccan mint tea or coffee. This is a healthier version of Msemen with whole wheat flour and semolina and is egg-free and without any raising agent like baking soda. Now before i begin briefing about this recipe, let me answer to the question, which many of my friends and acquaintances keep me asking. They wonder about how i come up with recipes from places i have never been to or recreate a dish which i have not personally tasted. Actually, this is the charm of being a food blogger. You get to learn about new cuisines and experiment with food. But yes, I must admit that there is a lot of research going in behind every new dish. I also have to share the credit of coming up with a new innovative theme every time to the various food groups i am a part of. For instance, let's take the example of this particular dish. I have never been to Morocco, nor i have tasted these pancakes earlier, nor had i heard of them before. It was when the #197th theme for this week for Foodie Monday Blog Hop had been decided as Get In Shape. This unique theme was suggested by Kalyani who blogs at SizzlingTasteBuds. As per the theme, we had to make a dish that was best represented in any of the geometric shapes like square, rectangle, circle, etc. Kalyani also stated that either we could stick to traditional shapes of the dishes or think out of the box and give new dimensional shape to a dish. Now the first thought which popped my mind was, that i would make some pancake for the theme as my son loves them and because pancakes are usually round. On the second thought, just for fun, i thought i will make it in different shape and then i googled square shape pancake. And guess what, there actually existed a square-shaped pancake from Morocco and so this is how i finalized this dish for the theme. Meanwhile, do check out Kalyani's blog for wide varieties of wonderful recipes from around the globe. I read about 6-7 blogs and articles on the Internet about these traditional Moroccan pancakes. All the recipes were with all purpose flour. Some used yeast, some egg and others baking soda. As i have stopped buying Maida ( APF) completely from last 2 years, i decided to experiment with the recipe. Here i have used whole wheat flour instead of APF, fine semolina and salt along with little butter and oil. These pancakes are unique because they are flattened out using fingers on the working platform and no rolling pin is used in the entire recipe. Doesn't it sound interesting? At first, the dough is made with whole wheat flour, semolina, salt, and water. The dough is allowed to rest for 15 minutes after which a little butter is added to the dough and is worked on until it becomes smooth and elastic. The dough balls are brushed with oil and rested again before shaping them. Now each dough ball is flattened out thin on a greased surface with fingers into a round shape. Butter and semolina are applied on it and then it is folded thrice to get a square shape. The semolina, butter layer helps the layers separate on roasting. Lastly, this square-shaped dough is again spread out with fingers on the working platform and then roasted on a skillet with oil, flipped multiple times and cooked until it becomes crisp, fluffy and flaky. The traditional recipes use a lot of oil while pan frying these pancakes to make them crisp. I have used fat in moderation and still quite happy with the outcome. The recipe is a bit laborious but trust me the end results are worth all the energy and time going in. I can guarantee you one thing for sure that these pancakes are very addictive and once you taste them, you and your family will keep asking for more. You need to try it to out to believe me. These flaky and crispy pancakes are a breakfast staple in Morocco. They are eaten with argan oil or with softened butter and dipped in honey. The pancakes taste best when served hot or warm as on cooling they are no crisper and turn chewy and hard. I would recommend reheating the leftovers if any, from both sides on a heated skillet with little oil until they turn crisp and flaky. So without further ado, let's get started. Preparation time: 45 minutes Cooking time: 30 minutes Serves: 8 Ingredients: 1 1/4 cup whole wheat flour 3/4 cup fine semolina 1/2 teaspoon sugar (optional) Salt to taste 2 tablespoon butter Oil for roasting the pancakes Method: In a mixing bowl, take whole wheat flour, 1/2 cup semolina, salt, and sugar. Mix well and using cold water knead the flour into a semi-soft dough. Keep the dough covered for 10-15 minutes. 2. Next, add 1 tablespoon butter to the dough and work it on a kitchen platform. Knead for about 5 minutes or until the dough becomes elastic and soft. 3. Pinch out equal portions of the dough and shape them into balls. Brush these dough balls with oil and keep covered for 10 minutes. After 10 minutes, take a dough ball and place it on a greased work platform. Oil your fingers and flatten the dough ball as a thin sheet of a round shape. Now apply softened butter on the dough circle and spread semolina over it. This butter semolina layer ensures the layers remain distinct on cooking. 4. Now fold one side of the dough towards the center. Fold the opposite side over the first side. Now using tips of your fingers, gently press on this strip to elongate it. Next, fold one side of this strip towards the center. fold the opposite side of the strip as well. Now we have a rectangular strip. Fold it last time to get a perfect square. 5. Now make squares will all dough portions similarly. When ready to cook the Msemen, preheat a greased skillet over low to medium heat. Now take a dough square and using your palm or fingertips flatten the square further until it triples in size. Place it over the heated skillet and let it cook on one side until it turns golden in color. 6. Flip the Msemen and cook on the other side as well. Now apply little oil and press the Msemen using spatula or cotton cloth. Keep flipping and cooking the Msemen multiple times so that it turns crisp and flaky. The Msemen rises and becomes fluffy when cooked in this manner. Make sure the flame is low or else the Msemen will harden from outside and remain raw and uncooked from within. 7. Cook all the Msemen similarly and serve warm with softened butter and honey. Recipe Notes: I have adapted the recipe from here. I have replaced the plain flour( APF / Maida) with whole wheat flour and cut down the oil quantity. The pancakes taste best when served hot or warm as on cooling they are no crisper and turn chewy and hard. I would recommend reheating the leftovers if any, from both sides on a heated skillet with little oil until they turn crisp and flaky. The butter and semolina layer while making the Msemen ensures that the layers remain distinct on cooking. If you do not want to use butter, at least spread semolina between the layers to keep them separated. Keep the dough balls and uncooked Msemen covered with a moist cloth while working to make sure they do not dry out. If you ever try this recipe, do share your feedback with us in the comment section below. Follow us on #Facebook #Instagram , #Twitter,#Pinterest and #Google+ for more recipes and new updates. Check out the following links for more pancake recipes from this blog. Beetroot Oatmeal Pancake Carrot Pancakes Gavhache Dhirde / Sweet Pancakes

