Hot honey seasoning: recipe, 25+ ways to use it | Hot Honey 2025

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Hot honey is a versatile sauce that combines the sweetness of natural honey with the spicy flavor of hot peppers. This trendy sauce of 2025 has become a real hit on social media thanks to its versatility: it goes well with pizza, fried chicken, cheese boards, baked vegetables, and even desserts. Thanks to its simplicity (only 2-3 ingredients are needed) and shelf life of up to 3 months, this sauce is a must-have in every kitchen.

Why spicy honey seasoning became a megatrend in 2025

History and popularity

Spicy honey seasoning is not new — its roots go back to Italian culinary traditions, where honey and pepper were used to enhance the flavor of cheese and baked goods. However, it really exploded in popularity in the 2020s thanks to TikTok and Instagram, where short videos on how to make hot honey racked up millions of views.

In 2025, searches for “hot honey” increased by +900%, making this topic one of the most promising for food blogs. The sauce is widely used by popular pizza chains (such as Pizza Hut and Papa John’s), fast food restaurants, and home cooks around the world.

Why you should make spicy honey seasoning

The combination of honey and hot pepper creates a unique flavor balance that is difficult to achieve by other means:

The sweetness softens the heat of the hot pepper, making it accessible even to those who don’t like overly spicy dishes. Honey envelops the taste buds, creating a smooth transition from sweet to spicy.

The spiciness adds depth and complexity to the flavor, which unfolds gradually. The capsaicin in the pepper stimulates endorphins, creating a pleasant feeling of “warmth.”

The texture of liquid honey makes the sauce ideal for spreading, drizzling, and using as a marinade. Unlike thick sauces, hot honey spreads easily over the surface of dishes.

Its versatility allows the sauce to be used in salads, appetizers, main courses, desserts, and even cocktails.

Useful properties

Spicy honey seasoning is not only delicious, but also healthy:

• Antioxidants in honey help fight free radicals and support the immune system.
• Capsaicin from peppers has anti-inflammatory properties, speeds up metabolism, and improves digestion.
• Natural honey enzymes promote better absorption of proteins and carbohydrates.
• Vitamins and minerals (especially in dark varieties of honey) support overall health.

Detailed breakdown of ingredients

Choosing honey: which is best suited

Honey is the basis of spicy honey seasoning, so its choice is critical to the final result.

Light varieties of honey (acacia, linden, clover):

• Mild, delicate flavor that does not overwhelm the spiciness of the pepper
• Transparent texture that makes the sauce visually appealing
• Slow crystallization — remains liquid longer
• Recommendation: the perfect choice for classic hot honey

Dark varieties of honey (buckwheat, chestnut, forest):

• Distinctive, rich flavor with caramel notes
• Rich in minerals and antioxidants
• Crystallizes faster
• Recommendation: for experimental variations with additional depth of flavor

Honey with herbs (thyme, lavender):

• Adds additional aromatic notes
• Creates a unique flavor profile
• Recommendation: for gourmet versions of the sauce

Manuka honey:

• The most expensive option from New Zealand
• Has pronounced antibacterial properties
• Recommendation: if the budget allows, create a premium version

Crystallized honey:

• Completely suitable for use — crystals dissolve when heated
• May give a slightly thicker texture
• Life hack: warm the jar in warm water before use.

Choosing peppers: a guide to varieties

The type of pepper determines not only the level of spiciness, but also the flavor profile of your seasoning.

Red chili flakes:

• Pungency: 30,000-50,000 SHU (Scoville units)
• Taste: classic “pizza” spiciness, slightly sweet aftertaste
• Advantages: stable, predictable sharpness; long shelf life
• Application: standard for hot honey, easy to dose
• Recommendation: start with 2 teaspoons per 200 g of honey.

