Get ready to discover the condiment that’s about to transform the way you eat. Hot Honey is exactly what it sounds like—sweet, golden honey infused with spicy chili heat—and it’s the perfect balance of flavors that makes absolutely everything taste better. Drizzle it on pizza, fried chicken, biscuits, cheese boards, or even ice cream, and watch ordinary foods become extraordinary. Once you make this, you’ll wonder how you ever lived without it.
What makes hot honey so addictive? It’s that perfect sweet-heat combination that hits all your taste buds at once. The honey provides natural sweetness and floral notes, while the chili peppers bring warmth and depth without overwhelming heat. It’s not “blow your head off” spicy—it’s balanced, nuanced, and incredibly versatile. The best part? You can make it at home in just 10 minutes for a fraction of what fancy brands charge at the store.
This quick recipe uses just three ingredients and requires almost no effort. No complicated techniques, no special equipment—just heat, infuse, strain, and you’re done. Whether you’re a hot honey devotee looking to save money or a first-timer curious about the hype, this recipe is your gateway to sweet-spicy perfection. Let’s make some magic!
Table of Contents
Why You’ll Love This Recipe
Ready in 10 Minutes: From start to finish, you’ll have homemade hot honey faster than a trip to the store.
Only 3 Ingredients: Honey, red pepper flakes, and apple cider vinegar. That’s literally it.
Customize the Heat: Control exactly how spicy you want it—from mild tingle to serious fire.
Costs Pennies: Store-bought hot honey costs $10-15 for a small bottle. Make a jar at home for under $3.
Infinitely Versatile: Use it on pizza, chicken, biscuits, yogurt, cocktails, marinades, salad dressings—literally everything.
Makes Perfect Gifts: Pour into small jars, add a cute label, and you’ve got impressive homemade gifts.
No Cooking Skills Needed: If you can heat honey and strain it, you can make this. It’s foolproof.
Lasts for Months: Properly stored, hot honey keeps for 6+ months at room temperature.
Adjustable Flavor: Add garlic, herbs, or different peppers to create your signature blend.
Impressive But Easy: Tastes gourmet, looks artisanal, takes almost no effort.
Better Than Store-Bought: Fresher, more customizable, and you control the quality of ingredients.
Ingredients You’ll Need
Basic Hot Honey:
- 1 cup honey – Use good quality honey; the flavor shines through (clover, wildflower, or orange blossom work great)
- 2-3 tablespoons red pepper flakes – Standard crushed red pepper from the spice aisle (adjust for heat preference)
- 1 tablespoon apple cider vinegar – Adds tanginess and helps preserve; can substitute white vinegar
Heat Level Guide:
- Mild: 1-1.5 tablespoons red pepper flakes
- Medium: 2-2.5 tablespoons (recommended starting point)
- Hot: 3-4 tablespoons
- Extra Hot: 4-5 tablespoons (for heat lovers only!)
Optional Flavor Additions:
- 2 cloves garlic, smashed – Adds savory depth
- 1 sprig fresh rosemary or thyme – Herbal notes
- 1 teaspoon black peppercorns – Additional complexity
- 1 small dried chili (like arbol or Thai chili) – For extra kick
- 1/2 teaspoon smoked paprika – Smoky undertones
- Small piece of fresh ginger – Warming spice
- Strip of orange or lemon zest – Citrus brightness
Equipment You’ll Need:
- Small saucepan
- Fine-mesh strainer or cheesecloth
- Glass jar or bottle for storage (8-12 oz size)
- Measuring cups and spoons
- Spoon for stirring
Step-by-Step Instructions
Step 1: Combine Ingredients
Pour the honey into a small saucepan. Add the red pepper flakes and apple cider vinegar. If using any optional additions (garlic, herbs, etc.), add them now.
Pro tip: Use a saucepan with a light-colored interior so you can see the honey and monitor it easily.
Step 2: Heat Gently
Place the saucepan over low heat. Heat gently, stirring occasionally, until the honey becomes fluid and just starts to show tiny bubbles around the edges. This takes about 3-5 minutes.
