Homemade Kashmiri Chili Hot Honey

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.

Homemade Kashmiri Chili Hot Honey

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★★★★★

5 from 1 reviews

• Author: Shri Repp
• Total Time: 10 minutes
• Yield: ½ cup 1x

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Description

Homemade Kashmiri Chili Hot Honey! Kashmiri chili powder is the star ingredient that creates this red-hued honey that is sweet and spicy. 

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Ingredients

Units USM Scale 1x2x3x

• 1 tsp Neutral oil
• 2 Cloves of garlic, thinly sliced
• 2 tsp Kashmiri chili powder or 1.5 tsp chili powder
• 1 tsp Kosher salt
• ½ cup Honey

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Instructions

1. Take a small saucepan and heat on medium-low heat. Add oil and garlic, to the saucepan and saute until the garlic slightly softens. 
2. Add the honey, kashmiri chili, and salt and stir to incorporate. Allow the honey mixture to warm and turn off the heat when you see the honey slightly bubbling on the sides of the saucepan. 
3. Drizzle honey on pizza, toast, or fried chicken. Once the honey cools, you can store it in a mason jar or airtight container and leave it out at room temperature. If the honey becomes too thick, simply reheat it in the microwave for 10-15 seconds to loosen it up.

Notes

• 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.
• Keep an eye on the garlic when you saute it. You want to make sure it doesn’t brown too much or burn because it will impart a bitter taste to the hot honey.

• Prep Time: 5
• Cook Time: 5
• Category: Sauce
• Method: Stovetop
• Cuisine: Indian

Keywords: Kashmiri Chili Hot Honey