There's a reason a jar of hot honey now sits next to the olive oil in so many Aussie kitchens. One drizzle over a hot pizza, a crispy chicken schnitzel or a wedge of baked brie, and you get something sweet, sticky, a little bit fiery and completely moreish.
The good news? You don't need to buy it by the jar. Once you know how to make hot honey, you can whip up a batch with three simple ingredients and a small saucepan, in about ten minutes of hands-on time.
We make ours with manuka honey, which brings a deep, earthy sweetness that holds its own against chilli. Below you'll find the easy base hot honey recipe, a heat-level guide, six sauce variations, serving ideas, storage tips and answers to the questions we hear most.
Hot Honey in Four Steps
Short on time? Here's how to make hot honey at a glance:
1. Gently warm 340 g (1 cup) of manuka honey over low heat until runny.
2. Take it off the heat and stir in chilli flakes. Let them infuse for 10 to 30 minutes.
3. Stir in a splash of apple cider vinegar and taste.
4. Strain (or don't) and pour into a clean jar.
Hands-on time is about 10 minutes, and the recipe makes roughly one cup.
What Is Hot Honey?
Hot honey is honey infused with chilli, so it tastes sweet first, then warm and a little spicy. It stays runny, which makes it perfect for drizzling, dipping and glazing.
Chilli-infused honey has been around in different forms for years, but plenty of Aussies first met it on a pizza, where a sticky drizzle over salami or pepperoni quickly won everyone over. Now it turns up on cheese boards, brekkie plates and barbecue menus alike.
Think of it as the grown-up cousin of sweet chilli sauce. The honey is the star and the chilli plays a supporting role. A splash of vinegar usually lifts the flavour and stops it tasting too heavy.
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|
Hot honey |
Sweet chilli sauce |
Honey hot sauce |
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Texture |
Thin and glossy |
Thick, often gel-like |
Pourable |
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Flavour |
Honey-led with gentle heat |
Sugary and vinegary |
Tangy with a sweet edge |
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Best for |
Pizza, chicken, cheese |
Spring rolls, chips |
Wings, noodles, dips |
Why Make Hot Honey at Home?
Shop-bought jars are handy, but making your own has a few big wins:
• You choose the heat. Mild for the kids, fiery for the footy crowd.
• You know what's in the jar. Honey, chilli and a splash of vinegar. No additives.
• It's good value. Most of the ingredients are already in your pantry.
• It makes a lovely gift. Decant into a small bottle, tie on a tag and you're done.
Why Use Manuka Honey for Hot Honey?
Manuka honey is made by bees from the nectar of the manuka bush (Leptospermum scoparium), which grows wild in parts of Australia and New Zealand. It's loved for its rich, earthy flavour with a hint of caramel, and for a thick, creamy texture that clings to food instead of running straight off it. That's exactly what you want in a drizzle.
That bold flavour is also why manuka and chilli get along so well. Milder honeys can taste a bit lost once the heat kicks in, but manuka stands its ground. You get sweetness, depth and warmth in every spoonful.
You'll see manuka honey graded by MGO, short for methylglyoxal, a compound that occurs naturally in Manuka Honey. The higher the number on the label, the more MGO the honey contains.
Manuka also pairs beautifully with other bold flavours like smoked paprika, garlic and lime, which is why it works so well in the sauce variations further down.
Because manuka is something to savour, this recipe keeps the heat gentle. We warm the honey softly, then let the chilli infuse off the heat. It's easier on the pan and keeps that lovely manuka flavour front and centre.
Which Manuka Honey Should You Use?
For everyday cooking, a lower MGO grade does the job beautifully and keeps costs affordable. Save your higher grades for eating by the spoonful, or for gifting a jar of hot honey that feels extra special. Browse the full range of manuka honey collection, or read guide to manuka honey to understand MGO ratings.
Ingredients and Equipment
Chilli honey needs just a handful of ingredients, and most are probably in your pantry already.
• 340 g (1 cup, about 250 ml) Manuka Honey
• 2 teaspoons dried chilli flakes (up to 4 teaspoons, or 1 Australian tablespoon, for extra heat)
• 1 to 2 teaspoons apple cider vinegar
• A pinch of salt (optional)
• Optional extras: 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, or 1 to 2 teaspoons of your favourite hot sauce
Which chilli flakes should you use? Standard supermarket chilli flakes work well and give a clean, bright heat. Cayenne is a little hotter, Aleppo is fruity and mild, and smoked chipotle flakes add a campfire note. If you're not sure, start with the everyday flakes and experiment from there.
You'll also need: a small heavy-based saucepan, a fine mesh sieve and a clean, sterilised glass jar or squeeze bottle.
How to Make Hot Honey: Step-by-Step Recipe
This is how to make hot honey the simple way, and it's the base for every variation below. Prep: 5 minutes. Cook: 3 minutes. Infuse: 10 to 30 minutes. Makes: about 1 cup (340 g).
Step 1: Gently Warm the Honey
Pour the honey into a small, heavy-based saucepan over low heat. Stir for two to three minutes until it loosens and turns runny and glossy. It should feel warm, not hot. If you see big bubbles, lift the pan off the heat. You're not cooking the honey, just making it easier to infuse.
