For a zen like experience making a hot beverage, just stir in a spoonful until it dissolves. To make a honey syrup for drinks use 2:1 water-to-honey. This syrup must be stored in an airtight container in the refrigerator and used within 2 to 4 weeks.

Our most popular blends, Turmeric Ginger and Elderberry, are available online through Copocos Honey.
Within Wyoming our products can be ordered online for local pickup via: or
We are planning to launch an online store later this year.

Simply scoop a teaspoon (more or less depending on your tastes and the amount of milk) of our Turmeric Ginger and gently swirl into a warm cup of your favorite milk until dissolved. Pour it over ice for a refreshing summer drink or add a shot of espresso or coffee to make a golden latte.

Storing at room temperature, 70-78°F (21-25°C) is generally all that is needed to keep it soft and spreadable. If it is cold or you just want it softer, try placing it in a warmer spot for a while, like a sunny window sill to soften it without liquefying it. You can also manipulate the honey using a table knife or sturdy chopstick repeatedly pressing down into the honey to soften it. Avoid using higher heat or a microwave as this can liquefy the creamed honey and even damage the honey if too much heat is applied.

While there is no official U.S. federal definition of raw honey, the National Honey Board defines raw honey as “honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat”. Our raw honey is never heated or filtered at any time from the hive to the jar.
Raw honey may appear to be cloudy due to the pollen, wax, and other particles in suspension, and it almost always crystallizes within a year.

Creamed honey, also known as whipped or spun honey, is a spreadable form of honey created through a controlled crystallization process. It has a velvety smooth consistency that is maintained over time and keeps added spices from rising to the top.

During the extraction, creaming, blending and bottling process some air bubbles can become trapped in the honey. They naturally rise to the surface, which is why you often see a thin white foam at the top of raw honey jars. When these bubbles rise in honey that is being creamed they may leave tracks where they rose and burst.

Processed honey is generally heated to 145-168°F (63-71°C) to pasteurize it and then filtered under pressure to remove impurities like pollen, wax and other particles. This results in honey that is clearer, more consistent and stays runny for much longer than the raw honey from which it was derived.

Honey crystallizes because it's a supersaturated solution of sugars, primarily glucose and fructose. The glucose tends to separate out of the solution and form crystals, especially in raw honey which has suspended pollen, wax and other particles to provide excellent nucleation sites to start crystal formation. This is a natural process and crystallized honey is still safe to eat and retains its flavor and nutritional value. Crystallized honey can be returned to its liquid state by gently warming it, such as placing the jar in warm water.