How to Make Hot Honey
How to Make Hot Honey is a medium American recipe that serves 8. 45 calories per serving. Recipe by Art of Drink on YouTube.
Prep: 48 hrs | Cook: 5 min | Total: 48 hrs 15 min
Cost: $13.46 total, $1.68 per serving
Ingredients
- 500 g Honey (raw, preferably local fresh honey)
- 100 g Dried Pepper Flakes (any hot dried chili flakes such as cayenne, bird's eye, or dried Carolina Reaper flakes)
- 120 ml Vodka (40% ABV) (cheap neutral vodka works fine)
- 0.5 tsp Citric Acid (optional, adds a pinch of acidity for preservation)
- 25 ml Water (optional, used only if honey is too thick)
Instructions
Make Pepper Extract
Place 100 g dried pepper flakes into the percolator, add 120 ml vodka, seal, and let sit at room temperature for 48 hours, shaking gently once a day. After 48 h, filter the liquid through a cotton ball and fine mesh strainer into a clean dark glass bottle.
Time: PT48H
Warm Honey
Transfer 500 g honey to a small saucepan. Heat gently, stirring, until the honey reaches about 50 °C (122 °F). Do NOT let it boil; heat for only 20‑30 seconds.
Time: PT1M
Temperature: 50°C
Incorporate Pepper Extract
Using a dropper, add 10 drops of the pepper extract to the warm honey, stir well, and taste. Continue adding in 10‑drop increments (or 0.2 ml) until the desired heat level is reached, up to about 2–3 ml for a medium‑hot honey.
Time: PT3M
Adjust Thickness (Optional)
If the honey is too viscous, stir in up to 25 ml water. Add a pinch of citric acid if you want extra preservation.
Time: PT1M
Cool and Store
Allow the hot honey to cool to room temperature, then transfer it to a clean storage bottle, label with the amount of extract added, and store in a cool, dark place.
Time: PT5M
Nutrition Facts
- Calories
- 45
- Protein
- 0 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free, Keto-Friendly, Paleo
Allergens: Honey
Ingredient Substitutions
- Instead of Honey: Agave nectar, Maple syrup
- Instead of Dried Pepper Flakes: Crushed dried chilies, Chili powder (coarser)
- Instead of Vodka (40% ABV): Grain alcohol (higher proof), Neutral white rum
- Instead of Citric Acid: Lemon juice (small amount)
Equipment Needed
- Percolator (glass)
- Kitchen Scale
- Measuring Cup
- Small Saucepan
- Thermometer
- Spatula
- Dropper / Pipette
- Funnel
- Fine Mesh Strainer or Cheesecloth
- Storage Bottle (dark glass)
Critical Steps — Do Not Skip
- Do not boil the honey; keep temperature below 60 °C.
- Create a clear pepper extract using a percolator for maximum flavor and no cloudiness.
- Record the exact volume of extract added to achieve repeatable heat levels.
Chef Tips from the Video
- Use high‑quality local honey for the best flavor foundation.
- Shake the percolator daily during the 48‑hour steep to improve extraction.
- Taste after each addition of extract to avoid overshooting the heat level.
- Store the extract in a dark amber bottle to protect it from light.
Troubleshooting
Extract is cloudy or contains particles.
Filter the extract a second time through a fresh cheesecloth or coffee filter to achieve clarity.
Honey crystallizes after storage.
Gently re‑heat the honey to 40‑45 °C and stir until smooth; store in a warmer part of the pantry.
Honey is not hot enough after adding the recommended amount of extract.
Add additional drops of extract or use a hotter pepper variety for the next batch.
Extract tastes weak.
Use hotter peppers (e.g., Carolina Reaper) or increase steeping time to 72 hours.
Storage
Refrigerator: Can be kept up to 6 months sealed; flavor remains stable.
Freezer: Not recommended – honey may crystallize and texture changes.
Room temperature: Store in a cool, dark pantry for up to 6 months.
Make-Ahead Tips
- Pepper extract can be prepared weeks in advance and keeps for years when stored in a dark bottle.
- Warm honey can be made ahead; just re‑warm gently before dosing with extract.
- Label the bottle with the extract concentration (e.g., 10 mg capsaicin / ml) for future reference.
Frequently Asked Questions
What is the cultural significance and history of hot honey in American cuisine?
Hot honey has become a modern American condiment, popularized by chefs who wanted a sweet‑spicy glaze for pizza, fried chicken, and brunch dishes. It blends the ancient practice of honey preservation with the contemporary love for heat, reflecting the U.S. trend of flavor layering.
What traditional regional variations of spicy honey exist in other cuisines?
In the Mediterranean, honey is mixed with crushed red pepper flakes for a simple glaze. In Korea, a gochujang‑honey blend adds fermented depth. In Mexico, honey with dried chiltepin creates a bright, floral heat. Each variation reflects local chilies and honey types.
How is hot honey traditionally served in fine‑dining restaurants?
Fine‑dining chefs drizzle a thin stream of hot honey over cheese plates, roasted root vegetables, or finish a pork belly. The honey is usually warmed just enough to flow, and the heat is calibrated so diners feel a subtle sting after the initial sweetness.
What occasions or celebrations is hot honey traditionally associated with in contemporary American culture?
Hot honey is a favorite at casual gatherings like backyard barbecues, brunches, and game‑day parties. It’s also used in upscale tasting menus for seasonal celebrations, adding a sweet‑spicy accent to holiday appetizers.
What authentic ingredients are essential for a true hot honey versus common shortcuts?
Authentic hot honey relies on raw, local honey as the base and a clear pepper extract made with high‑proof alcohol. Shortcuts that boil peppers directly in honey produce cloudy, bitter results and lose the pure honey flavor.
What other American dishes pair well with this hot honey?
Hot honey pairs beautifully with fried chicken, pizza, roasted carrots, grilled corn, cheese boards, and even cocktails like a hot honey‑whiskey sour.
What are the most common mistakes to avoid when making hot honey?
The biggest errors are boiling the honey, which destroys flavor and speeds crystallization, and using too much pepper material without proper alcohol extraction, resulting in a gritty, cloudy product. Also, adding extract without tasting can lead to an overly hot final product.
Why does this hot honey recipe use a vodka extract instead of simply boiling peppers in honey?
Capsaicin is not water‑soluble, so boiling peppers in honey extracts only a tiny fraction of the heat. Alcohol efficiently pulls out capsaicin and flavor oils, producing a clear, potent extract that can be dosed precisely without compromising honey’s flavor.
Can I make hot honey ahead of time and how should I store it?
Yes. Prepare the pepper extract first and store it in a dark glass bottle for months. Warm the honey, add the measured extract, and keep the finished hot honey in a sealed container at room temperature or in the refrigerator for up to six months.
What does the YouTube channel Art of Drink specialize in?
The YouTube channel Art of Drink specializes in flavor science, cocktail techniques, and creative DIY food and drink projects that explore the chemistry behind taste and aroma.
How does the YouTube channel Art of Drink's approach to making hot honey differ from other cooking channels?
Art of Drink focuses on the scientific basis of extraction, using a percolator and alcohol to isolate capsaicin, whereas many other channels simply boil peppers in honey, which loses flavor and creates cloudiness. The channel emphasizes precise dosing and preservation.
Last updated: August 24, 2026