Step 2: Add the Chilli Flakes
Take the pan off the heat and stir in the chilli flakes. Leave them to infuse for 10 minutes for mild, 20 for medium and up to 30 for a proper kick. The honey turns a gorgeous amber-red.
Step 3: Taste and Adjust
Dip in a clean spoon and taste. Want more heat? Add a pinch more flakes and wait another 10 minutes. Too punchy? Stir in an extra spoonful of honey to mellow it.
Step 4: Add the Vinegar
Stir in the apple cider vinegar. It adds a bright tang that balances the sweetness. Add the smoked paprika or hot sauce now too, if you're using them.
Step 5: Strain or Leave the Chilli In
For a smooth, pourable drizzle, strain the honey through a fine mesh sieve. If it has thickened, warm it for a moment first. Prefer a rustic jar? Leave the flakes in, but know the honey keeps getting hotter the longer they sit.
Step 6: Jar and Cool
Pour into a sterilised glass jar or squeeze bottle. Let it cool completely before sealing.
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Recipe card |
Manuka Hot Honey |
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Ingredients |
340 g manuka honey, 2 tsp chilli flakes, 1 to 2 tsp apple cider vinegar, pinch of salt |
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Method |
Warm honey gently, infuse chilli off the heat for 10 to 30 minutes, add vinegar, strain and jar. |
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Time and yield |
About 20 to 40 minutes in total. Makes about 1 cup (340 g). |
Hot Honey Heat Level Guide
Every hot honey recipe has a different heat, and everyone's tolerance is different too. Use this table as your starting point. Amounts are per 340 g of honey. For a hot chilli honey that really bites, go to the bottom row.
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Heat level |
Chilli flakes |
Infusing time |
Best with |
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Mild |
1 tsp |
10 minutes |
Kids, cheese boards, porridge |
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Medium |
2 tsp |
15 to 20 minutes |
Pizza, fried chicken, toast |
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Hot |
1 tbsp |
30 minutes |
Wings, ribs, burgers |
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Extra hot |
1 tbsp plus 1 fresh chilli, finely sliced |
30 minutes, flakes left in |
Chilli lovers, BBQ glazes |
Hot Honey Sauce Variations
The base recipe is just the beginning. If you've been hunting for a hot honey sauce recipe or a honey hot sauce recipe, these six twists turn it into a sauce for just about anything.
Hot Honey Hot Sauce (Quick No-Cook Version)
No time to infuse? Here's how to make honey hot sauce in two minutes. Whisk 1/4 cup (about 85 g) of manuka honey with 2 to 3 teaspoons of your favourite hot sauce until smooth. A vinegar-forward Louisiana-style sauce adds tang, while a fruity Caribbean-style one leans tropical.
Hot Honey Sriracha Sauce
Whisk 1/4 cup (about 85 g) honey with 1 tablespoon (20 ml) sriracha and a squeeze of lime. This hot honey sriracha sauce is sweet, garlicky and glossy. Toss it through crispy chicken wings or spoon it over a noodle bowl.
Honey Chipotle Sauce
Stir 1 teaspoon of finely minced chipotle in adobo and 1/4 teaspoon of smoked paprika into 1/4 cup (about 85 g) honey, then add a teaspoon of apple cider vinegar. This honey chipotle sauce is smoky and sticky. It's ace with tacos, grilled corn and pulled pork.
Honey Chilli Sauce (Chilli and Honey Sauce)
For a thicker, saucier version, simmer 1 cup (340 g) honey with 1 minced garlic clove, 2 teaspoons chilli flakes, 1 tablespoon apple cider vinegar and a pinch of salt on low heat for five minutes. Cool it, then stir in 1/4 teaspoon smoked paprika. This chilli and honey sauce is great over fried chicken or as a dipping sauce. Overseas it's often called honey chili sauce or chili honey sauce. Because it contains fresh garlic, store it in the fridge and use it within about two weeks.
Hot Honey BBQ Sauce
Stir 2 tablespoons (40 ml) of hot honey into 1/2 cup (125 ml) of your favourite barbecue sauce. This hot honey barbecue sauce is made for ribs, drumsticks and burgers. Brush it on in the last few minutes of grilling so it caramelises without catching. Want a sharper honey hot bbq sauce? Add a splash of vinegar.
Hot Honey Dip
Mix 1/2 cup (125 g) Greek yoghurt with 1 tablespoon (20 ml) hot honey and a squeeze of lemon. This hot honey dip is cool, creamy and spicy-sweet. It's great with nuggets, mozzarella sticks, roast veg and sweet potato wedges. Swap in sour cream or mayo if you like.
Tips for Perfect Hot Honey Every Time
• Keep the heat low and slow. A heavy-based pan stops the honey catching, and gentle warmth keeps manuka's flavour at its best.
• Use a bigger pan than you think you need. Warm honey can foam up.
• Taste as it infuses. The flakes keep working, so check every 5 to 10 minutes.
• Mix your chillies. Cayenne, Aleppo, birdseye and smoked chipotle flakes each add something different. Curious about how to make chilli honey with fresh chillies? Slice a jalapeño thinly and keep that jar in the fridge.