During Rosh Hashanah celebrations, honey cake commonly shows up on dessert tables because honey symbolizes the hope of a sweet new year. This super moist, delicious honey cake will thrill everyone at your dinner.

This ginger turmeric tea is a tasty way to add anti-inflammatory spices to your diet. Warm yourself up with this soothing drink sweetened with honey.

Chai - it must be one of my favorite types of tea! Rooibos chai is especially delicious! We developed this recipe featuring our Silvestre honey and sprinkled the foam with a little bit of Bee Pollen. This chai recipe is a quick and easy one, I would almost go so far as to call it a chai spiced honey coconut milk latte! Enjoy a cup on a chilly evening with a good book. =) Servings: 2 Cooking time: 10 minutes Ingredients: 1 tbsp of cinnamon powder 1 tbsp of clove powder 1 tsp of ginger powder ½ tsp of cardamom powder ¼ tsp of black pepper ¼ tsp of nutmeg 2 tbsp of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon) ¼ cup of coconut milk Pollen - Organic Brazilian Iguaçu River Valley - Pollen (Buy it on Amazon) Rose petals for topping Directions: Mix all spices together, divide between two large cups or glasses. Add in the Silvestre Honey and pour hot water. Let it sit for 2 minutes, then stir. Add in the whipped coconut milk and top with rose petals and bee pollen. Remember: always use sustainably sourced honey! It helps communities and the environment. #everyhoneytellsastory Join our newsletter and be part of our Honey Club to stay on top of new releases, amazing news, and an occasional promotion! Subscribe to our Newsletter

This recipe will be your best friend during cold and flu season. Personally I think this tea tastes amazing. And I am not a tea drinker. My idea of tea used to be McDonald’s Sweet Tea… yeah, I’ve moved on to bigger an better things these days. Not to mention this tea is a combination of things that will do a body good. I mean GOOD. Let me break it down for you: Turmeric: This spice is a member of the ginger root family, and is known for its anti-inflammatory effects. In fact, in India, it is widely used for arthritis and joint pain relief. A main compound of turmeric, cumin, has been shown in at least 30 different studies to have anti-tumor/anticancer and antioxidant effects. This spice has also been shown to be a wonderful detoxing agent for the liver. Ginger: A classic for settling an upset stomach, this root too has anti-inflammatory effects. Ginger has also been shown to improve circulation, and has been used in Asian cultures for hundreds of years to treat cold hands and feet. Cinnamon: Cinnamon has been shown to lower blood sugar by increasing glucose metabolism, and also to improve capillary function. This spice also has antimicrobial and anti-inflammatory effects. You may also like these teas from FoodSocial Chamoile Tea: https://foodsocial.io/recipe/chamomile-tea-latte/ Workout Water: https://foodsocial.io/recipe/workout-water/

This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn. We make this cake every Rosh Hashanah, it's our favorite time of the year.

