Hot Honey

Add the honey to a small saucepan and warm it over medium-low heat just until it warms and is very easy to stir.

Add in the crushed chili flakes and stir them in.

Reduce the heat to low and heat for 5 minutes, stirring occasionally.

Remove from the heat and allow to “steep” for 10 minutes.

After 10 minutes have passed, place a fine-mesh strainer (metal preferred) over a bowl or measuring cup.

Pour the chili flakes and honey through the mesh strainer. The hot honey will collect in the bowl below, and the chili flakes in the strainer. You may need to carefully stir the honey and chili flakes to encourage the honey to flow through.

Note: If the honey is very thick, it will be difficult to strain. A brief re-warming over low heat should help the honey flow if needed.

Discard the chili flakes, and add 1 tablespoon of apple cider vinegar to the honey. Stir gently to combine.

Transfer the honey to a clean mason jar and cover it with cheesecloth or a coffee filter. Secure with a rubber band.

Allow the hot honey to cool to room temperature before adding a lid.

Store at room temperature for up to 6 months. Discard if there are any signs of spoilage.