• Sterilise your jars. Wash in hot soapy water, rinse and dry in a low oven so your batch keeps well.
• Warm it before straining. A little warmth helps the honey flow through the sieve.
• Experiment with flavours. A little crushed ginger or a pinch of cinnamon adds a lovely twist.
How to Use Hot Honey: Aussie-Style Serving Ideas
Once you've got a jar, you'll want to drizzle it on everything. A little goes a long way, so start with a teaspoon and build from there. Our favourites:
• Pizza: pepperoni or salami, straight from the oven.
• Crispy fried chicken or a chicken parma, drizzled in the last minute.
• Roast pumpkin, sweet potato or carrots, tossed through before serving.
• Grilled halloumi or feta with a squeeze of lemon.
• Baked brie or camembert with crusty bread.
• Cheese boards, especially with sharp cheddar, gouda or blue.
• The barbie: brush on lamb cutlets, prawns or ribs near the end of cooking.
• Avocado on sourdough or ricotta toast.
• Pancakes, waffles or porridge for a sweet-and-spicy brekkie.
• Vanilla ice cream or fresh figs and peaches for a sweet-heat dessert.
• Tacos, burritos and noodle bowls, or popcorn and roasted nuts.
Is Hot Honey Good for You? The Benefits of Eating Manuka Honey
Hot honey is a treat, but it's made from genuinely good ingredients. Here's what manuka honey brings to the table:
• A natural source of energy. Honey is a natural source of carbohydrates, so a spoonful can give you a gentle lift.
• Naturally occurring goodness. Manuka honey contains plant compounds, including antioxidants and phenols, along with its well-known MGO.
• Big flavour from a small serve. Manuka's rich taste means a little goes a long way.
• Heat without extra sugar. Chilli adds warmth and flavour without needing any more sweetener.
Enjoy it as part of a balanced diet, and keep serves sensible. Honey is still a sugar, after all. A drizzle over roast veggies or a protein-rich dish is an easy way to add flavour without overdoing it.
How to Store Hot Honey
Pour your hot honey into a clean glass jar or squeeze bottle and keep it in a cool, dry cupboard away from direct sunlight. Strained hot honey made with dried chilli flakes keeps for up to three months at room temperature. Pop the date on the label so you don't lose track.
Fresh chilli, fresh garlic or butter shorten the shelf life, so keep those versions in the fridge and use them within a week or two. For gifts, stick with dried chilli and garlic powder.
Give the jar a stir or a gentle tip before each use, because the chilli can settle at the bottom if you left it in. If your honey crystallises, don't worry. It's a natural sign of real honey. Stand the jar in a bowl of warm water and stir until it's smooth again.
Frequently Asked Questions
How do you make hot honey at home?
Gently warm honey over low heat, stir in chilli flakes off the heat and let them infuse for 10 to 30 minutes. Add a splash of apple cider vinegar, strain if you like, then pour into a sterilised jar. It takes about 10 minutes of hands-on time.
What is hot honey made of?
Honey, chilli (flakes, fresh chilli or hot sauce) and usually a little vinegar. Many people add smoked paprika or garlic powder for extra depth. This recipe uses manuka honey for a rich, earthy base.
Does heating honey destroy its benefits?
Gentle warming keeps honey delicious, so use low heat and never boil it. Warm it just until runny, infuse the chilli off the heat, or use hot honey as a finishing drizzle to keep manuka honey at its best.
How long does hot honey last?
Hot honey made with dried chilli keeps for up to three months in a sealed jar at room temperature. Versions with fresh chilli, garlic or butter belong in the fridge and should be used within a week or two.
Can I leave the chillies in the honey?
Yes. Leaving them in gives a rustic look and a more complex flavour. The honey will keep getting hotter over time, so start with a little less.
Is hot honey gluten-free and vegan?
Hot honey is naturally gluten-free as long as your add-ins are, so check hot sauce labels. It isn't vegan, because honey is made by bees.
What is the difference between hot honey and sweet chilli sauce?
Hot honey is thin, glossy and honey-led. Sweet chilli sauce is thicker, sugar-and-vinegar based and often gel-like. Hot honey tastes cleaner and lets the honey shine.
Can I make hot honey with hot sauce instead of chilli flakes?
Yes. Whisk 2 to 3 teaspoons of hot sauce into 1/4 cup (about 85 g) of honey. No cooking needed. Choose a vinegar-forward hot sauce for extra tang.
Why has my hot honey crystallised and how do I fix it?
Crystallisation is natural and a sign of real honey. Stand the jar in a bowl of warm water and stir until it's smooth again.
Can kids eat hot honey?
Mild versions suit most children over 12 months. Honey isn't suitable for babies under 12 months, so always keep it away from infants.
Your New Favourite Drizzle
And that's how to make hot honey that beats anything on the supermarket shelf. A little manuka honey, a spoonful of chilli and ten minutes is all it takes. Start with the base recipe, find your favourite heat level, then try the BBQ sauce and dip.
When you're ready to stock up, browse our manuka honey collection. Make a batch, then tag us on social. We'd love to see how yours turns out.
