This how to make hot honey recipe is one of the easiest and most flavorful ways to boost your everyday meals. Whether you drizzle it over crispy fried chicken, spoon it onto warm biscuits, or use it to spice up your next charcuterie board, learning how to make hot honey at home means you’ll always have a crowd-pleasing condiment ready to go.
I love having recipes that spark our taste buds without much fuss. This spicy-sweet infusion is a copycat version of Mike’s Hot Honey recipe, but it’s made with simple, pantry-staple ingredients you can customize to your taste.
When I serve hot honey drizzled over warm biscuits at dinner, it never fails to spark conversation and second helpings. There’s just something about that sweet-heat drizzle that turns the simplest bread into something special, making guests feel like they’re getting the VIP treatment. I love how easy this homemade version is to prepare, ready in under 20 minutes with just three ingredients, and it adds such a gourmet touch to everything from cheese boards to pizza to fried chicken. For an extra crowd-pleasing appetizer, I highly recommend pairing it with this gooey Savory Baked Brie Recipe With Cranberry Jam. The flavor is a perfect blend of sweet, spicy, and tangy, and it’s just as delicious tossed on Chinese Salt and Pepper Chicken Wings or drizzled over Spicy Honey Chicken. Plus, making your own is so much more budget-friendly than buying a bottle of Mike’s Hot Honey.
This isn’t a copycat recipe. It’s better than mikes. I used a higher quality honey than they do. And you could easily tweak this to your personal taste / heat.
—John
Before You Get Started
If possible, use a light-colored saucepan so you can clearly see when the honey starts to bubble. You don’t want it to boil, it should stay around 95–104°F. Use a thermometer if you’re unsure.
Avoid plastic utensils. Honey retains heat and can warp or degrade plastic. Stick with silicone or wood.
Common Mistakes to Avoid:
Overheating the honey: Too hot, and you lose the beneficial properties of raw honey.
Skipping the steep: This step infuses the flavor deeply, don’t rush it.
Using too much vinegar: A little tang goes a long way. Measure carefully.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Honey: Choose a raw, organic honey if possible for maximum flavor complexity. Ultra-processed honeys can dull the final taste.
- Red pepper flakes: Use crushed chili flakes with seeds for moderate, lasting heat. Adjust for mild or bold spice.
- Apple cider vinegar: Choose one with the “mother” for that authentic, raw tang that balances the sweetness of honey beautifully. White wine vinegar works in a pinch but adds a sharper, more acidic note.
Yes, you can make your hot honey spicier by increasing the amount of red chili peppers you put in the recipe and the time you let the chili flakes and seeds steep in the honey.
You can leave the seeds and flakes in the hot honey if you prefer a more textured sauce. The seeds and flakes will add heat and flavor to the honey and give the sauce a unique appearance. However, if you prefer a smoother consistency, you may want to strain the seeds and flakes out of the hot honey.
How to Make Hot Honey
With just a few mindful steps, you’ll create a flavorful, well-balanced condiment:
Warm Honey & Add Flakes
Add the honey to a small saucepan. Heat over medium-low, stirring frequently with a rubber spatula. Warm gently for about 4 minutes. Do not let it boil. Aim for 95–104°F.
Stir in the crushed red pepper flakes. Continue to stir and heat for another minute.
Add Vinegar & Steep
Add the apple cider vinegar and cook for 1 more minute. Remove the pan from heat. Let the mixture steep for 10 minutes so the flavors infuse.
Pour the hot honey through a fine-mesh strainer or cheesecloth into a clean jar or bottle. Press down on the solids to extract every drop.
Heat Tip: Leave the flakes in if you want an extra spicy version, but note that it will continue to get hotter over time.
Safety Tip: Remember it’s best to wear gloves and handle red pepper flakes. If you accidentally get the oils from the chili peppers on your hand and then touch your face, they can cause skin irritation and burning sensations if not handled properly.
Gina’s Recipe Variation Ideas
- Add garlic cloves while steeping for a savory twist.
- Try a smoky variation with chipotle flakes.
- For a vegan version, use agave or maple syrup instead of honey.
Storage and Reheating Instructions
Storage: Store in a clean glass jar at room temperature for up to 3 months. Keep out of direct sunlight.
