Mala honey drizzle

An asian fusion take on hot honey using Sichuan peppercorns and gochugaru pepper flakes.

Tasting notes

I wasn't sure how well this would work, but everyone tasting this had rave reviews. It's not overly sweet and the savory elements of the chili oil linger on the tongue. It's a bit addictive and the bright red color is very attractive!

The ingredient quantities are estimates, not actual values because I unfortunately did not weigh the ingredients as I made this. These were all added to taste.

Create the chili oil

1. Briefly toast sichuan peppercorns in a dry, hot pan until fragrant. Remove any of the dark seeds (you only want the husks). Grind or mortar/pestle the peppercorns into a fine powder.
2. Add oil to a small pot and heat to ~350F. Remove from heat.
3. Add gochugaru flakes and peppercorns to the hot oil and cover. Let infuse until the oil has cooled.
4. Strain oil into a separate container, discard or use chili flakes in another dish.

Combine with honey

1. Heat honey in a small pan.
2. Add the chili oil to the pan and whisk. You may not want the full amount of chili oil - taste as you go.
3. Add salt and citric acid to taste.
4. Transfer to fridge until ready to add to your ice cream or sorbet.