Critical: Do NOT boil the honey! You want it warm enough to infuse the flavors, but boiling destroys honey’s beneficial properties and can make it bitter. Keep it at a gentle simmer with tiny bubbles.
Temperature guide: Aim for around 180-200°F (82-93°C) if you have a thermometer. If not, just look for gentle movement and steam—not active bubbling.
Step 3: Infuse
Once the honey is warm and gently simmering, remove from heat. Let it steep for 5-10 minutes to allow the pepper flakes to infuse their heat and flavor into the honey.
Timing and heat intensity:
- 5 minutes = milder heat
- 7-8 minutes = medium heat (recommended)
- 10+ minutes = more intense heat
The secret: The longer it steeps, the spicier it gets. You can always taste-test (carefully—it’s hot!) and steep longer if you want more kick.
Step 4: Strain
Place a fine-mesh strainer over your clean glass jar or bottle. Carefully pour the hot honey through the strainer to catch all the pepper flakes and any optional additions.
Pro straining tip: For crystal-clear hot honey, line your strainer with a coffee filter or double layer of cheesecloth. This removes even the tiniest particles for a professional look.
Use a spoon to press down on the pepper flakes in the strainer to extract every drop of that spicy goodness.
Don’t skip this step: Leaving the pepper flakes in will make the honey continue getting spicier over time and can create an unpleasant gritty texture.
Step 5: Cool and Store
Let the hot honey cool completely in the jar before sealing with a lid. As it cools, it will thicken back to its normal honey consistency.
Store at room temperature in a sealed jar. It will keep for 6+ months (though it never lasts that long because you’ll use it on everything!).
Storage tip: Honey is naturally antimicrobial, so hot honey is shelf-stable. Keep it in a cupboard away from direct sunlight for best quality.
Expert Tips for Perfect Hot Honey
Quality Honey Matters: Use real honey, not the ultra-processed kind. The flavor of your honey will shine through, so choose one you enjoy eating plain.
Don’t Boil: Keep the heat low and gentle. Boiling honey can caramelize it (changing the flavor) and destroy beneficial enzymes.
Adjust Heat to Taste: Start with less pepper flakes your first time. You can always make it spicier, but you can’t make it milder.
Fresh Pepper Flakes: Check the date on your red pepper flakes. Old, stale flakes lose their potency and won’t infuse as much heat.
Strain While Hot: Strain the honey while it’s still warm and liquid. Once it cools and thickens, straining becomes difficult.
Save Your Spicy Flakes: The strained pepper flakes are now honey-infused and delicious! Use them in marinades, stir-fries, or sprinkle on pizza.
Let It Mellow: Hot honey tastes even better after sitting for 24 hours. The flavors meld and deepen over time.
Clean Jars: Use very clean, dry jars. Any moisture can cause fermentation or mold.
Experiment with Peppers: Try different types—chipotle flakes for smokiness, Korean gochugaru for fruity heat, or ghost pepper flakes if you’re brave!
Make in Batches: This recipe doubles or triples easily. Make multiple jars for gifts or to keep on hand.
Delicious Variations to Try
Garlic Hot Honey
Add 2-3 smashed garlic cloves during the infusion. Perfect for pizza, chicken, and bread.
Smoked Hot Honey
Use chipotle flakes instead of regular red pepper flakes, or add 1 teaspoon smoked paprika. Amazing on ribs and brisket.
Herb-Infused Hot Honey
Add fresh rosemary, thyme, or sage sprigs during steeping. Fantastic on cheese and roasted vegetables.
Bourbon Hot Honey
Add 1 tablespoon bourbon during infusion (alcohol cooks off). Incredible on fried chicken and cornbread.
Citrus Hot Honey
Add strips of orange, lemon, or lime zest. Brightens the flavor—perfect for fish and salads.
Extra Hot “Fire” Honey
Use 4-5 tablespoons pepper flakes plus 1-2 fresh Thai chilies, sliced. For serious heat lovers only!
