Hot Honey
Hot honey is plain honey infused with chili heat, usually from crushed red pepper flakes, dried chiles, or hot sauce, steeped or simmered until the honey takes on a spicy edge while keeping its sweetness and stickiness. It ranges from a mild tingle to a real burn depending on the chile used and how long it steeps, and it's sold commercially (Mike's Hot Honey is the best-known brand) or made at home in about ten minutes on the stovetop.
Varieties
Heat level and flavor vary widely by brand and by chile used: cayenne and red pepper flake versions taste sharp and straightforward, while hot honeys made with chipotle or Calabrian chiles add a smokier, more complex heat.
Buying tips
Check the ingredient list on bottled versions: some rely on chile extract for heat and skip real pepper flakes, which gives a sharper, more one-note burn than infused versions. Shake or stir before pouring since pepper flakes and oils can settle at the bottom.
Substitutes
Honey warmed with crushed red pepper flakes — 1 cup honey to 1-2 tbsp flakes, strained after steeping
The closest homemade match to bottled hot honey; simmer gently for 5-10 minutes then strain out the flakes for a smooth pour.
Honey stirred with hot sauce (Cholula, Tabasco, or Frank's) — 1:1, adjusted to taste
Faster than infusing but thinner and tangier, since vinegar-based hot sauces add acidity that steeped chiles don't.
Chili crisp stirred into plain honey — 1 tbsp chili crisp per 1/4 cup honey
Adds crunchy fried garlic and shallot bits along with heat; best on toast or roasted vegetables where texture is welcome.
Maple syrup with a pinch of cayenne — 1:1 plus 1/8 tsp cayenne per tablespoon
A vegan option with a different, more caramel-like sweetness than honey; whisk well so the cayenne doesn't clump.
Agave nectar whisked with sriracha — to taste
Heat level varies a lot by brand of sriracha, so this can't be reduced to a fixed ratio; start with a few drops per tablespoon of agave.
Storage
Store hot honey in a sealed jar at room temperature, just like plain honey; it doesn't need refrigeration and will keep for many months. If it crystallizes, set the jar in warm water for a few minutes to loosen it back up.
How to use
Drizzle over pizza, fried chicken, biscuits, or cornbread right before serving so the heat and sweetness stay bright. Whisk a spoonful into salad dressings, brush it onto glazed ham or salmon during the last few minutes of cooking, or stir it into hot tea or cocktails for a spicy-sweet kick.
What it pairs with
Pairs well with salty, fatty foods that need a sweet-hot contrast, think fried chicken, bacon, blue cheese, and grilled halloumi. Also works well brushed onto roasted carrots or sweet potatoes.
Nutrition
Hot honey carries the same calorie and sugar content as regular honey, roughly 60 calories per tablespoon, with no meaningful nutrient contribution from the small amount of chile added.
FAQ
Is hot honey the same as spicy honey mustard?
No. Hot honey is just honey infused with chile heat; honey mustard always includes mustard, which adds a tangy, sharp flavor hot honey doesn't have.
How spicy is hot honey compared to hot sauce?
Most bottled hot honeys sit in the 1,000-5,000 Scoville range, similar to a mild-to-medium hot sauce like Cholula, far below sriracha or habanero-based sauces.
Can I make hot honey without heating the honey?
Yes. Steeping crushed red pepper flakes in honey at room temperature for 24-48 hours also works, though warming it first speeds up the infusion and lets you strain it clean.
Does hot honey lose its heat over time?
Slightly. The heat mellows a bit after a few weeks in the jar as the chile oils diffuse evenly through the honey, though it stays noticeably spicy for months.
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