Hot Honey

I was first introduced to hot honey during my visit in New York back in 2014. The people I was staying with insisted that we had to eat at this pizza place in Brooklyn called Paulie Gee’s. They have these Pizzas that they drizzle with a dose of SPICY honey. Oh my – after all these years I’m still thinking about that pizza I ate and my love for honey tripled after that trip.


I have looked everywhere for a can of Hot honey and I’m not sure if it’s a thing in Europe? Is it? Does anyone know?

What lockdown has taught me is that if you have lots of spear time and really fancy something you can’t get a hold of – your DIY brain gets triggered and refuses to take a ‘No, I can’t’ for an answer and suddenly you find yourself in the kitchen boiling honey and make a sticky mess everywhere.

The end result turned out amaze and I even made an extra jar for my sister. So if you fancy trying it out – check the recipe below.

Hope you enjoy, Bon Shabétit!! xx



Hot Honey

This easy and homemade recipe is Honey infused with Scotch Bonnet pepper (which carries some serious heat!!) - Perfect for a deliciously sweet and spicy condiment. 
Prep Time 5 mins
Cook Time 10 mins
Resting time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine -


  • 3 Scotch Bonnet Peppers - roughly chopped
  • 300-400 g Honey
  • 1 tbsp Red wine vinegar


  • Add honey to a small saucepan and heat over low heat for 2 minutes. Add chopped peppers and vinegar and bring just to a low simmer, stirring occasionally.
  • Let is simmer for 10 minutes (Make sure to keep it on low heat - otherwise the honey will boil over!)
  • Remove from heat and it let it cool. I would say allow it to get properly infused for at least (!) 45 minutes before you start straining the honey through a fine sieve.
  • Store in a airtight glass container in room temperature.
Keyword Chili Pepper, Condiment, Honey, Hot, Sauce, spicy, Sweet

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