Sweet Meets Heat: How to Make Chilies Infused Honey


Homemade chili-infused honey DIY © http://www.letsheatit.com/
Contrary to what I used to think about the process of making spice infused honey (special room, special temperature, special honey, number of days), it takes only a few minutes to infuse the honey of your choice with chilies, leaving you with a wonderful jar of gold you can drizzle on pizzas, cakes, cheeses or add to salads, soups and stews or your next mojito for a touch of character.  It is not overly spicy (with the amount of chilies used in the recipe below): the chilies infused honey will still keep all the flavor nuances of the terroir the honey came from (if it wasn’t pasteurized) with just a bit of warming lingering spice finish. It totally satisfies my latest indie-influenced take on all things organic.
Honey: from bumblebee to the toast © http://www.letsheatit.com/
While honey continues ‘hitting its sweet spot’ as a flavor of the year 2015 (according to the Swiss company Firmenich specialized in flavors and fragrances), the interest in it expands beyond the tea-time companionship worldwide. Honey is surely set to add some extra charm and wit to the menus helping chefs to bliss out the clientele with all kinds of innovative dressings, glaze, BBQ sauces and marinade combinations. Honey is being added to the ‘glass with class’ by mixologists (from Mead cocktails to Honey vodka and Honey Bee-jito (mojito drink where honey replaces sugar) to Honey Lemonade and Kombucha Smoothies, etc. The honey producers are coming up with numerous amazing products, such as these incredible creamy strawberry honey and raspberry honey jelly we found at Miel pur delice inc. during our last trip to Coaticook, QC.
Miel pur delice inc. creamy strawberry honey and raspberry honey jelly © http://www.letsheatit.com/
I might be a fickle friend with ice cream and milk chocolate, but when it comes to the real honey (raw, naturally,) I’m Ted 1, Ted 2 and whatever other Teds you can imagine. I eat honey every day, all my life and, practically, I can‘t imagine living without it… which is probably normal since I am of the Ukrainian origin. In short: we are planning to raise honeybees when retired and I hope nothing will change this agenda.
Ukrainian postal stamps © via Wikimedia
See the typical Ukrainian honey layered cake below made by one of my best friends recently (don’t ask for the recipe though – it takes a whole day to make it – no one can do that bravery anymore). 
Nata’s Honey Layered Cake © http://www.letsheatit.com/
In the meantime, here are the three places in Quebec we‘ve visited recently that are not to miss:
1. Miels d’Anicet  Api Culture Hautes-Laurentides inc.111, Rand 2 Gravel, Ferme-Neuve, Quebec
Canada, J0W 1C0 (one of the top-rated and the most popular honey used by Quebec chefs; read more about it here). Tel: (819) 587-4825

2. Miel des Ruisseaux 2 924, Route du Lac Ouest, Alma (Québec)
G8B 5V2 Tel: (418) 668-7734 (famous blueberry honey producer: read more about here and here).

Miel des Ruisseaux Blueberry Honey © http://www.letsheatit.com/

3. Miel pur delice inc. 815 route 141, Coaticook (Québec) J1A 2S5, Tel:(819) 849-9994 (see some of their products featured above)

Many others are on our bucket list and will show up in this space eventually.

For my own experiment, I used the honey coming from the land of blueberries: Saguenay – Lac Saint Jean wild blueberry blossom honey from Miel des ruisseaux (fyi: the blueberries are being harvested there as I write this post), which recently became the proud member of ÉCONOMUSÉE network.
Wild blueberries in Saguenay – Lac Saint Jean © http://www.letsheatit.com/
Infusing the honey with chilis in a hot water bath (bain marie) doesn’t alter the taste of the honey: it just warms up and accentuates the blueberry notes (or any other notes of the honey you choose to make spicy) and the heat is very subtle.
DIY steps to make chili infused honey © http://www.letsheatit.com/
The chilies infused honey make an excellent alternative to some expensive commercial chilies infused honeys as well as the welcome condiment in the fridge to help you build some extraordinary flavors.
For some extremely haute cuisine take, lace it over fine brie or blue cheese finish on top of the raspberry almond tea cake – OUCH! Sooo decadent!
Spiced honey drizzled brie on top of the raspberry tea cake © http://www.letsheatit.com/
Or, have on a flaky breakfast pan-fried blistered breakfast bread – simply out of this world!
Flaky pan fried breakfast bread drizzled with spiced honey © http://www.letsheatit.com/
I hope you will enjoy this simple alchemy trick.
Chilies infused blueberry honey © http://www.letsheatit.com/
All the best dear readers.
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ADOBE CHILIES INFUSED HONEY*
Ingredients:
1 cup honey
Two medium-size dried adobe chili peppers, cut in pieces, OR 1 teaspoon dried crushed chili flakes
1 sterilized jar + lid
1 cheese cloth or fine mesh, to strain
Instructions:
Pour the honey into a ceramic heat proof bowl and stir the chili peppers in. Place the bowl into the hot water bath, bring the water to simmer and heat from 3-5 minutes (for less spicy honey) to 15 minutes (for the spicier version). Remove from heat and cool to the room temperature. Strain the honey through the cheese cloth or the fine mesh into the sterilized jar. Refrigerate overnight and store in the fridge for up to a month. Bring the spiced honey to the room temperature before serving or using in dessings, glaze or sauce.
*Feel free to experiment with any other dried or fresh spicy capsicums, including: jalapeno, scotch bonnet peppers, etc.

7 thoughts on “Sweet Meets Heat: How to Make Chilies Infused Honey

  1. Anonymous

    ca devrait être bon, rapide et inspirant… avec de la confiture de framboises, miam… merci, Karine Ouellet

    Reply
  2. Lets Heat it

    Hey Jul, I just posted it – pls. no complaints about the speedy shot, but keep in mind you'd have to let the dough sit for 4 hours in the fridge, or overnight, or even better – freeze it first if you can. This will improve the flakiness. Cheers!

    Reply

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