Chili-Infused Honey Recipe
Chili-Infused Honey
A little spice to balance the sweet
I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.
The options are endless, in terms of the flavors you could use. Try chili flakes, Sichuan peppercorns, bay leaves, saffron, fresh herbs like thyme or rosemary. The sky’s the limit. Get curious. Get infusing.
Ingredients
1/2 cup honey | local if you can find it
a couple of chilis | smashed, to your heat preference, or chili flakes
a good pinch of salt
Instructions
Add all of the ingredients to a small saucepan. Bring to a simmer over medium heat. Maintain a constant simmer for 30 seconds, and then remove from the heat. Let it sit for at least 10 minutes. Pull out the chilis. Get your drizzle on. Enjoy.
How do I use my infusion?
Think about all the drizzle possibilities! Give these a go:
Over flatbread or pizza
Over fried chicken
Over your oatmeal, or overnight oats
Over homemade labneh or other cheeses like brie
Over roast vegetables