This hot honey recipe is easy to make with honey and fresh or dried chilies, the perfect sweet and spicy condiment for biscuits, pizza, and more!
Homemade Hot Honey Recipe
If you like a bit of "sweet" with your heat, Hot Honey is going to be a new wonderful surprise. Many people like their sweets, but when you're a chilihead like me, even those need a little blast of warmth to fully satisfy.
When you douse hot sauce on pretty much anything, there's nothing like a bit of heat infusion to kick things up a notch.
That's exactly what this hot honey recipe is - an infusion. Like many other liquids, honey can be infused with all sorts of different ingredients and flavors.
It lends itself to many different things, though, being me, I am partial to chili peppers. Of course.
You've probably heard of brands like Mike's Hot Honey. It's great to buy some at the grocery store, but it's also fun to make it on your own, and so much fresher.
Let's talk about how to make hot honey at home, shall we?
Hot Honey Ingredients
- Chili Peppers. You can use either fresh hot peppers or dried hot peppers or hot chili flakes to make hot honey. You can use any spicy chili peppers to your preferred heat level.
- Honey. Use your favorite brand. Works with any types of honey.
- Vinegar. I prefer apple cider vinegar for its tangy flavor. Vinegar is optional, but it does help for longer keeping.
How to Make Hot Honey - the Recipe Method
Add the peppers and honey to a small saucepan or pot. Heat to medium low heat and simmer for 1-2 minutes to infuse them with the pepper flavor and heat. You can simmer longer if you'd like. Do not allow the honey to boil.
This recipe works with fresh chili peppers or with hot chili flakes or other dried hot peppers.
Remove from heat and stir in the vinegar (if using). If using fresh peppers, strain the honey into a jar through a fine mesh strainer. If using dried peppers, strain only if desired.
Cool and store in an airtight glass container. Makes 1 cup.
Use as needed. It's wonderfully sweet and spicy.
BOOM! Your hot honey is ready to serve! It's very easy to make. I love easy. Go and make yourself some spicy honey! I know you want to.
Recipe Notes & Tips
You can also make hot honey with either dried OR fresh peppers. It works either way. Crushed red pepper flakes are easy to find. I used a combination of crushed chili flakes and fresh pods.
Adjust the Heat Level. You can easily use fewer peppers for a milder infusion, or use hotter peppers to really bring the heat.
Also, consider adding a few splashes of your favorite hot sauce.
Save the Fresh Peppers. It is best to strain out fresh peppers for safe keeping. You can use these hot peppers for deserts or cocktails, as they are essentially "candied" or "honeyed", and quite delicious.
Hot honey made with dried peppers and chili flakes can remain unstrained. The choice is yours if you'd prefer to strain it for a smoother honey.
Best Chili Peppers for Making Hot Honey
I used both fresh habanero peppers and spicy dried red peppers for my infusion, Hawaiian Hots in particular. I like them for their heat and flavor.
However, you can use any type of chili pepper you'd like to make hot honey. Try making it with milder peppers, like jalapenos or mid levels like cayennes or serranos for less heat. If you'd like some REALLY SPICY hot honey, make this with either fresh or dried ghost peppers, 7 Pot peppers, scorpion peppers, or even the Carolina Reaper.
Talk about some heat. Habaneros will give you a good level of heat, though. Be warned.
What To Serve with Hot Honey?
Hot honey is outstanding on many different dishes. Here is list of ideas you might try:
- Fried chicken. This is a favorite for many people. Drizzle a bit of your spicy honey over freshly fried chicken and you'll fall in love with it.
- Chicken and Waffles. Spoon it over chicken and waffles for some added kick, or oven fried or baked chicken wings for a pop of sweet heat. Hot honey wings are delicious!
- Seafood. This is my personal favorite. Think of recipes like Hot Honey Salmon or Hot Honey Glazed Shrimp. Drizzle it onto seared scallops or use it as a dipping sauce.
- Vegetables. Grilled, pan seared, roasted, steamed, it doesn't matter.
- Biscuits & Cornbread. Match made in heaven right here. Drizzle on these jalapeno-cheddar biscuits or jalapeno cornbread.
- Ice Cream. Drizzle a little over the top of a scoop of vanilla. Wonderful.
- Cocktails. Use it anywhere you'd use regular honey. Consider pairing it with whiskey or making a hot toddy. So many ways you can go with this.
