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RECIPE The Journal

Hot honey, the easy way to use chilli honey

Boosh the Beekeeper chilli honey, used as a finishing drizzle over pizza, cheese, and roast chicken — sweetness first, a slow heat behind it, and why you add it at the end.

Boosh the Beekeeper 1 min read
Boosh the Beekeeper chilli honey drizzled over a hot pizza slice, a slow thread of amber
Boosh the Beekeeper chilli honey drizzled over a hot pizza slice, a slow thread of amber

"Hot honey" is the everyday name for it; what you actually want is Boosh the Beekeeper chilli honey, used as a finishing drizzle over anything savoury and a little fatty. Pizza, soft cheese, and roast chicken are the three that never miss.

Boosh the Beekeeper takes the pure Egyptian clover honey and infuses it slowly with chilli, so the floral sweetness arrives first and the heat builds behind it. That order matters in cooking. The sweetness softens the salt and the fat; the slow heat keeps things interesting without overwhelming the dish.

The golden rule is to treat it as a finish, not an ingredient. Added at the end — over the hot slice, across the melting cheese, brushed onto chicken in the final minute — the honey keeps its character. Cooked hard, it just turns to scorched sugar and the chilli loses its shape.

From there it goes almost anywhere savoury-sweet: stirred into a dressing, spooned over halloumi, run across roasted carrots, or simply reached for straight from the bottle. It is 100% natural, with nothing artificial, so what you taste is honey and heat and very little else.

Keep Egyptian Pure Chilli Honey 550g within arm's reach of the stove. It earns its place there faster than almost anything else in the cupboard.

The recipe

2 things · 5 steps

What you need

  • Boosh the Beekeeper chilli honey (Egyptian Pure Chilli Honey 550g)
  • Something savoury and a little fatty: pizza, soft cheese, or roast chicken

Method

  1. Have the dish hot and ready — chilli honey is a finishing touch, added at the end, not cooked in.
  2. For pizza, drizzle a thin thread over the slice just before eating, so the heat sits on top of the cheese.
  3. For cheese, spoon a little over soft brie or a sharp blue and let it run.
  4. For roast chicken, brush it on in the last minute of cooking, off direct heat, so the honey glazes rather than burns.
  5. Taste as you go; the heat builds slowly, so a little does more than you expect.