Hot Honey

So when I decided to do a hot honey, I wasn’t too sure about it. I’d wanted to incorporate it into another recipe (look out for that next post!), but I wasn’t sure that it’d hold up as a standalone recipe. I mean, it’s literally just chile-infused honey.

But. Let. Me. Tell. You.

It’s great.

It’s got the sweetness and flavor of honey, but with a bit of smokiness that develops into a spicy kick. It’s runnier than regular honey, which can be nice for drizzling, and it’s got a lot of added complexity that makes it feel like a special treat. I’ve used it on a bunch of things since making it and it’s enhanced all of them. It’s quickly become a pantry staple and I’m excited to keep experimenting with it.


Before I dive into the recipe, here’s a list of things that hot honey works great on. Y’know, just in case you need more incentive to spend an hour and a half making a bougie condiment.

  • Pizza
  • Toast (I drizzled some on a ricotta, banana and cracked black pepper toast the other day. It was bombbbb.)
  • Sweet potatoes
  • Your fingers
  • Baked feta dip
  • PB & J
  • A cheese plate
  • Honestly, so far everything

Hot Honey


  • 2 cups honey
  • 4-6 thinly sliced chile peppers (I used jalapeños, but follow your heart. I’ve heard Thai and Fresno peppers work great.)
  1. Combine the chiles and honey in a small saucepan over medium low heat and bring them to a slight simmer, then reduce the heat to low and let it cook for an hour.
  2. Taste the honey and if the spice level is to your liking, remove it from the heat and let it sit for another 30 minutes.
  3. Strain into a jar and enjoy! (Seriously, that’s it. That’s all the steps.)


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