Homemade Chili-Infused Honey (Hot Honey)
Sweet heat you’ll want to drizzle on everything.
Hot honey has become one of the trendiest condiments in recent years, showing up on everything from fried chicken to pizza to ice cream. But making your own is not only easy, it gives you full control over flavor, quality, and heat level—and it’s much healthier than most store-bought versions.
Why Make Your Own Hot Honey
When you make it yourself, you decide exactly what goes into the jar.
I always start with 100% pure honey from the USA—that way I know it hasn’t been blended with corn syrup or imported fillers.
Homemade chili honey also lets you:
Adjust the spice — from a light warmth to a fiery kick
Choose your favorite chilis — red pepper flakes, Calabrian, Thai, chipotle, or a smoky ancho
Skip the preservatives and thickeners often found in commercial versions
Health Benefits
Aside from tasting incredible, chili honey offers some natural benefits:
A cleaner alternative to refined sugar
Antioxidant-rich (the darker the honey, the higher the antioxidants)
May help support heart health and improve cholesterol levels
Can help lower blood pressure and triglycerides
Health Benefits
Aside from tasting incredible, chili honey offers some natural benefits:
A cleaner alternative to refined sugar
Antioxidant-rich (the darker the honey, the higher the antioxidants)
May help support heart health and improve cholesterol levels
Can help lower blood pressure and triglycerides
Hot Honey
Ingredients
- 1 cup raw or pure honey (preferably from the USA)
- 2 tbsp dried chili flakes (or 1 tablespoon for milder heat)
- 1 tsp apple cider vinegar
You can use any dried chili variety you like—experiment with Calabrian, Aleppo, ancho, or chipotle for different flavor notes.
Instructions
- Warm the HoneyAdd honey and chili flakes to a small saucepan over medium heat. Gently warm until small bubbles form around the edges, but do not bring to a full boil—honey can scorch and overflow quickly.Infuse the FlavorRemove from heat and let steep for about 10 minutes (longer for a hotter infusion).Finish and StrainStir in the apple cider vinegar, then pour the honey through a fine mesh sieve into a clean glass jar to remove the chili flakes.If you prefer extra heat, skip straining—the chili will continue to intensify over time.Store ProperlyKeep in an airtight jar in a cool, dark place. Hot honey will keep for several months.
Tips
- Always heat honey gently—overheating makes it thick and sticky.Want a smoky twist? Add a pinch of smoked paprika before warming.For gift jars, tuck in a whole dried chili before sealing—it looks beautiful and adds more flavor with time.