How to Make Hot Honey

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

1. 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

2. 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

3. 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

4. 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

5. 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