Manuka Honey in Your Mug: Elevating Your Morning Coffee Routine

Manuka Honey in Your Mug: Elevating Your Morning Coffee Routine

Executive Summary: 


Enhance Morning Coffee with Manuka Honey Magic

The inviting aroma of freshly brewed coffee is a welcome indulgence as you warm up to the idea of a new day ahead. The perfect cup of coffee is an art—the temperatures, the methods of brewing, the variety of beans, cream, and sugar—there are so many possibilities! 

Yet, there might be one you haven’t tried. What if you could elevate your morning cup of Joe to something that not only tastes delicious and rich but also adds a wellness kick unlike anything else? Surprisingly, Manuka honey can transform your morning coffee ritual in flavor and goodness. So, what should you know? How can you add this delicious treat to your morning cup o’Joe?


The Magic of Manuka Honey

The rich, creamy taste of Manuka honey pairs beautifully with coffee. The lighter Manuka honey has sweeter floral accents. Meanwhile, the darker Manuka boasts a more robust caramel flavor. Besides its indulgent and unique taste, authentic Manuka honey has so much to offer. 

Derived from the complex nectar of the Manuka tea tree native to the lush and protected forests of New Zealand, Manuka honey—unlike regular processed honey—contains unique and powerful nutrients. 

The powerful antioxidant and antibacterial nutrients present in Manuka honey have been the subject of countless scientific studies. It continues to stand out as a superfood, a gift from Mother Nature herself.


Why Add Manuka Honey to Your Coffee?

Manuka honey’s impressive nutrient profile makes it a smart choice when compared to the empty calories of refined sugar or the processed nature of non-nutritive sweeteners that many use. It also makes a cup of healthful coffee that you won't feel guilt over!

Besides a low-glycemic (slow energy release) blend of sugars, trace vitamins, and minerals, Manuka honey contains some noteworthy nutrients that naturally support health and wellness:

    • Methylglyoxal (MGO): This rare and fascinating nutrient gives Manuka honey its proven antibacterial and antimicrobial properties, which together support the body’s natural immune function and overall wellness. The MGO rating on the jar of Manuka honey will indicate its potency—the higher the rating, the greater the concentration of MGO.
    • Antioxidants: Manuka honey is rich in antioxidants such as Leptosperin, which support the body in its fight against free radicals—the damage done by stress and other factors on a cellular level.
    • Prebiotics: Oligosaccharides (complex sugars) found in Manuka honey behave as prebiotics in the digestive system. They support efficient digestion and the body’s natural immune response.

Its complex and rich flavor is the cherry on top!


How Manukora Elevates the Experience

At Manukora, we are passionate about producing the best-quality Manuka honey possible. The beauty of our honey harvesting lies in our respect and commitment to protecting the health of the bees and the Manuka tea tree forests where they forage. We ensure that each bottle or jar contains potent and pure Manuka honey—guaranteed.

How do we do this? Traditional beekeeping methods ensure that the bees are disturbed as little as possible during harvesting and are always left with an abundance of honey to sustain them. These gentle and ethical standards ensure that the honey we harvest is unaffected by humans or processing and is a genuine product of happy bees and Mother Nature.

The result? Delicious and rich Manuka honey that has plenty of nutritional benefits proven to support wellness and delight palates all around the world. Can you think of anything better to sweeten your morning coffee ritual?


Crafting the Perfect Manuka-Infused Coffee

Before you add Manuka honey to your next cup of coffee, there are a few tips to consider so you can enjoy all the benefits of this delicious superfood.

  1. Brew your coffee like normal, but allow it to cool to about 104 degrees Fahrenheit (40 degrees Celsius) as higher temperatures destroy many of the beneficial nutrients.
  2. Add the honey after your cream or milk to prevent dropping the temperature too low to enjoy.
  3. Add slightly less Manuka honey than your usual amount of sugar or sweetener (This is because Manuka honey is sweeter than sugar).
  4. Taste and adjust by adding more honey (or make a mental note to add less next time).

Note: To add Manuka honey to iced coffee drinks, stir it in while the coffee is still warm before you pour it over ice—otherwise, it won’t dissolve.


Beyond the Cup: Other Morning Uses for Manukora Manuka Honey

If you’re devastated at the thought of drinking coffee at a temperature lower than 150 degrees Fahrenheit—don’t fear! There are so many other ways to enjoy the flavor and goodness of Manuka honey! Here are some options:

  • Manuka honey is delicious on its own—preworkout snack, anyone? 
  • It’s perfect for sweetening smoothies. 
  • If you love peanut butter and banana toast—Manuka honey makes it even better! 
  • It’s fantastic in salad dressings.
  • Manuka honey is a delicious tart or cake topping.

Cooking with Manuka honey is delightful and delicious. Yet, you’ll always want to avoid high temperatures. Plus, experimenting can be loads of fun. All in all, Manuka honey is the perfect ingredient for your holistic wellness routine, whether you add it to your coffee, cup of tea, or eat it out of the jar with a spoon.


Enjoy the Goodness of Manukora’s Manuka Honey

Discover the difference in your morning ritual by trying Manukora Manuka honey in your next cup of coffee. Besides the welcome kick of caffeine, you’ll be supporting your wellness and health on a cellular level—we can’t think of a better or more delicious gift to give yourself at the start of a new day!


Antibacterial activity of Manuka honey and its components: An overview - NIH

Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys - PMC

Oligosaccharides Isolated from MGO™ Manuka Honey Inhibit the Adhesion of Pseudomonas aeruginosa, Escherichia Coli O157:H7 and Staphylococcus Aureus to Human HT-29 cells - NIH
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