Introduction
Hot Honey Sauce is the condiment revolution you didn’t know you needed. This magical elixir perfectly balances the natural sweetness of honey with a fiery kick of chili heat, creating a depth of flavor that elevates almost any dish. While commercially popularized in the early 2010s, particularly by Mike’s Hot Honey, the concept is simple and ancient—combining sweet and spice. Making it at home allows you to customize the heat level and ensures you always have a gourmet glaze ready for drizzling. It’s quick, requires minimal ingredients, and transforms everyday meals into culinary experiences.
Ingredients
- 1 cup (340g) high-quality natural honey (clover or wildflower works well)
- 2 tablespoons (30ml) apple cider vinegar (ACV)
- 1-2 tablespoons dried red chili flakes (adjust to desired heat level)
- Optional: 1 small clove garlic, thinly sliced (for deeper flavor infusion)
Step-by-step Preparation
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Combine Ingredients and Gentle Heat
In a small saucepan, combine the honey, apple cider vinegar, and chili flakes (and optional garlic, if using). Place the saucepan over low heat. The goal is not to cook the honey, but simply to warm it enough to thin it out and allow the chili flavors to release efficiently.
Tip: Ensure the heat remains very low. If honey boils, it can scorch, altering the flavor and potentially reducing its health benefits. Keep the temperature below 150°F (65°C).
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Infuse the Heat
Stir the mixture gently for about 5 to 10 minutes. You will notice the honey becoming runnier and the chili flakes starting to float freely. Once the mixture is thoroughly warmed, remove the saucepan from the heat source.
Tip: For maximum spiciness, allow the mixture to steep off the heat for 20 minutes up to 1 hour. The longer it sits, the more capsaicin (the heat compound) is released into the honey.
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Strain and Bottle
Once the honey has reached your desired level of heat infusion, strain the mixture through a fine-mesh sieve or a piece of cheesecloth into a clean, airtight glass jar. Discard the chili flakes and garlic (if used).
Tip: Pressing down on the solids during straining will maximize the yield, but do not force the solids through, as this can make the honey cloudy.
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Cool and Serve
Allow the hot honey to cool completely to room temperature before sealing the jar. It will thicken slightly as it cools. The sauce is now ready to use!
Nutritional Information
Hot honey is primarily composed of natural sugars. A typical serving size (1 tablespoon) contains approximately 60 to 70 calories and 17g of carbohydrates. While it should be consumed in moderation due to its sugar content, honey does offer small amounts of antioxidants and trace minerals. The capsaicin found in the chili flakes is known to have metabolism-boosting and anti-inflammatory properties, providing a slight health benefit alongside the flavor.
Storage
Due to honey’s natural stability and low moisture content, hot honey sauce is exceptionally shelf-stable. Store the sauce in a sealed, airtight container (like a mason jar) at room temperature, away from direct sunlight. Refrigeration is not necessary and can cause the honey to crystallize quickly. Properly stored, your homemade hot honey will maintain its quality for at least 6 months, and often much longer, provided no water or contaminants were introduced during preparation.
Conclusion
This homemade hot honey sauce is a versatile kitchen powerhouse. Don’t limit its use to just the traditional pairing of pizza or fried chicken. Drizzle it over soft cheeses like goat cheese or ricotta for an instant appetizer, whisk it into a vinaigrette for a spicy salad dressing, or even use it as a glaze for roasted carrots or salmon. For a flavor twist, try infusing it with a sprig of fresh rosemary or a pinch of smoked paprika during the heating stage. Enjoy the sweet heat!