Molton Spice Recipes

• 1 lb shrimp, peeled and deveined
• 1 tbsp oil
• 1/2-2/3 cup Molton Spice Spicy Honey
• 1 tbsp lime juice or vinegar
• Salt, to taste

Instructions

1. Sear shrimp: Heat oil in a hot pan. Add shrimp, season lightly, cook 1-2 min per side.
2. Glaze: Reduce heat. Add spicy honey + lime or vinegar.
3. Finish: Toss 30-60 sec until glossy and coated. Serve immediately.

Tips

• Do not overcook - pull shrimp as soon as they turn opaque and curl.
• Add lime zest at the end for extra aroma.
• Great in tacos, over rice, or skewered.

• 2 lb (900 g) cooked wings (baked, fried, or air-fried)
• 2 tbsp butter
• 2/3 cup Molton Spice Spicy Honey
• Flaky salt, to finish

Instructions

1. Warm glaze: Melt butter on low, stir in spicy honey until smooth.
2. Coat: Toss hot wings in glaze until glossy.
3. Finish: Sprinkle with flaky salt and serve.

Tips

• For extra crunch, sauce right before serving.
• Add a squeeze of lime at the end if you want brighter flavor.

• 1 hot, freshly baked pizza
• 1/3-1/2 cup Molton Spice Spicy Honey (to taste)

Instructions

1. Slice pizza while hot.
2. Drizzle spicy honey over slices and serve immediately.

Tips

• Pepperoni, queso, and mushrooms love honey.
• Start light - people can add more at the table.

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1 tsp salt
• 6 tbsp cold butter, cubed
• 3/4 cup cold milk or buttermilk
• Butter (optional, for serving)
• 1/2-2/3 cup Molton Spice Spicy Honey (up to 1 bottle)

Instructions

1. Heat oven to 425 F (220 C). Line a baking sheet.
2. Whisk flour, baking powder, sugar, and salt.
3. Cut in cold butter until pea-size crumbs.
4. Pour in cold milk and stir just until a shaggy dough forms.
5. Pat dough to 3/4-inch thick and cut into rounds.
6. Bake 10-12 min until golden.
7. Split warm biscuits and add butter if using.
8. Drizzle spicy honey generously and serve.

Tips

• Add a pinch of flaky salt on top for a bakery-style finish.

• 2 cups frozen hash browns
• 2 lb bulk breakfast sausage
• 1 1/2 cups grated cheddar cheese
• 8 eggs
• 2 cups milk
• 1 tsp salt
• 1 tsp dry mustard
• 2 tbsp Molton Spice Spicy Honey
• Butter or oil for greasing the dish

Instructions

1. Lightly grease a 9x13-inch glass baking dish.
2. Brown sausage in a skillet until fully cooked. Drain excess fat.
3. Spread frozen hash browns evenly in the baking dish.
4. Layer cooked sausage over the hash browns, then sprinkle evenly with cheddar.
5. Whisk eggs, milk, salt, dry mustard, and spicy honey until fully combined.
6. Pour egg mixture evenly over the casserole.
7. Cover and refrigerate overnight.
8. Bake uncovered at 350 F (175 C) for 40-50 min, until golden and set.
9. Rest 5-10 min before slicing and serving.

Tips

• Finish with an extra drizzle of honey for shine.
• Swap in pepper jack for more heat.

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 3/4 cup packed brown sugar
• 1/4 cup La Abeja Tropical spicy honey
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1/2 tsp kosher salt
• 1-2 tsp additional La Abeja Tropical (to taste)
• 3 drops liquid smoke (optional)

Instructions

1. Combine all ingredients in a medium saucepan and whisk until smooth.
2. Bring to a gentle simmer over medium heat.
3. Reduce heat to low and cook uncovered for 15-20 min, stirring occasionally.
4. Taste and adjust heat by adding more La Abeja Tropical, 1 tsp at a time.
5. Remove from heat and cool slightly.
6. Transfer to a jar or bottle and refrigerate.

Tips

• Brush on the last 5-10 minutes of grilling to avoid burning.
• Loosen with a splash of vinegar if it thickens too much in the fridge.

• 1 cup butter
• 2 1/4 cups brown sugar
• 2 cups light cream
• 1 cup light corn syrup
• 1/4 cup La Abeja Tropical spicy honey
• 1 tsp vanilla extract

Instructions

1. Line an 8x8x2 or 9x9x2-inch baking pan with foil, leaving overhang. Butter the foil.
2. Melt butter over low heat in a heavy 3-quart saucepan. Brush the sides with melted butter.
3. Add brown sugar, cream, corn syrup, and spicy honey. Stir until fully combined.
4. Cook over medium-high heat, stirring constantly, until the mixture comes to a steady boil.
5. Attach a candy thermometer and cook, stirring, until it reaches 248 F (120 C), about 45-60 min.
6. Remove from heat and thermometer. Stir in vanilla.
7. Pour into the prepared pan without scraping the sides.
8. Cool completely until firm.
9. Lift out using foil, peel away, and cut into squares with a buttered knife.
10. Wrap each caramel in waxed paper and store airtight.

Tips

• Heat builds after swallowing - one caramel goes a long way.
• Do not scrape the saucepan; this prevents grainy texture.
• Infuse the cream with spices or citrus peel, then strain before use.

• 8-12 medium jalapenos , sliced into rings
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 cup La Abeja Tropical spicy honey
• 1 tsp mustard powder
• 1/4 tsp peppercorns
• 1/4 tsp turmeric
• 1/2 tsp kosher salt

Instructions

1. Wear gloves and slice jalapenos into even rings.
2. Combine vinegar, sugar, spicy honey, and spices in a small saucepan.
3. Bring to a gentle simmer and cook for 5 min until syrupy.
4. Add jalapeno slices and simmer another 5 min until glossy and slightly softened.
5. Using a slotted spoon, pack jalapenos into a sterilized jar.
6. Pour hot syrup over jalapenos, ensuring they are fully submerged.
7. Seal, cool to room temp, then refrigerate.

Tips

• Flavor intensifies after 24 hours in the fridge.
• Use syrup on burgers, pizza, tacos, or brushed onto grilled meats.
• For extra heat, leave seeds intact.

• 1 1/2 cups graham cracker crumbs
• 3 tbsp sugar
• 6 tbsp butter, melted
• 8 oz cream cheese, softened
• 1 cup whipped cream
• 1 can sweetened condensed milk
• 1/2 cup key lime juice
• Zest of 2 limes
• 2-3 tbsp El Curandero Verde spicy honey
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• Extra lime zest (optional)

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
2. Press into a 9-inch pie pan, forming base and sides. Chill while preparing filling.
3. Whip 1 cup cream to stiff peaks and set aside.
4. Beat cream cheese until smooth.
5. Add sweetened condensed milk, lime juice, lime zest, and spicy honey. Beat until smooth.
6. Fold in whipped cream until no streaks remain.
7. Pour filling into chilled crust and smooth the top.
8. Refrigerate at least 3 hours, or overnight, until fully set.
9. Whip heavy cream with powdered sugar to medium-stiff peaks.
10. Pipe or spread whipped cream over pie and garnish with lime zest if desired.

Tips

• Chill well - the honey flavor blooms as the pie warms.
• For a margarita vibe, add 1-2 tbsp tequila or triple sec to the filling.
• Serve straight from the fridge for clean slices.
• Pairs well with fresh strawberries or a salted rim garnish.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 2 tbsp Abejorro del Campo spicy honey
• 1/2 tsp salt
• 1 tsp baking soda
• 2 large eggs
• 3/4 cup buttermilk
• 1/8 cup butter, melted
• 1/2 cup corn kernels
• 1/2 cup chopped green chiles
• 3/4 cup shredded cheddar cheese

Instructions

1. Heat oven to 400 F (205 C). Grease an 8x8-inch baking dish or cast-iron skillet.
2. Whisk flour, cornmeal, salt, and baking soda in a large bowl.
3. Whisk eggs, buttermilk, melted butter, sugar, and spicy honey until smooth.
4. Stir wet ingredients into dry ingredients just until combined.
5. Fold in corn kernels, green chiles, and cheddar cheese.
6. Spread batter evenly into the prepared pan.
7. Bake for 20 min, until golden and a toothpick comes out clean.
8. Cool slightly, slice, and serve warm.

Tips

• Do not overmix - a few lumps keep the cornbread tender.
• Serve with whipped honey butter or alongside chili and barbecue.
• For extra heat, add diced jalapeno or a pinch of cayenne.
• Reheat slices in a skillet for crisp edges.