Fresh jalapeño:

• Pungency: 2,500-8,000 SHU
• Taste: fresh, “green,” with bright notes
• Benefits: adds juiciness and freshness
• Disadvantages: reduces shelf life to 1 week in the refrigerator
• Usage: 1 pepper, sliced into rings, per 200 g of honey
• Recommendation: for quick use during the week

Serrano:

• Pungency: 10,000-23,000 SHU
• Taste: spicier than jalapeño, with a bright aftertaste
• Advantages: more pronounced sharpness with a similar flavor profile
• Application: 1-2 peppers per 200 g of honey

Thai pepper (Bird’s Eye):

• Pungency: 50,000-100,000 SHU
• Taste: intense, quick spiciness
• Advantages: creates a powerful “impact”
• Usage: only for lovers of very spicy food (1-2 peppers per 200 g of honey)

Dried peppers (ancho, guajillo, chipotle):

• Ancho: mild, sweet, slightly spicy (1,000-2,000 SHU)
• Guajillo: fruity, medium heat (2,500-5,000 SHU)
• Chipotle: smoky, smoked flavor (5,000-10,000 SHU)
• Advantages: add complexity to the taste, long shelf life
• Application: 1-2 dried pods per 200 g of honey

Cayenne pepper (powder):

• Pungency: 30,000-50,000 SHU
• Taste: clean, straightforward sharpness without additional notes
• Advantages: easy to dose, evenly distributed
• Application: 1/4-1/2 teaspoon for extra “kick”

Additional ingredients for balance

Apple cider vinegar:

• Adds tartness that balances the sweetness of honey
• Creates a more “saucy” profile
• Dosage: 1-2 teaspoons per 200 g of honey
• Alternatives: rice vinegar (milder), white wine vinegar (brighter)

Lemon/lime juice:

• Fresh citrus sourness
• Emphasizes the aroma of pepper
• Dosage: 1 tablespoon per 200 g of honey
• Tip: use freshly squeezed juice, not concentrate.

Hot sauces (Frank’s RedHot, Tabasco):

• Enhance sharpness and add acetic acidity
• Improve the color of the sauce (make it brighter)
• Dosage: 1-2 teaspoons per 200 g of honey

Salt:

• A small pinch (1/8 teaspoon) brings out all the flavors.
• Especially useful for sauces for meat and vegetables

Step-by-step recipe: classic method on the stove

Ingredients (for 200 g of finished sauce)

Base:

• Honey (light variety) — 200 g (approximately 200 ml)
• Red chili flakes — 2-3 tsp.
• Apple cider vinegar — 1-2 teaspoons

Optional:

• Cayenne pepper — 1/4 teaspoon (for extra heat)
• Sea salt — a small pinch
• Garlic — 1 clove (cut in half)

Required equipment

• A small saucepan with a thick bottom (for even heating)
• Wooden or silicone spatula
• Kitchen thermometer (preferable, but not essential)
• Fine sieve or cheesecloth for straining
• 250 ml glass jar with tight lid (sterilized)
• Funnel (facilitates pouring)

Step 1: Prepare the ingredients (5 minutes)

Preparation of honey:

• If the honey has crystallized, preheat the jar in warm water (not hot!) for 10-15 minutes.
• Measure the required amount into a cup.
• Bring to room temperature for easier mixing.

Preparation of peppers:

• Measure out the chili flakes
• If using fresh peppers, wash them, carefully remove the stems, and cut them into thin rings.
• Important: wear gloves or wash your hands thoroughly after handling pepper.

Sterilizing the jar:

• Wash the jar with hot water and soap.
• Pour boiling water over it or heat it in the oven at 100°C for 10 minutes.
• Dry on a clean towel

Step 2: Heating the honey (2-3 minutes)

• Pour the honey into a saucepan.
• Set to the lowest heat
• Heat, stirring constantly, to a temperature of 40-50°C (the honey should become very runny, but not hot).
• Critically important: do not bring to a boil! Temperatures above 60°C destroy the beneficial enzymes in honey.
• Visual indicator: the honey will begin to “shiver” quietly around the edges, but will not bubble.

Step 3: Pepper infusion (2-3 minutes)

• Sprinkle chili flakes into warm honey
• Add cayenne pepper (if using)
• Add the chopped garlic (if using)
• Gently stir with a spatula.
• Keep on the heat for another 2-3 minutes, continuing to stir slowly.
• What happens: capsaicin and essential oils from pepper dissolve in honey, creating a unique flavor profile.

