Spicy Honey — Steeped for Over a Year

"Spicy Honey! Are you kidding?" I am not kidding.

We steep a combination of Jalapeños, Serrano, and Poblano peppers — plus 4 additional hybrid peppers for extra heat — into our Clover and Wildflower honey over the course of more than a year. This is not a rushed process. The result is a not-too-hot spicy honey with a slow, satisfying kick that sneaks up on you about 4 seconds after it hits your mouth. Worth every second of the wait.

Best Uses

• Mango & lime marinated chicken — baste AFTER you grill it for a sweet, spicy finish that will blow your guests away
• Goat cheese pizza with arugula, walnuts & pears — drizzle over the top for a sweet heat that elevates every bite
• Chicken wings — drizzle generously for a sticky, spicy glaze that beats any wing sauce
• Sliced sirloin — a bold finishing drizzle that pairs beautifully with the char of a grilled steak

🥩 The Ultimate Rib Eye Recipe

This one takes patience — but it is absolutely worth it.

1. Using a food injector, inject the rib eye steak in 4 spots with Hot Pepper Honey.
2. Place the steak in a Tupperware container and submerge completely in buttermilk.
3. Seal and refrigerate for 7 full days — no less.
4. Remove from buttermilk, pat dry, and cover generously with salt, pepper, and garlic.
5. Grill for 5–6 minutes per side.

The buttermilk tenderizes. The honey adds sweetness. The peppers bring the heat. The result is the best steak you have ever had in your life. You're welcome.

Michigan-made. Steeped for over a year. Worth every drop. 🌶️🍯