Homemade Hot Honey Recipe You’ll Put on Everything

You ever eat something and go, “It’s good, but it’s missing… something”? Maybe you’ve got a fried chicken sandwich in your hand. Or a slice of pepperoni pizza that’s screaming for a drizzle of danger. That’s where this stuff comes in.

Hot honey. It’s sweet. It’s spicy. And it’s one of those things you never realize you needed until you try it once. After that? You’re doomed, in the best way.

The problem? Store-bought hot honey is fine. Sometimes great. But it’s also like $10 for a squeeze bottle and half the time it tastes like regret and corn syrup.

So we make our own.

You don’t need a culinary degree. You don’t need a spice lab. You need a few pantry staples, a small saucepan, and about 20 minutes.

Let’s do this.

What Is Hot Honey, Really?

this …

If you’ve never had it, it sounds weird. Honey… with heat?

But think about sweet chili sauce. Or spicy maple syrup. Or that moment when something salty, sweet, and spicy just hits the back of your tongue at once and you pause. That’s hot honey.

Most versions start with regular honey, some chili flakes, and a bit of vinegar. But once you get the hang of the basic method, you can make it taste however you want. Smoky. Fruity. Herby. Wild.

Ingredients (And Why They Matter)

This version is simple. But not boring. One or two tiny twists take it from “solid” to “whoa, what’s in that?”

• 1 cup honey
  Clover or wildflower works. Nothing too bold like buckwheat – save that for bread and butter. The honey is your canvas.
• 2 tablespoons red pepper flakes
  You want heat. This gives you heat. Go lighter if you’re spice-sensitive, heavier if you like to sweat.
• 1/4 teaspoon smoked paprika
  Not in the usual recipes. That’s why it’s here. It sneaks in this woodsy, campfire thing that’s addictive.
• 1 strip of orange peel (about 2 inches)
  No juice. Just zest. Use a vegetable peeler. The oils from the peel give a bright, citrus hit that balances everything out.
• 1–2 teaspoons apple cider vinegar
  Optional, but I wouldn’t skip it. Cuts through the sugar, keeps it sharp.
• Optional: 1 small fresh chili (like jalapeño or fresno), sliced
  Want even more depth? Add a fresh pepper to the pot. Don’t use dried whole chilis unless you’re comfortable with the big leagues.

Want another no-fail recipe that uses simple pantry ingredients? Try our easy banana bread – it’s a cozy classic.

Equipment You Need

• Saucepan. Small is fine.
• Wooden spoon or rubber spatula.
• Mesh strainer (only if you want to strain it, totally up to you).
• Peeler.
• Clean jar for storage.

That’s it. No fancy gear. No immersion blender. Just you and some heat.

Let’s Make the Magic

1. Toss everything but the vinegar into your saucepan.
   Honey, chili flakes, paprika, orange peel, maybe that sliced pepper. Stir it all together.
2. Put it over low to medium heat.
   Not high. You’re not trying to fry it. Just warm it slowly until it starts bubbling at the edges. You should see little shimmer waves in the honey.
3. Let it simmer gently for 5–7 minutes.
   Stir a few times. You want the chili oils and zest and paprika to infuse into the honey, not just hang out.
4. Turn off the heat. Let it steep.
   Walk away for 10–15 minutes. Go clean something. Or don’t. But this rest time is where the flavor deepens.
5. Strain it (if you want).
   I usually do. You’ll get smooth honey with no pepper flakes to clog the squeeze bottle. But if you like heat that builds over time, leave the bits in. Up to you.
6. Stir in the vinegar at the end.
   A little tang brings it all home. Don’t skip this part unless you like your honey cloyingly sweet.
7. Cool it. Bottle it. Done.
   Let it cool to room temp before sealing it up in a jar. It’ll keep on the shelf for months, unless you eat it all first.

How To Use Hot Honey (Other Than Drinking It Straight)

You’ll start by using this on pizza. Everybody does.

Then it escalates.

• Drizzled on fried chicken. Game over.
• Over roasted carrots or Brussels sprouts.
• A soft cheese like brie or goat? Hot honey is its best friend.
• Cornbread. Biscuits. Pancakes.
• Ice cream. Don’t argue. Just try it.
• Mixed into a vinaigrette.
• Glazed onto ribs or grilled salmon.
• Stirred into hot tea with lemon. (Sick day magic.)

For a rich pairing that takes this cake over the top, check out our chocolate lava cake for more ideas on warm dessert pairings.

Ingredient Swaps & What To Watch For

• No smoked paprika? Use regular. It’s fine. You just won’t get that smoky undertone.
• Can’t find apple cider vinegar? A tiny splash of white wine vinegar or lemon juice works.
• Hate orange? Try lemon peel. Or skip it. Citrus just balances the heat and sweet.
• Vegan? Use agave nectar or maple syrup. Different taste but still good.

Nutritional Bits (Approximate Per Tablespoon)

Calories: 64
Carbs: 17g
Sugar: 17g
Fat: 0g
Protein: 0g

Is it healthy? Well… it’s honey. You’re not eating it by the cup. It’s a flavor booster, not a protein shake.

What Makes This Recipe Better Than the Rest?

Most hot honey recipes out there are just honey + chili flakes + maybe vinegar. Nothing wrong with that.

But the smoked paprika and orange zest in this one? They’re subtle, but they change everything. One adds smoke, the other adds brightness. It’s balanced. It’s got depth. It’s got character.

You won’t find that in a squeeze bottle at the store.

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FAQs – Real Questions People Ask

How long does it keep?
A few months on the shelf, easy. No fridge needed.

Can I use other types of peppers?
Yep. Just keep in mind, fresno is fruity. Thai chilis are nuclear. Serranos hit fast. Play around.

What if it’s too spicy?
Dilute with more plain honey. Or mix into mayo or yogurt for a milder spread.

Do I have to use vinegar?
No, but it tastes better. Without it, it’s just sweet heat with no zing.

Is this safe to give to kids?
Not babies (honey rule). For older kids, go mild on the flakes. They might love it on chicken nuggets.

Can I double or triple the batch?
Absolutely. Just scale everything evenly. Don’t rush the simmer or it’ll burn.

What’s the texture supposed to be?
Same as regular honey. Maybe a tiny bit thinner when warm. If it crystalizes later, warm it gently and it’ll smooth back out.

The Final Bite

Hot honey isn’t just a condiment, it’s a mood. Once you’ve made it, you’ll find yourself reaching for it more than you thought. A drizzle here. A spoonful there. It finds its way into things.

If you’re into bold flavors, kitchen tricks, and the kind of recipes that stick with you, you might like what we’re cooking next. I send out a short weekly note with real recipes and kitchen insights through the Simply Delicious Newsletter.

This recipe was written by me, Ryan Yates. I’ve spent the past 20 years cooking in commercial kitchens and am a working executive chef. Every recipe I share comes from experience, not guesswork.

Thanks for reading. Now go heat up some honey.

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.