Step 4: Steep off the heat (10-15 minutes)

• Remove the saucepan from the heat.
• Leave to infuse at room temperature for 10-15 minutes.
• Do not cover with a lid — let the aromas “breathe.”
• Stir occasionally
• What happens: the infusion continues without the risk of overheating, the taste becomes deeper and more rounded.

Acuity test (after 10 minutes):

• Carefully scoop up a drop of sauce with a teaspoon.
• Let it cool down a little
• Try it on a small piece of bread or cheese.
• Not spicy enough: add another 1/2 teaspoon of chili flakes and let it steep for another 5 minutes.
• Too spicy: add another 2-3 tablespoons of honey to dilute it.

Step 5: Adding acid (1 minute)

• Add apple cider vinegar (or lemon juice)
• Add a pinch of salt (if using)
• Mix thoroughly until completely smooth.
• What happens: acid “revives” the taste, adds brightness, and balances sweetness.

Step 6: Straining (optional, 5 minutes)

Option A: Strain completely

• Place a fine sieve over another bowl.
• Pour the mixture through a sieve.
• Press lightly with a spatula to squeeze out all the honey.
• Result: a clear, transparent sauce with consistent spiciness

Option B: Leave the flakes

• Pour everything together with the flakes into a jar.
• Result: a textured sauce whose spiciness will gradually increase during storage.
• Recommendation: for lovers of very spicy food

Option B: Partial filtering

• Remove only large pieces (garlic, whole pods)
• Leave small flakes
• Result: a compromise between purity and texture

Step 7: Storage and ripening

• Pour the finished sauce into a sterilized jar through a funnel.
• Close tightly with the lid
• Leave at room temperature for 24 hours for the flavors to fully blend.
• After that, you can save:
• Without fresh peppers: at room temperature in a dark place for up to 3 months
• With fresh peppers or garlic: up to 1 week in the refrigerator

Signs of spoilage (discard the sauce if you notice any):

• Appearance of gas bubbles
• Unpleasant, sour, or fermented smell
• The appearance of mold on the surface
• Change in color to gray or green

Alternative cooking methods

Method 2: Express version in the microwave (5 minutes)

When to use: you need sauce “right now,” don’t have time or a stove

Ingredients: the same

Step-by-step instructions:

1. Mix honey with chili flakes in a heatproof bowl.
2. Heat in the microwave on medium power for 30-45 seconds.
3. Take it out, stir it
4. Heat for another 20-30 seconds until it reaches a liquid consistency.
5. Add vinegar, stir
6. Leave to infuse for 10 minutes
7. Strain if desired

Advantages: fast, no stove required
Disadvantages: more difficult to control the temperature, possible overheating, less intense flavor

Method 3: Gentle sous-vide infusion (2-5 hours)

When to use: for a gourmet version with the purest honey flavor and delicate infusion

Required equipment: sous-vide machine or multicooker with low temperature maintenance function

Ingredients: the same

Step-by-step instructions:

1. Mix honey with chili flakes directly in a glass jar.
2. Close the lid loosely (leave a small gap for air to escape).
3. Set the temperature to 49°C / 120°F.
4. Infuse for 2-5 hours depending on the desired intensity.
5. Take it out, add vinegar, stir
6. Strain or leave the flakes

Advantages: maximum delicate infusion, complete preservation of honey enzymes, exceptionally pure flavor profile
Disadvantages: requires a special device, takes more time

Method 4: Cold infusion (3-7 days)

When to use: to preserve all the beneficial properties of honey to the maximum extent

Ingredients: the same

Step-by-step instructions:

1. Mix honey with chili flakes in a jar (without heating).
2. Add vinegar and stir
3. Close tightly with the lid
4. Leave at room temperature for 3-7 days.
5. Shake the jar daily
6. After infusing, strain

Advantages: complete preservation of enzymes and vitamins, the most “raw” taste
Disadvantages: long waiting time, less intense infusion

Variations and experimental versions

1. Часниковий hot honey (Garlic Hot Honey)

Additional ingredients:

• Garlic — 3-4 cloves, crushed

Instructions:

• Add garlic along with chili flakes while heating.
• Insist for 15 minutes
• Be sure to strain the garlic before storing it.
• Store in the refrigerator for up to 1 week.

