Super Easy Homemade Bourbon Hot Honey
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Making homemade hot honey is so much easier than you think. And this one is even better because it has fresh peppers and a splash of bourbon for a sweet, spicy, and smoky flavor! Save this recipe for your next pizza nights with friends, homemade holiday gifts, to drizzle over a charcuterie board, and so much more.
The first time I had hot honey was drizzled over a soppressata pizza at a local restaurant here in Reno. And ever since, I always have at least one jar in the pantry. I’m obsessed! I drizzle it over hot honey Brussels sprouts, bacon corn fritters, and even garlic butter chicken wings.
So needless to say, it was about time that I learn how to make my own. But, it’s me, so I also added a splash of bourbon! The combo of caramelized honey, spicy peppers, and oaky bourbon is just ridiculous.
Here’s just a few more reasons you should definitely make this recipe!
- It takes literally 5 minutes of prep. So beyond easy.
- This recipe uses fresh peppers which adds lots of flavorful spice.
- Pour this honey in jars for the cutest homemade holiday gift.
- Drizzle this honey over everything from chicken to pizza.
Only 3 ingredients needed
You only need 3 simple ingredients to make this recipe!
- Honey – pick a good-quality honey because it will make a big difference flavor-wise. I like raw honey but filtered works too.
- Hot peppers – any fresh hot pepper will work in this recipe. I used Fresno chiles. You can also use dried peppers if you like.
- Bourbon – a splash of bourbon will add extra depth. Just use whatever bourbon you like best!
Best peppers to use
Keep in mind that the type of chiles you use will affect the spice-level. My go-to is Fresno chiles because I think they have just the right amount of heat and I like their fruity flavor. But you can use any pepper that you like! Here are a few more options that would work.
- Jalapeños
- Serranos
- Cayenne
- Thai chiles
- Bird’s eye
- Habanero
Chiles can have a pretty big spice range! So if you’re sensitive to spice, use less chiles, remove the seeds, or start with something on the lower end of the spice chart like jalapeños.
Make this recipe
- In a small saucepan, stir together the honey and sliced chiles.
- Set the pan over medium heat until it comes to a gentle boil.
- Then, reduce the heat to low and let it gently simmer for about 45-60 minutes.
Feel free to taste the honey as it simmers and adjust the ingredients if needed. If you like the spice level after 15 or 30 minutes, you can always pull it from the heat!
- After the honey is infused, remove the pan from the heat and add the bourbon. Stir well.
- Next, strain the peppers out of the honey through a fine mesh sieve.
- Lastly, pour the honey into a jar and let it cool completely. Enjoy!
The honey will foam up a bit as it gets hotter. Just stir the honey to keep it from burning and the foam will melt away as the honey cools. If there’s any leftover, feel free to skim it off!
Use this honey on everything
If you’re not sure how to use hot honey, the answer is simple. Just put it on everything?? Ok, maybe not everything but it really is amazing drizzled over all kinds of dishes! Here’s a few of my favorites.
- Fried chicken, chicken tenders, or chicken sandwiches
- Waffles, flaky biscuits, or cornbread
- Pizza or grilled cheese
- Cheese and crackers or charcuterie
- Ribs, pulled pork, or any BBQ
- Grilled or roasted veggies
- Cocktails like hot toddies or old fashioneds
- Pour the honey into cute jars for holiday gifts
Bourbon-free
If you’re not a fan of bourbon, you can definitely leave it out! I like that it adds a hint of sweet and smoky flavor but it’s definitely noticeable. You can also try something like rum if you still want a hint of boozy flavor without the whiskey taste.
How to store
To store leftovers, simply pour the honey into a jar or airtight container. Refrigerate the honey for up to 3 months.
If you use dried peppers, you don’t need to refrigerate the honey! Just store it in a dark pantry or cupboard. Honey will theoretically last forever but I think it tastes best within 3 months.
After some time, you might notice that the honey will start to crystalize. But it’s easy to fix if you’re not a fan of the texture! Here’s what they taught us to do when I was in culinary school. Just place a jar of crystallized honey into a bowl of warm of water and stir until the crystals dissolve, about 1 minute. Easy!
Yield
Since honey has lots of water, it will evaporate a bit as it simmers. But, you should still end up with roughly 15-16 ounces of honey. One serving of honey is 1 Tablespoon, so you should get about 22 servings per jar. Feel free to double or even triple the recipe if you’re making it for gifts or just need a big batch for a party!
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Super Easy Homemade Bourbon Hot Honey
Ingredients
- 16 ounces honey (454 grams)
- 1/2 cup sliced Fresno chiles, about 3-4 chiles (42 grams)
- 2 Tablespoons bourbon (30 milliliters)
Equipment
- Saucepan
- Fine mesh sieve
- Jar, for storing
Instructions
- Add the honey and chiles to a saucepan and stir to combine. Set the pan over medium heat and cook the honey, stirring often, just until it comes to a light boil.
- Reduce the heat to low and gently simmer the honey for at least 45 minutes and up to 1 hour. Stir the honey occasionally to prevent it from burning.
- Remove from pan from the heat heat and add the bourbon. Stir well. Then, strain the honey through a fine mesh sieve and discard the leftover chiles. Pour the honey into a jar and let it cool completely. Enjoy!
Notes
xo Sara Lynn
Song of the day – Here Comes the Cowboy by Mac DeMarco
Originally posted on May 24, 2019.
If a cant find fresh chilis here can i use dried chilis and if so how much?
Hey, Crystal! I have never tried dried chiles in this recipe so I can’t be sure, but I think it would work great! I would try 2-4 chopped, small dried chiles (depending on how spicy you want the honey). You could also use about 2 teaspoons of red pepper flakes and add more to taste. Hope you enjoy it!
Why is the honey only good for 3 months? Is it because of the heating process and bourbon? Is refrigeration required? This looks delicious.
Thanks so much, Cali! As long as you strain the peppers out of the honey, it is actually shelf-stable for longer (6-8 months). I just usually find that it starts to crystallize after about 3 months! If you’re using fresh peppers, I would recommend refrigerating it. But, if you’re using dried peppers, it can be stored at room temperature. Hope that helps! xx.