How To Make Hot Honey

Best Types of Honey for Making Hot Honey

Choosing the right type of honey is essential for achieving the perfect hot honey. Here are the best options:

Wildflower honey: An excellent base option for its mild and neutral flavor that allows the spicy notes to shine through. Plus, it's usually affordable and easy to find.
Acacia honey: Its liquid consistency and delicate flavor make it ideal for hot honey. It stays liquid longer and doesn't crystallize easily.
Clover honey: Has a clean and balanced flavor profile that doesn't compete with the heat. It's one of the most recommended for basic hot honey recipes.
Manuka honey: Provides a distinctive creamy caramel flavor and additional benefits. Although more expensive, it offers a unique depth of flavor.
Raw local honey: Unprocessed local honey is an excellent choice for its freshness and intact natural properties.

Not Recommended Honey Types

Very aromatic or floral honey that could overpower the heat, such as lavender or eucalyptus honey, which can create conflicting flavors.
Crystallized or very dense honey that makes the infusion process difficult and can affect the final texture.
Dark honey with intense flavors like chestnut or honeydew honey that can overshadow the chile flavor.
Processed honey or honey with additives that may contain preservatives and added sugars that alter the natural flavor.

Additional Considerations

The honey should be high quality and preferably local to ensure freshness. It's important to avoid processed honey or honey with additives, as they can alter the final result of the hot honey.

Heat Variations: How to Adjust the Spice Level According to Chile Type

To achieve your desired level of heat in your hot honey, it's important to understand the intensity of each chile according to the Scoville scale. Fresh chiles provide a more vibrant and bright flavor, while dried ones offer a deeper, smokier taste.

Mild Level (ideal for beginners)

Jalapeño: 2,500-8,000 SHU, being the most popular and versatile option for making hot honey, ideal for beginners.
Shishito: 50-200 SHU, perfect for a very subtle touch of heat, excellent for those just starting out.
Numex Sweet: 500-1,000 SHU, provides a sweet flavor with minimal heat, perfect for a very mild version.

Medium Level

Chile de Árbol: 15,000-30,000 SHU, provides a smoky and consistent heat, widely used in traditional recipes.
Cayenne: 30,000-50,000 SHU, with an intense and smoky flavor, perfect for a controlled medium heat.
Guajillo: 2,500-5,000 SHU, offers smoky notes and a moderate heat with fruity flavor.

Intense Level

Habanero: 100,000-350,000 SHU, with unique citrus flavor and pronounced heat, for spice lovers.
Bhut Jolokia: 855,000-1,041,000 SHU, extremely hot, recommended only for experts.

Tips for Adjusting Intensity

For mild heat, remove the seeds and veins from the chiles.
Control the infusion time: 5-10 minutes for mild flavor, longer for more intensity.
You can add more chiles during cooking if you want to increase the heat.
If it becomes too spicy, add more honey to dilute the intensity.

Ingredients for Hot Honey

Making hot honey requires few ingredients but they must be high quality. The key is choosing the best base honey and the right chiles to achieve the perfect balance of sweetness and heat.

Pure honey : 1 cup - Serves as the main base and infusion medium for the spicy flavors.
Chiles : 2-3 fresh jalapeños (or chile of your choice depending on desired heat level) - Provide heat and aromatic notes.
Corn syrup : 2 tablespoons - Prevents crystallization and maintains smooth texture.
Apple cider vinegar : 1 teaspoon - Balances flavors and acts as a natural preservative.
Kosher salt : 1/4 teaspoon - Enhances flavors and creates balance between sweet and spicy.
Garlic (optional) : 2 cloves - Adds depth and additional aromatic notes.
Aromatic herbs (optional) : 2-3 sprigs of thyme or rosemary - Complement with subtle herbal notes.

How to Make Hot Honey from Scratch

Making hot honey is a simple process but requires attention to detail and temperature control. With the previously mentioned ingredients, we'll achieve a perfectly balanced hot honey with ideal texture.

Step 1: Ingredient Preparation

Wash and thinly slice 2-3 jalapeño peppers, removing seeds if you want less heat.
Peel and lightly crush 2 garlic cloves, and prepare herb sprigs if using.

