Manuka Honey and Hot Water: Does Heat Destroy Manuka Honey’s Benefits?

January 20, 2026

Is It Safe to Add Manuka Honey to Hot Water?

If you love adding Manuka honey to your hot water, tea, or coffee, you've probably wondered whether the heat affects its beneficial properties. It's one of the most common questions we hear: Does hot water destroy Manuka honey's MGO content? Should I let my water cool first?

The short answer is yes, you can absolutely add Manuka honey to hot water. It remains safe to consume regardless of temperature. However, if you want to preserve every bit of what makes Manuka honey so special, its methylglyoxal (MGO) content, antioxidants, and enzymes, then the temperature of that water matters.

In this article, we'll explore what happens to Manuka honey when it meets heat, share what the research says, and give you practical tips for enjoying your honey in warm beverages without compromising its natural goodness.

Key Takeaways

• Adding Manuka honey to hot beverages is safe and won't make it harmful, but temperature matters for preserving its beneficial compounds.

• Research shows that MGO remains stable up to 90°C (194°F), but begins to degrade significantly above 100°C (212°F).

• Simply letting your boiling water cool for 30-60 seconds before adding honey helps preserve its natural properties, flavor, and potency.

• Proper storage in a cool, dry place protects Manuka honey's beneficial compounds, and warmth can actually help convert DHA to MGO over time.

Does Hot Water Destroy Manuka Honey's Benefits?

Hot water doesn't completely destroy Manuka honey's benefits. However, the temperature of that hot water can affect whether you preserve or reduce the beneficial compounds that make Manuka honey unique.

The key compound we're talking about is methylglyoxal (MGO), which forms naturally from dihydroxyacetone (DHA) in Manuka flower nectar. This MGO gives Manuka honey its distinctive antimicrobial properties and is why you'll see MGO ratings like "MGO 250+" or "MGO 550+" on quality Manuka honey labels (Kato et al., 2020).

Beyond MGO, Manuka honey also contains heat-sensitive enzymes, antioxidants, and prebiotic compounds that can be affected by high temperatures.

The Science Behind Heat And Manuka Honey 

Manuka honey stands apart from regular honey thanks to its unique bioactive compounds. 

Here's what makes it special:

• Methylglyoxal (MGO) – This naturally occurring compound is what gives Manuka honey its distinctive non-peroxide antimicrobial properties. It is measured in milligrams per kilogram (mg/kg), and the higher the MGO number on the label, the higher the honey’s activity level (Kato et al., 2020).

• MGO 350+ – A mid-range activity honey, well-suited to everyday use in warm drinks, on toast, or by the spoon as part of a general wellness routine.

• MGO 550+ – A higher-activity option often chosen when a little extra support is desired, such as during the colder months or when focusing more closely on gut and immune support.

• MGO 830+ – An ultra-high-activity honey, typically reserved for shorter periods or more targeted routines where the strongest MGO level in the range is preferred.

• Antioxidants – Manuka honey contains polyphenols and other antioxidants that help protect cells from oxidative stress. Research shows that New Zealand Manuka honey has particularly high phenolic acid content compared to other honeys (Schramm et al., 2003).

• Enzymes – Natural enzymes like glucose oxidase contribute to honey's antimicrobial activity and overall stability (Mandal & Mandal, 2011).

• Prebiotics – Non-digestible oligosaccharides that support beneficial gut bacteria (Schell et al., 2022).

Like many natural substances, these compounds can be affected by extreme conditions, particularly high heat. But the good news? They're more resilient than you might think.

Learn more: What Is Manuka Honey? + 7 Incredible Benefits

What research reveals about how MGO is affected by heat

A team of Japanese researchers set out to answer this exact question: what happens to MGO when Manuka honey is heated? Their findings, published in the Journal of Cookery Science of Japan, give us clear guidance (Kato et al., 2021).

Freshly boiled kettle water sits at ~100°C, which is often cited as the temperature where MGO degradation can begin. However, the research makes an important distinction: temperature alone is not the issue; duration matters. MGO degradation is associated with continuous exposure to high heat for extended periods, not the quick pour-and-stir typical of making tea

The Key Findings:

• Below 90°C (194°F): MGO remains stable. The honey retains its beneficial compounds with minimal degradation.

