As you may have noticed I’m a glutton for all things spicy. Knowing this, our good friends Jon and Katie introduced us to something called Mike’s Hot Honey. A delicious chili-infused honey, where the listed ingredients are simply honey, chili and vinegar. Ordering it to South Africa would be somewhere between impossible and a huge pain, so I infused my own chili honey. I must say it turned out quite spicy and quite delicious. I can’t wait to use it on our homemade pizzas and in drinks (stay tuned for recipes incorporating some sweet heat!).
Honey (P picked up a 375 gram bottle)
Bird’s Eye Chilies to taste (I used half a 30 gram pack)
Mason Jar (boiled and cleaned)
A lot of instructions for infused honey seem to require patience or tools. Well I only have one of those two things and I promise this process is short. First, chop up your chilies, (don’t discard the seeds). Pour your honey into a small sauce pan on LOW HEAT. My range is ancient and numbered so I didn’t raise the heat above 2. The idea is for the temperature of the honey not to rise above 50 degrees C or 120 degrees F to keep all of its health properties. I ended up using a meat thermometer to keep an eye on it, but it’s not really necessary since unless you are a raw foodie (good for you!) one doesn’t really consume infused honey for health purposes. Keep the honey ‘cooking’ for 15-20 minutes. Taste it and decide if it is spicy enough for you and remove from the burner when you’re satisfied. While the honey is still warm strain the chilies out by pouring it through a fine mesh strainer. I know this sounds like a huge messy pain, but it’s really painless if you do it while the honey is warm. Let the honey cool and store in your mason jar, et voila! Sweet heat! Here is a list of suggested food pairings from Mike’s Hot Honey.