Step 2: Initial Heating

Pour 1 cup of pure honey into a small saucepan over medium-low heat.
Add 2 tablespoons of corn syrup and stir gently until incorporated.

Step 3: Adding Ingredients

Add the sliced chiles and crushed garlic to the warm honey.
Incorporate 1/4 teaspoon of kosher salt and aromatic herbs if using.

Step 4: Infusion Process

Keep the mixture on very low heat, without letting it boil, for 10-15 minutes.
Stir occasionally to ensure uniform infusion.

Step 5: Finishing

Remove from heat and add 1 teaspoon of apple cider vinegar.
Let rest for 5 minutes to allow flavors to fully integrate.

Step 6: Straining and Storage

Strain the mixture to remove chiles, garlic, and herbs.
Pour into a clean, sterilized glass jar while still hot.

Your homemade hot honey is ready to use. Remember that the spicy flavor will slightly intensify during the first few days, and you can store it for up to 3 months in a cool, dark place.

What to Do if Your Hot Honey is Too Spicy?

If your hot honey turned out too spicy, here are several effective solutions:

Immediate Solutions

Gradually incorporate more pure honey until achieving the perfect balance between sweet and spicy.
Add a tablespoon of unsalted butter to soften the heat and add creaminess.
Mix with a tablespoon of plain yogurt to neutralize the heat.

Sweetness Adjustments

Add two tablespoons of corn syrup to balance the heat and improve texture.
Include a teaspoon of brown sugar to counteract the heat with natural sweetness.
Add additional acacia honey for its mild and delicate sweetness.

Dilution Techniques

Gently heat the mixture in a double boiler to redistribute flavors evenly.
Add a teaspoon of apple cider vinegar to balance the flavors.
Incorporate more aromatic ingredients like garlic or herbs to diversify the flavor.

Important Considerations

Make adjustments gradually, tasting after each addition to avoid overdoing it.
Always maintain a low temperature when heating to preserve the honey's properties.
Maintain the proper liquid ratio to keep the desired consistency.

Hot Honey Crystallization: How to Prevent and Fix It

Crystallization is a natural process that occurs when glucose separates from water and stabilizes, forming crystals. Here are solutions to keep your hot honey in optimal condition:

How to Prevent Crystallization

Keep hot honey at room temperature, between 50°F and 70°F, in a dark cabinet or pantry shelf.
Store in glass jars with airtight lids, as they protect better from moisture than plastic containers or bags.
Add 2 tablespoons of corn syrup during preparation to maintain smooth consistency longer.
Keep the jar tightly sealed and away from direct light and heat sources always.

How to Fix Crystallization

Double Boiler Method

Place the uncapped jar in a container with warm water, ensuring stable positioning.
The water should cover half of the jar without risking water entering inside.
Maintain temperature between 95°F and 109°F using a kitchen thermometer for accuracy.
Stir occasionally with a clean, dry utensil to ensure even heat distribution.
Let rest for 45 minutes, changing water when it cools to maintain temperature.

Quick Method

Heat in microwave at medium power for 30 seconds in short intervals.
Stir and repeat if necessary for another 30 seconds until fully liquid.
Don't overheat to preserve honey properties and natural beneficial compounds.

Important Considerations

Crystallization doesn't mean your hot honey has gone bad or expired.
Avoid boiling as it can damage natural properties and alter flavor profiles.
Once decrystallized, keep the jar tightly sealed to prevent moisture absorption.

Signs Your Hot Honey is Perfect

To ensure your hot honey is perfectly prepared, pay attention to these signs:

Process Signs

The honey should never boil during preparation to preserve natural properties.
The chiles should have released their color and flavor completely into the mixture.
Infusion time should be 10-15 minutes for optimal flavor extraction.
Temperature should be warm, not hot, around 180°F maximum.

Visual Signs

Color should be uniform and slightly more amber than the original honey throughout the jar.
The mixture should be completely liquid and fluid without any separation.
No bubbles or foam should appear on the surface during or after preparation.
The infused chiles should appear slightly discolored and softened from infusion.

