Hot Honey Recipe: Make This Trending Condiment at Home

Hot honey has become one of the most popular condiments of the decade—and for good reason. The combination of floral sweetness and slow-building heat creates a flavor that enhances everything from fried chicken to cheese boards. Best of all, you can make it at home in minutes with just two ingredients, customize the heat level to your preference, and save significant money compared to store-bought versions.

What Is Hot Honey?

Hot honey is simply honey infused with chili peppers. The result is a condiment that delivers sweetness first, followed by a warming heat that builds on your tongue. Unlike hot sauce, which leads with acidity and spice, hot honey maintains honey's smooth sweetness as the dominant flavor, with heat as a complement rather than the main event.

The flavor profile creates a unique culinary experience: the honey soothes and sweetens while the chili provides a slow burn that lingers pleasantly. This sweet-heat combination activates different taste receptors than either ingredient alone, creating something more interesting than the sum of its parts.

The rise of hot honey

The commercial hot honey craze started with Mike's Hot Honey in Brooklyn pizzerias around 2010. Founder Mike Kurtz developed the recipe while working in a pizza shop in Brazil, where he encountered the combination of honey and chilies. Bringing the concept back to New York, he started drizzling his homemade hot honey on slices at a Brooklyn pizzeria.

Word spread. Soon, restaurants across the country were drizzling hot honey on pizza, fried chicken, biscuits, and more. Today, hot honey appears on menus from fast-casual chains to fine dining establishments. The trend shows no signs of slowing—if anything, it continues expanding into new applications.

Why make it at home?

Cost savings: Commercial hot honey costs $8-15 for a small bottle. Homemade costs a fraction of that.

Customization: Control the heat level precisely. Make it mild for kids or fiery for heat seekers.

Quality control: Use quality raw honey and know exactly what goes into your condiment.

Freshness: Make small batches as needed for peak flavor.

Experimentation: Try different chili varieties and create unique flavor combinations.

Basic Hot Honey Recipe

This foundational recipe works for most applications. Master this first, then experiment with variations.

Ingredients:

1 cup raw honey
1-3 tablespoons crushed red pepper flakes (adjust to desired heat)
Optional: 1 teaspoon apple cider vinegar (brightens flavor)

Instructions:

Pour honey into a small saucepan over the lowest possible heat setting your stove allows.
Add crushed red pepper flakes. Start with 1 tablespoon for mild heat, 2 tablespoons for medium, or 3 tablespoons for spicy. You can always add more later if you want more heat.
Warm the mixture gently for 5-10 minutes, stirring occasionally. The key word is "gently"—do not let it simmer or boil. Temperatures above 110°F will degrade beneficial enzymes in raw honey. The goal is barely warm to the touch.
Remove from heat and let steep for at least 10 minutes. The longer it steeps, the more heat develops. For maximum heat, let it steep for several hours or overnight.
For smooth hot honey, strain through a fine mesh strainer, pressing on the pepper flakes to extract all the honey. For rustic hot honey with visible pepper flakes (more visually appealing and more heat over time), leave them in.
Add optional vinegar if using. Stir to combine. The vinegar adds a subtle brightness that balances the sweetness.
Transfer to a clean jar and store at room temperature. Hot honey keeps indefinitely—honey never spoils, and the capsaicin in the peppers is stable.

Yield: 1 cup Prep time: 5 minutes Infusion time: 10 minutes to overnight

No-Cook Method (Preserves Maximum Benefits)

To maintain all of raw honey's enzymes and beneficial compounds, try this no-heat method:

Ingredients:

1 cup raw honey
2-4 tablespoons crushed red pepper flakes

Instructions:

Combine honey and pepper flakes in a clean jar with a tight-fitting lid.
Stir well to distribute pepper flakes throughout the honey.
Let sit at room temperature for at least 24 hours, stirring occasionally. The honey will slowly extract heat and flavor from the peppers.
Taste after 24 hours. For more heat, continue steeping. Full flavor develops within 2-3 days.
Strain or leave flakes in according to your preference.

This method takes longer but preserves everything that makes raw honey beneficial. The heat develops more gradually but reaches full strength within 2-3 days. Many hot honey enthusiasts prefer this method for its superior honey character.

Pro tip: Make a double batch with the no-cook method. The longer steeping time means you want backup while you wait.

Chili Selection Guide

The type of chili you use dramatically affects your hot honey's character. Here is a guide to popular options:

Crushed red pepper flakes (standard)

Heat level: Medium (30,000-50,000 Scoville)
Flavor: Straightforward heat with slight fruitiness
Best for: All-purpose hot honey
Notes: The classic choice. Available everywhere. Consistent results.

