Homemade Hot Honey Recipe

Gather the homemade hot honey ingredients

For this recipe, you'll need a variety of fresh and spicy chiles, like Bird's Eye or other Thai varieties. Kinnaird notes that while many hot honeys use dried chiles or chili flakes, she prefers fresh chiles for the vibrant fruity flavor they contribute to the honey. She favors mesquite honey for its floral and earthy notes, which complement the heat from the chiles beautifully.

The chiles are initially steeped in Champagne vinegar, which serves a dual purpose: it enhances the complexity of the fruity flavor in the final product and reduces some of the acidity from the peppers. Fresh ginger root adds another layer of flavor and helps balance the heat from the chiles. Sea salt amplifies all the flavors and provides a contrast to the sweetness of the honey.

Step 1: Cut slits in the chiles

Put on gloves to safeguard your skin, then use the tip of a small knife to make slits in each of the chiles.

Step 2: Peel and cut the ginger root

Peel the ginger root and chop it into small pieces.

Step 3: Combine the chiles, ginger, and vinegar in a saucepan

Combine the chiles, ginger, and vinegar in a small saucepan and heat over medium-high until it reaches a boil.

Step 4: Simmer until the liquid is reduced

Cook the mixture over low heat until the liquid has decreased by half, approximately 2 minutes.

Step 5: Add the honey

Pour the honey into the pan, lower the heat, and let it simmer for 15 minutes, stirring from time to time.

Step 6: Add the salt

Stir in the salt and take the pot off the heat. Allow it to cool to room temperature.

Step 7: Strain the honey

Pour the honey through a strainer into a glass jar.

Step 8: Serve the hot honey over your favorite foods

Drizzle the hot honey over your preferred dishes or incorporate it into sauces and marinades. Keep the hot honey in the refrigerator for up to two weeks.

What are some ways to use hot honey?

Hot honey is incredibly versatile, enhancing your favorite dishes with both sweet and spicy flavors. It makes a fantastic condiment for fried foods like chicken, tempura, hush puppies, or fries, providing a delightful kick to rich dishes. One of the most popular pairings is with pizza, where it adds a zesty touch to hearty meat and cheese toppings and serves as a tasty dip for the crust. Drizzling hot honey on grilled cheese elevates this classic sandwich, creating an exciting contrast between the gooey cheese and the sweet heat.

Additionally, hot honey pairs wonderfully with roasted or grilled vegetables such as Brussels sprouts, cauliflower, eggplant, and sweet potatoes. It can also be incorporated into dressings and sauces that typically use regular honey, and even your next cup of tea can be enhanced by its complex and invigorating flavors. Consider trying hot honey on your next batch of biscuits or cornbread, or mix it into your popcorn butter for a delightful sweet and savory surprise.

Can I use dried chiles or other types of honey in this hot honey recipe?

Altering the ingredients in this hot honey recipe can be an enjoyable experiment, leading to a variety of flavor outcomes. Kinnaird suggests sampling different types of honey first to determine the ideal flavor profile for your hot honey. Options like wildflower, orange blossom, or acacia honey are excellent choices, as they offer sweet floral notes and nuances that won't overshadow the taste of the chiles.

When it comes to chiles, you might want to try using Serrano or Scotch bonnet peppers in this recipe, but be cautious and start with a small amount due to their higher heat levels on the Scoville scale. If fresh chiles aren't available, dried varieties can be used, allowing for experimentation with different pepper types. For dried chiles like chile de Arbol, soak them in vinegar for an additional 15 minutes after simmering to ensure they soften properly. You can also skip the fresh ginger or explore other flavor additions, such as orange peel or lemon zest, to create unique flavor combinations.