Ingredients:

  • 1 cup Good quality liquid honey (e.g., clover, acacia)
  • 2 teaspoons Crushed red chili flakes (standard or Aleppo)
  • 2 tablespoons Apple cider vinegar (ACV)
  • ¼ teaspoon Fine sea salt

Instructions:

  1. Combine Ingredients: In the small saucepan, combine the honey, chili flakes, apple cider vinegar, and salt. Give it a gentle stir.
  2. Heat Gently: Place the saucepan over low heat. We are aiming to warm and infuse, not boil or caramelise. This is crucial to maintain flavor quality.
  3. Simmer and Stir: Heat the mixture for 5 to 7 minutes, stirring occasionally. The honey should become very thin and slightly bubbly around the edges, but do not allow it to reach a rapid boil.
  4. Remove and Steep: Remove the saucepan from the heat. Allow the hot honey mixture to rest and steep for a minimum of 20 minutes (up to 45 minutes for maximum heat extraction). The longer it rests, the spicier the final product will be.
  5. Prepare for Straining: Place a fine-mesh sieve over a clean bowl or measuring jug.
  6. Strain the Honey: Carefully pour the warm honey mixture through the sieve to remove all the chili flakes. Push gently on the solids with the back of a spoon to extract all the honey. Discard the solids.
  7. Cool Completely: Allow the strained hot honey to cool completely to room temperature. This takes about 15 minutes.
  8. Jar and Store: Pour the finished hot honey into a sterilised, airtight jar. Store at room temperature for several months.