Creamed Clover honey's golden hue and mild flavour makes it widely appealing and a family favourite. It's useful as a sweetener for everything from your morning coffee to a fruit or vegetable smoothie. Honey has long been celebrated for its medicinal effects, including its antibacterial and antimicrobial properties. Honey may also be a safer source of fructose than other refined carbohydrates. 

Clover Honey Basics

The most common type of honey produced in New Zealand is Clover Honey, made by bees that feed mainly on the nectar of the clover plant. Per tablespoon, honey provides about 64 calories, most of which come from sugars. Honey contains a small amount of protein and other nutrients including iron, potassium and some B vitamins. It also contains varying levels of antioxidants, plant compounds with disease-fighting properties. Clover honey's nutrient profile is highly variable, depending on whether the bees fed on other types of plants, whether the honey was processed and how long it was stored. 


If you haven’t tasted creamed honey you’ve missed out on one of life’s pleasures. It has an irresistibly smooth, spreadable consistency and delicious taste. Creamed honey is the same flavour in a thicker, richer texture. To produce thicker honey we don’t add chemicals, but take advantage of a natural process and make it better. Creamed Honey spreads well similar to peanut butter, but is heavy and dense. 

With its fluffy consistency is easy to remove from a jar and it spreads splendidly on toast, crumpets or pancakes. It can still be used for baking and cooking or just use it by the spoonful.

Creamed clover honey may crystallise in cooler weather, but warm gently and it will liquify again to its former glory. But be warned that once you taste it, it’s hard to put it back down…