A spicy-sweet pantry staple that’s incredibly easy to make at home: just honey infused with chili flakes and a touch of vinegar. I love how it adds depth and a touch of heat to everything from fried chicken to pizza in just 20 minutes.
Why You’ll Love This Recipe
I adore having hot honey on hand because it’s versatile and customizable. I control the spice level by adjusting chili quantity, and a splash of vinegar balances the sweetness beautifully. It’s a simple condiment that transforms ordinary dishes into something extraordinary—perfect for drizzling over cheese, roasted veggies, or crispy meats.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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340 g (about 1 cup) runny honey
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2 Tbsp red pepper flakes (adjust to taste)
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1 tsp white wine vinegar or apple cider vinegar
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Optional extras: 1 tsp chili powder, orange or lemon zest, a crushed garlic clove
directions
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Add honey and red pepper flakes to a small saucepan over medium–low heat—aim for a gentle simmer, not a boil.
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Let it bubble around the edges for 5–10 minutes, stirring occasionally to prevent sticking.
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Remove from heat and let it sit off the heat for 10–15 minutes to deepen the flavor.
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Stir in vinegar (and any optional spices or zest).
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Strain into a clean jar if you prefer a smooth honey (I often skip this and leave the flakes in).
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Cool completely, then store sealed in a cool, dry place for up to 3 months.
Servings and timing
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Yield: about 1 cup
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Prep time: 2 minutes
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Cook time: 5–10 minutes
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Cool time: 10–15 minutes
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Total time: ~20 minutes
storage/reheating
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Storage: Keep in a sealed jar at cool room temperature; it lasts about 3 months.
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If crystallizes: Warm the jar in hot water or briefly in the microwave—no lid on.
Variations
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Garlicky: Simmer with a crushed garlic clove for a savory hint.
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Smoky: Add smoked paprika or chipotle flakes for smoky warmth.
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Citrus zest: Stir in grated orange or lemon peel during infusion for brightness.
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Fresh pepper option: Use chopped fresh chili instead of flakes, then strain it out for clarity.
FAQs
What kind of honey works best?
I use mild, runny honey. There’s no need for fancy artisanal honey since the chili and vinegar dominate the flavor.
How spicy will it be?
Heat depends on the chili you use and how long you infuse it. I start with 2 Tbsp flakes, taste, and add more if needed.
Can I skip cooking and just mix chili with honey?
Yes—you can mix them and let it sit 24 hours for milder flavor. It won’t be as deep, though.
How do I fix crystallized honey?
Warm the jar gently in hot water or a low microwave burst (without the lid) to bring it back to liquid.
What dishes pair well with hot honey?
It’s incredible on fried chicken, pizza, roasted veggies, cheese boards, yogurt, even cocktails. A small drizzle elevates flavors everywhere.
Conclusion
This hot honey is my go-to flavor booster—fast, flexible, and packed with warmth and sweetness. With a base of pantry staples, it’s ready in minutes and lasts for months, adding a spark to everything I drizzle it on. Give it a try and experiment with your favorite twists!
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How to Make Hot Honey
- Total Time: 20 minutes
- Yield: Makes about 1 cup
Description
A spicy‑sweet infused honey that adds a delightful kick to everything from pizza and fried chicken to cheese boards and roasted veggies.
Ingredients
1 cup (340 g) mild, runny honey
2 tablespoons red pepper (chilli) flakes
1 teaspoon white wine or apple cider vinegar
Optional: 1 teaspoon chilli powder (for extra heat)
Instructions
In a small saucepan over medium‑low heat, combine the honey and red pepper flakes—avoid boiling, just a gentle simmer.
Let the mixture bubble gently around the edges for 5–10 minutes, stirring occasionally to prevent scorching.
Remove from heat and allow it to steep and intensify in flavor for 10–15 minutes.
Stir in the vinegar (and optional chilli powder) for a balanced tang and heat.
Strain through a fine mesh into a clean jar (or leave flakes in for texture). Cool completely before sealing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
