How to Make Hot Honey at Home (3 Heat Levels)

A 250ml jar of Mike's Hot Honey costs around £8-10 in the UK. You can make the equivalent at home for about £2-3 using any decent honey and dried chili. The process is simple, the result is better than most commercial versions because you control the heat level, and it keeps for months in the fridge.

What You Need

The base recipe is two ingredients: honey and dried chili. Everything else is optional flavour addition. The type of honey matters more than people think - a strongly flavoured honey like buckwheat will dominate; a neutral wildflower or acacia honey lets the chili flavour come through more cleanly. Avoid cheap blended honey that's mostly glucose syrup.

Mild Hot Honey

This version adds noticeable warmth without heat. Suitable for people who want the swicy experience without the discomfort. Good on cheese, vanilla ice cream, roasted root vegetables, and mild cheeses like ricotta or burrata.

Ingredients (Mild - makes ~250ml)

• 250ml wildflower or acacia honey
• 2 dried ancho chilis, seeds removed and torn into pieces
• 1 tsp apple cider vinegar
• Pinch of fine sea salt

Instructions (Mild)

1. Combine honey and chili pieces in a small saucepan over very low heat. You want barely a simmer - if the honey bubbles aggressively, reduce the heat. The goal is to warm the honey enough to infuse the chili flavour without cooking either ingredient.
2. Heat for 10-12 minutes, stirring occasionally. The honey should be liquid and fragrant. Taste after 8 minutes and adjust infusion time to your preference.
3. Remove from heat. Stir in apple cider vinegar and salt.
4. Strain through a fine mesh sieve into a clean jar, pressing the chili pieces gently to extract any remaining oil. Discard solids.
5. Cool completely before sealing. Store in the fridge for up to 3 months.

Medium Hot Honey

The most versatile level. Heat is clearly present and builds slightly, but doesn't overpower. This is the level closest to Mike's Hot Honey. Works on pizza, fried chicken, roasted broccoli, burgers, and as a glaze for salmon or pan-roasted chicken thighs.

Ingredients (Medium - makes ~250ml)

• 250ml wildflower honey
• 3 dried calabrian or guajillo chilis, seeds partially retained
• 1 tsp apple cider vinegar
• 0.5 tsp red chili flakes
• Pinch of sea salt

Instructions (Medium)

1. Same low-heat infusion process as the mild version. The retained seeds and the chili flakes will increase the heat extraction significantly.
2. Infuse for 12-15 minutes, tasting at intervals. The heat will intensify slightly after straining and cooling as the capsaicin continues to diffuse.
3. Strain, add vinegar and salt, cool, and jar as above.
4. If after 24 hours the heat is insufficient, you can reheat gently and add more chili flakes, then re-strain.

Hot Hot Honey

For people who mean it. This version uses habanero or scotch bonnet peppers (fresh or dried) and retains more seeds. The heat builds significantly and lingers. Use sparingly on bold dishes - spice-rubbed meats, strong cheeses, oysters, or anything that can hold its own against serious heat. This is not a drizzle-on-ice-cream situation.

Ingredients (Hot - makes ~250ml)

• 250ml raw, dark honey (buckwheat or manuka works here - the stronger flavour holds against the heat)
• 2 dried habanero peppers, roughly chopped (seeds retained)
• 2 tsp red chili flakes
• 1 tsp apple cider vinegar
• 0.5 tsp smoked paprika (optional - adds depth)
• Pinch of sea salt

Instructions (Hot)

1. Wear gloves when handling habaneros if your skin is sensitive. The oil from cut habaneros lingers for hours and is deeply unpleasant near eyes or face.
2. Same low-heat process, but infuse for 15-20 minutes. Taste carefully and frequently - habanero heat can surprise.
3. Strain through fine mesh, pressing firmly. The strained solids from habanero honey are themselves a condiment - mix them into cream cheese or stir into a vinaigrette.
4. Add vinegar, paprika, and salt. Cool and jar.
5. This version benefits from 24-48 hours in the fridge before use - the flavours integrate and mellow slightly.

Nutrition Per Tablespoon (Approximate)

• Calories: ~60 kcal (same as regular honey - the chili adds negligible calories)
• Carbs: ~17g (all from honey sugars)
• Protein: 0g
• Fat: 0g

How to Use Hot Honey

The most common mistake with hot honey is using it as a cooking ingredient when it performs better as a finishing ingredient. The volatile aromatics that make chili-infused honey interesting will cook off at oven temperatures. Add hot honey in the last 2-3 minutes of cooking, or after cooking entirely. The exception is low-temperature glazing - brushing it onto a protein in the final minutes of pan cooking works well because the caramelisation happens quickly without extended heat exposure.

If you're building a full swicy cooking repertoire, hot honey is the gateway. Once you're comfortable with it, the next step is gochujang for more depth and complexity - our swicy chicken guide covers the gochujang thigh recipe in detail. For the full picture on swicy and savery cooking, the complete flavour trend guide is a good starting point.

Storage Notes

Honey is naturally antimicrobial and will keep at room temperature for months, but once you've added fresh chili or vinegar, refrigeration is safer. Hot honey made with dried chilis only (no fresh) can technically be stored at room temperature for up to 2 months. When in doubt, refrigerate.