This post may contain affiliate links.
Hot Honey is the sweet-and-spicy condiment we now keep on the counter at all times, drizzled over everything from pizza to biscuits to fried chicken. I made my first batch on a *lazy Sunday* and within a week the whole family was putting it on everything, and Maddie now asks for it on her cheese toast. It is incredible on our crispy fried hot honey chicken.
With just three ingredients and one pot, homemade hot honey beats anything from the store and costs a fraction of the price.
Hot Honey Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 1 hour
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 133kcal
- 🌶️ Flavor Profile: Sweet, floral honey with a slow building chili heat
- ✋ Difficulty: Easy, a simple simmer-and-strain like making our homemade BBQ sauce
Quick Answer
To make Hot Honey, add thinly sliced Fresno and Thai chiles to a cup of pure honey in a small saucepan. Bring it to a gentle simmer over medium heat, then reduce to low and cook for about an hour until fragrant and spicy, watching closely so it does not bubble over. Pour the honey through a fine mesh strainer to remove the chiles, then let it sit for 30 minutes to an hour to thicken. That is it, sweet, spicy, homemade hot honey ready to drizzle.
Jump to:
Why This Recipe Works
Click to see the technique science
- Low and slow infuses the heat. A gentle hour-long simmer lets the chiles release their heat and flavor into the honey without scorching it.
- Two chiles, two kinds of heat. Fresno chiles bring fruity warmth while the Thai chile adds a sharper kick, for balanced, layered spice.
- Straining keeps it smooth. Pouring the finished honey through a fine mesh strainer leaves you with pure, pourable hot honey and no bits.
- Just three ingredients. Honey and fresh chiles are all you need, no additives or preservatives like the store-bought jars.
- It keeps for ages. Honey is a natural preservative, so a jar of this stays good for months in the pantry.
Why You’ll Love This Recipe
- It takes three ingredients and one pot to make a condiment that elevates almost any dish.
- You control the heat, from a gentle warmth to a serious kick.
- It is unreal drizzled over our crispy fried hot honey chicken or a hot biscuit.
Key Ingredients
Three simple ingredients are all that stand between you and a jar of liquid gold.
- Pure honey: use a good-quality raw or pure honey since it is the star and the base of the whole recipe.
- Fresno chiles: these fruity red peppers bring a medium, approachable heat and gorgeous color.
- Thai chile: just one adds a sharper, brighter kick to round out the spice.
- That is it: no vinegar, no additives, just honey and fresh chiles slowly infused together.
See recipe card for exact quantities.
Variations and Substitutions
This Hot Honey is easy to dial in to your taste.
- Use all Fresno or red jalapeno chiles for a milder, family-friendly heat.
- Add more Thai chiles or a few red pepper flakes for serious fire.
- Toss in a sprig of fresh rosemary or thyme while it simmers for an herby note.
- Add a splash of apple cider vinegar at the end for a hot-honey-with-tang twist.
- Brush it over grilled meats or our smash burgers for a sweet-heat glaze.
How to Make Hot Honey
- Place the thinly sliced Fresno chiles, Thai chile, and honey into a small saucepan and stir to combine.
- Bring to a gentle simmer over medium heat, then reduce to low and cook for about 1 hour until fragrant and spicy, watching closely so it does not bubble over. Pour the hot honey through a fine mesh strainer set over a bowl.
- Discard the chiles left in the strainer and let the strained honey sit for 30 minutes to an hour to thicken before transferring to a jar.
Recipe Tips & Tricks
- Watch the pot closely. Honey can foam up and overflow fast. Pull it off the heat for a few seconds if it climbs too high.
- Keep the heat low. A gentle simmer infuses the flavor without scorching or crystallizing the honey.
- Slice the chiles thin so they release the most heat and flavor during the simmer.
- Strain while warm. Hot honey pours easily through a fine mesh strainer; cold honey is too thick.
- Adjust the heat to taste. Fewer Thai chiles for mild, more for fiery. Taste and tweak your next batch.
- Store in a clean jar at room temperature, where it keeps for months thanks to honey is natural preservation.
Serving Ideas and Suggestions
This Hot Honey is the ultimate finishing drizzle. Try it over fried chicken, pizza, warm biscuits, cornbread, or a cheese board.
It is a game changer on our crispy fried hot honey chicken and fantastic brushed onto smash burgers.
Drizzle it over a thick slice of warm sourdough bread with butter, or swirl it into yogurt and goat cheese for an easy appetizer.
Hot Honey FAQs
Because honey is a natural preservative, strained hot honey keeps for several months stored in a clean, sealed jar at room temperature. If it crystallizes, warm the jar gently in hot water.
This version has a gentle, building heat from Fresno and Thai chiles. You can make it milder with all Fresno chiles or hotter by adding more Thai chiles or red pepper flakes.
Everything! It is amazing on fried chicken, pizza, biscuits, cornbread, roasted vegetables, cheese boards, yogurt, and even ice cream.
Natural honey can crystallize over time, especially if cooked too hot. Keep the simmer low, and if it sets up, just warm the jar in a bowl of hot water to bring it back.
You can leave the chiles in for a more rustic, increasingly spicy honey, but straining gives you a smooth, pourable result that is easier to drizzle.
Fresno chiles are ideal for fruity, medium heat and beautiful red color. Thai chiles add a sharp, bright kick. Red jalapenos or serranos also work well depending on the heat level you want, so feel free to mix and match based on what you can find at the store.
Put your new condiment to work on our crispy fried hot honey chicken next.
Best Hot Honey Recipe (Easy and Homemade)
Ingredients
- 2 Fresno chiles thinly sliced
- 1 Thai chile thinly sliced
- 1 cup pure honey
Instructions
- Place the Fresno chiles, Thai chile, and honey into a small saucepan.2 Fresno chiles, 1 Thai chile, 1 cup pure honey
- Place the pot over medium heat and bring to a simmer, stirring occasionally. Reduce the heat to low and continue to cook for 1 hour until fragrant and spicy.
- Make sure you watch the pot very closely it may overflow. Just take the pot off the heat for a few seconds if it starts to bubble too much.
- Place a fine mesh strainer over a medium-sized bowl and pour the hot honey into the strainer. Discard the chiles. Let sit for 30 minutes to an hour to thicken. Serve immediately.
Notes
- Use a fine mesh strainer for a smooth texture.
- Experiment with different chiles to find your preferred spice level.
- For a spicier honey, increase the amount of chiles used.
- To reduce the spice, remove the seeds from the chiles before using.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
