Playboy Creator Danielle Cohn’s happy place is cooking for friends and family. But like all great cooks, she’s not above scarfing down a plate of tendies. Her dipping sauce of choice is hot honey, which is having a bit of a moment right now. Danielle Cohn’s hot honey recipe was a secret, but she shared it with me, and now I’m sharing it with you.
How to make Danielle Cohn’s Hot Honey
“It’s only a few ingredients. You just need butter, and you can melt it down in a pot. Then, you want to go in with any hot sauce. I either always go with Cholula or Frank’s Red Hot, which is like, everybody’s favorite. Then, I’ll go in with some honey.
I’m the type of person who doesn’t use measurements. I’ll just taste what I’m cooking while I’m cooking. You can also go in with some garlic powder, some onion powder. Sometimes, I’ll finish it with brown sugar. It’s simple, but it tastes so good, especially on chicken. I love it.” –Danielle Cohn
Danielle’s approach is great, but I’ve taken her recipe and added a few measurements to make things simple. But honestly, once you make it once, you can definitely raw dog it, which is to say, cook without a recipe. As far as storage options go, put it in an airtight container and it should keep for a couple weeks in the fridge. It rarely ever lasts that long, though.
Ingredients:
- 2 TBL butter
- ⅓ cup hot sauce
- 2 TBL honey
- Onion powder, optional
- Garlic powder, optional
Steps:
- Melt butter in a small saucepan. Once it’s melted, turn off the heat and mix in hot sauce. Dani uses Cholula or Frank’s. I used a mix of both here. Pretty much any hot sauce works here, as long as it’s not chunky.
- Add honey. If the honey is stiff and stubborn, nuke the container it’s in five seconds at a time until it’s loose enough to pour. Like with the hot sauce, you can use any honey at all. I used orange blossom.
- Taste the sauce, and adjust to your own tastes. Do you want it sweeter? Add more honey or brown sugar. Is it not spicy enough? Add more hot sauce.
- Pour into an airtight container and keep in the fridge. Use it within a week or two. It’s great with chicken tenders, but it’s also fantastic with french fries, drizzled over pizza, or even ice cream.
Danielle Cohn is on the Playboy Club. Talk to her now.