This grapefruit honey cheong (Korean-style fruit syrup) is insanely delicious & versatile. You can use it for desserts, drinks, dressings, & more!

Buttery honey cut-out cookies made from scratch.

This is the recipe for a very easy to make Devonshire Honey Cake that was featured on the BBC Good Food website. The taste of honey permeates every bite making it an absolute delight.

Can you make Kombucha with honey -- even raw honey? This is what our family does because we don't want to consume any sugar that remains after Kombucha ferments! Watch, listen, or read to learn why and how I make our Kombucha with raw honey -- using a regular Kombucha scoby!

A basic template for making herbal infused honey using the dried herbs of your choice.

Honey not only makes your tea delicious but also adds many health benefits to your honey tea. Here are 5 reasons why you should add honey tea in your diet.

Today's Best Recipe is Copycat Arizona Iced Tea. This almost-Arizona Green Tea recipe is refreshing and easy to make.

9 Homemade Hot Tea Recipes ideas to create. How to make hot tasty drinks you can add cinnamon, ginger and lavender various chai teas.

Make this cozy lemon peel tea recipe at home with leftover lemons. A warm soothing caffeine-free tea that is perfect for any time of year but especially on chilly days.

This winter has been all about trying to stay well and kick the cold to the curb as soon as you start to feel it come on. There are tons of icky and toxic medications people use during cold season, but I know we can do better! God has provided so many wonderful products of nature for us to eat, drink, and stay healthy. Today I want to share with you what I’ve been guzzling gallons of all winter to keep illness at bay. This wintertime tea is so yummy, you’ll feel like your indulging in a treat. But lemme tell ya, it’s soooo good for you, too!! The Recipe First get your water on the stove to boil while you prep your tea mix. Add 1 tsp of ginger, 1/8 tsp cinnamon, 1/8 tsp of cardamom, and 1/8 tsp of cloves to your mug. Next add 2 tbsp lemon juice and 1 tbsp of honey. If you prefer a stronger flavor (like I do!) or are battling illness, you can increase the spice concentration to taste. For example, I sometimes do 2 tsp of ginger. Once your water is nice and hot, add 1 cup of water to your mug and stir to dissolve the honey and blend your spices. If you want a modified DIY chai experience, brew a bag of black tea into your spicy lemon-ginger-honey herbal tea. I’ve been trying to drink at least two cups of this liquid gold per day to keep my sinuses healthy and my tummy happy. It won’t cure your cold immediately, and your nose will keep dripping (which is actually a good thing if you’re sick!), but you should recover faster and stay healthier all season long by turning to your food for medicine. Cheers! Much love, Kate

This beautiful Korean-Inspired Quince Tea (MoGua) is not only an immunity powerhouse, but also super easy to make and utterly delicious. ENJOY!

It wouldn’t be a stretch to assume that almost everyone has in their kitchen cupboard a half-used bottle of honey that has dried out to a point where it’s beyond useless. Do not fear, as we are going to show you how to reconstitute that rock-hard clump of honey and use it in more ways than you can imagine. It’s so easy! Making liquid honey is very similar to making a simple syrup. Place the dried-out honey into a saucepan. Then add an equal amount of water. Heat on low, giving the mixture an occasional stir until the honey is dissolved. That’s it. Then let it cool a bit before putting it into a container for use, like a squeeze bottle. You can also thin out honey that hasn’t hardened. Simply squeeze some honey directly into a squeeze bottle. Then, add whatever amount you wish of hot water. Shake it up and you’re good to go. The liquid honey will last for weeks and weeks in the fridge or near your stove. Use it for everything from marinades to salad dressing, baking to cocktails and yes, even tea. Being a thinner mixture, liquid honey dissolves immediately in tea of any temperature and works particularly well for iced teas or cold brews. You can certainly play with the honey – water mix. Add a little less water and you’ll end up with a thicker mixture. A little more water and it’ll be thinner. If you are using unpasteurized honey be sure to not heat it above 110˚ Fahrenheit (43˚ Celsius) to preserve the healthy bacteria in the honey. And there you have it. Liquid honey redeems honey you might think is ready to be pitched. And, it comes back to life to help in so many ways!

This slightly sweet and festive vanilla milk tea is a creamy treat that is even more decadent when you froth the milk.

Hot tea and honey. There’s a lot more to this combo than soothing your throat or your sniffles! This natural sweetener also adds a dose of antioxida