• At 100°C (212°F) – MGO begins to break down, though not dramatically, with brief exposure.

• Above 120°C (248°F): Significant degradation occurs. When heated at 150°C for 10 minutes (similar to some baking applications), MGO levels dropped to approximately 12% of the original amount.

Here's what you need to understand:

What's affected by hot water:

• MGO (methylglyoxal): MGO is far more heat-stable than many people assume. Research on Mānuka honey chemistry shows that meaningful MGO degradation occurs primarily after prolonged exposure (around 60 minutes) to high temperatures (~100°C), not from brief contact with hot water during normal use.

• Natural enzymes like glucose oxidase lose activity at temperatures around 60°C and higher

• Antioxidant: Certain minor antioxidant compounds may degrade with extended high-heat exposure, though many of honey's phenolic antioxidants are considered relatively heat-stable under short heating conditions.

What remains even in hot water:

• Natural sugars and energy

• Most antioxidant compounds (relatively heat-stable)

• The distinctive Manuka flavor

• A meaningful level of beneficial properties, including MGO, when heat exposure is brief

What does this mean in practical terms? 

Your freshly boiled kettle water sits right at 100°C, the threshold where MGO starts to degrade. But here's the encouraging part: simply waiting 30-60 seconds after boiling brings the temperature down to around 80-85°C, safely below that critical threshold.

Learn more about What Is MGO in Manuka Honey?

What about enzymes and antioxidants?

While MGO shows good stability up to 90°C, some enzymes are even more heat-sensitive. Glucose oxidase, for instance, begins to lose activity at temperatures around 60°C (140°F) and above (Mandal & Mandal, 2011). 

This doesn't make the honey harmful; it simply means that letting your water cool slightly helps preserve more of these beneficial compounds.

Interestingly, the antioxidant compounds in Manuka honey show relatively good stability, though prolonged exposure to high heat can still cause some degradation.

What About Cooking and Baking With Manuka Honey?

If you love cooking with Manuka honey, here's how you can enjoy it in your meals while preserving its beneficial properties

High-heat cooking:

When you cook with Manuka honey at high temperatures (above 120°C), you'll significantly reduce MGO content. For baking, roasting, or other high-heat applications, consider:

• Using regular honey for cooking and reserving Manuka for raw applications

• Adding Manuka honey as a finishing drizzle after cooking

• Incorporating it into no-bake recipes where heat isn't a factor

For baking: 

Understand that sustained high heat will reduce MGO levels. If you're using Manuka honey in baked goods, you're primarily benefiting from its unique, rich, slightly earthy, complex flavor and natural sugars rather than its bioactive compounds. 

Low-heat uses that preserve Manuka honey’s benefits:

• Warm sauces added after removing from heat

• Overnight oats with room-temperature or cold ingredients

• Smoothies blended with cold ingredients

• Salad dressings mixed without heating

• Yogurt toppings at refrigerator temperature

For high-heat cooking, consider using regular honey or another sweetener, then reserve your premium Manuka honey for recipes where its unique properties can shine.

How to Preserve Manuka Honey's Benefits in Warm Drinks

You don't need to give up your favorite warm beverages or completely rethink your routine. Just make one small adjustment: let the water cool slightly before adding your honey.

Simple Steps for Maximum Benefits

For tea or herbal infusions:

1. Boil your water and steep your tea as usual

2. Let the water cool for 30-60 seconds after removing from heat

3. Add your Manuka honey once the temperature has dropped slightly

4. Stir gently and enjoy

For warm lemon water:

1. Boil water and let it cool for about a minute

2. Add fresh lemon juice

3. Stir in a spoonful of Manuka honey

4. The result is a soothing drink that preserves the honey's beneficial properties

For coffee: Let your brewed coffee cool to a comfortable drinking temperature before stirring in honey. Since you wouldn't want to drink scalding coffee anyway, this is a natural fit.

What to avoid

Don't microwave Manuka honey. Microwaves create uneven heating that can create hot spots well above the temperature that preserves MGO and enzymes.

