Hot honey is just honey plus heat—spice heat, not high cooking heat. It’s a perfect canvas for simples & worts: a single herb or spice infused for flavor. Below are three easy, kitchen-safe versions.
Food safety first: Avoid fresh garlic or raw alliums in honey at room temp (botulism risk). If you ever infuse fresh items, refrigerate and use quickly. Dried chiles and dried herbs are the safer route.
Base Method (makes ~1 cup)
1 cup mild honey
2–3 tsp dried red chili flakes (adjust to taste)
Pinch of salt
Warm honey gently (low heat; don’t boil). Stir in chili flakes and salt. Steep 10–20 minutes off heat, then strain. Bottle warm; label/date.
Three Flavor Paths (Simples & Worts)
Smoky Ancho Simple
Add 1–2 tsp dried ancho powder with the flakes; steep 15 minutes; strain.
Notes: deep, raisiny warmth—great on roasted squash or grilled chicken.
Rosemary Wort Honey
Add ½–1 tsp dried rosemary; steep 10 minutes; strain well.
Notes: piney lift—fantastic on baked feta, pizza, or charcuterie.
Citrus-Chile Market Honey
Add 1 tsp orange zest only if you’ll refrigerate and use within 1–2 weeks, or keep it shelf-stable by using dried orange peel instead.
Notes: bright and lively—excellent on fried chicken or cornbread.
Serving Ideas
Drizzle on roast chicken, grilled shrimp, or roasted carrots.
Finish pizza, biscuit sandwiches, or cheese boards.
Whisk into vinaigrettes with lemon and mustard.
Storage
Dried-spice infusions: Room temp up to 3 months (clean, dry bottle).
Fresh-zest or fresh-herb infusions: Refrigerate and use within 1–2 weeks.
Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!