Subnostr

Loving this chocolate in my morning feed ☀️

I usually make a syrup with coconut sugar and some vanilla... because Ayurveda is adamant about not heating honey... Says heating honey creates ama/toxins. So best to add it to lukewarm or room temperature ingredients.

Occasionally I pour honey in my boiling hot beverage 🙃.... but not on a regular basis.

[ARCHIVED] Jay 1y ago

I just looked into it, and honey begins to pasteurize around 120-145 F, which is also the sweet spot, literally, for milk. So adding it to drinks that are cooling off in that temperature range should be good, but cooking it a higher temperature than that for long enough will alter it significantly.

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Lois 🧘‍♀️🫖✨🙏 1y ago

This is interesting and helpful. I just put a thermometer in my tea and it was 133 F....still quite warm and honey would dissolve quickly at that temperature.

We never discussed the exact temperature in ayurveda classes... maybe bc the ancient sages didn't have food thermometers 😂

Teachers advised, "lukewarm" or "the temperature you could withstand if you immersed your finger in liquid" .

Good to know I can add honey at a bit warmer temperature than I previously estimated with my finger. 😆. 🙏🫂