Homemade Hot Honey (+ Easy Recipe)

Hot honey has sparked a quiet revolution in kitchens everywhere. With a single drizzle, it transforms pizza slices, crispy fried chicken, flaky biscuits, and even charcuterie boards. It’s sweet with a vibrant kick; crave-worthy but not complicated. By making your own, you control the heat, the sweetness, and every note in between.

This guide will walk you through what hot honey is, its uses, ingredient variations, and an easy, foolproof recipe. You’ll also find tips for storage and plenty of creative ideas for serving.

What Is Hot Honey?

Hot honey is simply honey infused with chili heat. The pairing creates a sweet and spicy condiment that goes beyond just adding warmth—it enhances flavors, balances richness, and delivers subtle complexity. Whether swirled over breakfast waffles or brushed on a rack of ribs, hot honey earns its seat at the taste table.

While commercial hot honey is now easy to find, making it at home is quick, cost-effective, and customizable. You can play with both the source of heat and sweetness, experimenting until you find your perfect batch.

Ingredients

The beauty of homemade hot honey is its simplicity. Here’s the core list:

Honey
Choose a high-quality honey. Light clover honey, wildflower honey, and orange blossom all work well, each bringing subtle flavor differences.
Source of Heat
You have several options here, depending on your taste and what’s in the pantry:
Hot sauce (your choice—classic, smoky, or fruity)
Red pepper flakes
Fresh or dried chilies (such as jalapeños, serranos, or chipotles)
Chili powder or gochugaru for a different heat profile

This basic framework allows endless experimentation, but even with just honey and hot sauce, you’ll make something memorable.

Ingredient Selection Tips

Ingredient	Flavor Profile	Heat Level	Suggested Uses
Clover Honey	Mild, floral, very sweet	None	All-purpose hot honey
Wildflower	Richer, slightly earthy	None	Chicken, pizza
Orange Blossom	Fruity, aromatic	None	Drizzles, cheese boards
Hot Sauce	Vinegary, can be smoky or fruity	Mild to very hot	Quick prep, sauces
Red Pepper Flakes	Neutral, slightly smoky	Moderate	Meat glazes, pizza
Jalapeño	Bright, grassy heat	Mild	Savory breakfast, tacos
Chili de Arbol	Punchy, lingering heat	Hot	For a fiery batch

How to Make Hot Honey

Making homemade hot honey takes just a few minutes. There are two primary methods, and both yield delicious results.

Quick Microwave Method

Perfect for small batches and a speedy finish.

Combine Ingredients
In a microwave-safe bowl, mix 1 cup of honey with your chosen source of heat (start with 1-2 tablespoons of hot sauce or 1-2 teaspoons of chili flakes).
Heat
Microwave the mixture in 30-second bursts. After each burst, stir well. Continue until everything is fully combined and aromatic (usually one minute total).
Cool and Store
Let the hot honey cool to room temperature. Pour into a clean, airtight jar or squeeze bottle.

Stovetop Infusion Method

Best if you’re using whole dried chilies or fresh peppers.

Simmer
In a small saucepan, combine honey and your preferred chili (sliced jalapeño, dried chili de árbol, or red pepper flakes). Use low heat and warm gently—do not boil—stirring for about 5 minutes.
Strain (Optional)
For a smooth honey, strain out the solids with a fine mesh sieve. Keep the chili pieces for a bolder, rustic spread.
Cool and Bottle
Allow to cool, then transfer to a jar. Label and date.

Tip: Always taste as you go. You can add more heat, but you can’t take it away.

Adjusting the Heat Level

The beauty of hot honey is its flexibility. Here’s how to fine-tune yours:

Mild: Try a dash of your favorite hot sauce or use only a pinch of chili flakes.
Medium: Mix two types of chili, or let sliced fresh jalapeños sit longer in the warm honey.
Hot: Add habanero slices, double the chili flakes, or pour in an extra shot of spicy hot sauce.

Remember, fresh chilis vary in strength. Taste and adjust until you reach your sweet spot.

