Our Hot Honey Guide That Will Make You Want to Drizzle It on Everything
Ever bitten into pizza and think, “This needs a kick”? Maybe you’re staring at a biscuit, wondering how to spice things up. We’ve all had that moment.
That’s where hot honey comes in. Sweet, spicy, and weirdly perfect on almost anything. The only problem? Most people don’t know how easy it is to make – or just how many ways you can use it.
Let’s fix that.
Not into DIY? These are the hot honey brands I always keep on hand.
How to Make Hot Honey at Home
Making your own batch is simple. It’s just honey and heat. But the trick is knowing how long to steep, what to steep, and when to back off.
Grab a small saucepan. Pour in one cup of honey. Toss in two teaspoons of red pepper flakes. Let it bubble real gentle. You don’t want to boil it, just wake it up.
After five to ten minutes, kill the heat. Let it steep another ten. Then strain. Some folks add a splash of apple cider vinegar here. It brightens things up.
Pour it into a clean jar. Let it cool. You’re done.
For step-by-step photos and the full printable version, visit the Hot Honey Recipe on Simply Cooking Recipes.
Ingredients for a Solid Base
You don’t need much. But the quality matters.
Use raw, local honey if you can. It’s got more flavor.
Red pepper flakes are the go-to, but you can swap in dried chilies or even fresh ones for something bolder.
Want tang? Use apple cider vinegar.
Want it smoky? Add a pinch of smoked paprika. Try a cracked garlic clove. Maybe a sprig of rosemary.
Make it yours.
How Spicy Should Hot Honey Be?
That depends on your heat tolerance, but here’s a general guide per 1 cup of honey:
- Milder: use about ½ teaspoon red pepper flakes
- Medium: go with 1 to 2 teaspoons
- Fire-breather: 1 tablespoon or more
You can always add more. You can’t take it out once it’s in.
If you’re using fresh chilies, like jalapeños, serranos, or habaneros – remember the oils will keep steeping. Even a few slices can crank up the heat as the days go on. Start light and test it after a day or two.
Understanding measurements can really help you tweak the heat—check out this quick breakdown of teaspoon vs tablespoon for clearer ratios.
How Long Does It Last?
Hot honey doesn’t spoil easily. Honey is naturally antibacterial.
If you store it in a clean jar, sealed tight, in a dark cupboard – it’ll stay good for months.
Just don’t refrigerate it. That makes it thick and grainy. Keep it room temp. Always.
What to Put Hot Honey On
Oh man. Pretty much everything.
Drizzle it over pepperoni pizza. That’s the classic move.
But then you’ve got fried chicken, roasted veggies, grilled cheese, biscuits, cornbread, pancakes. Mix it into your salad dressing. Use it in cocktails.
Put it on brie, or goat cheese. Add it to a charcuterie board. Heck, put it on vanilla ice cream if you’re feeling wild.
Once you start, it’s hard to stop.
One perfect combo? These roasted carrots with whipped ricotta and hot honey hit every flavor note.
Variations Worth Trying
Hot honey is a base. Now play.
Fresh Chili Version: Slice jalapeños or Thai chilies and simmer those instead of flakes. Strain as usual.
Garlic Style: Add a crushed garlic clove to the mix while heating. Strain it out.
Herbal: Rosemary, thyme, or even bay leaf. Add during simmer. Just one sprig.
Citrus Pop: Lemon or orange zest right at the end gives it a twist.
Smoky Edge: A tiny bit of smoked paprika changes the whole vibe.
Mix and match. You can’t mess it up.
If chili oil’s more your speed, this Mexican chili oil recipe is bold, rich, and just as easy to customize.
Why People Add Apple Cider Vinegar
It’s optional, but it brings balance. The acidity cuts the sweetness, especially if you’re using this on savory foods. You don’t need much—maybe a teaspoon for every cup of honey.
Some folks swear by it. Some skip it. Try both. See what feels right.
Straining or Not Straining?
Up to you.
Straining makes it smooth. Great for drizzling.
Leaving the flakes in gives it a rustic feel. More heat over time too.
Just remember: flakes will keep infusing. So your batch will get hotter the longer it sits.
Should You Use Raw or Regular Honey?
Raw honey has a richer flavor. It’s less processed. Sometimes it has little wax bits or pollen. That’s normal.
Regular store-bought honey is fine, but it’s been heated and filtered. It’s smoother, but a little less complex.
If you want the full vibe, raw is worth the extra couple bucks.
Is Hot Honey Good for You?
Sort of. Honey’s got antioxidants. Capsaicin from chilies might help metabolism. But let’s be real—it’s still sugar.
Treat it like a condiment. Not a health food.
Can You Make It Without Heat?
You can. It just takes longer.
Mix honey and chilies in a jar. Let it sit for a week or two. Shake it daily. The flavor will come, slow and steady.
It’s more mellow this way. Still good.
What Brands Sell Good Hot Honey?
If DIY isn’t your thing, look for:
Mike’s Hot Honey (the OG)
Bees Knees Spicy Honey
Red Clay Hot Honey
The Urban Farmhouse Co
They’re solid. But once you make your own, it’s hard to go back.
FAQs About Hot Honey
1. Is hot honey the same as chili honey?
Pretty much. Some folks use “chili honey” if they use whole peppers, but it’s all the same idea.
2. Can you microwave honey with pepper flakes?
Sure. It’s faster. Just do short bursts. Stir. Don’t let it boil.
3. Is it safe to eat hot honey during pregnancy?
If it’s pasteurized honey, yes. But ask your doctor if you’re unsure.
4. What’s the best pepper to use for flavor?
Red pepper flakes are easiest. For more flavor, try ancho, chipotle, or fresh habaneros.
5. Can I add it to tea or coffee?
Yep. Try it in black tea with lemon. Adds warmth.
6. What if it crystallizes?
Warm the jar in a bowl of hot water. It’ll go back to liquid.
7. Does the type of honey matter?
Totally. Clover, wildflower, orange blossom – they all taste different. Try a few and see what clicks.
The Final Bite
Hot honey isn’t just a trend—it’s a pantry staple in the making. Sweet, spicy, and wildly versatile, it gives everyday food that little something extra. Once you try it, you’ll find yourself reaching for the jar more often than you think.
If recipes like this hit the spot, you’ll love the Simply Delicious Newsletter. It’s where I share real-life kitchen tips, easy wins, and what’s actually cooking in my house. No fluff—just food that works.
If you’re already dreaming up more ideas, our full library of tested, home-cook friendly recipes has you covered.
