I still remember the first time I drizzled hot honey over a fresh slice of pizza. It pooled in the creases, the warmth hitting the cheese, and when I took that first bite, something clicked. How could something so simple create such a perfect balance? Since then, hot honey has become one of those staples I always have on hand, and I’m convinced everyone should too.
Hot honey is honey infused with heat from chili peppers, creating a sweet and spicy condiment that elevates nearly everything it touches. What makes it special is how customizable it is. You control the spice level, the flavor additions, and how you use it. Within ten minutes, you can create something that transforms pizza, fried chicken, biscuits, and even morning toast into something memorable.
What Is Hot Honey?
Hot honey is exactly what it sounds like: honey that’s been infused with chili heat. The concept is simple, combine honey’s natural sweetness with the warmth and complexity of peppers. What you get is a balanced condiment that adds dimension rather than just sweetness or just heat.
The story behind hot honey traces back to Brooklyn pizzerias in the early 2010s, though versions of spicy honey have existed in different cultures for much longer. In the U.S., it gained momentum when chefs started drizzling it over pizza straight from the oven. The combination of melted cheese, savory toppings, and that sweet spicy finish became instantly popular. Today, you’ll find hot honey on fried chicken sandwiches, charcuterie boards, roasted vegetables, and breakfast plates across restaurants, and it’s just as easy to make at home.
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Hot Honey Recipe: The Ultimate Guide to Homemade Hot Honey
- Total Time: 10 minutes
- Yield: 1 cup (16 servings) 1x
Description
Easy homemade hot honey recipe ready in 10 minutes with just 2 ingredients. This sweet and spicy condiment transforms pizza, fried chicken, and more with its perfect balance of honey and chili heat.
Ingredients
1 cup liquid honey (clover, wildflower, or raw honey)
2–3 tablespoons red pepper flakes (adjust to taste)
1–2 teaspoons apple cider vinegar (optional, for tang)
Small saucepan
Glass jar with tight-fitting lid
Fine mesh strainer (optional)
Instructions
1. Combine 1 cup honey and 2-3 tablespoons red pepper flakes in a small saucepan.
2. Heat over medium-low heat, stirring occasionally, until small bubbles form around the edges (do not boil).
3. Remove from heat immediately once bubbles appear.
4. Let steep off heat for 10 minutes, stirring occasionally to infuse flavors.
5. Stir in 1-2 teaspoons apple cider vinegar if desired for extra tang.
6. Taste carefully and add more chili flakes if you want more heat.
7. Strain through fine mesh sieve for smooth honey, or leave flakes in for continued infusion.
8. Pour into clean glass jar and seal tightly.
9. Store at room temperature in a cool, dark cupboard for up to 6 months.
Notes
Use liquid honey for easiest infusion—raw honey preserves natural enzymes.
Start with 2 tablespoons chili flakes for mild heat, 3+ tablespoons for spicy.
Fresh garlic or herbs require refrigeration and use within 1 week.
Honey should never fully boil—remove when small bubbles form.
Pair with honey glazed ham, fried chicken, pizza, biscuits, or baked brie.
For variations: add smoked paprika for smoky depth, citrus zest for brightness, or garlic powder for savory notes.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Condiments
- Method: Stovetop Infusion
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 64
- Sugar: 17g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: hot honey recipe, homemade hot honey, spicy honey, chili honey, Mike’s hot honey copycat, hot honey for pizza
Key Ingredients
Honey
The foundation of this recipe is honey, and the type you choose matters more than you might think. I prefer using liquid honey because it’s easier to work with and infuses more evenly. Raw honey brings more complex flavor and retains natural enzymes, but regular honey works beautifully too.
Lighter honeys like clover or acacia give you a mild, neutral sweetness that lets the chili shine. Darker varieties like buckwheat or wildflower add richer, almost molasses like notes. If you have access to local honey, that’s always my first choice it supports local beekeepers and often tastes better than mass produced options.
Heat Source
Red pepper flakes are the most common choice because they’re consistent, affordable, and easy to find. They provide steady heat without overwhelming the honey’s sweetness. Fresh chili peppers, jalapeños, serranos, or even habaneros, offer a different character. Fresh chilies tend to give brighter, fruitier heat, but they also introduce moisture, which affects shelf life.
Cayenne pepper works if you want intensity without texture. Hot sauce can be stirred in directly for quick heat, though it changes the honey’s consistency slightly. Chili oil or chili crisp adds both heat and textured bits of fried garlic or shallots, which I love for certain applications like drizzling over noodles or rice.
