Honey in my Coffee

I've alway used honey in my coffee rather than sugar, it's healthier and all around more tasty. Here at colgate the honey is stored in these large squirt bottle- like things and it takes a while to come out. However once I add coffee into the mix, the honey becomes easier to stir and seemingly melts into the coffee. However as we learned today what is actually happening is the heat from the coffee is increasing the viscosity of the honey by increasing the kinetic energy of the particles thus making the honey flow faster.

Basically as heat rises so does viscosity,