You can use honey as a carbonating sugar at bottling time. I think that's what Chynes is suggesting. You would get real honey taste. I think that the hard part would be to get the right amount. I know that when you add DME for example, the amount used changes and I have noticed that carbonation time in the bottles is different.
When you make a honey brown ale the recipe usually includes honey malt (a steeping grain) to help with the honey taste. I like to experiment with adding things to beer but I am learning to appreciate the importance of following a recipe and making subtle adjustments over time. I guess I am being a real wet blanket but I would finish the recipe as is, wait the full two months for it to taste best and then make a change the next time you brew it.