This Hot Honey with Garlic and Ginger is your new favorite drizzle-all-over-everything sauce. Sweet, spicy, garlicky, and ready in just 10 minutes.
Hot Honey with Garlic and Ginger is a sweet, spicy, garlicky syrup made by simmering honey with chili flakes, crushed garlic, and grated ginger.
It's simple to make, stores well, and adds punchy flavor to just about anything savory.
At its core, hot honey is just honey infused with chili. That’s already good. But when you add garlic and fresh ginger, it moves into “where has this been all my life?” territory.
The flavor?
- Sweet at first.
- Then the chili heat kicks in.
- Then you get the warmth of ginger.
- And the garlic keeps things grounded.
You don’t need special tools. Just a saucepan, a spoon, and something to store it in. The method is forgiving. As long as you don’t let it boil (burnt honey is not the vibe), you’re golden.
Drizzle it on pizza, fried eggs, grilled meats, roasted veg, or even spoon a little into salad dressing. It’s versatile.
This garlic chili honey adds a big, bold and incredible flavour!
If you like sweet heat, this belongs in your kitchen. And if you try it, let me know what you put it on. I’m always looking for new ideas!
If you love interesting condiments, then be sure to also try Hot Maple Syrup, Amai Sauce, and Elderberry Syrup!
Jump to:
Why You'll Love This Recipe
- It takes 10 minutes for this garlic and ginger infused hot honey recipe.
- You only need four ingredients.
- No special equipment needed.
- It works on sweet and savory dishes.
- The garlic and ginger add real depth.
- You control the spice level of your spicy honey.
- It stores well in the fridge.
- You can strain it or leave the bits in.
- Great for gifts or meal prep.
- It boosts even the most basic meals.
Ingredients
- Honey. Use a mild, runny honey.
- Chili flakes. Standard red pepper flakes are fine. If you want a smokier flavor, try Aleppo or gochugaru. Adjust quantity based on your heat tolerance.
- Garlic. Fresh, peeled, and lightly crushed. You want it to release flavor, not burn.
- Ginger. Use fresh. Grated is best for even flavor. If you’re in a pinch, ground ginger works, but the taste will be less vibrant.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Add all ingredients to a saucepan.
Simmer for 10 minutes, but don’t allow it to boil.
If you prefer a smoother hot honey, you can strain out the garlic and ginger after simmering, using a fine mesh strainer. If you like the bits of garlic and ginger in the honey, you can leave them in.
Transfer the hot honey to a jar or bottle and let it cool. You can store it in the refrigerator for up to 2 weeks.
Variations
- Add a splash of rice vinegar for tang.
- Use smoked chili flakes for a deeper flavor.
- Stir in a teaspoon of soy sauce for umami.
- Use orange zest for a citrus twist.
- Add a pinch of cinnamon for warmth.
- Add toasted sesame seeds after straining.
- Use maple syrup instead of honey (different, but works).
Serving Suggestions
- Drizzle over fried foods (try it on Artichoke Hearts)
- Add to pizza instead of chili oil.
- Spoon over roasted carrots or sweet potatoes.
- Stir into noodle bowls.
- Serve with cheese and charcuterie boards.
- Mix into vinaigrettes or salad dressings.
- Drizzle on buttermilk biscuits.
- Pair with cornbread or waffles.
- Use as a dip for spring rolls or dumplings.
- Spoon onto avocado toast.
- In stir-fries for sweet heat.
- On flatbreads or naan.
- Mixed into yogurt dips.
- Brushed onto baked brie.
- Stirred into cocktails (seriously).
- As a syrup over roasted figs or stone fruit.
Storage
Storage: Keep it in a clean jar or squeeze bottle in the fridge. It will keep for about 2 weeks.
Make ahead: This is ideal for prepping ahead. The flavors deepen after a day or two.
Freezing: Not recommended. Honey can crystallize and change texture after freezing.
Top tips
- Don’t let it boil. Just a gentle simmer is enough to infuse the flavors.
- Taste as you go (carefully, it's hot!). You can always add more chili flakes.
- Straining is optional. Texture lovers may want to keep the garlic and ginger bits or even chop them up small.
- Store in a glass jar. Avoid plastic, which can hold onto smells and stains.
FAQ
It depends on the amount and type of chili flakes. You can make it mild or hot.
You can, but fresh is better. Powdered versions tend to taste flat.
About 2 weeks in the fridge. The flavors deepen over time.
Honey Recipes
Love honey? Try it in these tasty recipes!
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📖 Recipe
Hot Honey with Garlic and Ginger
Equipment
- Saucepan
Ingredients
- 200 g honey ¾ cup
- 1 tablespoon crushed chilli flakes
- 3 garlic cloves peeled and crushed
- 1 thumb sized piece of fresh ginger grated
Instructions
- Add all ingredients to a saucepan and simmer for 10 minutes, but don’t allow it to boil.
- If you prefer a smoother hot honey, you can strain out the garlic and ginger after simmering, using a fine mesh strainer.
- If you like the bits of garlic and ginger in the honey, you can leave them in.
- Transfer the hot honey to a jar or bottle and let it cool. You can store it in the refrigerator for up to 2 weeks.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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