Mom's Best Recipes
Recipe

Zesty Hot Honey

A glossy, pourable hot honey with bright citrus zip, a little vinegar tang, and just enough heat to make pizza, biscuits, and roasted veggies feel restaurant-level.

Author By Matt Campbell
4.9
A small glass jar of hot honey with chili flakes and citrus zest on a wooden countertop next to a spoon
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Hot honey is already a pantry cheat code, but this one is the fancy, zesty cousin you pull out when you want people to pause mid-bite and go, “Wait, what is that?” It's sweet and floral, spicy but not punishing, and finished with a pop of citrus plus a tiny splash of vinegar that makes the whole thing taste brighter and more expensive.

Best part: you're making it in about 10 minutes with ingredients you can find at a regular grocery store. No candy thermometer, no stress, no sticky disaster. Just warm honey, infused spice, and a quick strain if you want it extra smooth.

Warm honey bubbling gently in a small saucepan with red pepper flakes and orange zest

Why It Works

  • Bright, zesty flavor: Fresh citrus zest and a little juice keep the sweetness from feeling heavy.
  • Tangy finish: A small splash of apple cider vinegar adds balance and makes the heat taste cleaner.
  • Custom heat level: You control the spice by adjusting the chili flakes and steep time.
  • Silky texture: Gentle warming keeps the honey glossy and pourable without scorching.

Pairs Well With

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Storage Tips

Jar it: Pour hot honey into a clean, dry glass jar with a tight lid. Let it cool before sealing to avoid condensation.

  • Refrigerator (recommended): Keeps well for up to 2 months. Because this recipe includes citrus juice, refrigeration helps prevent fermentation and keeps the flavor bright.
  • Room temperature: If you strain it and plan to use it quickly, you can keep it in a cool, dark spot for up to 2 days. For anything longer, refrigerate.
  • To re-liquify: Set the jar in a bowl of warm water for 5 to 10 minutes or microwave in short bursts with the lid off.

Heads up: If you add fresh garlic or fresh herbs, refrigerate and use within 1 week for best quality.

Common Questions

Is hot honey supposed to be cooked?

You're not really “cooking” it so much as gently infusing it. Keep the heat low. If it bubbles aggressively, it's too hot and you risk a burnt, bitter note.

How spicy is this recipe?

As written, it lands at a medium heat. For mild, cut the chili flakes in half. For spicy, add a pinch of cayenne or use a hotter chili flake blend.

Can I use bottled lemon juice instead of fresh?

Yes, but fresh tastes cleaner and brighter. If bottled is what you've got, use a little less and lean on the zest for that fresh pop.

Do I have to strain it?

Nope. Unstrained is rustic and pretty, especially with visible flakes and zest. Strained is smoother and more drizzle-friendly for biscuits and desserts.

My honey crystallized. Did I ruin it?

Not at all. Honey crystallizes naturally. Warm the jar gently in a bowl of warm water and it'll loosen back up.

Can this ferment?

Because this version includes citrus juice (and a splash of vinegar), it has more water than plain honey. For best safety and quality, store it in the fridge so it stays fresh and doesn't ferment.

I started making hot honey because it felt like a restaurant trick I could steal for my own kitchen. The first time I drizzled it over a sad, leftover slice of pizza, it went from “fine” to “I would pay for this.” Then I got greedy and started chasing balance, not just heat. Citrus zest made it taste fresher. A tiny splash of vinegar made the sweetness behave. Now it's the jar I keep within arm's reach, because nothing says “I tried” like a glossy little drizzle that tastes bold and intentional.