Ramen: From High Art to the High Sierras

Kimchi Beef Stew and Defense of Cast Iron Camp...

September 23, 2015 Comments (1) Camp Kitchen

Chile Infused Honey

Step 1: Ingredients & Materials

After two weeks your honey should be infused to it's maximum intensity.


•Herbs and Spices to Flavor

•Tea Bags

•Honey Dipper**

•Double Boiler

•Glass Jars with Lids

Step 2: Sterilize Your Jars

Fill a large pot with water. Place your jars and their lids inside the pot, submerging them in the water. Bring to a boil and continue to boil for 10 minutes. This will clean and sterilize your jars before you put your infused honey in them, reducing the risk of bacteria. Allow your jars to cool while you start to infuse your honey.

Step 3: Wash and Dry

Wash any herbs or fruit you may be using under a steady stream of cold water. Allow your washed items to dry. This will prevent bacteria from getting into your new batch of honey. You’ll also want to make sure that your herbs and/or fruit are completely dry before adding them to the honey, you don’t want any water in your finished honey.

Step 4: Prepare & Chop 

Hot Pepper Honey:

•1/2 Cup of Grade A Honey

•4-5  Chilies  Chopped (aji amario/ padron/ serrano/ jalapeno/ dried chile flake)

•Zest from 1/2 of a Large Organic Navel Orange

Step 5: Tea Bags

You can steep your honey with loose herbs and spices but then you will have to strain your honey mixture at the end, or be okay with solids in your finished product. Instead, I prefer to place all of my herbs and spices for the infusion in a loose leaf tea bag. This will allow for the honey to soak in the aromatic flavors you’ve chosen, but also allow for easy removal when you are done.

For this step, place your prepared (chopped, muddled, or zested) herbs and spices in an empty loose leaf tea bag and twist the top to help the bag remained closed.

Step 6: Fast Infusion

This is technique #1: The Fast Infusion. This technique utilizes heat to help the honey quickly absorb the flavor profile of the herbs/spices that you are using to infuse with. It is beneficial in that it can be used in a pinch to create a flavored honey for a cheese plate or last minute dessert. It does however heat the honey, which can eliminate some of honey’s natural benefits. Nonetheless, it’s delicious and works wonderfully.

1.Set up your double broiler.

2.Pour ½ cup of Honey into your double broiler.

3.Add your tea bag of herbs and spices.

4.Slowly heat your honey until it reaches a temperature of 145F (60C). Keep your honey mixture steeping at 145F for 20 minutes.

5.Remove from heat and allow your honey to cool for 10 minutes.

6.Remove your tea bag from the honey.

7.Gently and carefully pour your honey into your sterilized jars.

8.Screw on the lid. You’re done!

Step 7: Slow Infusion

This is method #2: The Slow Infusion. This particular infusion will take up to 2 weeks for your honey to absorb the flavor profiles of the herbs and spices you are infusing.

1.Untwist your tea bag and tie a knot in it instead to secure your infusion spices and herbs.

2.Place your prepared tea bags into one of your sterilized jars.

3.Pour honey over the top of the tea bag, filling the jar.

4.Screw on your jar lid tightly.

5.Let your jar of honey sit for up to 2 weeks to absorb the flavors.

6.Invert your honey jar whenever your tea bag floats to the surface to keep your herbs and spices submerged and to mix the honey ever so slightly.

After two weeks your honey should be infused to it’s maximum intensity. Open your jar and remove your tea bag. Replace your jar lid, screwing it on tightly. You’re done!





One Response to Chile Infused Honey

  1. Avatar Deanna says:

    As soon as you heat your honey above 118F, you start to kill off all the beneficial stuff in the honey.
    Infusion with dried materials, left to soak in the honey, is your best bet… unless you just want honey flavored syrup.


Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: