Homemade Hot Honey
This homemade hot honey is made with warm honey and dried chili flakes for a sweet, spicy drizzle you can use on pizza, fried chicken, biscuits, roasted vegetables, and cheese boards. Add a splash of apple cider vinegar for a brighter finish, or leave it out for a straight sweet heat.
Servings: 16 servings
Ingredients
- 1 cup honey
- 1 tablespoon crushed red pepper flakes see note for heat levels
- 1 to 2 teaspoons apple cider vinegar optional
Instructions
- Add the honey and chili flakes to a small saucepan. Set over medium-low heat and warm until the honey just begins to simmer, about 5 minutes, stirring occasionally.
- Remove from the heat and let the chili flakes infuse for 10 to 15 minutes.
- If desired, strain the honey into a small lidded jar and discard the chili flakes. Stir in the vinegar, if using.
- Let the honey cool, then add the lid and store in a cool, dry place.
Notes
Keep the heat low: Do not let the honey boil. You only want it warm enough to infuse with the chili flakes.
Adjust the spiciness: Use gochugaru for a milder hot honey, crushed red pepper flakes for medium heat, or Thai chili flakes for a hotter version. For extra heat, add a small pinch of cayenne or dried habanero flakes.
Strain if you want a smoother drizzle: Straining is optional, but it removes the chili flakes and makes the honey easier to drizzle.
Go easy on the vinegar: A small splash of apple cider vinegar brightens the flavor, but too much will turn the honey into more of a sauce.
Refrigerate fresh pepper versions: If you use fresh peppers like jalapeños, Hatch chiles, or Thai peppers, store the finished hot honey in the refrigerator.
Nutrition
Serving: 1tablespoon | Calories: 66kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 9mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg
