Cinnamon Free Classic Hot Honey
Hot honey has taken over restaurant menus and charcuterie boards everywhere, and for good reason — that slow, building heat paired with floral sweetness is genuinely addictive. Many store-bought versions sneak in unexpected spices or flavor enhancers, which can make label-reading a frustrating chore if you're avoiding certain ingredients. This homemade version keeps things beautifully straightforward: just honey, red pepper flakes, dried chiles de arbol, apple cider vinegar, and a pinch of salt. The gentle simmer followed by a patient steeping period is what gives it that deep, layered heat without any bitterness or scorching. You control exactly how spicy it gets by adjusting how long the chiles sit in the warm honey before straining. Once it's strained and cooled into a glossy, ruby-tinged jar, you'll want to drizzle it on everything — fried chicken, pizza, roasted vegetables, even a wedge of sharp cheese. It's one of those pantry staples that feels like a small luxury every single time you reach for it.
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Learn more →Ingredients
16 servings
- 1 cup honey
- 2 tbsp red pepper flakes
- 3 dried chiles de arbol, stems removed
- 1 tbsp apple cider vinegar
- ¼ tsp kosher salt
Instructions
- 1
Combine the honey, red pepper flakes, dried chiles de arbol, apple cider vinegar, and kosher salt in a small saucepan over medium-low heat. Stir to combine.
- 2
Heat, stirring occasionally, until the honey is fluid and just beginning to bubble at the edges, about 5 minutes. Reduce the heat to low and cook for an additional 3–4 minutes, watching closely so the honey does not boil or scorch.
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