- Honey Mustard. Swirl a bit of your hot honey with a spicy mustard and you have a homemade spicy honey-mustard.
- Protein Shakes. Squirt in a teaspoon so it doesn't taste like cardboard. They often lack flavor.
- Hot Water with Lemon and Honey. There are health benefits to this concoction. Why not add the benefit of extra zing?
Think of it as an easy finishing sauce, but also a simple glaze, like my hot honey glazed ham recipe. Or as your very own honey hot sauce.
Storing Hot Honey
Store hot honey in a sealed glass jar or container at room temperature in a cool, dark place. A pantry is ideal. It will last 3 months or longer this way.
You can store it in the refrigerator, but it may become crystalized. If this happens, gently warm the hot honey in a water bath or in the microwave to loose it up.
Hot honey made with fresh peppers is more perishable, and should be stored in the refrigerator. Hot honey made with dried peppers can be stored in a cool, dry place in an airtight container for 3 months or longer.
That's it, my friends! I hope you enjoy your spicy hot honey. Go ahead and whip up a batch and fill some bottles. They make great gifts, too.
I love this stuff. Enjoy!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Hot Honey Recipe
Ingredients
- 2-3 tablespoons hot chili flakes (or use crushed dried chilies, or 1-2 fresh hot chilies, sliced)
- 1 cup honey
- 1 tablespoon apple cider vinegar (optional)
Instructions
- Add the peppers and honey to a small pot. Heat and simmer for 1-2 minutes to infuse them with the pepper flavor and heat. Do not allow the honey to boil.
- Remove from heat and stir in the vinegar (if using). If using fresh peppers, strain the honey into a jar. If using dried peppers, strain only if desired.
- Cool and store in an airtight glass container. Makes 1 cup.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 11/3/23 to include new information, photos, and video. It was originally published on 4/8/19.
Phaedra says
Love this Made the hot honey with hot peppers from garden. Used it with dried cranberries and a splash of OJ & butter with of course the peppers. It was pretty nice condiment, going to use it on burgers, maybe some cream cheese. Any ideas to improve this would be great.
Mike Hultquist says
Glad you enjoyed it, Phaedra! Thanks!
Phyllis Harding says
What ratio of what ratio of cranberries & butter?
Greg says
Hi Mike
How long can you store honey chilli and in the fridge or pantry?
Mike H. says
Hi Greg, it should last longer than 4 weeks in the fridge with the chili parts removed, but keep an eye on it for signs of it going bad, just in case.
Paul Eaton says
Hi Mike,
I made the hot honey recipe, but instead of chili flakes I used a Nashville Hot Chicken Seasoning. It made a great dipping sauce for crispy chicken strips. I'm also thinking trying it with jumbo shrimp.
Keep the great recipes coming, Mike.
Cheers, Paul Eaton
Mike H. says
Thank you, Paul. I am glad to hear that you are enjoying the adjustments. I will! =)
Raimo Tarkkonen says
Quick and easy. Tastes good! I will use it for spicing up mayo and salad dressing. And other stuff.
Mike Hultquist says
Thanks, Raimo! I agree, super versatile!
Cüneyt Acim says
Mükemmel bir tarif teşekkürler.
Janet O'Neill says
I’ve been growing habaneros. After battling whitefly for months, I was able to finally get rid of the pests. My husband has infused maple syrup with my chilies. I then take the candied habaneros, rough chop and mix with cream cheese. Boy is it good. I’m definitely trying this with honey next! Thank you for all your amazing recipes.
PS I just bought your cookbook. Very excited to start reading it
Mike Hultquist says
Glad to hear it, Janet! I hope you enjoy my cookbook! Thanks!
Joseph says
Now I never considered this hot honey. chili peppers , lots picked 2 pounds yesterday. lake country Texas. grow 12 varieties from all over the world plants from chiliplants.com they ship them I 4inch pots I plant em ,they have hundreds of varieties , check them out ,
Mike Hultquist says
Enjoy, Joseph! Yep, I get seedlings from them sometimes as well.
JimmyJamesJoBob says
Hi Mike. Sounds great. Could I use garlic chili sauce I made a couple of weeks ago. It's super slamming hot & already has quite a bit of vinegar in it?
Mike Hultquist says
Yes, that can work. It will look a bit different, but will definitely work for an infusion. Let me know how it turns out!
