DIY Hot Honey

Hot honey has been around for decades.  Many cultures in Africa, South America, and Southeast Asia have long combined sweet and spicy flavours in their cooking.  The version we are all familiar with today began in the early 2000s. Mike Kurtz, the founder of a popular American hot honey brand, was inspired by a trip to Brazil, where chilli-infused honey was already a local favourite.  His story went from experimenting with chilli-infused honey in his college apartment to building a multimillion-dollar brand. Hot honey is a big hit drizzled over pizza, on poke bowls, in quesadillas, chicken wings, and fresh fruit.

Making hot honey at home is easier than you might think, and you get to decide how much heat you want. Start with a mild batch and add more chilli next time if you like it spicier.I love it with salty cheese. A drizzle over feta or goat cheese turns a simple snack into something special. Try it on my Grilled Zucchini Feta Roll-Ups or my Easy Fresh Fig Appetizer with Whipped Feta.

Hot honey also makes a lovely homemade gift. Pour it into small jars, tie on a label, and you have something thoughtful to bring to a dinner party.

The Culinary Chase

DIY Hot Honey

Hot honey. An easy and elegant appetizer.

Print Recipe

Course: condiment

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup honey
• 1-2 tsp chili pepper flakes
• 1-2 tsp apple cider vinegar

Method

 

1. Gently warm the honey either in the microwave or in a small pot over low heat on the stove. Once the honey starts to thin out, remove from the heat and add chili flakes.
2. Allow to cool completely before adding the vinegar.  Do a taste test to see if you need more vinegar.
3. Store in a covered container for up to three months.  Do not place the honey in the fridge as it will crystallize.

The Culinary Chase’s Note

The Culinary Chase’s Note:

Amp up the heat and use fresh peppers such as banana, jalapeño or habanero. Slice and let them mingle with the honey. Enjoy!