First things first, make sure all your ingredients are ready. Crush a small clove of garlic. You don’t want tiny chunks of garlic in your honey, just enough to give a hint of flavor.

In a saucepan, pour in your 1 cup of pure wildflower honey. Add the lightly crushed garlic clove, and introduce 1½ teaspoons of raw apple cider vinegar. This vinegar not only provides a tang but also plays a crucial role in balancing the sweetness.

Next, it’s time for the magic! Sprinkle in ½ teaspoon of smoked paprika and your chosen heat source. If you’re using dried chili flakes, toss in 2 to 3 teaspoons. For a fresh kick, a thinly sliced jalapeño can be used instead. Whichever option you go with, stir the mixture as it heats.

Over medium-low heat, gently warm the honey mixture. The key here is to infuse flavors without boiling. Keep stirring. We want everything combined nicely. You may smell the spices come alive!

Once the mixture is heated, remove the saucepan from the heat. Let it steep for about 30 minutes. This waiting period allows the flavors to meld beautifully.

After steeping, you could strain out the garlic and chilies, but some prefer to leave them in for an added visual flair and extra flavor. It’s your hot honey, and you’re the boss here.

Transfer your hot honey into a clean jar. Allow it to cool completely before sealing. Now, you can store your homemade condiment in the refrigerator, ready to add zest to your future meals.