Dan Hewitt says
I love your dehydrator cookbook. I smoked and dried some jalapenos and a few Pineapple Aji's last year. Then ground them into a powder. It's almost gone but I plan to use what is left in this recipe. I will let you know how it comes out. Dan
Mike H. says
Awesome, Dan. Thanks a lot for buying my book and enjoy the process!
Nadya says
Hi,
Can this be preserved using water bath canning method ?
Mike Hultquist says
I haven't tried to preserve it this way, Nadya, though I believe you can.
Mark Murfin says
Just wondering why you shouldn’t boil the honey?
Mike Hultquist says
Mark, boiling honey reduces its overall quality.
Emily says
If you evaporate too much water the honey will crystallize. If you start to notice the honey getting too thick you can add a bit of water back in.
Mike Hultquist says
Thanks for sharing, Emily. A 5-Star comment.
Ailene says
I cut the recipe in half and made one chili and one jalapeño.
Loved them both. We made fried egg sandwiches and used the strained peppers in them. Yummy
Thank you for sharing
Mike Hultquist says
Awesome, Ailene! Glad you enjoyed it!
Travis says
Could you possibly use pepper powders such as ghost powder instead of the crushed? I realize I wouldn’t be able to strain something that fine and may get hotter in time
Mike Hultquist says
Yes, you can use powders, Travis. Enjoy!
Travis says
How much powder would you recommend for 12oz of honey?
Mike Hultquist says
Travis, you can start with 1 teaspoon and go up to 2 tablespoons, depending on how spicy you want it. You might even be able to add more.
Linda curcio says
Is it teaspoon or tablespoon
For the calorie count?
Thank you
Mike Hultquist says
Per teaspoon, Linda. Enjoy.
Don S says
Similar recipes I see use a lot less pepper flakes. Would you say that 2T arrives at a heat level similar to Mike's?
Mike Hultquist says
Don, yes, you can use 2 tsp for milder heat/flavor. You can always reprocess it to add more chili flakes if you feel you need to. Let me know how it turns out for you.
Sharon says
Looking forward to trying this. I don't have chili peppers on hand but I do have a chili pepper infused oil which gives amazing heat. only a little is needed. Can that be added to the honey instead?
Mike Hultquist says
Sharon, you can do that, yes, though I'm not sure how the oil will mix with the honey. I think it will be fine enough, and should add some nice heat for you. Let me know how it turns out!
GavinB says
Great combo - why have I never thought of this before?! I had half a big jar of Polish honey and some anonymous chillis (could be Scotch bonnets or possibly something much hotter!) in the fridge, and used balsamic vinegar after removing from heat and straining so we will see how it turns out once it has cooled from current volcanic temperature. This is definitely a thing now though.
Mike Hultquist says
Thanks, Gavin. Yeah, I hope you love it! We love this stuff.
KrisR says
I also make hot honey but have a few differences. First of all, I use raw honey and only heat a portion of it with the peppers to retain the integrity of the honey and then mix them together. I also find it easier to hold the peppers by the stem and cut them into quarters or more---keeping them attached at the stem end---using scissors.
Mike Hultquist says
Thanks for sharing, Kris!
Karen Knapik says
The vinegar is optional but when do you add it if using?
Mike Hultquist says
Karen, stir it in just after you remove it from heat. Thanks!!
Carol Palmer says
Darn.....I JUST bought some 2 days ago.....never again, this sounds GREAT !!!!
Mike Hultquist says
Yes! So easy to make, and you can really customize it. You'll love it homemade, Carol.
CMWhitley says
If this tastes 1/10th as good as it looks and sounds then it is a winner. No doubt, I'll be trying this. Thanks
Mike Hultquist says
Yes! Enjoy for sure. Definitely delicious!
Chris says
Absolutely awesome! No more having to buy Mikes Hot Honey at 15.00 a bottle! We can now make our favorite “Mikes” Hot Honey at home! Thanks for the inspiration!
Mike Hultquist says
Thanks, Chris! Yes, SUPER EASY to make at home, and you can make it as spicy as you'd like. Enjoy!
Laura says
Why do you refrigerate your honey? Doesn't it crystalize?
Mike H. says
Hey, Laura. This recipe is not processed to be shelf stable, so should be refrigerated for safe keeping.