Calabrian chili

Heat level: Medium (25,000-40,000 Scoville)
Flavor: Fruity, slightly smoky, complex
Best for: Pizza, Italian dishes, cheese boards
Notes: The chili of choice for many pizzerias. Available as paste or flakes.

Gochugaru (Korean red pepper)

Heat level: Mild to medium (4,000-8,000 Scoville)
Flavor: Slightly sweet, fruity, with sun-dried depth
Best for: Asian-inspired dishes, fried chicken, wings
Notes: Beautiful red color. More sweet than spicy.

Chipotle powder

Heat level: Medium (2,500-8,000 Scoville)
Flavor: Smoky, earthy, deep
Best for: BBQ applications, Mexican dishes, grilled meats
Notes: Smoke flavor dominates. Use less than other chilies.

Habanero (fresh or dried)

Heat level: Very hot (100,000-350,000 Scoville)
Flavor: Intensely fruity, tropical, floral
Best for: Heat seekers, tropical applications
Notes: Use sparingly. A little goes a very long way.

Ghost pepper (Bhut Jolokia)

Heat level: Extreme (855,000-1,041,427 Scoville)
Flavor: Fruity initially, then overwhelming heat
Best for: Extreme heat lovers only
Notes: Start with 1/4 teaspoon. Seriously.

Aleppo pepper

Heat level: Mild (10,000 Scoville)
Flavor: Fruity, slightly oily, hint of cumin
Best for: Mediterranean dishes, mild applications
Notes: Complex flavor with manageable heat.

Flavor Variations

Once you have mastered basic hot honey, try these creative variations:

Chipotle Hot Honey

Replace red pepper flakes with 1-2 tablespoons of ground chipotle powder for a smoky, complex heat. Perfect for BBQ applications.

Best uses: Ribs, brisket, grilled chicken, cornbread

Ghost Pepper Hot Honey

For serious heat seekers only. Add 1/2 teaspoon of ghost pepper flakes to 1 cup honey. Start small—you can always add more. This creates intense heat that builds over several seconds.

Best uses: Heat challenges, small drizzles on tacos, when you really need to clear sinuses

Calabrian Chili Hot Honey

Use 2 tablespoons of Calabrian chili paste for fruity, moderate heat with Italian character. This is the style popularized by many pizzerias.

Best uses: Pizza (obviously), Italian cheeses, prosciutto, focaccia

Habanero-Citrus Hot Honey

Add 1 minced fresh habanero pepper and the zest of one orange to 1 cup honey. Steep for 24 hours, then strain. Bright, fruity, and fiery.

Best uses: Tropical dishes, fish tacos, shrimp, mango-based recipes

Gochugaru Hot Honey

Korean red pepper flakes (gochugaru) add mild, slightly sweet heat with a beautiful deep red color. Use 2-3 tablespoons per cup of honey.

Best uses: Korean fried chicken, bibimbap, wings, Asian-fusion applications

Garlic Hot Honey

Add 2-3 cloves of minced raw garlic along with the pepper flakes. The garlic mellows during infusion while adding savory depth.

Best uses: Pizza, wings, garlic bread, savory applications

Rosemary Hot Honey

Add 2 sprigs of fresh rosemary along with the pepper flakes. Strain before using. Herbal and aromatic.

Best uses: Roasted meats, cheese boards, biscuits, cocktails

Black Pepper Hot Honey

For subtle warmth without chili heat, add 1 tablespoon of coarsely cracked black pepper to 1 cup honey. Steep for 24-48 hours.

Best uses: Cheese and fruit, elegant applications, mild palates

Bourbon Hot Honey

Add 2 tablespoons of bourbon along with the pepper flakes. The alcohol evaporates during gentle warming, leaving caramel-vanilla notes.

Best uses: Cocktails, ham glaze, Southern-inspired dishes

Coffee Hot Honey

Add 1 tablespoon of coarsely ground coffee beans along with pepper flakes. Strain well before using. Adds depth and slight bitterness.

Best uses: Ice cream, chocolate desserts, pork dishes

25 Ways to Use Hot Honey

Hot honey's versatility is remarkable. Here are proven applications:

Pizza and Italian

Pizza - The classic application. Drizzle over pepperoni, margherita, or any pie with salty toppings
Focaccia - Drizzle on warm focaccia with flaky salt
Prosciutto - Wrap around melon or pair on a board
Burrata - Drizzle over fresh burrata with basil

Fried foods

Fried chicken - Brush during the last minute of cooking or serve on the side
Chicken tenders - Perfect dipping sauce
Wings - Use as a glaze or finishing drizzle
Fried shrimp - Unexpected and delicious
Fried pickles - The heat cuts through the richness