Uses: chicken, pizza with white sauce, roasted vegetables, meat marinades

Flavor profile: spicy, with a distinct garlic note, ideal for savory dishes

2. Ginger Hot Honey Sauce

Additional ingredients:

• Fresh ginger — 2 tablespoons, finely grated

Instructions:

• Add the grated ginger along with the pepper.
• Steep for 20 minutes for maximum infusion.
• Strain through cheesecloth (ginger produces a lot of juice)

Application: Asian cuisine, salmon, seafood, tea, cocktails

Flavor profile: refreshing, with a characteristic ginger “spiciness” that complements pepper

3. Spiced Hot Honey

Additional ingredients:

• Coriander (ground) — 1/2 tsp.
• Cumin (ground) — 1/4 teaspoon
• Smoked paprika — 1/2 tsp.
• Cinnamon — a small pinch

Instructions:

• Add all the spices together with the chili flakes.
• Heat and infuse using the classic method
• Strain thoroughly

Uses: carrot or pumpkin soups, roasted root vegetables, autumn desserts

Flavor profile: warm, autumnal, with notes of the Middle East

4. Citrus Hot Honey

Additional ingredients:

• Orange zest — 1 tsp.
• Lime juice — 2 tablespoons (instead of vinegar)
• Lime zest — 1/2 teaspoon

Instructions:

• Add the zest while heating, along with the pepper.
• After infusing, add lime juice.
• Strain the zest

Uses: cocktails, fruit salads, grilled chicken, seafood

Taste profile: fresh, bright, with a distinct citrus acidity

5. Fruit-Infused Hot Honey

Additional ingredients:

• Dried mango — 2 tablespoons, finely chopped
• OR dried pineapple — 2 tbsp.
• OR dried cranberries — 1 tbsp.

Instructions:

• Add dried fruit while heating
• Insist for 20-30 minutes
• Leave the fruit in the sauce (it will continue to impart flavor).

Uses: cheese boards, desserts, baked goods, glazes

Flavor profile: sweet and sour with tropical notes and moderate spiciness

6. Smoky Chipotle Honey

Additional ingredients:

• Chipotle powder — 1 tsp (instead of regular chili)
• OR dried chipotle peppers — 1-2 pieces.
• Smoked salt — a small pinch

Instructions:

• Use chipotle instead of regular chili flakes.
• Steep longer (15-20 minutes) for a deeper infusion.
• Add smoked salt at the end

Uses: barbecue, ribs, burgers, roasted corn

Taste profile: deep, smoky, with notes of smoked wood

7. Vegan hot honey (Agave Hot Honey)

Replacing ingredients:

• Instead of honey — agave syrup or maple syrup

Features:

• Agave has a less viscous texture.
• The taste is milder and less pronounced.
• It may take a little longer for the infusion.
• All other ingredients and methods remain unchanged.

Usage: same as regular hot honey

Note: Maple syrup will add a distinctive “maple” note, which can be interesting for desserts.

25+ ways to use hot honey seasoning

Pizza and Italian cuisine

1. Classic margarita with hot honey

• Bake a pizza with mozzarella, tomatoes, and basil
• Immediately after removing from the oven, spread hot honey in a zigzag pattern over the pizza.
• Combination: sweetness of honey + acidity of tomatoes + creaminess of mozzarella = perfect balance

2. Peperoni with spicy honey

• Top trend for 2025: add hot honey to classic pepperoni pizza
• Life hack: brush the edges of the pizza with oil before baking for a caramelized crust.