Mary says
This is soooo good! The second time I made this I added Georgia Fire garlic, 1/2 bulb. Amazing.
Mike H. says
Thank you - enjoy!
Steve in Warren, MI says
On my list to make this weekend, but quick question - why keep in fridge? The commercial Mikes brand says store at room temp even after opening?
Mike Hultquist says
Steve, anytime you infuse anything with fresh ingredients, it becomes more perishable. You can keep your honey in a cool, dark place, but refrigeration is better in the long run. The choice is yours. You might try infusing with dried ingredients.
Mike says
It’s great on cream cheese bagels
Em says
Every time I have a huge batch of peppers, I head straight to your site. (Just finished peach habanero jam!) you never fail to have amazing recipes and SO MUCH variety!!! This summer has been very bountiful with my peppers, and I’m loving my habaneros and my aji chinchi amarillo peppers. Thanks again!
Mike Hultquist says
Wow! Thanks so much, Em. This is a huge compliment. =)
Stephanie says
I have extra habaneros in my farm box this week and can't wait to try making my own hot honey. I drizzle it over salads and on blueberry cornbread.
Michael Hultquist - Chili Pepper Madness says
Perfect use, Stephanie! I hope you enjoy it!
Roberta says
This is an awesome recipe!! I love it on grilled cheese but peanut butter and hot honey may be tried next.
I tried infusing the candied peppers in vodka. It works but it is almost too hot after just 24 hrs. You might give it a try though
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad you enjoyed it, Roberta! Yes, so good! Thanks for commenting!
Shannon Gause says
This recipe is so good. Great on biscuits. Air fried chicken wings are the bomb.
Michael Hultquist - Chili Pepper Madness says
Yes! We love this stuff on biscuits, so many things. Wings! I appreciate it, Shannon!
Amanda says
I did it!! My finished hot honey was darker than yours but, I slow cooked it overnight so, I wasn't surprised. The flavors (heat and sweet) were definitely there. I blended some of the leftover honeyed peppers into a vinaigrette I made today. Thank you for the recipe!!!
Michael Hultquist - Chili Pepper Madness says
Great, Amanda! Glad you enjoyed it. You only need 5 minutes to infuse, so the dark color likely came from cooking it overnight. Awesome!
Amanda says
I'm excited about finally trying this recipe. I was wondering if I could use a crock pot to simmer?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Amanda. The crock pot is perfect for this. Let me know how it goes for you. Enjoy.
andrea cardona says
Que buena receta!!me quedan dos dudas, porque se debe refrigerar? y si se retiran las partes del chili fresco luego de infundir su sabor, podria durar mas de 4 semanas?
Michael Hultquist - Chili Pepper Madness says
Thanks, Andrea. This recipe is not processed to be shelf stable, so should be refrigerated for safe keeping. It should last longer than 4 weeks in the fridge with the chili parts removed, but keep an eye on it for signs of it going bad, just in case. (Translated: Gracias Andrea. Esta receta no se procesa para que sea estable en almacenamiento, por lo que debe refrigerarse para su conservación. Debe durar más de 4 semanas en el refrigerador sin las partes del chile, pero manténgase atento a los signos de que se está echando a perder, por si acaso."
Zachary Cunningham says
Just made this recipe myself using more mild pepper. Although the end product ended up being somewhat more watery; I fear I may have left it on the heat for too long. Is that a problem in the long run?
Michael Hultquist - Chili Pepper Madness says
Zachary, I don't believe that will be a problem, but definitely keep an eye on it.
KRISTIN L RATYNSKI says
How about fermenting peppers like garlic in raw honey? No need to keep it in the fridge and if it is slow staring--- add a spoonful of water to encourage fermentation!
Michael Hultquist - Chili Pepper Madness says
Kristin, sounds great. I personally have not used raw honey to ferment, but know it can be done.
Alex says
Just wondering your thoughts - I have some dried Trinidad peppers from a friend that I think would be great for this - how much of that would you recommend in this recipe so it’s not overwhelmingly spicy?
Michael Hultquist - Chili Pepper Madness says
Alex, those can be pretty hot, so you might only use 1 or 2 if you're not sure of the heat. You can always use more in another batch if it isn't hot enough. Let me know how it goes.
Marlee says
I made a batch to give as a gift, and immediately had to make another batch to keep for myself. Absolutely scrumptious!
