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.

Creamed honey will soften in warmer temperatures. With prolonged exposure it may start to melt (decrystallize) and some separation will occur. Don't worry—your honey is perfectly fine! Simply give it a gentle stir to blend everything back together, and store it in a cool place. To protect its velvety texture and raw nutrients, avoid exposing the jar to direct heat sources, sunlight, or temperatures above 95°F (35°C).

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.

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.

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, propolis, wax, and other particles in suspension. It usually crystallizes within a just a few months.

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, propolis and wax particles which provide excellent nucleation sites to start crystal formation. This is a natural process and crystallized honey is still safe and delicious while retaining its flavor and nutritional value. Crystallized honey can be returned to its liquid state by gently warming it.

Honey crystals will dissolve starting at around 95°F (35°C) and raw honey should not be heated above 104°F (40°C). A pot of warm water, proofing oven or other heat sources that can be regulated to around 100°F (38°C) are ideal. Be patient, it takes a while and the crystals will also melt into pancakes... so you don't have to wait to enjoy it.

Processed honey is generally heated to 145°F (63°C) for 30 minutes or to 160°F (71°C) for a minute and cooled quickly to pasteurize it and then filtered under pressure to remove impurities like pollen, propolis and wax particles. This changes the honey such that is clearer, more consistent and stays runny for much longer than the raw honey from which it was derived.