Step 1: In a small saucepan, combine the honey, red pepper flakes, and apple cider vinegar. If using, add a tiny pinch of salt.
Step 2: Place the saucepan over low heat. Stir gently to combine the ingredients.
Step 3: Allow the mixture to come to a gentle simmer. Do not boil vigorously, as this can alter the honey's flavor and consistency. Let it simmer for 5-10 minutes, stirring occasionally. The longer it simmers, the more pronounced the chili flavor and heat will become.
Step 4: Remove the saucepan from the heat and let the hot honey cool completely in the pan. This allows the chili flakes to continue steeping and intensifying the flavor.
Step 5: Once cooled, you can either leave the chili flakes in the sauce for extra visual appeal and a slightly spicier kick, or strain them out for a smoother texture. To strain, pour the hot honey through a fine-mesh sieve into a clean jar, pressing down on the flakes to extract all the infused honey.
Step 6: Transfer the finished hot honey sauce to an airtight container. Store at room temperature in a cool, dark place for several months. Shake well before each use.