Freezing: Not recommended, as honey can crystallize.
Reheating: Warm gently in the microwave or in a bowl of warm water to loosen if it thickens.
Make-Ahead: Flavors deepen over time, so make it a few days ahead of hosting and store in the pantry.
Biblical Hospitality Reflection
“Hospitality begins before anyone walks through your door; it begins in your heart, with your willingness to be inconvenienced for the sake of others.” – Intentional Hospitality
The psalmist writes, “How sweet are your words to my taste, sweeter than honey to my mouth!” (Psalm 119:103, ESV). As honey delights the senses, so the words and love of God nourish and satisfy the soul. Sharing something as simple as homemade hot honey becomes a way to reflect His goodness and invite others to taste the sweetness of His presence.
Hostessing Tips
- Prep-Ahead Tip: Make the hot honey a few days before your gathering to allow the flavors to deepen and save time on the day of hosting.
- Hospitality as Ministry: Gift a small jar of homemade hot honey to each guest as a tangible reminder of God’s sweetness and provision.
- Setting a Welcoming Atmosphere: Create a cozy, rustic table with baskets of warm biscuits and a small dish of hot honey ready for drizzling.
- Fellowship Over Perfection: Focus on sharing the moment rather than getting every detail perfect. A sincere welcome will be more memorable than a flawless table.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
How To Make Hot Honey
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 cup honey, use a good-quality raw honey
- 2 tablespoons red pepper flakes and seeds, crushed, adjust to taste
- 2 teaspoons apple cider vinegar
Instructions
Warm The Honey
- Add the honey to a small saucepan. Heat over medium-low, stirring frequently with a rubber spatula.1 cup honey
- Warm gently for about 4 minutes — do not let it boil. Honey should be heated to around 95–104°F (35–40°C) to avoid burning or losing nutrients.
Add The Heat
- Stir in the crushed red pepper flakes. Continue to stir and heat for another minute.2 tablespoons red pepper flakes and seeds
Add Vinegar
- Stir in the apple cider vinegar and cook for 1 more minute.2 teaspoons apple cider vinegar
Steep
- Remove the pan from heat. Let the mixture steep for 10 minutes so the flavors infuse.
Strain (optional)
- Pour the hot honey through a fine-mesh strainer or cheesecloth into a clean jar or bottle.
- Press down on the solids to extract every drop.
- Tip: Leave the flakes in if you want an extra spicy version, but note it will continue to get hotter over time.
Notes
-
- Add garlic cloves while steeping for a savory twist.
-
- Try a smoky variation with chipotle flakes.
-
- For a vegan version, use agave or maple syrup instead of honey.
Good recipe!
My brother-in-law and I are bee keepers and I wanted to try making some hot! We harvested close to 60 gallons last season and we just give to friends.
I need to find an ultra fine sieve to get all the solids out so it doesn’t get much hotter over time.
Can’t wait to experiment with other dried peppers and steep times.
We had hives too. Mostly Italians and Carniolans. My son loves to put whole raw garlic in 1/2 pint honey jars. He lets them sit for 6 months or so and then drizzles it on snacks and meats. Let me know how other dried peppers work.
This is elite. I live in the UK and love Mike’s and used to buy 3 bottles at a time to save some money, they would cost £30 ($38) but needing some I looked and could only find it for £15 a bottle ($19) so I thought I’d try making some. Safe to say I don’t need to buy anymore.
This isn’t a copycat recipe. It’s better than mikes. I used a higher quality honey than they do. And you could easily tweak this to your personal taste / heat.
John, I never thought about using a higher quality honey than bulk manufacturing would use. Very smart thinking. I have had bee hives in the past and sold honey to locals to help with their allergies also. I’m adding your review to the top of the post. Thanks for sharing.
I left the chili’s in and you weren’t kidding as it is getting darker and darker everyday. I used fresh hot chili (pizza) flakes so I am not worried about the heat but the color… I’m justwaiting to finish off my open bottle of Mikes
I used the chili flakes like you put on pizza as well. Test it, if it’s getting to spicy you could drain the chili flakes now. If you are brave, leave them in. ;)