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How Cafés And Tea Brands Are Using Raw Honey To Improve Their Menus

Menu mentions of "raw honey" in U.S. cafés have increased by over 37% since 2021 (Datassential, 2024).

Today’s tea drinkers are more selective than ever, seeking clean ingredients, functional benefits, and premium flavors. One simple upgrade that’s transforming tea menus nationwide? Raw, unfiltered honey! Cafés and tea companies are swapping out artificial syrups and processed sugars for unfiltered, raw honey, and seeing big returns.

Here’s how brands are using raw Indiana honey to enhance taste, storytelling, and profits.

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A Premium Sweetener with Natural Appeal

59% of Gen Z consumers say they are more likely to choose cafés offering natural, functional ingredients (NPD Group).

More and more coffee and tea shops are charging a small upcharge (typically 50 cents) for raw honey as a natural sweetener in:

  • Iced matcha lattes
  • Golden turmeric lattes
  • London fogs
  • Herbal teas and wellness blends

Customers associate raw local honey with wellness and sustainability, and many happily pay extra for that value. It also aligns perfectly with the growing demand for clean-label ingredients.

Crafting Signature Tea Blends

Some tea brands go a step further—infusing their cold brews or tea concentrates with raw honey directly for a smooth, naturally sweet flavor without added sugar.

Creative combos include:

These blends feel are-batch and handcrafted. When cafés highlight the origin of the honey, like “sourced from Hunter’s Honey Farm in Indiana,” they build both credibility and a premium brand image.

74% of consumers say they are actively trying to reduce their sugar intake (Innova Market Insights, 2023).

Boosting Retail Sales with Honey Add-Ons

Cafés can turn beverages into a full retail experience by selling jars of the same raw honey used in their drinks.

Tips to increase sales:

  • Display honey jars near checkout or tea tins
  • Create tea gift bundles (tea + honey + infuser)
  • Use in-store signs like: “Try our Mint Green Tea with Local Wildflower Honey!”

Selling 6 oz. or 12 oz. jars of raw honey from Indiana beekeepers adds revenue and builds brand loyalty.

Honey Syrups for Speed and Flavor Consistency

High-volume cafés often batch honey syrups by mixing raw honey with warm water (not hot, to preserve enzymes) in 1:1 or 2:1 ratios. These syrups are easy to infuse with natural flavors like:

Why Gourmet Spun Honey Works So Well in Drinks

Gourmet spun honey isn’t just for toast. It’s a thicker, creamier, naturally flavored sweetener that melts smoothly into hot and cold beverages. Whether you're sipping tea, crafting a latte, or blending a smoothie, it offers:

  • Flavor-rich sweetness with no artificial additives
  • Easy spoonable texture—no sticky mess like liquid honey
  • Versatility across fruity, spiced, nutty, or dessert-inspired drinks

Popular flavors like blueberry, cinnamon, raspberry, and maple pair beautifully with teas, lemonades, chai lattes, cold brews, and more.

Batched syrup boosts consistency across multiple café locations while preserving the raw honey’s benefits.

1. Spun Honey Chai Latte | Best Flavors: Cinnamon & Maple

  • Mass appeal year-round
  • Pairs with dairy and non-dairy milks
  • Easy to batch and upscale
  • Great for fall and holiday menus

Tea & Honey Flavor Pairing

Pairing specific raw honey varietals with teas can elevate the sensory experience:

This invites opportunities for tea flights, tasting menus, and educational events. For tea lounges and specialty cafes, it’s a powerful way to add experiential value.

Seasonal Tea Specials with Raw Honey

Tea menus evolve with the seasons! Raw honey varieties help anchor limited-edition drinks. Try:

Summer:

1. Iced Green Tea with Blueberry Honey  – Refreshing, fruity, lightly sweet. Green tea + ice + 1 tbsp raw blueberry honey + lemon slice.

2. Strawberry Wildflower Honey Lemonade – Tart, sweet, and bright pink. Lemon juice + water + raw wildflower honey + muddled strawberries.

3. Watermelon Honey Cooler – Great for cookouts. Watermelon juice + splash of lime + watermelon honey + mint.

4. Vanilla Honey Cream Soda (Non-alcoholic) – Classic soda shop vibe. Sparkling water + vanilla honey + splash of cream or oat milk..

