Sweet with a kick, learning how to make hot honey will add a flavour boost you didn’t know you needed. Drizzle it over crispy fried chicken, pizza, roasted vegetables, or even vanilla ice cream — this spicy-sweet condiment lifts everyday dishes to something special.
In this article you’ll learn exactly how to make hot honey at home: no preservatives, no artificial ingredients, and all the flavour. The recipe is simple, easy to customise, and there are lots of serving ideas to try.
Table of Contents
- What Is Hot Honey?
- Ingredients
- Variations
- Here’s how to make hot honey
- How to use hot honey
- How to store
- Frequently Asked Questions
- Other recipes you might like
- How to make Hot Honey Recipe
What Is Hot Honey?
Hot honey is simply honey infused with chilli to create a sweet, spicy condiment. It became widely known through popular brands, but making it at home is quick and gives you full control over the heat and flavour. You can make a gently warm version or something fiery — it’s up to your taste.
Ingredients
The full recipe is in the printable recipe card near the bottom — scroll down to find it.
Honey – choose a mild, runny honey. There’s no need to use a very expensive varietal since the chilli will be the dominant flavour.
Chilli flakes (red pepper flakes) – these provide the heat. Flake heat varies, so start with a small amount and adjust to your preference.
Vinegar – a splash of white wine or apple cider vinegar adds brightness and balances the sweetness.
Variations
- Garlicky hot honey: Add one crushed garlic clove while heating.
- Smoky hot honey: Add smoked paprika or chipotle flakes with the chilli flakes for a smoky depth.
- Citrus zing: Add a little orange or lemon zest during infusion for bright, citrusy notes.
- Fresh chilli: Finely chop fresh chillies with seeds and infuse as you would dried flakes, then strain. Fresh peppers give a sharper, slightly different heat.
Here’s how to make hot honey
Below is a simple step‑by‑step guide; full quantities and details are in the recipe card at the end.
ONE: Combine honey and red pepper flakes in a small saucepan over medium‑low heat. Keep the temperature low — do not let the honey boil.
TWO: Let the mixture gently bubble around the edges for 5–10 minutes, stirring occasionally so nothing burns on the bottom.
THREE: Remove the pan from the heat and let the honey sit for 10–15 minutes to deepen the infusion.
FOUR: Strain through a fine-mesh sieve into a clean jar if you prefer a smooth syrup. If you like visible flakes and texture, you can skip straining. Cool completely, seal, and store for up to three months.
How to use hot honey
Hot honey is incredibly versatile and worth keeping on hand. Try it:
- Drizzled over crispy fried chicken or chicken tenders.
- On pizza — especially margherita or chicken flatbread — for a sweet-spicy contrast.
- With cheese on a board (brie and hot honey are a classic pairing).
- Over roasted vegetables like carrots or Brussels sprouts to add caramelised sweetness and heat.
- Tossed with crispy chicken wings for sticky, spicy glaze.
- Swirled into dips such as whipped ricotta for a bright, spicy finish.
How to store
To store: Keep hot honey in a sealed jar in a cool, dry place for up to three months.
Crystallised honey? Natural sugars may crystallise over time. Warm the jar gently in a bowl of hot water or heat in short bursts in the microwave (lid removed) to return the honey to a pourable state.
Frequently Asked Questions
Yes — simply mix honey with chilli flakes or a few drops of hot sauce and let it sit at room temperature for 24 hours to infuse. Heating speeds the process and develops a deeper flavour, but an uncooked version still works in a pinch.
Use fewer chilli flakes for a milder result, or add the flakes in stages and taste as you go so you can stop when the heat level is right for you.
Crystallisation is a natural process as honey ages. Gently warming the jar in hot water or briefly in the microwave (without the lid) will liquefy it again.
Other recipes you might like
Hot honey pairs well with many sweet-and-savoury recipes. Try it on a ham and cheese croissant bake, brie and cranberry pastries, or a camembert wreath for an elevated finish.
Side Dishes
Marinated Mozzarella Balls
Side Dishes
Whipped Brown Butter with Roasted Garlic
Side Dishes
Garlic Labneh
Recipes
Hot Honey Halloumi Salad With Vibrant Basil Dressing
If you try to make hot honey, please leave a rating or a comment — we’d love to hear how it turned out for you.
How to make Hot Honey
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Ingredients
- 340 g honey, 1 cup
- 2 tbsp chilli (red pepper) flakes
- 1 tsp white wine or apple cider vinegar
- 1 tsp chilli powder, optional for extra heat
Instructions
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Add honey and red pepper flakes to a saucepan over medium-low heat. Don’t let it boil; you want it to gently simmer.
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Let it gently bubble around the edges for 5–10 minutes, stirring occasionally to prevent sticking.
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Remove from heat and let sit 10–15 minutes to intensify the flavour.
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Strain through a fine-mesh sieve into a clean jar if you prefer a smooth texture; otherwise leave the flakes and chillies in.
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Cool completely, seal the jar, and store for up to three months.
Notes
Garlicky hot honey: add one crushed garlic clove while heating.
Smoky hot honey: use smoked paprika or chipotle flakes with the chilli flakes.
Citrus zing: add orange or lemon zest during infusion for about 10 minutes to boost flavour.
Fresh chilli: finely chop fresh chillies (including seeds if you want more heat), infuse, then strain out for a different, sharper heat.
Nutrition
Nutrition information is an approximation.