This homemade Garlic Hot Honey is simple and flavorful. Garlicky with slight back of the throat heat meets sweet honey. Drizzle it over brie cheese, pizza, cooked shrimp or roasted sweet potatoes. Yields 2 cups.
Hot honey is all the rage.
It’s sweet heat is addictive and pairs with so many things; flakey biscuits, seared shrimp, brie cheese and can even flavor a cocktail or be whisked into a salad dressing. I’ve made this hot honey shrimp years ago, but recently stumbled onto a thumbnail sized jar of Mike’s Hot Honey at my local grocery store. I picked up two because they were tiny, and served it with brie and crackers.
Since I can’t fine any larger jars or bottles near me, I sought out to make my own. My first attempt I tried simmering honey with dried chiles and ended up with a mess. Then I decided to just combine them and let it chill on the counter. This method was so much easier, although waiting is the hardest part. I’ve since added garlic and the combination of sweet garlic and spice is even more delicious than you can imagine.
What does hot honey taste like?
At first it’s what you would expect. The sweetness of the honey hits your tastebuds first and, in this recipe, you get a subtle hint of garlic next. Last but not least you get a flash of back of the throat heat. It’s incredible.
To Make This Garlic Hot Honey You Will Need:
- garlic
- red pepper flakes
- honey (quality local honey is best!)
Smash and peel 10 cloves garlic and add it into a clean pint jar.
Add 1 to 2 tablespoons red pepper flakes.
This depends on how hot you want your honey. I add 1 tablespoon for just a kiss of heat.
Next pour in 16 ounces of honey.
The hardest part is the waiting.
Secure the lid and let this sit on your counter for 7 to 10 days. The longer you wait the more infused the honey will be.
Open and lift the lid once a day. I also flip and the jar over (upside down one day and right side up the next and repeat) every day.
Once you’re ready to use the garlic hot honey, place a sieve over a clean pint size jar.
Gradually pour the honey through the sieve and let the honey drip into the jar below.
You may have to stop and wait for it to work its way through.
Alternatively, you could always pick out the garlic and leave the red pepper flakes.
Discard the garlic and red pepper flakes.
And that’s it!
What To Use Hot Honey On:
- Spoon over a warm brie and serve with crackers.
- Drizzle it over pizza for sweet heat.
- Toss with roasted sweet potatoes.
- Add some to mayonnaise for a sweet and spicy sandwich spread
- Glaze cooked shrimp.
- Serve with warm biscuits
The options are truly endless.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Garlic Hot Honey
Ingredients
- 10 cloves garlic, smashed and peeled
- 1 to 2 tablespoons red pepper flakes
- 16 ounces honey, quality local is best
Instructions
- Add garlic, pepper flakes and honey to a clean pint size jar.
- Secure the lid and let it sit on your counter for 7 to 14 days. The longer the more infused the honey will be.
- Open the jar once a day and alternate flipping the jar as well. ie right side up one day, upside down the next.
- Once infused, remove the garlic and chili flakes by pouring the honey through a strainer into a clean jar.
- Secure a tight fitting lid and store in the refrigerator.
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This sounds and looks wonderful! I guess my main concern would be shelf life of the infused honey. Do you store it at room temperature or does it need to be refrigerated because of the fresh garlic?
Hi Marina! Great question! I left it on the counter for 2 weeks to infuse. Then I strained the garlic and chili flakes from the honey before storing it in the fridge.
Being a waste-not-want-not gal, do you use the leftover garlic/pepper flakes for anything specific?
I would probably throw into a stirfry.