A little bit sweet and a little bit spicy this Chile Infused Honey is the perfect addition to drizzle all over your favorite foods!
I think one of my favorite flavors if you could call it that is sweet and spicy. I love my chili with brown sugar, I like bacon in my desserts. Seriously when you mix these two profiles together it’s ah-mazing.
So there is this honey that you can buy online called Mike’s Hot Honey and I was so intrigued but in my style I would rather make it than buy it and since we’ve infused so many things before and made our own hot jelly then this would be a breeze, and friends it is!
I think the hardest part about this recipe was actually finding the chiles that I was looking for. 3 stores later I found both kids that I wanted. Now I really wanted some spice in my Chile Infused Honey so I went with Anaheim chiles and Thai chiles. I’m sure you could use any type that you want just depending on how spicy you want it.
This turned out in my opinion the perfect combination of sweet and spicy. You get the sweetness right off the bat, then the heat hits you at the tail end and lingers for a little bit. That’s how this girl likes it, you think you know what’s coming but are taken by surprise when theirs a little kick at the end.
This recipe is amazingly simple, all you need is the chiles and 1 cup of honey. Chop up those chiles and make sure you save every last seed if you want that kick. Then you add them to a sauce pan, pour honey over the top and bring to a simmer. Reduce that heat and let infuse for about 1 hour.
You then let it cool to thicken back up to the normal consistency of honey and drizzle it over all the things. Chicken and waffles, biscuits, cream cheese and crackers, baguettes. The sky is the limit. This Chile Infused Honey give the perfect extra to all your favorites.
Chile Infused Honey
Ingredients
- 2 Fresno chiles sliced
- 1 Thai chile sliced
- 1 cup pure honey
Instructions
- Add your chiles to bottom of sauce pan and pour your honey over the top.
- Bring to a simmer then reduce heat to low and heat for about 1 hour until fragrant and the honey is spicy.
- Strain into a jar and let sit for about 30 minutes to 1 hour to thicken.
- Cover and store or serve immediately drizzled over your favorite foods.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Recipe slightly adapted from Chowhound
Deanna Braswell
I love it on my Pizza!!!
Chris Place
Any idea how long will this store in a jar?
Patricia
So thrilled to find this recipe! My first batch is simmering now! I put Hot Honey on just about everything:) Have you ever added vinegar? I noticed Mikes Hot Honey lists vinegar in the ingredients. I will be using my garden peppers…probably Panamanian and Thai chile pepoer
Tornadough Alli
I have not put vinegar in mine, but if you do try it let me know how it tastes!