How to Make Hot Honey at Home (Plus 5 Ways to Use It)

Slug: make-hot-honey-at-homePillar: Food and Drink > RecipesKeyword: how to make hot honey at homeExcerpt: Make hot honey at home in minutes with two ingredients. This sweet, spicy condiment elevates pizza, cheese, chicken, and more.

What Is Hot Honey and Why Is Everyone Using It?

Hot honey is exactly what it sounds like: honey infused with chilli heat. It balances sweetness and spice in a way that makes almost everything it touches more interesting. Restaurant menus and food TikTok have pushed it into the mainstream, but making it at home costs a fraction of store-bought versions and takes less than ten minutes.

The beauty of homemade hot honey is control. You decide the heat level, the type of chilli, and whether to add complementary flavourings like garlic, rosemary, or apple cider vinegar. Once you have a jar in your fridge, you will find yourself reaching for it constantly.

Basic Hot Honey Recipe

You need only two core ingredients: honey and dried chilli flakes (or fresh chillies). Everything else is optional.

Ingredients:

250ml (about 1 cup) runny honey · 1–2 teaspoons dried red chilli flakes (start with 1 for medium heat, increase to taste) · Optional: 1 tablespoon apple cider vinegar for a slight tang · Optional: 1 small garlic clove, halved · Optional: a sprig of fresh rosemary

Method:

Pour the honey into a small saucepan over the lowest possible heat. Add the chilli flakes (and any optional additions). Warm gently for 5–8 minutes, stirring occasionally — you want to infuse, not boil. The honey should never bubble. Remove from heat and allow to cool for 5 minutes. Taste and adjust heat. Strain through a fine sieve if you want a clean finish, or leave the flakes in for more heat and texture. Pour into a clean glass jar. Seal and store in a cool, dark place for up to three months. If you added fresh garlic, store in the fridge and use within two weeks.

Getting the Heat Level Right

Standard dried red chilli flakes (the kind on the pizza restaurant table) give a moderate heat that most people enjoy. For more heat, use gochugaru (Korean chilli flakes) or dried bird's eye chillies. For a smoky-hot version, use chipotle flakes. For very mild heat with more complexity, Aleppo pepper or Calabrian chilli flakes are excellent choices.

Always taste as you go. Infusing at a low temperature for longer extracts more flavour without burning. If your first batch is too mild, add more flakes and infuse for another five minutes.

5 Ways to Use Hot Honey

1. On pizza. Drizzle over a freshly baked margherita or pepperoni pizza, particularly one made with salty cured meats. The combination of salt, fat, sweetness, and heat is outstanding. This is what made Mike's Hot Honey famous — recreate it at home for pennies.

2. On fried chicken. Brush hot honey over crispy fried chicken immediately out of the pan or oven. It caramelises slightly on the surface and creates one of the best flavour combinations in comfort food. Works equally well on air-fryer chicken thighs.

3. On cheese boards. Drizzle over aged cheddar, manchego, or brie. The honey's sweetness cuts through the richness and the heat makes hard cheeses especially interesting. Serve alongside crackers and some charcuterie for an instant impressive snack board.

4. On roasted vegetables. Toss root vegetables (carrots, parsnips, sweet potato) in a little oil and salt, roast until caramelised, then drizzle with hot honey in the final two minutes. The heat amplifies the vegetables' natural sweetness.

5. In salad dressings. Replace regular honey in any vinaigrette with hot honey. One teaspoon in a classic lemon-olive oil dressing adds complexity without being obviously spicy. Particularly good on grain salads and anything with goat's cheese.

Troubleshooting

If your honey crystallises (common in cooler storage), place the sealed jar in a bowl of warm water for a few minutes — it will return to liquid. Do not microwave, as this can degrade the flavour. If the honey tastes too sweet but not hot enough, it was either under-infused or the chilli flakes were stale — fresh flakes make a significant difference.

FAQ

How long does homemade hot honey last?

Made with dried chilli flakes only, it keeps for up to three months at room temperature in a sealed jar. If you added fresh garlic or herbs, refrigerate and use within two weeks.

Can I use fresh chillies instead of dried?

Yes. Slice 2–3 fresh red chillies (or bird's eye chillies for more heat) and infuse them in the same way. Strain before storing and keep refrigerated; use within two weeks due to the moisture content.

Is there a no-cook version?

Yes — simply mix chilli flakes into honey and leave at room temperature for 24–48 hours for a cold infusion. The flavour is slightly less developed but works well if you prefer to avoid any heating.

What honey works best?

A mild, runny honey — standard supermarket clear honey is ideal. Strong honeys like buckwheat or manuka can overpower the chilli. Save those for eating straight. For more food and cooking guides, visit our Food and Drink section at Eight2Infinity.