Move Over Hot Honey, Rum Honey Has Entered the Chat and Your Home Kitchen

From pepperoni pizza to avocado toast and even cocktails, hot honey is, well, hot. It’s a trend we’re seeing everywhere, but the sticky staple might have a new sidekick. That’s right, we’re betting our money that rum honey will be the condiment’s sweet new twist, at least, that’s what guests at Sandals Regency La Toc are saying.

The resort just opened its newest restaurant, Buccan, a communal-style dining experience where local ingredients and recipes are cooked over an open hearth. Inspired by the Caribbean island, every dish at Buccan has its own Saint Lucian spin, including a celebration of the region's most famous spirit, rum.

Buccan’s in-house rum-infused honey was designed to complement the savory flavors of traditional Caribbean dishes, like the restaurant's grilled chicken skewers, to create a balance of heat and depth of flavor. The honey itself stays sweet while adding a layer of complexity that pairs beautifully with spicy dishes. Guests are drizzling rum honey on everything – even cakes, fruit, chocolate, and other desserts for added richness.

We want you to stay ahead of the curve and on top of what’s hot, yes, even hotter than hot honey. So put on your apron, because we’re about to crack open the bottle, let sweet and spiced rum-kissed goodness flow, and spill our secret recipe so you can stir up some island magic at home.

Buccan’s Rum Honey Recipe

Makes: About 1.5 liters
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Steep Time: 2–24 hours

Ingredients

Spiced Tea Reduction

• 1 stalk lemongrass, lightly crushed .............................................................................
• 2 mace flowers
• 15 whole cloves
• 5 whole star anise
• 1 cinnamon stick
• 4 black cardamom pods, crushed
• 10 green cardamom pods, crushed
• 4 cinnamon leaves
• 4 dried bay leaves
• 5 cups water

Honey & Finishing

• 2 bottles of honey (750 ml each).......................................................................................
• Zest of 1 lemon
• Fresh nutmeg, grated to taste
• ½ cup spiced rum (preferably St. Lucian)

Instructions

1. Make the Spiced Tea Reduction by combining all spiced tea reduction ingredients in a saucepan. Bring to a boil, then simmer until reduced to ½ cup (45–60 minutes). Strain and discard solids.
2. In a saucepan, gently warm honey over low heat.
3. Stir in the spiced tea reduction until smooth.
4. Add lemon zest and grated nutmeg.
5. Remove from heat, stir in rum.
6. Let steep at room temp for 2–24 hours.
7. Store in a sterilized glass jar, in a cool dark place up to 3 months (or refrigerate for longer).