Ingredients
Method
- In a small saucepan over medium-low heat, stir together the honey and crushed red pepper flakes. Heat gently, stirring often, until small bubbles just begin to form along the edges of the pan. Do not allow the mixture to boil.
- Take the pan off the heat and let the honey infuse for 5 to 10 minutes. Then stir in the apple cider vinegar.
- If you prefer a milder heat, strain out some or all of the chili flakes through a fine mesh sieve or a piece of cheesecloth before storing.
- Carefully pour the warm infused honey into a clean glass jar and seal. Refrigerate; the flavor will continue to deepen as it sits.
Nutrition
Notes
Swap the orange blossom honey for clover or wildflower honey if you prefer.
Adjust the heat by increasing or decreasing the red pepper flakes; start with 1 tablespoon for a milder batch.
Straining out the flakes completely gives a smooth hot honey with a subtle kick.
Store in an airtight jar in the fridge for up to 6 months; it might crystallize, which is normal.
To re-liquefy crystallized honey, place the jar in a warm water bath, never the microwave.
Use it as a glaze for fried chicken, a drizzle over pizza, or a stirred into tea or cocktails for a sweet-spicy spark.
Avoid letting the honey come to a full boil to keep its floral notes and natural enzymes intact.