Fall:

1. Apple Cider with Cinnamon Creamed Honey  – Cozy and nostalgic. Warm apple cider + 1 tbsp cinnamon creamed honey + apple slices.

2. Pumpkin Spice Honey Latte – Classic Fall Vibes

1 cup milk (or non-dairy alternative) + 1 shot of espresso or ½ cup strong brewed coffee + 1 tbsp Hunter’s Honey Farm Pumpkin Spice Honey + ¼ tsp vanilla extract + Optional: whipped cream, cinnamon or nutmeg for garnish

3. Bourbon Barrel Honey Hot Toddy – Select Gourmet Take on a Classic. Bourbon barrel honey + lemon + cinnamon stick + hot water.

4. Caramel Honey Maple Latte – Dessert in a mug. Espresso + steamed milk + caramel honey + a dash of maple syrup.

Winter:

1. English Toffee Honey Latte

– Cozy coffeehouse treat.

1 cup milk or milk alt. + 1 shot espresso (optional) or 1/2 cup strong coffee (optional) + 1 tbsp English toffee honey + Whipped cream & crushed toffee (optional)

2. Caramel Honey Hot Cocoa

– A sweet twist on the classic

1 cup milk + 2 tbsp cocoa powder + 1 tbsp caramel honey + Pinch of sea salt (optional)

3. Vanilla Honey Steamer (non-caffeinated)

– Kid-friendly and comforting -  1 cup milk + 1 tbsp vanilla honey + Splash of real vanilla extract

Spring:

1. Chamomile-lavender iced tea with lavender honey

– Warm and refreshing

Dried chamomile flowers + Dried lavender buds (culinary-grade) + Hot water or steamed milk (for tea or latte) + Lavender honey

2. Blueberry Blossom Honey Iced Tea | – Fruity, floral twist on classic iced tea - Naturally Sweet

1 tbsp Hunter’s Blueberry Spun Honey + 1 cup brewed and chilled green or chamomile tea + 1 tbsp fresh lemon juice (optional for brightness) + Blueberries or lemon slice for garnish

3. Hibiscus Iced Tea with Gourmet Raspberry Spun Honey – Tart floral, and naturally sweet refresher. 2 tsp Hunter’s Gourmet Raspberry Spun Honey + 1 cup brewed hibiscus tea (chilled) + mint

Sourcing Raw Honey for Your Beverage Program

Cafés and tea brands are prioritizing:

  • Unfiltered, unheated honey to preserve natural enzymes and antioxidants
  • Local honey from Indiana for authenticity and regional pride
  • Safe food service packaging (gallons, pails, drums)
  • Varietals like orange blossom, clover, or wildflower for specific flavor notes

Some even feature the name of the beekeeper or farm - like Hunter’s Honey Farm, family-owned since 1910 - on menus and labels to tell a richer story.

Final Sip

Raw honey isn’t just a sweetener. It’s a strategy. It transforms the tea experience, supports health-conscious consumers, and offers cafés a premium upsell. Whether you run a single location or a growing chain, adding raw honey to your beverage menu is a sweet move—for your brand and your bottom line.

If you're a café, tea brand, or foodservice buyer looking for bulk raw honey from Indiana, reach out to Hunter’s Honey Farm. We provide food-safe packaging, a variety of honey types, and over 100 years of beekeeping tradition you can taste.

Frequently Asked Questions About Using Raw Honey in Beverages

Is raw honey healthier than sugar in tea?

Yes. Raw honey contains natural enzymes, antioxidants, and trace minerals that are lost in refined sugar. It also has a lower glycemic index than white sugar, making it a preferred choice for many health-conscious consumers.

What’s the difference between raw honey and regular honey?

Raw honey is unheated, unfiltered, and minimally processed—preserving its natural nutrients and flavors. Regular honey is often pasteurized, which can destroy beneficial enzymes and reduce flavor complexity.

Can I use raw honey in iced tea or cold drinks?

Yes! Many cafés pre-mix raw honey syrup with water for cold beverages to ensure smooth blending without crystallization.

Does raw honey go bad? | No. Raw honey has an indefinite shelf life when stored properly. It may crystallize over time, which is natural and reversible by gently warming the jar.

What honey varietals pair best with tea?

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