• 3 cups corn kernels
• 2 medium jalapenos, finely chopped
• 1 medium red bell pepper, finely diced
• 1/2 medium red onion, finely chopped
• 1/4 cup white vinegar
• 2 tbsp Abejorro del Campo spicy honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Combine corn, jalapenos, bell pepper, and red onion in a large bowl.
2. Combine vinegar, spicy honey, salt, and black pepper in a small saucepan.
3. Bring to a gentle simmer, stirring until the honey dissolves.
4. Pour the hot vinegar mixture over the vegetables and mix thoroughly.
5. Cool to room temperature, then fold in chopped cilantro.
6. Transfer to a container, cover, and refrigerate.

Tips

• Char the corn before cutting for smoky depth.
• Flavor improves after 2-4 hours in the fridge.
• Serve on tacos, burgers, grilled fish, or alongside barbecue.

• 1 lb (450 g) carrots, peeled (whole or halved lengthwise)
• 2 tbsp olive oil
• Salt, to taste
• 1/2 cup Molton Spice Spicy Honey
• Optional: herbs or citrus zest to finish

Instructions

1. Roast: Toss carrots with oil + salt. Roast at 220 C / 425 F until browned and tender (20-25 min).
2. Glaze: Drizzle honey over carrots for the final 5 min of roasting.
3. Finish: Add herbs or zest and serve.

Tips

• Do not add honey too early - late glazing keeps it glossy, not burnt.

• 2 large sweet potatoes, cubed
• 2 tbsp olive oil
• Salt, to taste
• 1/2-2/3 cup Molton Spice Spicy Honey (up to 1 bottle)

Instructions

1. Roast: Toss sweet potatoes with oil + salt. Roast at 220 C / 425 F until browned (25-30 min).
2. Glaze: Toss with spicy honey and return to oven 3-5 min to set the glaze.

Tips

• Finish with lime zest for a bright pop.

• 4 salmon fillets (5-6 oz each), skin on or off
• 3 tbsp Abejorro del Campo spicy honey
• 2 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 clove garlic, finely minced
• 1 tbsp olive oil
• Black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Pat salmon dry and season lightly with black pepper.
2. Whisk spicy honey, soy sauce, Dijon, lemon juice, garlic, and olive oil.
3. Heat a skillet over medium-high heat with a light drizzle of oil.
4. Cook salmon skin-side down (if using) for 3-4 min until golden.
5. Flip salmon, reduce heat to medium, and spoon glaze over fillets.
6. Cook 2-4 min more, basting, until just cooked through and glossy.
7. Rest 1-2 min, then serve with lemon wedges and extra glaze.

Tips

• Do not overcook - salmon should flake but remain moist.
• Lower heat once glaze is added to prevent burning.
• Bake instead: 400 F (205 C) for 10-12 min, glazing halfway.

• 1 pineapple, peeled and sliced into rings or spears
• 1/2 cup Molton Spice Spicy Honey

Instructions

1. Grill: Grill pineapple over medium-high heat until caramelized (2-4 min per side).
2. Glaze: Brush spicy honey onto warm pineapple and serve.

Tips

• For dessert: serve over vanilla ice cream.
• For tacos: chop and use on shrimp or pork tacos.

• 2 lb bone-in chicken pieces
• 1 cup buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• Oil for frying (neutral)
• 3/4 cup Molton Spice Spicy Honey (about 1 bottle)
• 2 tbsp butter
• Optional: pinch of salt

Instructions

1. Marinate: Toss chicken with buttermilk, salt, and pepper. Rest 15-30 min.
2. Coat: Mix flour, paprika, and garlic powder. Dredge chicken until fully coated.
3. Fry: Heat 1/2-inch oil to 350 F (175 C). Fry in batches 7-9 min per side until golden and cooked through.
4. Drain on a rack or paper towels.
5. Warm: Heat honey + butter on low until smooth.
6. Brush: Brush over hot fried chicken.
7. Set: Rest 1 minute so glaze clings, then serve.

Tips

• Brush, do not drown - keeps crust crisp.
• Use a thermometer for safe internal temp (165 F / 74 C).

• 1/2 cup butter, softened
• 1 bottle Molton Spice Spicy Honey
• Pinch of salt

Instructions

1. Whip: Beat butter until smooth.
2. Blend: Add spicy honey + salt and whip until fully combined.
3. Chill: Refrigerate to firm up, or serve soft.

Tips

• Amazing on elote (street corn).
• For steaks: use La Abeja Tropical and keep portions small.

• 1 bottle Molton Spice Spicy Honey

Instructions

1. Warm gently if needed (do not boil).
2. Drizzle over pizza, chicken, cheese, fruit, or roasted vegetables.

Tips

• If it pours too thick, place bottle in warm water for 2-3 minutes.