Asian-Inspired Hot Honey
Use Korean gochugaru instead of red pepper flakes and add fresh ginger. Excellent on rice bowls and stir-fries.
Black Pepper Hot Honey
Add 1 tablespoon whole black peppercorns during infusion for complex, layered heat.
Cinnamon Hot Honey
Add 1 cinnamon stick during steeping. Sweet-spicy-warm flavor perfect for breakfast foods.
Truffle Hot Honey
Add a few drops of truffle oil after straining. Luxurious and decadent on fancy dishes.
Ways to Use Hot Honey (The Possibilities Are Endless!)
On Pizza
Drizzle over pepperoni, sausage, or margherita pizza. The sweet-heat combo is legendary.
Fried Chicken
Brush on hot fried chicken or chicken wings. It’s the classic pairing that started the hot honey craze.
Biscuits & Cornbread
Drizzle over warm, buttery biscuits or cornbread for Southern perfection.
Cheese Boards
Pair with sharp cheddar, blue cheese, brie, or goat cheese. The contrast is incredible.
Ice Cream
Drizzle over vanilla, salted caramel, or chocolate ice cream. Sweet meets spicy magic!
Yogurt & Granola
Add to Greek yogurt with granola for a sweet-spicy breakfast bowl.
Roasted Vegetables
Toss with Brussels sprouts, carrots, or sweet potatoes before roasting.
Cocktails
Use in whiskey sours, margaritas, or hot toddies for a spicy-sweet twist.
Salad Dressings
Mix with olive oil, vinegar, and Dijon for an incredible vinaigrette.
Glazes & Marinades
Use on grilled salmon, pork chops, or chicken thighs.
Breakfast Foods
Top pancakes, waffles, French toast, or oatmeal.
Sandwiches
Spread on turkey, ham, or chicken sandwiches for extra flavor.
Grilled Cheese
Drizzle inside or on top of grilled cheese for next-level comfort food.
Popcorn
Drizzle over buttered popcorn and toss with sea salt.
Toast
Spread butter on toast, drizzle with hot honey, sprinkle with flaky salt.
Storage and Shelf Life
Room Temperature: Store sealed in a clean, dry jar at room temperature for 6-12 months. Honey is naturally shelf-stable.
Avoid Moisture: Keep water out! Any moisture can cause fermentation or spoilage. Always use a clean, dry spoon.
Crystallization is Normal: If your honey crystallizes (becomes grainy), it’s still perfectly fine! Gently warm the jar in hot water to re-liquify.
Signs It’s Still Good: Honey doesn’t really go bad. If it smells like honey and looks clear (or crystallized), it’s fine.
Signs to Toss: If you see mold, off odors, or excessive foaming/fermentation, discard it. This is very rare with properly made hot honey.
Gift Packaging: For gifts, pour into small 4-6 oz jars. Add labels with “use within 6 months” for recipients who may not know honey’s shelf life.
Refrigeration: Not necessary, but you can refrigerate if you prefer. It will crystallize faster in the fridge.
Troubleshooting Common Issues
Not spicy enough: Steep longer next time (10-15 minutes) or use more pepper flakes. You can also reheat and add more flakes, then re-strain.
Too spicy: Dilute with more honey. Add plain honey and mix well until heat level is comfortable.
Honey crystallized: Normal! Warm the jar gently in hot water bath until liquid again. Crystallization doesn’t affect quality.
Honey is too thin: This can happen if honey was overheated or too much vinegar was added. Next time, use less vinegar (or skip it entirely).
Cloudy appearance: Tiny pepper particles made it through the strainer. Strain again through coffee filter or cheesecloth for clarity.
Burnt taste: Honey was heated too hot or too long. Keep heat very low and don’t let it actually boil.
Not infusing flavor: Pepper flakes may be old/stale, or steeping time was too short. Use fresh flakes and steep 10+ minutes.
Mold appeared: Moisture got into the jar. Always use clean, dry utensils. Discard and start fresh.
Frequently Asked Questions
Can I use fresh peppers instead of flakes?
