I recently ran out of my chili-garlic-infused honey and decided I was too impatient to wait for a new batch to infuse over several days. So I thought it was finally time I give hot honey a try. This spicy-sweet condiment is just as delicious but ready in just 5 minutes! The difference? Using heat helps the chili infuse into the honey in just a fraction of the time. Better yet, you probably already have all the ingredients in your pantry. So this a super cheap and simple all-purpose condiment to prepare. Especially when a single bottle of the stuff in grocery stores is easily over $10+ (gasp!). You can also decide whether or not to keep the chili solids in the honey (it will get hotter over time, this way) or strain them out! Looking for similar DIYs? You might enjoy fermented garlic honey, spicy pickled garlic, or honey fermented ginger and lemon!
What Is Hot Honey?
Hot honey is simply honey that has been infused with chili peppers (dried or fresh) to make a sweet and spicy sauce. The type of chili and the amount used will all impact the exact flavor and spice level. And, unlike my chili and garlic infused honey, this version skips the several days of slow infusing time and simply simmers all the ingredients for several minutes. The type and quantity of chili used will impact the flavor, making it more versatile than pre-made grocery store versions. When eating it, you’ll first taste the honey’s lovely sweetness, which gives way to a lingering (delicious) heat. It’s beyond moreish, so let’s jump right into the hot honey recipe!
The Ingredients
This hot honey recipe requires just three pantry staples.
Honey: Use high-quality honey you like the taste of (try to use local honey where possible). This would also be a good use for crystallized honey, as heat breaks down the crystals. Apple cider vinegar: ACV balances the sweet honey flavor and adds depth. White wine vinegar or rice wine vinegar may also work. Chili: A combination of chili powder (optional) and red pepper flakes will provide the hot honey with a different texture and flavor. Adjust the amount to taste, and feel free to experiment with different chilies.
You might also want to add a pinch of salt to the cooled hot honey just before storing it. This is entirely optional, though.
Korean pepper flakes (gochugaru) – milder, Red pepper flakes – hotter, Dried smoky chilies – mild to hot and smoky.
You can also use full fresh or dried chilies, using whichever one matches your desired heat levels. For example:
Anaheim is relatively mild. Guajillo and jalapenos are medium. Chipotle and habanero peppers are hot. Chile de Arbol is very hot.
Note that using fresh chile peppers will affect the shelf life. Also, when using fresh chili, note that the amount of seeds you add will affect how spicy the honey hot sauce recipe is.
How to Make Hot Honey Sauce
Add the honey and dried chili flakes (and powder if using) to a small saucepan, stir, and bring to a simmer over medium-low heat. Simmer (don’t boil!) the mixture for 3-5 minutes, stirring occasionally. Then remove from the heat and stir the apple cider vinegar into the hot honey sauce. Strain out the chili flakes through a fine mesh strainer once it’s almost fully cooled if you want a smooth sauce. Allow it to cool down, and transfer it to a sterilized jar. Enjoy!
Storage Instructions
Store the hot honey in a sterilized jar in a cool, dark cupboard for 3 months. If you use fresh chilies, I aim to use the hot honey within 1-2 weeks (up to a month if you’ve strained out the chilies). And keep it stored in the fridge. Note that honey will thicken when chilled. Bring it back to room temperature before using it (or pop it in the microwave for 10-15 seconds).
How to Use Hot Honey?
This homemade hot honey sauce has no shortage of serving options, including drizzling it over:
Avocado toast Guacamole Whipped ricotta or feta dip Phyllo wrapped feta Pizza Scrambled egg (or tofu) or omelettes and frittatas Cooked salmon Fried chicken and chicken wings Roasted and sauteed veggies (i.e., Brussel sprouts, broccoli, asparagus, corn on the cob, etc.) Crispy French fries, eggplant chips or air fryer zucchini fries A grilled cheese sandwich Vanilla ice cream A yogurt parfait Pancakes, waffles, and French toast Grilled fruit (i.e., grilled pineapple, watermelon, peaches, mango, etc.) Cheesy pasta dishes (i.e., cheesy gnocchi, tortellini/ravioli, mac and cheese, etc.)
This spicy honey sauce is good for more than just drizzling, too. Here are some other ways you might enjoy this spicy-sweet treat.
Spread over cakes, biscuits, and cornbread Spread over toast, bagels, crumpets, soft pretzels, scones, etc. Turn it into a marinade or salad dressing Add to cheese boards/ charcuterie boards Spoon over baked brie and camembert Add to cocktails Create a soothing drink during cold/flu season
It also makes a wonderful edible gift for the holidays and special occasions.
Recipe Tips and Notes
To adjust the heat: You can experiment with different types of chili flakes or dried/fresh chilies and how much you add to the honey. If you only discover it’s too mild, add more chili flakes to the mixture and allow them to infuse over several days in the pantry. Or, if it’s too hot, add more honey (for a more mellow flavor) and return it to the heat. Adjust the flavor: Use a combination of regular and smoky chilies for extra depth of flavor in the spicy honey sauce. For ‘instant’ hot honey: Combine high-quality honey with the chili sauce or chili paste and microwave for 30 seconds. Adjust the amount to taste. I recommend one teaspoon of hot sauce per two tablespoons of honey. Store this in the fridge. Keep the heat low: Honey is simple to boil, bubble up, create a massive mess, and burn. I recommend paying attention to the pan and keeping it to a gentle simmer. Avoid old chili flakes: They lose potency over time. So you may find the hot honey sauce ends up milder than expected.
More Chili Lovin’ Recipes
Red chili paste Homemade chili sauce Chili oil Garlic Infused Olive Oil
If you try this hot honey recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
