Blueberry Creamed Honey

Item #3748
Shipping Wt. 1.00 lbs.
Availability: In Stock

From Holy Cross Abbey

Made by Trappist monks in the Shenandoah Valley of Virginia using locally sourced honey. The monks take liquid honey and naturally crystallize it so that it thickens slightly and has the texture of butter, making it soft and spreadable. Adds sweetness and flavor to hot tea and cereal; wonderful when spread on bread, toast, pancakes, bagels or waffles. Creamed honey can be stored at room temperature and has an indefinite shelf-life. Contains only honey and natural blueberry flavor.

10-oz. cup

Holy Cross Abbey: Berryville, Virginia

The Abbey of Our Lady of the Holy Cross is a monastery of the Cistercian Order of the Strict Observance (Trappists) which was born out of fire. When the monastery of Our Lady of the Valley in Valley Falls, Rhode Island, tragically and spectacularly burned to the ground on the night of March 21, 1950, the monks of the abbey were left without a home. While they labored to re-establish their community at a new site at Spencer, Massachusetts (St Joseph's Abbey), plans were also developed for a new foundation. A site was found in the Shenandoah Valley of Virginia on land originally surveyed by George Washington. A fieldstone house built in 1784 as a hunting lodge became the centerpiece of the new monastery.

Products of Holy Cross Abbey include creamed honeys, chocolate truffles and chocolate-covered pieces of fruitcake called "Fraters". The Monastery Bakery, where the monks make their fruitcakes, is the Abbey's chief means of support. Hospitality in the form of retreats and spiritual direction is offered at the Abbey Guest House.
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2 reviews

Will Purchase All Of Them Again
Review star icon Review star icon Review star icon Review star icon Review star icon May 5, 2022  |  By Marion M.
Pleasantly surprised and purchasing more for gifts!
Marion M.

Blueberry Creamed Honey
Review star icon Review star icon Review star icon Review star icon Review star icon Aug 15, 2021  |  By CCAH
It's so good. I even added it to the natural peanut butter I get. It beats the heck out of sucrose.