3. White pizza with goat cheese

• Pizza with white sauce (no tomatoes) with goat cheese, spinach, and caramelized onions
• Pour hot honey immediately after baking
• Effect: sweet and spicy contrast with the tannic taste of goat cheese

4. Calzone with spicy honey

• Serve hot honey as a dipping sauce for calzone.
• Especially delicious with meat fillings

Chicken and poultry

5. Nashville Hot Chicken Pizza

• Fried chicken in breadcrumbs, coated with hot honey, on a skewer
• Trend 2025: one of the most popular combinations of the year

6. Hot Honey Wings
Recipe:

• Melt 50 g of butter.
• Add 4-5 tablespoons of hot honey.
• Add a pinch of paprika and salt.
• Mix baked or fried wings with sauce
• Return to the oven for 3-5 minutes to set the glaze.
• Serving: with ranch dressing or blue cheese and celery sticks

7. Grilled chicken with spicy honey glaze

• Coat chicken thighs or breasts with hot honey 5 minutes before they are ready.
• Effect: caramelized, shiny crust with a sweet and spicy taste

8. Chicken breast in foil

• Bake chicken fillets in foil with hot honey, garlic, and lemon
• Result: juicy, tender meat with an infused flavor

9. Chicken kebabs

• Marinate the chicken in a mixture of hot honey, soy sauce, and lime juice.
• Grill or bake in the oven

Meat and barbecue

10. Fried bacon with spicy honey

• Place the bacon on a rack above a baking sheet.
• Spread hot honey on each strip
• Bake at 200°C for 15-20 minutes until crispy.
• Result: glassy, caramelized, sweet and spicy strip

11. Ribs in hot honey glaze

• Use hot honey as part of a barbecue sauce for ribs.
• Apply during the last 10-15 minutes of cooking.
• Combination: hot honey + classic BBQ sauce in a 1:2 ratio

12. Запечена свинина (pulled pork)

• Serve hot honey as a topping for pulled pork sandwiches.
• Contrast: the sweetness of honey versus smoky pork

13. Steak with spicy honey butter

• Place a spoonful of honey butter (recipe below) on a hot steak.
• Let it melt and spread
• Effect: sweet and spicy finish for perfectly roasted meat

Vegetables and side dishes

14. Baked carrots with hot honey

• Mix the carrots with olive oil, salt, and pepper.
• Bake at 200°C for 25-30 minutes.
• Pour hot honey over the dish 5 minutes before it is ready.
• Result: caramelized, glazed, sweet and spicy vegetables

15. Brussels sprouts in spicy honey

• Cut the cabbage in half, brown it in a pan
• Bake in the oven, drizzled with hot honey
• Optional: sprinkle with chopped walnuts

16. Sweet potato with hot honey

• Bake sweet potatoes whole or in slices.
• Serve with a spoonful of hot honey on top
• Combination: sweetness of sweet potato + sharpness of honey = perfect harmony

17. Corn on the cob with honey butter

• Drizzle boiled or grilled corn with spicy honey butter.
• Sprinkle the cat with cheese and cilantro.
• Mexican style: add lime juice and chili powder

18. Roasted root vegetables (mix)

• Carrots, parsnips, beets, and turnips in a spicy honey glaze
• Seasonal dish: perfect for fall and winter

Cheeses and appetizers

19. Cheese board with hot honey
Perfect combinations:

• Goat cheese (chèvre) + hot honey + walnuts
• Brie + hot honey + fresh figs
• Blue cheese (Roquefort) + hot honey + pear
• Mozzarella burrata + hot honey + cherry tomatoes
• Manchego + hot honey + almonds
• Aged cheddar + hot honey + apples

Serving: place a small bowl of hot honey in the center of the cheese board, serve with crackers and fresh bread

20. Toasts with ricotta and spicy honey

• Toast the bread
• Spread a thick layer of ricotta cheese
• Полийте hot honey
• Sprinkle with chopped pistachios or walnuts.
• Variation: add fresh thyme or mint

21. Brie baked with hot honey

• Make incisions on the head of the brie
• Полийте hot honey
• Bake at 180°C for 10-15 minutes until tender.
• Serve with baguette and grapes.

Desserts

22. Vanilla ice cream with hot honey

• Place a scoop of high-quality vanilla ice cream in a bowl.
• Pour 1-2 tablespoons of hot honey
• Sprinkle with sea salt
• Contrast: cold + sweet + spicy + salty = sensory explosion

23. Cheesecake with spicy honey

• Serve a slice of classic cheesecake with hot honey drizzled on top.
• Alternative: add hot honey to the cheesecake filling before baking.

