Name: Homemade Hot Honey
Prep time: 2 min
Cook time: 5 min
Total time: 8 h 7 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 8 Ounces Honey; 1 Tablespoon Apple Cider Vinegar; ½ Tablespoon Crushed Red Pepper

Hot honey has quickly become a staple in kitchens everywhere, and for good reason. That perfect balance of sweet and spicy can elevate everything from pizza and fried chicken to biscuits and roasted vegetables. But if you’ve picked up a bottle at the store recently, you’ve probably noticed the price tag can be surprisingly high for something so simple. The good news? You can have homemade hot honey at home in just a few minutes—and once you do, you may never go back to store-bought again.

This homemade version uses just three ingredients and comes together in about seven minutes of active time. It’s one of those recipes that feels almost too easy, yet delivers big flavor. Even better, you can fully customize the heat level to suit your taste. Whether you prefer just a gentle warmth or a bold, fiery kick, this recipe gives you complete control.

Prep Time: 2 minutes
Cook Time: 5 minutes
Rest Time: 1 hour (optional)
Yield: 8 ounces

Ingredients

8 ounces of honey
1 tablespoon apple cider vinegar
½ tablespoon crushed red pepper

Items You’ll Need

Small pot
Measuring cups and spoons
Fine mesh sieve (optional)

Directions for Making Homemade Hot Honey

Start by combining the honey, apple cider vinegar, and crushed red pepper in a small pot. Place the pot over low to medium heat. There’s no need to stir—just let the ingredients slowly warm together.

As the honey heats, you’ll notice it begins to thin out. Keep an eye on it and watch for small bubbles forming along the edges. This is your sign that it’s ready. Be careful not to overheat or boil the honey, as high heat can affect both flavor and texture.

Once you see those gentle bubbles, remove the pot from the heat. At this point, your hot honey is ready to use right away if you prefer a thinner consistency. If you’d like it to thicken slightly, pour it into a mason jar, cover it, and let it rest for about an hour. As it cools, it will naturally thicken to that classic honey texture.

Homemade Hot Honey Tips for Success

Homemade hot honey stores beautifully, making it a great recipe to keep on hand. Transfer it to an airtight container—mason jars work especially well—and store it in a cool, dry place, just like you would regular honey. It will last for months without any issues, and many people find it never even gets the chance to sit that long before being used up.

If you’re sensitive to heat or making this for a family with different spice preferences, feel free to adjust the amount of crushed red pepper. Start with less if you’re unsure—you can always add more next time.

Another thing to consider is whether you want to leave the crushed red pepper flakes in the honey. Keeping them in will continue to infuse the honey over time, gradually increasing the spice level. Some people love this because the flavor deepens as it sits. Others prefer a smoother, more consistent result. If you’d like to remove the flakes, simply strain the honey through a fine mesh sieve while it’s still warm and thin, right after removing it from the heat.

One final tip: avoid storing your hot honey in the freezer. Honey naturally preserves itself well at room temperature, and freezing can affect its texture.

Using Your Hot Honey

Once you’ve made your own hot honey, you’ll start finding endless ways to use it. Drizzle it over pizza, biscuits, or cornbread. Add it to marinades, cheese boards, or salad dressings. Spoon it over fried chicken or roasted veggies. However you use it, this simple homemade staple is sure to become a favorite in your kitchen.

Homemade Hot Honey

Yield: 8 oz.

Prep Time: 2 minutes

Cook Time: 5 minutes

Additional Time: 8 hours

Total Time: 8 hours 7 minutes

Making homemade hot honey is simple and takes just a few ingredients. The result is a sweet, spicy drizzle that’s great on pizza, fried chicken, biscuits, or even cheese.

Ingredients

8 Ounces Honey
1 Tablespoon Apple Cider Vinegar
½ Tablespoon Crushed Red Pepper

Instructions

Combine all the ingredients in a small pot over low/medium heat.
Slowly heat, without stirring, until little bubbles start popping up on the edges of the honey and
the honey has thinned.
Remove from the stove, and you can either use it immediately, or if you would like it to thicken up a bit, place it in a mason jar, cover it, and let it rest for about an hour. Enjoy!

Notes

Store in an airtight container (I like mason jars best) and keep it anywhere you normally keep your honey (a cool, dry place). This will keep for many months (still haven’t had it expire on me).
Do not place in the freezer.
You can reduce the amount of crushed red peppers to your preference.
I tend to leave my crushed red peppers in the honey, but some people prefer that they be removed. There are two reasons for this. One, people want the honey to be smooth, and two, the honey continues to increase in spiciness while the crushed red peppers remain in the honey. If you would like the crushed red peppers removed, simply pour them through a fine mesh sieve right as it comes off the stove and is still thin.