Why does honey not dissolve in cold drinks?

What is actually happening

Dissolving requires two things: enough solvent to accept the solute, and enough molecular energy to break the solute apart and distribute it. Honey is already near its solubility limit and it is extremely viscous at low temperatures — several thousand times more viscous than water at 10 °C. Dropped into an iced drink it forms a thread, sinks, and sits there. Stirring adds mechanical energy but not nearly enough.

Warm water solves both problems at once: it lowers the viscosity dramatically and provides molecules that can surround and separate the sugars. Once diluted, the honey stays dispersed even when cooled again, because the concentration is no longer supersaturated.

How to make a honey syrup

1. 1Weigh equal parts honey and waterOne to one is the standard. Three parts honey to one part water keeps more character and is slightly harder to pour.
2. 2Warm the water, not the honeyAround 50 °C is plenty. Boiling drives off the aromatics for no benefit and raises hydroxymethylfurfural.
3. 3Stir until clear, then coolIt will look cloudy while the honey is still dispersing and clear when it is done.
4. 4Refrigerate and use within a fortnightDiluted honey ferments. The osmotolerant yeasts that honey naturally carries wake up as soon as the sugar concentration drops.