Optional Flavor Boosters
Apple cider vinegar is my go to addition. A small splash balances the sweetness and adds tanginess that makes hot honey more versatile. It also helps preserve the honey naturally. White wine vinegar or red wine vinegar work similarly, each bringing subtle differences in acidity.
Garlic is amazing in hot honey. Roasted garlic cloves add savory depth that pairs especially well with honey glazed ham or roasted meats. But fresh garlic in honey requires refrigeration and should be used within a week to avoid botulism risk. If you want garlic flavor that’s shelf stable, use garlic powder instead.
Citrus zest from lemon or orange brightens everything. Smoked paprika or chipotle brings smoky warmth. Fresh herbs like thyme or rosemary work beautifully if you’re planning to use the honey on savory dishes within a few days.
How to Make Hot Honey (Step by Step)
Equipment You’ll Need
You don’t need specialty equipment. A small saucepan, a spoon, a clean glass jar with a tight fitting lid, and optionally a fine mesh strainer. That’s it.
Basic Stovetop Method
Start with one cup of honey. Add two to three tablespoons of red pepper flakes, depending on how much heat you want. Combine them in a small saucepan over medium low heat. Stir occasionally as the honey warms. You’re looking for the point where tiny bubbles start forming around the edges, not a full boil, just gentle activity.
Once you see those bubbles, remove the pan from heat immediately. Let it sit off the heat for at least ten minutes, stirring occasionally. This is when the flavors really meld. Taste it carefully, it should have noticeable warmth without being painful. If you want more heat, add another teaspoon of flakes and warm it briefly again.
If you’re adding vinegar, stir in one to two teaspoons after removing from heat. For garlic or citrus zest, add them during the warming process so they have time to infuse.
You can strain out the chili flakes through a fine mesh sieve if you want smooth honey, or leave them in for continued infusion and a bit of texture. I usually leave them in, they settle at the bottom and don’t bother me when I’m drizzling.
No Cook or Quick Method
If you don’t want to heat anything, just mix honey with hot sauce or chili flakes in a jar. Shake it well and let it sit at room temperature for a few hours or overnight. The flavors develop more slowly this way, but it works. This method is especially good if you’re using raw honey and want to preserve all its natural properties.
Strained vs Chunky Hot Honey
Straining gives you a smooth, elegant pour, better for drizzling over delicate dishes or gifting in nice jars. Leaving the flakes in means the flavor keeps developing over time, and there’s something rustic and honest about seeing those red flecks suspended in golden honey. Both versions taste excellent.
Flavor Variations
Mild Hot Honey
Use just one to two teaspoons of red pepper flakes per cup of honey, or substitute mild chilies like Anaheim or poblano. This version gives you warmth without intensity, suitable for anyone who’s sensitive to spice. It’s also what I make when I’m serving it alongside snowball cookies or other desserts where you want just a hint of heat.
Extra Spicy Hot Honey
Increase the chili flakes to four or five tablespoons, or add cayenne pepper and fresh hot chilies together. This is for the spice lovers. I keep a jar of this version specifically for drizzling over Cajun chicken or mixing into hot wing sauces.
Smoky Hot Honey
Add half a teaspoon to a full teaspoon of smoked paprika, or swap the red pepper flakes for crushed chipotle peppers. The smoky depth works beautifully with grilled meats, roasted vegetables, or even stirred into barbecue sauces. I’ve used this on pigs in a blanket as a dipping sauce, and it disappears fast.
Garlic Hot Honey
Slice two to three garlic cloves thinly and add them during the warming process. Let them steep as the honey cools. Remember: if you use fresh garlic, refrigerate the honey immediately and use it within one week. According to the USDA guidelines on food safety, garlic in oil or honey creates an anaerobic environment where bacteria can grow. Dried garlic powder is safer for room temperature storage.
Citrus and Herb Hot Honey
Add strips of lemon or orange zest and a few sprigs of fresh thyme or rosemary while warming the honey. Let them steep for fifteen to twenty minutes, then strain them out before storing. This variation is excellent over roasted chicken, baked brie, or grilled fish.
How to Use Hot Honey (Serving Ideas)
Savory Uses
Drizzle hot honey over fried chicken right before serving, the contrast between crispy, salty skin and sweet spicy honey is perfect. For chicken wings, toss them in melted butter mixed with hot honey after baking or frying. On pizza, add it in the last minute of baking or immediately after it comes out of the oven so it stays glossy and doesn’t burn.
Spread it on grilled cheese sandwiches before closing them, or use it as a glaze for roasted Brussels sprouts, carrots, or squash. I’ve also brushed it on quick and easy green chile chicken enchilada casserole during the last few minutes of baking for a sweet spicy finish.
