Jamie Oliver’s Hot Honey is a bold, sweet-heat condiment that instantly elevates everything it touches. Made by gently infusing runny honey with dried chilies, peppercorns, bay leaves, and optional citrus zest, this recipe delivers layers of warmth, aroma, and complexity. It’s incredibly easy to make and endlessly versatile—perfect for drizzling over pizza, fried chicken, roasted vegetables, or even cheese.
Why Everyone Will Love This Recipe
- Sweet, spicy, and aromatic all in one spoonful
- Requires just minutes of hands-on time
- Customizable heat level—make it as fiery or mild as you like
- Stores well and makes a fantastic edible gift
- Adds instant flavor to both savory and sweet dishes
What Is Hot Honey?
Hot honey is a condiment made by infusing honey with chili peppers and spices, creating a balanced blend of sweetness and heat. Jamie Oliver’s version goes a step further by adding pink peppercorns, bay leaves, and citrus zest, giving the honey a fragrant, layered flavor that feels both rustic and refined. It’s a modern pantry staple with roots in simple, old-school infusion techniques.
Cooking Tips
- Control the heat: Remove all chili seeds for a milder honey, or leave some in for extra fire.
- Use runny honey for easier infusion and pouring.
- Don’t overheat: The honey should warm gently from residual pan heat—no boiling.
- Citrus zest adds brightness, but reduces shelf life, so only add it if you’ll use the honey quickly.
- Let it infuse fully—the flavor deepens as it cools and rests.
Frequently Asked Questions
How spicy is this hot honey?
It depends on how many chilies you use and whether you keep the seeds. Start with fewer chilies if you’re unsure—you can always add more later.
What can I use hot honey on?
Pizza, fried chicken, roasted carrots, grilled halloumi, biscuits, cornbread, or even drizzled over yogurt or ricotta.
Can I strain out the spices?
Yes. You can leave them in for a rustic look or strain them out for a smoother honey.
Can I use fresh chilies instead?
Dried chilies work best for shelf stability. Fresh chilies introduce moisture and shorten storage time.
Is this good for gifting?
Absolutely. Pour into small jars, label them, and you’ve got a beautiful homemade gift.
How to Store
If made without citrus zest, store hot honey in sealed jars in a cool, dry place for up to 2 months. If citrus zest is used, refrigerate and use within 1 week.
How to Freeze
Freezing is not necessary or recommended. Honey maintains its texture and flavor best when stored at room temperature.
Ingredients
- 6 dried red chilies (or more, to taste)
- ½ Tbsp pink peppercorns
- 2 bay leaves
- Optional: zest of ½ lime, clementine, or lemon (or a mix)
- 2 (340g) jars runny honey
How to Make Jamie Oliver’s Hot Honey
- Prepare the chilies: Tear the dried chilies into pieces and shake out the seeds.
- Toast the aromatics: Add chilies, pink peppercorns, bay leaves, and citrus zest (if using) to a dry frying pan over medium heat. Toast for 3 minutes, stirring regularly, until fragrant.
- Add the honey: Remove the pan from heat and pour in the honey, swirling gently so the residual heat begins the infusion.
- Jar and infuse: Pour everything back into the honey jars. Let cool completely—flavor will continue to develop as it sits.
- Seal and store: Once cool, seal the jars and store according to whether citrus zest was used.
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