Michael Hultquist - Chili Pepper Madness says
Nice! The perfect gift for yourself, Marlee! =)
EricH says
I have made a few batches of hot honey and enjoy the results. Adding some ginger to the infusion also adds to the flavor.
Michael Hultquist - Chili Pepper Madness says
Thanks, Eric! Ginger would be a great addition!
Nina says
Could you can this to make shelf stable to give as a gift?
Michael Hultquist - Chili Pepper Madness says
Nina, honey is not a good environment for bacteria, and really doesn't go bad. However, when infusing it with fresh ingredients, like fresh peppers, you introduce new elements into the mix. Once you strain out the peppers, it really should be fine, but the best way would be to infuse your honey with dried pods. Then it should really be fine.
Monika says
Why put the honey in the refrigerator? Honey shouldn’t ever be put in the fridge, and I wouldn’t think infusing it with peppers would change that. Just curious. We are beekeepers and I was interested in making hot honey with some of our harvest.
Michael Hultquist - Chili Pepper Madness says
Monika, anytime you infuse anything with fresh ingredients, it becomes more perishable. You can keep your honey in a cool, dark place, but refrigeration is better in the long run. The choice is yours.
Bonnie says
Just want to add that this honey on coconut shrimp will blow your socks off with its deliciousness
Michael Hultquist - Chili Pepper Madness says
Yes! There you go, Bonnie. Love it. Perfect.
Diana Peltier says
I love Mike's Hot Honey and ran out so tried this as a substitute. I only had fresh habaneros on hand so used those and they worked great. I like this even better than Mike's Hot Honey - and it's a lot less expensive. Thanks for the great recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Diana! Glad you love it! Even better than Mike's!
Tom says
Thanks for this recipe! I bought a bottle of Mike’s Hot Honey, but all I could taste was sour vinegar. I went looking for a chili honey recipe without vinegar and was happy to find this one.
Michael Hultquist - Chili Pepper Madness says
Great, Tom! Glad you enjoyed it! I love this recipe. Great for so many things. Thanks for commenting.
Kirsten says
I made it last night and today the honey is SUPER hard. Any recommendations as to how to cook the honey so it is semi liquid afterwards?
Thanks in advance
Michael Hultquist - Chili Pepper Madness says
Kirsten, honey hardens up the refrigerator from the cold temperature. Just take it out and bring it to room temperature. If you want to speed up the process, set the jar/container into hot water and gently simmer to soften it up. It is still good. It is normal to harden in the refrigerator. Let me know how it goes for you.
Scott says
Could I use red pepper flakes for this as a substitute? Or should I double up on fresh peppers?
Michael Hultquist - Chili Pepper Madness says
Scott, absolutely. You can make hot honey with chili flakes or whole dried chili peppers. Give it a go! Let me know how it turns out for you.
Scott says
Made this last night with the dried chili flakes, and fresh habaneros. I tried it this morning on a spoon and it certainly woke me up! Can’t wait to try it on EVERYTHING. I will say that my mesh screen wasn’t fine enough to remove some of the smaller pepper flakes, but I think it gave it some character and let you know it was not your usual honey. 10/10 would make again.
Michael Hultquist - Chili Pepper Madness says
Nice! Great job, and thanks for letting me/us know. Enjoy it on everything! =)
Ciaran says
Thanks for the great recipe! One thing I would say is don't store it in the fridge unless you want it to crystallise.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ciaran!
Duro says
Aloha! I was wondering if the end product Is okay to leave on the shelf or would it needed to be stored in the fridge? Also how long do u believe the product good for? I know honey can stay good for centuries as long as it stays uncontaminated, but I’m curious about what happens with the introduction of the chili peppers. I am thinking of giving these out as Xmas gifts so I want to make sure no one ends up with mold in their stockings. Thank you.
Michael Hultquist - Chili Pepper Madness says
Hello, Duro. Processed honey will last a long, long time, and is said that is never spoils. We're adding infused material, though, so it is best to consume within a month for peak flavor. However, it still should last you a long time.
Nyasha says
I never imagined honey mixing with spice could be a thing that could be delicious especially while adding habaneros. Of course now that I think about it, I did have honey fried chicken in Korea but I think a kick of spice from your recipe would have done wonders to improve the taste.
Michael Hultquist - Chili Pepper Madness says
Thanks, Nyasha. It's definitely a great combo!