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Serving Suggestions:

Before we get to recipes per se, people often ask what Hot Honey is good on or in. I put it on baked squash or apples, grilled chicken or pork chops (as a finishing sauce, not a basting sauce), use it in marinades and salad dressings, and perhaps my favorite use is on vanilla or chocolate ice cream. Sweet heat pairs great with meats, cheeses, and desserts!

Hot Honey also adds a unique flavor to drinks, from a Hot Toddy to a Bees Knees to a nice cup of tea on a cold winter's day, Hot Honey adds a delicious bite to your favorite beverage.

A Hot Honey-inspired meal!

Everything on this plate has Hot Honey on it.

Meanwhile, Patrick has been hard at work making cooking videos over at his YouTube channel--check them out at And now, on to the recipes!

Blue Cheese Jalapenos with Bacon and Hot Honey

Blue Cheese Bacon Jalapenos


12 jalapenos

1 8-oz brick cream cheese

4 oz blue cheese, crumbled

12 strips bacon

Hot Honey (2 Tbsp plus to taste)

Preheat the oven to 400 degrees. Halve the jalapenos, removing the seeds and ribs. Combine the cream cheese, blue cheese, and two tablespoons of Hot Honey until well-mixed. Stuff each jalapeno half with the cheese mixture.

Cut the bacon strips in half length-wise. Wrap each stuffed pepper with a half-strip of bacon. Bake on a rack (over a cookie sheet) until the bacon is crispy, about 15 minutes.

Remove from oven, transfer to a serving plate, and drizzle with more Hot Honey.


Hot Honey Sweet Potato Souffle


2 cups sweet potatoes, cooked and mashed

2 Tbsp Hot Honey

2 Tbsp butter

1/4 cup milk

1 tsp vanilla

2 eggs

a pinch of salt


1/4 cup chopped pecans

1 Tbsp butter

a pinch of salt

2 Tbsp brown sugar

a pinch of cinnamon

Preheat oven to 350 F. Combine souffle ingredients and stir until smooth. Pour into a greased casserole dish.

Put topping ingredients into a small skillet, cook on medium heat, stirring often, until the sugar just melts and becomes bubbly (2-3 minutes).

Spoon topping onto souffle mixture and bake at 350F for 30 minutes.


Hot Honey Pecan Pie

Hot Honey Pecan Pie


1/2 c. butter Crisco

1 c plus 6 Tbsp flour

3/4 tsp salt

1 egg

A few tablespoons water

Combine dry ingredients in a food processor or stand mixer. Add Crisco and mix until combined. Add egg with the mixer or processor on. Add water gradually, waiting after each addition, until it resembles fresh PlayDoh. Wrap in plastic wrap and chill.

Meanwhile, preheat the oven to 350 F and make the filling.


1 1/4 c. sugar

1/2 c. Hot Honey

1/4 c. butter or margarine

1/4 tsp salt

3 eggs, beaten

2 tsp vanilla extract

1 cup pecans, chopped or whole

Combine sugar, honey, butter/margarine, and salt in a saucepan and heat until melted. Remove from heat. While stirring, add a little of the honey mixture to the eggs to temper them, then add the tempered eggs to the honey mixture. Add vanilla and stir.

To Finish:

Roll the crust out and put it in a pie plate. Add the pecans (whole or chopped), then pour the filling overtop. Bake at 350 F for 40-45 minutes until set.


Hot Honey and Blue Cheese Crackers


This is a take on a traditional Mediterranean recipe, and there are a million variations. Some add rosemary or figs or chopped nuts (hazelnuts, walnuts, pecans, pistachios), and many use bruschetta rather than crackers--but no matter how you slice it, blue cheese and honey are a classic combination made in heaven, and made that much better with a bit of spice!

The directions couldn't be easier: pour Hot Honey over good blue cheese (Roquefort or Stilton, for example). Serve with crackers or crostini.


Blazing Hot Honey Corn Bread

1 c. yellow cornmeal

1 c. all-purpose flour

1/2 c. white sugar

1/4 cup Hot Honey

1 tsp salt

3 1/2 tsp baking powder

1 c. whole milk

2 eggs

1/2 stick of butter, melted

1 large habanero, minced

Preheat the oven to 400 F. Mix the dry ingredients in one bowl, the wet ingredients in another. Add the wet to the dry and combine until just mixed--do not over-mix. Pour into a greased 8" x 8" (ish) baking pan and bake 15 minutes until golden.

To serve, cut into good-sized pieces and drizzle with more Hot Honey.


Hot Honey Balsamic Glaze

Hot Honey Balsamic Glaze with apples

Balsamic-honey reduction is a classic sauce for ice cream, fruit, or anything else. So why not spice it up?

There's no science to this one, and it's very much a matter of taste. Put about a half a cup of good balsamic vinegar in a sauce pan and reduce it over medium-high heat about halfway, until it coats the back of a spoon. Add a heaping tablespoon of Hot Honey and stir to mix thoroughly. Put on EVERYTHING.


Hot Honey Ginger Cookies

2/3 cup butter shortening

2 cups flour

1/2 tsp salt

2 tsp baking soda

1 egg

2 tsp vanilla

1 1/2 tsp ground ginger*

1 cup sugar

1/4 cup Hot Honey

More sugar

Preheat the oven to 375 F. Mix sugar, shortening, honey, and salt. Add the vanilla and egg and mix until combined. Add the dry ingredients and mix into a dough. Roll into 1" balls and roll in sugar. Bake 2" apart on a greased cookie sheet for 10-12 minutes until the tops are light brown and crackling.

*We love an intensely-flavored cookie, and double the amount of ginger when making it for ourselves. You might want to try it both ways and see what you think.


Hot Honey Brie

Brie with Hot Honey

One small wheel of brie

Croissant dough (the stuff that comes in a cardboard tube)

Hot Honey

Wrap a single layer of dough around the brie. Bake on a greased cookie sheet at 350 F until golden brown, about twelve minutes. Put on a serving dish and drizzle with hot honey. Serve hot, by itself or with crackers.


Hot Honey Baked Chicken

 Baked Drumsticks

This is the sexiest baked chicken you'll ever have. It's easy, you can make the rub days or weeks in advance, and it comes out with perfect crispy skin and a sauce to die for--you'll want to lick the plate!

1/4 tsp each: cumin seed (whole), ghost pepper powder, dried thyme

1/2 tsp each: dried rosemary (whole), Italian seasoning, parsley, basil, black peppercorns (whole), granulated onion, granulated garlic

1 tsp kosher salt

1 Tbsp smoked paprika

2 Tbsp baking powder

5 Tbsp brown sugar

Hot Honey

Bone-in, skin-on chicken (of whatever variety you like - I've used drumsticks, breasts, thighs, and a whole spatchcocked bird, and it works great every time.)

Directions: Preheat the oven to only 250 F. Grind all the non-powdered ingredients in a spice grinder (or mortar and pestle if you want to do it the old-fashioned way), then mix all of the dry ingredients together in  a bowl. (If making the chicken later, transfer to an airtight container and store in a cool, dry place.) Rub the chicken all over with the spice rub. Bake at 250 F for 30 minutes - this step doesn't cook anything, but it lets the baking powder react with the chicken skin and will result in delicious crispiness! Turn the heat up to 400 F and bake another 45 minutes, or until juices run clear. (This recipe is pretty forgiving, and if it goes an hour it should still be juicy and delicious.)

Remove the chicken, plate it, and drizzle with Hot Honey. Serve immediately.