Yes! Use 1-2 fresh jalapeños or serranos, sliced. Adjust amount based on desired heat. Remove seeds for milder heat.
Do I have to add vinegar?
No, but it adds tanginess and helps preserve. You can skip it or use lemon juice instead.
Can I use different types of honey?
Absolutely! Experiment with different honeys—each will give unique flavor. Buckwheat honey is dark and robust, orange blossom is light and floral.
How do I make it less spicy?
Use less pepper flakes (start with 1 tablespoon), steep for shorter time (3-5 minutes), or dilute with plain honey.
Can I make this with hot sauce?
Not recommended—hot sauce contains water and other ingredients that reduce shelf life. Stick to dried peppers.
Is this safe for canning?
Honey has low enough water activity that it doesn’t require canning. Just store in clean jars at room temperature.
Can kids eat this?
Depends on the heat level and the child. Make a mild version with 1 tablespoon flakes. Never give honey to infants under 12 months.
Will this separate?
Honey may crystallize over time, but it won’t separate. Just warm gently to re-liquify if needed.
Can I scale this recipe?
Absolutely! Double, triple, or make small batches. The ratios stay the same.
Does the heat increase over time?
Not significantly if you’ve strained out the pepper flakes. The flavor may deepen slightly as it sits.
Nutritional Information
Per Tablespoon (approximately):
- Calories: 64
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Total Carbohydrates: 17g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 0g
Notes:
- Essentially identical to regular honey nutritionally
- Natural sweetener, but still high in sugar
- Contains trace amounts of vitamins and minerals
- Small amounts of capsaicin from peppers (negligible nutrition impact)
- Use in moderation as you would any sweetener
Health Considerations:
- Not suitable for infants under 12 months (honey risk)
- High glycemic index
- Natural antimicrobial properties
- May contain beneficial enzymes if not overheated
Why This Recipe Works
The brilliance of hot honey lies in simple food science:
Honey as Solvent: Warm honey acts as an excellent solvent, extracting capsaicin (the spicy compound) and flavor compounds from the pepper flakes.
Fat-Free Heat: Capsaicin is fat-soluble but also alcohol- and oil-soluble. Honey’s sugars help suspend and distribute the heat evenly.
Gentle Heat: Low temperature infusion extracts flavor without destroying honey’s beneficial properties or causing caramelization.
Natural Preservation: Honey’s low water content and natural antimicrobial properties make hot honey shelf-stable without additional processing.
Flavor Synergy: The contrast between sweet and spicy creates what’s called “flavor layering”—your taste buds experience both sensations simultaneously, making food taste more complex and interesting.
Viscosity Advantage: Honey’s thick consistency clings to food better than water-based hot sauces, providing even coverage and lasting flavor.
The Final Drizzle
This Hot Honey recipe is one of those game-changers that transforms how you cook and eat. It’s ridiculously simple to make—just three ingredients and 10 minutes—yet it adds sophisticated sweet-heat flavor to absolutely everything. Whether you’re drizzling it on pizza, brushing it on fried chicken, adding it to cocktails, or topping your morning yogurt, hot honey makes ordinary foods extraordinary.
What makes this recipe so valuable is its versatility. Make it mild for general use, crank up the heat for spice lovers, or infuse it with garlic and herbs for savory applications. Once you have a jar of homemade hot honey in your pantry, you’ll find yourself reaching for it constantly. It’s the condiment you didn’t know you needed but can’t live without.
The best part? You’ll save a fortune making it yourself while having complete control over heat level and flavor. Make a batch for yourself and extras for gifts—your friends and family will be thrilled to receive jars of this liquid gold.
So grab some honey and pepper flakes, and get ready to make the condiment that’ll change everything. Fair warning: once you start putting hot honey on things, there’s no going back!
Happy drizzling, and enjoy every sweet-spicy drop! 🍯🌶️✨
Yields: About 1 cup (8 oz)
Prep Time: 2 minutes
Cook Time: 5 minutes
Infusion Time: 5-10 minutes
Total Time: 12-17 minutes
Difficulty: Super Easy