Breakfast and brunch

Biscuits - Warm biscuits with butter and hot honey is transcendent
Cornbread - Sweet, spicy, perfect
Waffles - Instead of maple syrup
Yogurt - Add to Greek yogurt with granola
Bacon - Brush during the last few minutes of baking

Cheese and charcuterie

Cheese boards - Drizzle over aged cheeses, blue cheese, or brie
Ricotta toast - Spread ricotta, drizzle hot honey, add flaky salt
Grilled halloumi - The heat complements the salty cheese

Sweet applications

Ice cream - Drizzle over vanilla for a sophisticated dessert
Grilled peaches - Summer perfection
Chocolate - Drizzle on brownies or chocolate cake

Savory cooking

Roasted vegetables - Toss carrots, Brussels sprouts, or squash
Marinades - Combine with soy sauce, garlic, and ginger
Salad dressing - Whisk with olive oil and vinegar
Glazed salmon - Brush on during the last minutes of cooking

Beverages

Cocktails - Add to whiskey sours, margaritas, or hot toddies

Tips for Perfect Hot Honey

Temperature control is crucial

If preserving raw honey's benefits matters to you, keep temperatures below 110°F. Use a thermometer if you are uncertain. Better to steep longer at lower temperatures than to overheat.

Start milder than you think

You can always add more heat, but you cannot take it away. Begin with less pepper and increase if desired. Remember that heat builds over time—hot honey made today will be spicier in a week.

Let it develop

Hot honey gets spicier as it sits. The capsaicin continues extracting from the peppers over time. Taste after 24 hours, then again after a few days. Make a note of your steep time for consistent future batches.

Quality honey matters

The honey flavor shines through in hot honey. Using quality raw honey results in noticeably better hot honey than using cheap processed honey. The honey character should complement, not compete with, the heat.

Fresh pepper flakes are hotter

Old spices lose potency. If your red pepper flakes have been in the cabinet for years, they have lost significant heat. Use more, or better yet, buy fresh.

Strain for drizzling

If you want smooth, pourable hot honey for elegant drizzling, strain out the solids. The strained version also works better in cocktails and marinades.

Leave flakes in for rustic applications

Leaving the pepper flakes in creates a more rustic appearance and provides continued heat release over time. Better for pizza, cheese boards, and casual applications.

Label and date your jars

If you make multiple varieties, label them clearly with the chili type and steep time. Also note the date so you can track how flavor develops.

Storage and Shelf Life

Hot honey keeps indefinitely at room temperature, just like regular honey. The honey's natural antimicrobial properties prevent spoilage, and capsaicin is chemically stable.

Storage tips:

Keep in a clean glass jar with a tight-fitting lid
Store at room temperature, away from direct sunlight
No refrigeration needed
If it crystallizes over time, warm gently to re-liquify

Signs it is still good:

Honey never truly spoils
Crystallization is normal and not a quality issue
Color may deepen slightly over time—this is fine
Heat level will increase with age

Troubleshooting Common Problems

Too mild: Steep longer, add more pepper, or switch to a hotter chili variety.

Too hot: Dilute with more plain honey. Start fresh next time with less pepper.

Bitter taste: You may have overheated the honey. Lower temperatures next time.

Cloudy appearance: Normal for raw honey. Not a quality issue.

Separating or fermentation: Rare, but possible if moisture got into the honey. Use dry utensils and keep the jar sealed.

Making Hot Honey Gifts

Hot honey makes an excellent homemade gift. Here is how to present it beautifully:

Packaging ideas:

Small mason jars with cloth covers and twine
Weck jars with glass lids
Small swing-top bottles
Hex jars with labels

Label information to include:

"Hot Honey" and heat level (mild/medium/hot)
Chili variety used
Suggested uses
Date made

Gift set ideas:

Hot honey + honeycomb + cheese
Hot honey + crackers + jam
Three heat levels in small jars
Hot honey + wooden dipper + recipe cards

The Bottom Line

Hot honey is one of the easiest and most rewarding condiments to make at home. With just two ingredients and ten minutes of effort, you create something that elevates dozens of dishes. Once you have a jar in your kitchen, you will find yourself reaching for it constantly—on pizza night, with morning biscuits, drizzled over cheese, and stirred into cocktails.

The beauty of making your own is customization. Want it mild enough for kids? Easy. Want it fiery enough to make grown adults sweat? Also easy. Prefer smoky chipotle notes? Bright habanero-citrus? Sophisticated black pepper warmth? All possible when you control the recipe.

Start with the basic recipe, make it your own, and join the millions of people who have discovered why this simple condiment has taken the culinary world by storm.

Start with the best honey for the best hot honey. Our California Raw Honey has a smooth, floral sweetness that balances beautifully with chili heat. Shop now and make your own batch today.