Tips and Tricks

If your honey begins to crystallize:
Microwave in 10-second increments and stir, or warm gently on the stovetop until smooth.
Want a smoky twist?
Add a dried smoked chili such as chipotle or ancho.
Using chili flakes?
Make sure they’re fresh. Older flakes lose their potency.
Infusing flavors:
Add a sprig of thyme, a crushed garlic clove, or a piece of lemon peel during warming (remove before storing for a clean finish).

Uses for Hot Honey

Hot honey elevates ordinary dishes, balancing savory, salty, and even bitter flavors with sweetness and spice. Here are ways to enjoy it:

Savory Foods

Pizza: Drizzle over baked pizza, especially pepperoni or sausage.
Fried Chicken/Chicken Tenders: Pour over crunchy chicken right out of the fryer for a glistening, sticky coat.
Biscuits and Cornbread: Serve alongside for dipping or brush while still warm.
Burgers: A thin layer transforms classic cheeseburgers or chicken sandwiches.

Breakfast and Snacks

Waffles and Pancakes: Replace maple syrup for a spicy-sweet switch.
Toast with Ricotta or Cream Cheese: Top with hot honey and a sprinkle of flaky salt.
Popcorn Shrimp or Roasted Nuts: Toss for a sweet-heat finish.

Cheese and Charcuterie

Brie, Goat Cheese, Aged Cheddar: A light drizzle makes each bite sing.
Charcuterie Boards: Provides a sweet-hot balance to rich, salty cured meats.

Surprising Pairings

Ice Cream (Vanilla or Chocolate): The heat contrasts gently with the cold creaminess.
Grilled Vegetables: Carrots, sweet potatoes, or Brussels sprouts get a glossy coat.
Guacamole or Avocado Toast: A touch of hot honey adds intrigue.

Marinades and Dressings

Whisk a spoonful into vinaigrettes or brush onto grilled meats and veggies for caramelization and zip.

Exploring Other Chili Options

Looking for a signature batch? Try these options:

Fresh Chilies

Jalapeños: Mild, grassy heat
Serranos: Brighter, sharper kick
Habaneros: Intense heat with subtle fruitiness

Dried Chilies & Flakes

Chili de Arbol or Guajillo: For a robust, earthy bite
Gochugaru: Brings warmth with a punch of color
Aleppo pepper: Mild and slightly fruity

If you include seeds and membranes, the honey will be much spicier. Remove them if you want less heat.

Storage and Shelf Life

Hot honey, thanks to its natural sugar and spice, keeps well. Here’s how to make yours last:

Airtight Container: Store in a clean glass jar or squeeze bottle.
Refrigerate for Maximum Freshness: Especially if you used fresh chilies, which reduce shelf life to about 2 weeks.
With Only Dried Chilies or Hot Sauce: Your hot honey should stay good for up to 3 months.
Honey Thickens in the Fridge: To loosen, let it sit at room temperature or microwave briefly (10-15 seconds).

For best results, always use clean utensils to scoop out honey and minimize contamination.

Homemade Hot Honey: The Easy Recipe

Ingredients

1 cup honey (clover, wildflower, or your choice)
1-2 tablespoons hot sauce or 1-2 teaspoons red pepper flakes (or sub fresh/dried chilis)

Instructions

Mix honey and your source of heat in a microwave-safe bowl or small saucepan.
Heat gently (microwave for 30 seconds, or stovetop for 5 minutes on low).
Stir thoroughly. Taste—if you want more heat, add a bit more spice and gently heat again.
Allow to cool. For a smooth honey, strain. For a rustic batch, leave the chili in.
Store in a sealed jar in the fridge or at room temperature (see storage tips above).
Drizzle, dip, spread, or spoon as desired.

Hot honey bridges worlds—sweet and spicy—without fuss or complicated prep. In less than five minutes, you can transform humble honey into a dynamic condiment that sparks up pizza, takes fried food to a new level, and even seduces ice cream with a sassy zing. With so many ways to personalize both heat and flavor, every batch can be your own signature blend. Keep a jar close by and watch your kitchen favorites come alive.