Wildflower honey and Brazilian chili peppers are a match made in tastebud heaven.
A slice of Brooklyn pizza made me a believer.
It didn’t take much convincing—this was Paulie Gee’s, the venerable Greenpoint pizzeria where Paul Giannone’s wood-fired pies make it a destination for locals and tourists alike. It also happens to be where Mike Kurtz, founder of Mike’s Hot Honey, got his start in the food world, working the restaurant’s custom-built Stefano Ferrara oven by night, and creating batches of his signature honey at home by day.
Okay, so what the hell is hot honey? It’s not hot in the temperature sense—we’re talking spice. For Kurtz, it’s what happens when locally harvested wildflower honey gets infused with Brazilian chilies, a flavor he was first introduced to while studying abroad in Brazil over a decade ago. After perfecting his own recipe, he gifted a bottle to Giannone, who loved it, and started drizzling the stuff on his Sopressata pies. Customers loved it too, and Mike’s Hot Honey was born.
What you get is sweet honey with a spicy kick of pepper that enhances your meal, rather than imposing its will over the other flavors like some condiments tend to do. Like a flavor Voltron, the combination of carbs, cheese, grease, honey, and heat form the perfect union of delicious vice, and might change the way you eat pizza forever. And the pairing possibilities are endless: BBQ, corn on the cob, cheese plates, ice cream. Even some cocktails benefit from the hot honey treatment.
But start with pizza night. If you can’t get to Brazil anytime soon, then pick up a bottle (or two) and thank us later.