Hot Honey Drizzle

Ingredients

Equipment Needed

• •Small heavy-bottomed saucepan
• •Heat-resistant silicone spatula
• •8-ounce glass jar with lid or squeeze bottle
• •Fine-mesh strainer (optional)

Instructions

1. 1

   Warm the honey gently

   Pour the honey into a small saucepan and set it over the lowest heat your burner can manage. Honey scorches easily and turns bitter when it does. You want the honey warm enough to flow like water, thin and pourable, but never bubbling. This takes about three minutes of patient attention.

   If you see any bubbles at the edges, pull the pan off the heat immediately. You can always add more warmth; you cannot undo burnt honey.
2. 2

   Add the heat

   Stir in the crushed red pepper flakes and the crumbled chile de árbol if using. The flakes will bloom in the warm honey, releasing their oils and color. You'll see the honey take on a faint orange tint almost immediately. Continue stirring for thirty seconds to distribute the chilies evenly.

3. 3

   Infuse off heat

   Remove the pan from heat and let it sit undisturbed for ten to fifteen minutes. The residual warmth continues the infusion while protecting the honey from overheating. The longer you wait, the more heat transfers from the chilies. Taste at ten minutes. If you want more fire, let it steep longer.

   The heat will intensify over the first 24 hours as the honey continues to extract capsaicin at room temperature. What seems mild now will have more bite tomorrow.
4. 4

   Season and finish

   Stir in the apple cider vinegar and salt. The vinegar adds a subtle brightness that prevents the sweetness from becoming cloying. The salt does what salt always does: it makes everything taste more like itself. Whisk until fully incorporated.

5. 5

   Transfer to storage

   Pour the hot honey into a clean glass jar with a tight-fitting lid. I prefer to leave the chili flakes in for visual appeal and ongoing infusion, but you can strain them out through a fine-mesh sieve if you want a cleaner pour. Allow to cool completely before sealing.

   A squeeze bottle makes drizzling easier and more controlled. Warm the bottle briefly in hot water if the honey thickens in cooler months.

Chef Tips

• •Source the best honey you can find. Cheap honey is often adulterated with corn syrup and lacks the complex floral notes that make this condiment special. Farmers market honey or raw honey from a reputable brand is worth the few extra dollars.
• •Adjust the heat to your audience. For mild hot honey, use one tablespoon of red pepper flakes. For serious heat seekers, add a second dried árbol or a small piece of habanero. The beauty of making your own is calibration.
• •Hot honey makes an exceptional glaze. Brush it on chicken wings during the last five minutes of roasting, or toss it with fried chicken immediately after draining. The residual heat helps the honey coat evenly.
• •For a deeper, smokier version, substitute half the crushed red pepper with chipotle flakes. The result works beautifully with grilled meats and Mexican-inspired dishes.

Advance Preparation

• •Hot honey keeps at room temperature for up to six months. Honey is naturally antimicrobial, so refrigeration is unnecessary and makes it too thick to pour.
• •The flavor develops and heat intensifies over the first two to three days. Make it ahead of game day to let it reach its full potential.
• •Prepare multiple jars in one session. This makes an excellent gift, especially in small bottles with a label indicating the heat level.

Frequently Asked Questions

Nutrition Information

1 serving (about 34g)