24. Pancakes or waffles with hot honey

• Replace maple syrup with hot honey
• Optional: add butter and fresh berries
• Contrast: fluffy pancakes + spicy sauce

25. Cornbread with honey butter

• Serve warm cornbread with spicy honey butter.
• Classic: Southern American style

26. Fried bananas with hot honey

• Fry the bananas in butter until caramelized.
• Полийте hot honey
• Serve with ice cream

27. Donuts with hot honey

• Pour hot honey over fresh yeast doughnuts instead of sugar glaze.
• Trend: Sweet and spicy doughnuts became a hit in bakeries in 2025.

Salads and dressings

28. Honey and spicy vinaigrette
Recipe:

• 3 ст. л. hot honey
• 2 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• 1 tsp Dijon mustard
• Salt, pepper
  Use: salad with arugula, pear, walnuts, and goat cheese

29. Asian dressing with hot honey

• Hot honey + soy sauce + rice vinegar + sesame oil
• Usage: salad with cabbage, carrots, edamame

Drinks and cocktails

30. Spicy Margarita

• Dip the rim of the glass in hot honey, then in a mixture of salt and chili powder.
• Classic margarita (tequila, lime juice, triple sec)
• Add 1 teaspoon of hot honey to a shaker.

31. Hot Honey Bourbon

• 50 ml bourbon
• 1 ч. л. hot honey
• Juice of half a lemon
• Shake with ice

32. Ginger tea with hot honey

• Brew fresh ginger tea
• Stir in 1-2 teaspoons of hot honey.
• Useful: for colds and to support immunity

Recipe: Hot Honey Butter

Ingredients

• Butter (unsalted, at room temperature) — 100 g
• Spicy honey seasoning — 3 tbsp.
• Sea salt (fine) — 1/4 teaspoon
• Optional: minced garlic — 1 clove OR fresh thyme — 1 tsp.

Instructions

1. Place the softened butter in a bowl.
2. Add hot honey and salt
3. Beat with a fork or mixer until fluffy and smooth (2-3 minutes).
4. Add optional ingredients and stir
5. Transfer to a sheet of parchment or film
6. Form a roll with a diameter of 3-4 cm.
7. Wrap tightly and twist the ends
8. Chill in the refrigerator for at least 1 hour.

Storage

• In the refrigerator: up to 2 weeks
• In the freezer: up to 3 months

Application

• Roasted corn
• Roasted vegetables (carrots, sweet potatoes, pumpkin)
• Waffles and pancakes
• Warm baked goods (muffins, cornbread, biscuits)
• Finish for steaks and fish
• Avocado toast

Common mistakes and how to avoid them

Mistake 1: Overheating honey

Problem: Honey darkens, develops a bitter taste, and loses its beneficial properties.
Cause: Temperatures above 60°C destroy enzymes and alter the chemical structure of honey.
Solution:

• Use the lowest heat setting
• Use a kitchen thermometer (target temperature 40-50°C).
• Heat only until the honey becomes very runny.
• Do not bring to a boil under any circumstances.

Mistake 2: Too sharp

Problem: The sauce is too spicy and unusable.
Cause: Too much pepper or too long infusion time
. Solution:

• Dilute with additional honey (add 50-100 g of fresh honey and stir).
• Add a little more vinegar or lemon juice for balance.
• Strain the chili flakes as quickly as possible.
• Prevention: start with a smaller amount of pepper (1-1.5 teaspoons), you can always add more later.

Mistake 3: Not sharp enough

Problem: The sauce is sweet, but not spicy at all
. Reason: Not enough pepper, too short infusion time, or old pepper that has lost its spiciness.
Solution:

• Add another 1/2-1 teaspoon of chili flakes.
• Heat again to 40-50°C and steep for another 10-15 minutes.
• Add a pinch of cayenne pepper or a drop of hot sauce.

Mistake 4: Cloudiness and crystallization

Problem: Honey has become cloudy, grainy, or crystallized
Cause: Natural crystallization process of honey, especially at low storage temperatures
Solution:

• Warm the jar in warm water (not hot!) for 10-20 minutes.
• Stir — the crystals will dissolve
• Prevention: store at a temperature of 18-24°C, use light varieties of honey (they crystallize more slowly).