Avoid prolonged cooking at high heat. If you're baking or cooking with Manuka honey, add it at the end of the process or use it as a finishing drizzle rather than subjecting it to sustained high temperatures.

Storage: Does Warmth Damage Manuka Honey?

Here's some reassuring news: unlike some natural products, Manuka honey is quite stable even in warm environments. As long as you store it properly, in a sealed container away from direct sunlight, its beneficial compounds remain intact (Kato et al., 2014).

In fact, moderate warmth can actually enhance Manuka honey's potency. Natural warmth in storage conditions helps DHA continue converting into MGO over time, potentially making your honey even richer in its bioactive properties. This is why quality producers age their honey in controlled conditions.

Best storage practices for Manuka honey

Ideal storage:

• Cool, dry cupboard away from heat sources

• Tightly sealed container

• Room temperature (no refrigeration needed)

• Away from direct sunlight

What to avoid:

• Near the stove or other heat appliances

• In humid environments

• Direct sun exposure

• Introducing moisture with wet spoons

The difference between storage heat and hot water heat is important: sustained high temperatures above 100°C can cause  MGO degradation, while ambient room temperature (even warm rooms at 25-30°C) allows beneficial compounds to remain stable.

What about crystallization?

If your Manuka honey crystallizes (becomes grainy or solid), don't worry, this is completely natural and doesn't mean it's gone bad. Honey crystallization is actually a sign of quality and purity.

To return it to liquid form: place the jar in a bowl of warm (not boiling) water for 10-15 minutes. Keep the water temperature around 40-50°C (104-122°F) to gently melt the crystals without affecting the MGO.

The Bottom Line

Adding Manuka honey to hot water is safe and can be part of a wonderful daily wellness ritual. The key to preserving its unique beneficial compounds, particularly MGO, enzymes, and antioxidants, is simple: let your water cool for 30-60 seconds after boiling before adding honey.

This small adjustment keeps the temperature in that ideal range of 60-70°C (140-158°F), where you get a comforting warm beverage without compromising what makes Manuka honey so special. 

Whether you're enjoying it in your morning tea, an afternoon herbal infusion, or a soothing cup of warm lemon water before bed, you can feel confident that you're getting the best of both worlds: comfort and wellness.

Explore Bees & Trees premium Manuka honey

FAQs

Will boiling water destroy Manuka honey?

Boiling water (100°C) will reduce but not completely destroy Manuka honey's benefits. MGO begins degrading at this temperature, especially with prolonged exposure. The simple solution: let boiling water cool for 30-60 seconds before adding honey, bringing it to 80-85°C where MGO remains stable.

What temperature should water be for Manuka honey?

The ideal water temperature for adding Manuka honey is between 60-90°C (140-194°F). This range is warm enough to be soothing and comfortable while staying below the threshold where MGO significantly degrades. Water at 80-85°C is the sweet spot—still hot but not boiling.

Can you add Manuka honey to boiling water?

You can, but you'll reduce the MGO content and other heat-sensitive compounds. For maximum benefits, wait 30-60 seconds after boiling before adding Manuka honey. This brief cooling period makes a significant difference in preserving beneficial properties.

Does hot water kill enzymes in Manuka honey?

Hot water above 60°C can reduce enzyme activity in Manuka honey. Enzymes like glucose oxidase are particularly heat-sensitive. Boiling water (100°C) will significantly reduce enzyme activity, which is why letting water cool to 80-85°C helps preserve both enzymes and MGO.

Is warm water better than cold water for Manuka honey?

For dissolving and distributing Manuka honey, warm water (60-85°C) works better than cold water. However, for preserving the most beneficial compounds, room temperature or slightly warm water is ideal. Cold water preserves all compounds but takes longer to dissolve the honey.

Can you microwave Manuka honey with water?

We don't recommend microwaving Manuka honey or water with honey in it. Microwaves create uneven heating with hot spots that can exceed safe temperatures while other areas remain cool, potentially degrading MGO in some areas while leaving it intact in others. Use the kettle method with a brief cooling period instead.