How to Make Hot Honey with Raw Honey
Sweet, Spicy, and Ready in Under an Hour
Hot honey is one of those pantry staples that makes everything it touches taste like you tried harder than you did. Drizzle it over pizza, biscuits, roasted vegetables, or a wedge of sharp cheese, and suddenly a weeknight dinner has a little swagger.
The good news? You don't need to buy it. Hot honey is just honey and chili, and it takes about five minutes of hands-on time to make at home. It's really a type of infused honey, one of the easiest kitchen projects there is.
The honey you start with matters most. Our raw honey comes from our own hives, and it's only lightly strained, so it keeps its natural character. Because our bees forage on whatever is blooming, the flavor shifts from season to season: brighter and more floral in spring, deeper and richer by fall. That means every batch of hot honey you make with it will taste a little different, and that's half the fun.
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Homemade Hot Honey
Sweet, spicy, and shelf-stable. Made with raw honey and dried chilies.
| Prep5 min | Cook10 min | TotalAbout 1 hr | Yield1 cup |
Ingredients
- 1 cup raw honey (we use our Beeholden Farms raw honey)
- 1 to 2 tablespoons crushed red pepper flakes, or 3 to 5 dried chiles de árbol, lightly crushed (start low; you can always add heat)
- Optional: 1 teaspoon apple cider vinegar, for a little tang
- Optional flavor add-ins: a strip of dried orange peel, a pinch of smoked paprika, or a cinnamon stick for a fall twist
Equipment: a small saucepan, a fine-mesh strainer (if you want it smooth), and a clean, dry glass jar with a lid.
Instructions
There are two ways to do this. The warm method is fast. The no-heat method takes patience but keeps your honey completely raw.
Method 1: Gentle Warm Infusion (about 1 hour)
- Combine. Add the honey and chili flakes to a small saucepan.
- Warm gently. Set the heat to the lowest setting and warm for 5 to 10 minutes, stirring now and then, just until the honey loosens and you see the chili color start to bleed in. Don't let it bubble or simmer. Raw honey's delicate flavors fade quickly with high heat, so low and slow is the rule.
- Steep. Take the pan off the heat and let it sit for 30 to 60 minutes. Taste it along the way. When it's as spicy as you like, it's done.
- Strain (or don't). Pour it through a fine-mesh strainer for a smooth drizzle, or leave the flakes in for more heat and a rustic look. Keep in mind the flavor will keep intensifying if you leave them in.
- Finish. If you're using vinegar, stir it in now. Pour into a clean, dry jar and let it cool before sealing.
Method 2: No-Heat Slow Infusion (1 to 2 weeks)
- Stir the chili flakes straight into the honey in a clean, dry jar.
- Seal it and keep it at room temperature, out of direct sun.
- Turn the jar upside down once a day (or give it a stir) to keep the flakes moving.
- Start tasting after about a week. Strain when it's where you want it.
Recipe notes: The no-heat version tastes the most like the honey itself, with the heat building slowly in the background. It's our favorite way to show off a seasonal batch. Use dried chilies only: fresh peppers, garlic, and herbs add moisture to honey, which can let bacteria grow. Dried chilies keep your hot honey shelf-stable.
Ways to Use Hot Honey
Once you have a jar, you'll find excuses to use it. A few of our favorites:
- Pizza night: drizzle over a margherita or mushroom pizza right out of the oven.
- Roasted vegetables: toss with roasted carrots, sweet potatoes, Brussels sprouts, or cauliflower in the last few minutes of cooking.
- Breakfast: swirl over biscuits, cornbread, avocado toast, or a bowl of plain yogurt.
- Cheese boards: pair with sharp cheddar, creamy goat cheese, or salty vegan cheese, plus crackers and sliced pears.
- Glazes: brush onto tofu, tempeh, or chicken during the last few minutes of baking or grilling.
- Dessert: yes, really. Try it over vanilla ice cream or dark chocolate.
- Drinks: stir a spoonful into a lemonade or a spicy margarita for a sweet heat kick.
Gift idea: Hot honey in a small jar with a hand-tied tag makes an easy homemade gift for the holidays, hostesses, and anyone who puts hot sauce on everything.
Storage and Safety Tips
- Store it at room temperature in a clean, dry, airtight jar. Made with dried chilies, hot honey keeps for months in the pantry.
- Always use a dry spoon. Water or crumbs in the jar can shorten its life.
- Crystallized? That's normal. Raw honey naturally crystallizes over time. Set the jar in a bowl of warm (not hot) water and stir until it's smooth again. Never microwave it.
- Skip fresh add-ins like fresh peppers, garlic, or herbs unless you plan to refrigerate the honey and use it within a few days.
- Not for babies. Honey of any kind, including hot honey, should never be given to children under 12 months old.
Make Your First Batch
The secret to great hot honey is starting with honey that has something to say. Ours is raw, lightly strained, and harvested in small batches from our hives, so every jar tastes like the season it came from.
Ready to try it? Shop our raw honey here and make your first batch of hot honey this weekend. Local to Fremont? Pickup is free, and we offer free local delivery to the 94536 zip code on orders of $35 or more.
Want more ways to cook with it? Read 10 ways to use raw honey beyond your morning tea.