Mistake 5: Short shelf life

Problem: Sauce spoils quickly and develops an unpleasant odor.
Cause: Use of fresh ingredients (peppers, garlic) without proper storage.
Solution:

• Be sure to strain all fresh ingredients before storing.
• Keep in the refrigerator if you used fresh peppers or garlic.
• Use a sterilized jar
• Prevention: for long-term storage, use only dried chili flakes.

Mistake 6: Uneven sharpness

Problem: One part of the sauce is spicy, the other is not.
Reason: Insufficient mixing, flakes settled to the bottom.
Solution:

• Shake the bottle thoroughly before each use.
• Heat and stir the entire sauce.
• Prevention: strain the flakes for consistent sharpness

Mistake 7: Incorrect consistency

Problem: Sauce is too thin or too thick
Cause: Wrong type of honey or too much liquid added
Solution:

• If too thin: heat without a lid for 5-10 minutes to evaporate excess liquid.
• If too thick: add 1-2 tablespoons of warm water or additional vinegar and mix thoroughly.

Extensive FAQ (Frequently Asked Questions)

General questions

1. How long does hot honey seasoning keep? The
basic version with dried chili flakes can be stored for up to 3 months at room temperature in an airtight container in a dark place. The version with fresh peppers or garlic can be stored in the refrigerator for up to 1 week.

2. Do you need to store hot honey in the refrigerator?
If you only used honey and dried chili flakes, no, you can store it at room temperature. If you added fresh peppers, garlic, or other fresh ingredients, yes, you must store it in the refrigerator.

3. Can spicy honey seasoning be frozen?
Technically, it is possible, but not recommended. Honey does not freeze completely due to its high sugar content, and after thawing, its texture may change (become grainy). It is better to prepare small portions as needed.

4. How can you tell if hot honey has gone bad?
Signs of spoilage:

• Appearance of gas bubbles or foam
• Unpleasant, sour, or fermented smell
• The appearance of mold on the surface
• A sudden change in color (gray, green tint)
  If you notice any of these signs, throw the sauce away.

Questions about ingredients

5. Which honey is best to use?
Light varieties with a mild flavor (acacia, linden, clover) are best suited, as they do not overwhelm the spiciness of the pepper. Dark varieties (buckwheat, chestnut) can be used for a more intense flavor.

6. Can crystallized honey be used?
Yes, without any problems. The crystals will dissolve when heated. You can preheat the jar in warm water for easier use.

7. What can replace honey in the vegan version? Agave
syrup or maple syrup work as substitutes. Agave has a more neutral taste, while maple syrup adds a characteristic “maple” note. Please note that the consistency will be slightly thinner.

8. Is it necessary to add vinegar?
No, vinegar is optional. It adds acidity, which balances the sweetness and creates a more “saucy” profile. You can do without it or replace it with lemon/lime juice.

9. Which pepper is the hottest for hot honey?
The hottest options: Thai pepper (50,000-100,000 SHU), de Arbol pepper (15,000-30,000 SHU), cayenne pepper (30,000-50,000 SHU). For extreme heat, you can use habanero peppers (100,000-350,000 SHU), but this is only for true hot sauce lovers.

10. Can fresh chili be used instead of flakes?
Yes, but there are some nuances:

• Fresh peppers give a brighter but less predictable spiciness.
• Reduces shelf life to 1 week in the refrigerator
• Be sure to strain the pepper before storing it.
• Use 1-2 jalapeños per 200 g of honey.

Questions about cooking

11. Do you need a thermometer for cooking?
Not necessarily, but it is recommended for beginners. Visual guide: the honey should become very fluid and barely “tremble” at the edges, but not boil.

12. What happens if honey boils?
It will darken, may develop a bitter taste, and lose beneficial enzymes and vitamins. It is best to avoid this by using the lowest heat setting.

13. How long should hot honey be infused?
At least 10-15 minutes after removing from heat for a basic infusion. For a deeper flavor, you can infuse for up to 30 minutes. The longer you infuse, the more intense the spiciness will be.

