Name: Best Hot Honey Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup (340 g) runny honey, such as clover or wildflower; 1 to 2 tablespoons red pepper flakes, to taste; 2 fresh red chiles (Fresno or red jalapeno), thinly sliced; 1 to 2 dried chiles de arbol, crushed (optional, for extra heat); 1 1/2 teaspoons apple cider vinegar; 1 pinch salt

This hot honey recipe is made with just a few ingredients: honey, red pepper flakes, sliced fresh chiles, and a splash of apple cider vinegar, gently warmed and infused until it’s sweet with a slow, building heat. It takes 10 minutes and tastes better than most store-bought bottles.

Drizzle it over pizza, fried chicken, cornbread, roasted vegetables, or a cheese board. It also makes a great homemade gift in small jars, and I love it drizzled over the goat cheese on these stuffed mini bell peppers.

If you’re looking for things to drizzle hot honey on, these are worth bookmarking too:

Ingredients You’ll Need

A mild, runny honey like clover or wildflower lets the chile flavor come through best. The vinegar sounds strange, but it cuts the sweetness and gives the hot honey that addictive tang.

Ingredients

1 cup (340 g) runny honey, such as clover or wildflower
1 to 2 tablespoons red pepper flakes, to taste
2 fresh red chiles (Fresno or red jalapeno), thinly sliced
1 to 2 dried chiles de arbol, crushed (optional, for extra heat)
1 1/2 teaspoons apple cider vinegar
1 pinch salt

Directions

Pour the honey into a small saucepan.
Add the red pepper flakes, sliced fresh chiles, and crushed chiles de arbol if you’re using them.
Start with 1 tablespoon of flakes the first time, since you can always add more heat but you can’t take it away.
Slice the fresh chiles into thin rings so they release more flavor into the honey, and wash your hands well afterward.
Set the pan over low heat and warm it gently until it just starts to bubble around the edges, about 3 to 5 minutes.
Don’t let it come to a full boil.
Boiling honey darkens, foams up, and can turn bitter, and it also changes the texture as it cools.
Once you see small bubbles, take the pan off the heat.
Let the chiles steep in the warm honey for at least 10 minutes, or up to 1 hour for a spicier result.
Taste it on a spoon every 10 minutes to check the heat (let it cool first, because warm honey burns).
Stir in the apple cider vinegar and a pinch of salt.
The vinegar balances the sweetness and brightens up the chile flavor.
Taste again and add a little more vinegar or flakes if you want.
Decide whether to strain it.
For a smooth, pourable hot honey, pour it through a fine mesh strainer into a jar.
I leave the chile slices and flakes in for a bolder look and more heat over time, since the honey keeps getting spicier as it sits.
Pour it into a clean, dry glass jar or squeeze bottle and let it cool to room temperature before sealing.
Sealing it while hot traps steam, which adds water and can cause it to spoil.
It thickens up as it cools, back to regular honey consistency.
Label the jar with the date, especially if you left fresh chiles inside, so you know when to use it by.
Drizzle over pizza, chicken, biscuits, or cheese and enjoy!

Important Recipe Notes

Low heat only. Honey scorches easily, and overheating changes its flavor. Keep the heat low and pull it the moment you see small bubbles.
Control the heat level. One tablespoon of red pepper flakes gives a medium heat. Add the second tablespoon and the chiles de arbol for something properly spicy.
Fresh chiles add flavor, not just heat. Fresno or red jalapenos add a fruity pepper flavor and a nice red color. Seed them for a milder hot honey.
To strain or not. Strained hot honey keeps a consistent heat. Unstrained gets spicier over a few weeks, which some people love and some find too much.
Use a dry jar. Any water in the jar can lead to fermentation. Make sure the jar and lid are completely dry before filling.
Watch the steeping time. Heat builds the longer the chiles sit in warm honey. Taste every 10 minutes so it doesn’t get away from you, which happened to me the first time I made a big batch.
If it crystallizes. Honey naturally crystallizes over time. Set the jar in a bowl of warm water for 10 minutes and stir until smooth again.
Double the batch for gifts. This recipe doubles easily in the same small pan. Pour it into 4-ounce jars with a ribbon and a tag that says what it’s good on, and you’ve got a homemade gift that people actually use.
Try different honeys. Orange blossom honey gives a floral, citrusy hot honey, while buckwheat honey is dark and earthy. Raw honey works too, but it may crystallize faster.
Storage with fresh chiles. If you leave fresh chile slices in the jar, store it in the fridge and use within 1 month. Fresh produce in honey shortens shelf life.
Storage when strained. Strained hot honey keeps at room temperature in a sealed jar for up to 3 months.

How to Serve, Store & Customize This Recipe

Serving Drizzle hot honey over pepperoni pizza, fried or grilled chicken, and warm biscuits for the classic combos. Brush it over salmon or pork chops in the last few minutes of cooking for a sticky, spicy glaze. It’s also great on a cheese board with sharp cheddar, brie, or goat cheese. Try it on roasted carrots, Brussels sprouts, or vanilla ice cream for something unexpected.

Storing Keep strained hot honey in a sealed jar in the pantry for up to 3 months. If you leave fresh chiles inside, refrigerate it and use it within a month. Cold honey thickens a lot, so warm the jar in hot water before drizzling.

Customizing Add a smashed garlic clove or a strip of lemon peel while steeping for extra flavor, and strain it out afterward. Use habaneros for serious heat, or chipotle flakes for a smoky version. Swap half the honey for maple syrup if you want a slightly different sweetness.