Ingredients
1 cup (240ml) raw honey (clover or wildflower recommended)
1–2 tablespoons crushed red pepper flakes (adjust to desired heat)
1 teaspoon apple cider vinegar (optional, for balance)
Instructions
Step 1: Combine honey and red pepper flakes in a small saucepan. If using, add the apple cider vinegar.
Step 2: Heat the mixture over low heat, stirring occasionally, until it just begins to simmer. Do not bring to a rolling boil, as this can affect the honey’s flavor and consistency. Heating helps to infuse the chili flavor into the honey.
Step 3: Remove the saucepan from the heat and let it cool completely. This resting period allows the flavors to meld and deepen. For a stronger spice, let it sit for a few hours or even overnight.
Step 4: Once cooled, you can choose to strain out the red pepper flakes for a smooth hot honey, or leave them in for a rustic look and extra heat. Use a fine-mesh sieve if straining.
Step 5: Transfer the hot honey to an airtight jar or bottle. Store at room temperature away from direct sunlight. It will keep for several months.
Notes
For a milder hot honey, use less red pepper flakes or remove them sooner after heating. For a spicier kick, let the flakes steep longer or add a pinch more. If your honey crystallizes, gently warm the jar in a bowl of warm water until it liquefies again.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: How To
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 65 kcal
- Sugar: 16 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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