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3.7 mg/ tablespoonEasy

Slow Drizzle Hot Honey

Baked Elf Chef
House Kitchen
Adapted from Homemade Hot Honey Recipe (Host The Toast (Morgan Bolling Baker)) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 16 tablespoons · 60 mg total

1 cup plus 2 tbsp (270 ml) honey (a little extra to cover what the chili flakes absorb)2 tbsp chili flakes, or to taste½ tsp cayenne pepper, optional1 tbsp apple cider vinegar60 mg THC tincture (3 ml of a 20 mg/ml tincture — adjust for your own strength)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Slow Drizzle Hot HoneyILLUSTRATION

Steps

  1. Put the honey, chili flakes and cayenne in a small saucepan.
  2. Warm over medium heat just until it begins to simmer, then drop the heat to low and let it steep 5–10 minutes, stirring now and then. Don't let it boil hard or scorch.
  3. Pull the pan off the burner and let the honey cool until it's only barely warm to the touch — lukewarm, well under 50 °C / 120 °F. Patience here protects the dose.
  4. Strain through a fine mesh sieve into a measuring jug if you want a smooth honey, or leave the flakes in for looks and heat.
  5. Stir in the apple cider vinegar.
  6. Check the volume: you need exactly 240 ml / 1 cup. Top up with plain honey if you're a little short.
  7. Whisk in the 60 mg of tincture for a solid 30 seconds, working it through the honey until there are no streaks. The honey should still be only lukewarm when you do this.
  8. Pour into a clean 250 ml jar and store at room temperature. Give it a stir before use.
  9. Label the jar: Hot Honey · 60 mg THC total · 5 mg per tablespoon · 16 tablespoons · made [date] · 21+. Serve with a measuring spoon, not a squeeze bottle — a free-hand drizzle is an unknown dose.
  10. 21+ only. One tablespoon is a full serving — wait it out before you reach for the jar again.