14. Can the preparation process be sped up?
Yes, use the microwave method: heat the honey with pepper for 30-45 seconds, steep for 10 minutes, strain. It will only take 5 minutes, but the taste will be less intense.

15. Do you need to strain the chili flakes?
It depends on your preference:

• Strain: clear, transparent sauce with consistent spiciness
• Do not strain: a textured sauce whose spiciness will increase during storage.
  If you leave the flakes in, the spiciness will continue to intensify over time.

Questions about usage

16. What dishes go best with hot honey? A
universal top list:

1. Pizza (especially margarita and pepperoni)
2. Fried chicken and wings
3. Cheeses (goat, brie, blue)
4. Roasted vegetables (carrots, sweet potatoes, Brussels sprouts)
5. Bacon
6. Vanilla ice cream

17. Can hot honey be used for marinating?
Yes, it works great as part of a marinade for chicken, pork, and salmon. Mix it with soy sauce, garlic, and olive oil. Marinate for 2-4 hours in the refrigerator.

18. How much hot honey should be added to dishes?
General recommendations:

• Pizza (medium): 2-3 tablespoons, zigzag
• Wings (10 pieces): 4-5 tablespoons in sauce
• Cheese board: 50-100 ml in a dipping bowl
• Ice cream (1 scoop): 1-2 tablespoons
• Salad dressing: 2-3 tablespoons for 4 servings

19. Can hot honey be heated before serving?
Yes, brief heating (10-15 seconds in the microwave) makes the sauce more fluid and easier to pour. But do not overheat it.

The question of regulating sharpness

20. How to make hot honey spicier? Here
are a few ways:

• Add more chili flakes and heat again.
• Add a pinch of cayenne pepper
• Add a dash of hot sauce (Tabasco, Sriracha)
• Extend the infusion time
• Do not strain the flakes — leave them in the sauce.

21. How to reduce the severity if you have overdone it?
Remedial methods:

• Add more honey (50-100 g)
• Add a little more vinegar or lemon juice.
• Strain all the chili flakes as quickly as possible.
• Dilute the serving portion with regular honey 1:1.

22. Does the spiciness diminish over time?
If the flakes are strained, the spiciness remains stable. If the flakes are left in the sauce, the spiciness will gradually increase during storage.

Technical questions

23. Why has my hot honey become thick/grainy?
This is natural honey crystallization. Warm the jar in warm water for 10-20 minutes, stir, and the crystals will dissolve.

24. Can I double/triple the recipe?
Yes, no problem. All proportions remain the same. The only caveat is that it may take a little longer to heat a larger amount of honey.

25. Can hot honey be prepared without heating?
Yes, using the cold infusion method: mix all the ingredients in a jar, leave at room temperature for 3-7 days, shaking daily. The result will be less intense, but all the beneficial properties of honey will be preserved.

26. Why isn’t my hot honey spicy, even though I added a lot of pepper?
Possible reasons:

• Old pepper that has lost its spiciness (capsaicin breaks down over time)
• Insufficient heating (pepper oils have not dissolved in honey)
• Short infusion time
• You strained the flakes immediately, without letting them steep.

27. Can hot honey be used in baking?
Yes, but keep in mind that the spiciness will decrease slightly at high temperatures. Use it in glazes, muffin batter, cornbread, and honey cakes.

28. How to clean hot honey from dishes?
Honey dissolves well in hot water. Soak the dishes in hot water for 10-15 minutes, then wash as usual. Avoid using abrasive sponges.

Conclusion

Spicy honey seasoning is a simple but extremely versatile sauce that has deservedly become one of the most striking culinary trends of 2025.

The main advantages of hot honey:

• Ease of preparation: 2-3 ingredients, 15-20 minutes
• Versatility: goes well with pizza, meat, vegetables, cheese, desserts
• Long storage: up to 3 months at room temperature
• Useful properties: antioxidants, anti-inflammatory effects
• Opportunity to experiment: countless flavor variations

Use this detailed guide to create your own version of spicy honey seasoning, experiment with different peppers and additional ingredients, and try new ways to use it.