Homemade Kashmiri Chili Hot Honey! Kashmiri chili powder is the star ingredient that creates this red-hued honey that is sweet and spicy.
I was first introduced to hot honey at a New York City pizza shop. At first, I thought this was just a fancy pizza topping drizzled for artsy aesthetics. I couldn’t have been more wrong. This honey had more than just looks – it was a flavor bomb. It was sweet, savory, and had a finishing kick that perfectly contrasted the salty, crispy pepperoni cups on my thin New York slice.
Despite its complex flavor, this hot honey recipe is so easy to make. In my homemade hot honey recipe, Kashmiri chili takes center stage to infuse the honey with a kick. You may see many of my recipes call for Kashmiri chili powder and that is because this chili powder provides a beautiful vibrant red color and has a subtle heat that makes it perfect for many applications.
How do I use this hot honey? It is great on top of fried chicken to create a sticky, spicy honey sauce, it is a perfect marinade to create a honey garlic shrimp stir-fry, and it is an amazing drizzle to finish off your favorite toast.
What to substitute for Kashmiri chili powder
Kashmiri Chili Powder is a vibrant red chili powder that has a subtle chili heat. If you do not have Kashmiri chili powder, you can substitute it with ¾ the amount of milder chili powders like ancho chile powder or chile de arbol along with ¼ the amount of paprika to help achieve the red color of Kashmiri Chili Powder.
How to store honey
You can store the hot honey for 1-2 months in the fridge or on the countertop. If the honey becomes too thick, simply heat it in the microwave for 10-15 seconds until it loosens enough to drizzle.Print