Step 1: Combine the honey and red pepper flakes in a small saucepan. Use 1 tablespoon for moderate heat, 2 for more intense spice. If using, add the apple cider vinegar now.
Step 2: Heat the mixture over low heat, stirring occasionally, until the honey becomes runny and gently warmed, about 5-10 minutes. Do not boil the honey.
Step 3: Remove the saucepan from the heat. Allow the hot honey to cool and steep for at least 30 minutes, or longer for a spicier result. The longer it steeps, the more flavor the chili flakes will impart.
Step 4: Once cooled, taste the hot honey. If you prefer more heat, add additional red pepper flakes and gently reheat for a few minutes. If it’s too spicy, stir in a little more plain honey.
Step 5: For a smooth hot honey, strain the mixture through a fine-mesh sieve into a clean, airtight jar. Press the flakes with a spoon to extract all the infused oil. If you like the flakes, simply pour the mixture directly into the jar.
Step 6: Store your homemade hot honey in a clean, airtight container at room temperature for up to several months. No refrigeration is needed, as honey is naturally preserved.