Appetizers and Cheese Boards
Pour hot honey generously over baked brie and let it pool around the edges. Serve it with crackers and watch it disappear. On charcuterie boards, hot honey pairs exceptionally well with aged cheddar, goat cheese, prosciutto, and salami. The sweetness cuts through rich, fatty cheeses while the heat keeps things interesting.
Breakfast and Brunch
Hot honey on biscuits is one of my favorite simple pleasures. It’s also excellent on cornbread, waffles, pancakes, or even stirred into yogurt bowls. If you’re making overnight oats, a drizzle of hot honey on top adds unexpected warmth and sweetness.
Snacks and Extras
Toss freshly popped popcorn with melted butter and hot honey for a sweet spicy snack. Roasted nuts, especially pecans or cashews, get incredible when coated in hot honey and baked until caramelized. Stir it into salad dressings, marinades, or cocktails. I’ve even mixed it into immune boosting soup broth for a subtle sweetness that balances savory and heat.
Storage, Shelf Life, and Safety
Store hot honey in a clean, airtight glass jar at room temperature in a cool, dark cupboard. When made with only dried ingredients like chili flakes and vinegar, it’s shelf stable and will last for months, often six months or longer.
Don’t refrigerate honey unless it contains fresh ingredients. Cold temperatures cause honey to crystallize and thicken, making it difficult to pour. If crystallization does happen, place the jar in a bowl of warm water and stir gently until it returns to liquid form.
If you’ve added fresh chilies, garlic, herbs, or citrus zest, you must refrigerate the honey immediately and use it within one week. Fresh ingredients introduce moisture and create conditions where bacteria can thrive. According to the CDC’s botulism prevention guidelines, garlic in oil preparations and similar infusions require refrigeration and prompt use to prevent botulism, which can be fatal. Label any jars containing fresh ingredients clearly with storage instructions and use by dates.
Troubleshooting and Pro Tips
If your hot honey turned out too spicy, don’t throw it away. Just stir in more plain honey until it reaches a comfortable heat level. If it’s not spicy enough, add more chili flakes, warm it gently again, and let it steep longer.
When honey crystallizes, it hasn’t gone bad. Simply warm it gently until the crystals dissolve. Never microwave honey at high power, as it can create hot spots that damage the honey’s flavor and texture.
If you taste a burnt or bitter flavor, the honey was heated too quickly or too hot. Honey should never boil. Remove it from heat as soon as you see small bubbles forming around the edges. For your next batch, use lower heat and watch it closely.
Use clean jars and avoid introducing water or moisture, which can cause fermentation. Label each jar with the date and ingredients so you remember what’s inside and when you made it.
Frequently Asked Questions
Can I use any type of honey?
Yes, any liquid honey works. The flavor and color will vary slightly depending on the honey variety, but all types can be infused with heat successfully.
How spicy is hot honey?
The spice level is entirely up to you. Start with two tablespoons of chili flakes per cup of honey for moderate heat, then adjust based on your preference and tolerance.
Can kids eat hot honey?
Never give honey to infants under twelve months old due to the risk of infant botulism, as noted by the American Academy of Pediatrics. For older children, you can make a mild version with minimal chili flakes, but always let them taste a small amount first to ensure they can handle the heat.
Can I make hot honey without red pepper flakes?
Absolutely. Use fresh chili peppers, cayenne powder, hot sauce, chili oil, or even crushed dried chilies. Each option brings slightly different flavor and heat characteristics.
Is hot honey gluten free?
Yes, hot honey made with pure honey and chili peppers is naturally gluten free, making it suitable for those with celiac disease or gluten sensitivity.
Your Hot Honey Journey
If you’ve made it this far, I want to invite you to try this. It sounds small, but making your own hot honey is one of those kitchen skills that sticks with you. The first time you make a batch, you’ll notice how quick it is, how inexpensive, and how immediately useful it becomes.
By next week, you could have jars of golden, spicy honey that transforms ordinary meals into something special. You’ll be the person who has hot honey on hand. You’ll drizzle it over pizza without thinking twice. You’ll know exactly how much heat you like, exactly which flavors work with your favorite foods.
What starts as a simple condiment becomes part of how you cook, how you think about flavor, and how you approach meals. That’s when you know you’ve found something worth keeping in your kitchen.
From my kitchen to yours, hot honey is one of the easiest, most rewarding things you can make. Give it a try this week. I think you’ll be surprised at what it changes.
Ready to make it? Gather your honey, your chili flakes, and ten minutes of time. Your next favorite condiment is waiting.