Texture Signs

Consistency should be smooth and uniform throughout the entire mixture.
It should pour easily from a spoon like warm honey.
No lumps or crystals should be present in the final product.
It should maintain its liquid consistency when cooled to room temperature.

Flavor Signs

The first taste should be sweet, followed by heat gradually building.
The heat should not completely overpower the honey flavor or natural sweetness.
There should be a balance between sweetness and heat throughout tasting.
It should not taste burnt or caramelized from excessive heat exposure.

How to Properly Store Homemade Hot Honey

To keep your hot honey in optimal condition and preserve its flavor and properties, follow these tips:

Storage Preparation

Use glass jars with airtight lids, avoiding metal containers that could affect flavor.
Make sure the jar is completely clean and dry before using to prevent contamination.
Don't fill the jar more than 80% of its capacity to allow for expansion.

Storage Conditions

Keep honey at room temperature, between 64°F and 77°F for optimal preservation.
Store in a cool, dark, and dry place, like a pantry or cabinet away from moisture.
Avoid direct sunlight exposure and heat sources that could degrade quality.

Storage Time and Signs

Hot honey can last up to 11 months in good condition when properly stored.
It's normal for the honey to darken over time due to natural aging.
The macerated chiles may take on a caramel color from absorbing the honey naturally.

Usage Practices

Always use clean and completely dry utensils to prevent contamination and fermentation.
Close the jar tightly after each use to prevent moisture from entering and spoilage.
Don't refrigerate the spicy honey, as it can accelerate crystallization and texture changes.

Glazes and Dressings with Hot Honey for Savory Dishes

The versatility of hot honey allows you to create delicious glazes and dressings to enhance the flavor of your dishes. Here are the best options:

Meat Glazes

Hot honey glaze with Dijon mustard and butter for roasted pork, perfect for Sunday family dinners.
Hot honey blend with soy sauce and vinegar for grilled chicken, creating an Asian-inspired sweet-savory combination.
Hot honey combined with red wine for lamb roasts, adding depth and complex flavors.

Salad Dressings

Hot honey vinaigrette: 3 tablespoons hot honey, 4 tablespoons balsamic vinegar, and 2 tablespoons olive oil, perfect for arugula salads.
Creamy dressing: hot honey with plain yogurt and a touch of lemon, ideal for coleslaw variations.
Sweet and sour sauce: hot honey with vinegar and ketchup for balanced flavors, great for mixed greens.

Marinades

Asian marinade: hot honey with garlic, ginger, and soy sauce, perfect for overnight meat preparation.
Citrus marinade: hot honey with lemon juice and olive oil, excellent for seafood dishes.
Spicy sauce: hot honey with sriracha for extra heat, great for Asian-inspired dishes.

Dips and Sauces

Hot honey mustard dip for vegetables, perfect for party appetizer platters.
Hot honey garlic sauce for roasted potatoes, creating crispy caramelized edges.
Creamy hot honey dressing for cheese boards, especially with aged cheeses.

Frequently Asked Questions (FAQs)

Q: How long does homemade hot honey last?

A: Homemade hot honey can last up to 11 months when properly stored in an airtight jar in a cool, dark place. Natural honey acts as a preservative, and the vinegar helps extend its shelf life, though it's normal for it to darken slightly over time.

Q: Do I need to refrigerate hot honey?

A: No, hot honey doesn't need refrigeration; in fact, it's not recommended as refrigeration can accelerate the crystallization process. It's better to keep it at room temperature, between 64°F and 77°F, in a cool, dark place.

Q: Why is vinegar used in the recipe?

A: Vinegar serves a dual purpose: it acts as a natural preservative extending the hot honey's shelf life and helps balance the flavors, adding a slight acidic touch that perfectly complements the sweet and spicy combination.

Q: Can I use any type of chile?

A: You can use both fresh and dried chiles, depending on your flavor preferences and desired heat level. Jalapeños are ideal for beginners, while habaneros offer more intense heat, but the important thing is to adjust the amount according to your spice tolerance.