Molton Spice Recipes

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

Instructions

1. Sear the shrimp hard in neutral oil until lightly charred at the edges and just opaque in the center.
2. Build the glaze by lowering the heat and folding in the spicy honey with lime juice or vinegar.
3. Toss until the shrimp turn glossy and lacquered, then plate immediately while they are still snappy.

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.

• 1 lb large shrimp, peeled and deveined
• 8 warm corn tortillas
• 3 tbsp Scorpionino
• 1/2 cup finely shredded cabbage
• 1 fresh lime, cut into wedges
• Kosher salt

Instructions

1. Sear the shrimp quickly over high heat until just pink, lightly firm, and still juicy inside.
2. Warm the tortillas until soft and flexible so they hold the filling without tearing.
3. Coat the shrimp lightly with Scorpionino and layer them into the tortillas with the crisp cabbage.
4. Finish with fresh lime and layer on extra sauce if you want the clean citrus heat to land harder.

Tips

• Add extra lime juice right before serving for a brighter finish.
• Layer on extra sauce at the table if you want more heat.

• 1 kg split chicken wings
• 1/3 cup La Salvaje
• 1 tbsp neutral oil
• Kosher salt

Instructions

1. Toss the wings with neutral oil and kosher salt to build a crisp, even surface.
2. Roast at 200 C until the skin is deeply golden, blistered, and crackling.
3. Toss in La Salvaje, return to heat to set the glaze, and finish with an extra hit while the wings are still screaming hot.

Tips

• Serve immediately to keep the wings crisp.
• Hit the wings again right before serving if you want a stronger finish.

• 1 thick-cut steak
• 2 tbsp El Rey del Fuego
• Kosher salt
• 1 tbsp butter

Instructions

1. Season the steak aggressively and sear until a deep crust forms and the center stays exactly where you want it.
2. Add butter and baste until the surface shines and the edges take on a little more color.
3. Rest, slice, and spoon over El Rey del Fuego just before serving so the burn lands deep and late.

Tips

• Rest the steak before slicing so the juices stay in the meat.
• Spoon over just enough sauce to coat the slices without hiding the crust.

• 1 large flour tortilla
• Grilled beef, sliced thin
• Warm rice
• Seasoned beans
• 2 tbsp La Buchona

Instructions

1. Build the burrito with hot rice, beans, and grilled beef so every layer stays tight and full.
2. Layer on La Buchona through the center so the sharp heat cuts through the richness.
3. Roll hard and grill lightly until the tortilla is toasted and the seam locks in place.

Tips

• Warm the tortilla first so it rolls without cracking.
• Serve immediately after grilling for the best texture.

• 3 large eggs
• 1 tbsp Mariachile
• 1 tbsp butter

Instructions

1. Scramble the eggs slowly in butter until they stay soft, glossy, and just set.
2. Finish with Mariachile just before serving so its dark, rich heat rides over the top.

Tips

• Keep the heat moderate so the eggs stay soft.
• Serve immediately on toast or tortillas.

• 1 loose-packed ground beef patty
• 1 toasted burger bun
• 2 tbsp Scorpionino

Instructions

1. Smash the patty onto a ripping-hot surface and sear until the edges go dark, crisp, and lacy.
2. Layer on Scorpionino before serving so the burger gets a bright, clean heat without losing the crust.

Tips

• Toast the bun for better texture.
• Add cheese or pickles if you want more contrast.

• Steamed rice
• Seared shrimp
• Roasted or crisp vegetables
• 3 tbsp La Salvaje

Instructions

1. Cook the rice until fluffy and sear the shrimp until just firm with a little color on the edges.
2. Build the bowl while everything is hot so the vegetables stay vivid and the shrimp stay juicy.
3. Coat the shrimp, spoon over the bowl, and layer on extra if you want the sweet heat to keep climbing.

Tips

• Use hot rice so the sauce spreads evenly through the bowl.
• Add lime or fresh herbs for a brighter finish.

• Hot crisp fries
• Meltable shredded cheese
• 2 tbsp La Buchona

Instructions

1. Cook the fries until deeply golden and audibly crisp.
2. Layer on the cheese while the fries are still hot so it melts into the ridges.
3. Layer on La Buchona and finish with one more pass before serving for a flashy, sharp heat.

Tips

• Finish with the sauce right before serving so the fries stay crisp.
• Use extra cheese or chopped onions if you want a fuller loaded-fries build.

• Grilled corn on the cob
• Mexican-style mayo or crema
• Crumbled cotija or queso fresco
• 1 tbsp Mariachile

Instructions

1. Grill the corn until lightly charred with blistered kernels and a little smoke on the edges.
2. Coat the hot corn with mayo and cheese so it clings in a rich, messy layer.
3. Layer on Mariachile and finish with another hit if you want the dark heat to keep building.

Tips

• Finish with the sauce at the end so the corn keeps its charred flavor.
• Cotija or queso fresco work well here.

• Chicken thigh or breast cubes
• 2 tbsp Rey del Fuego
• Kosher salt

Instructions

1. Build the skewers with evenly sized chicken pieces so they cook fast and stay juicy.
2. Grill until the chicken is lightly charred outside and fully cooked through at the center.
3. Brush on El Rey del Fuego near the end of cooking so the glaze sets without burning.

Tips

• Brush on the sauce near the end to avoid burning.
• Soak wooden skewers first if you are grilling over direct heat.

• 2 lb cooked wings, hot and crisp
• 2 tbsp unsalted butter
• 2/3 cup Molton Spice Spicy Honey
• Flaky salt, to finish

Instructions

1. Build the glaze by melting the butter over low heat and stirring in the spicy honey until smooth and glossy.
2. Toss the hot wings in the glaze until every piece is lacquered and still crisp at the edges.
3. Finish with flaky salt and serve immediately while the glaze is warm and shiny.

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 the pizza while the crust is still blistered and the cheese is pulling.
2. Drizzle the spicy honey in thin lines so the sweet heat lands on the crust, cheese, and edges in one pass.

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 kosher salt
• 6 tbsp cold butter, cubed
• 3/4 cup cold milk or buttermilk
• Soft butter (optional, for serving)
• 1/2-2/3 cup Molton Spice Spicy Honey (up to 1 bottle)

Instructions

1. Heat the oven to 425 F (220 C) and line a baking sheet so the biscuits color fast and clean.
2. Build the dough by whisking the dry ingredients, then cutting in the cold butter until the mix looks coarse and shaggy.
3. Stir in the cold milk just until the dough comes together, then pat it to 3/4-inch thick and cut into rounds.
4. Bake 10-12 minutes until the tops are deeply golden and the centers stay tender.
5. Split the biscuits while warm, add butter if using, and drizzle with spicy honey while the crumb is still steaming.

Tips

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

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

Instructions

1. Grease a 9x13-inch baking dish well so the edges brown instead of sticking.
2. Brown the sausage until deeply savory and lightly crisp, then drain off the excess fat.
3. Build the casserole with hash browns on the bottom, sausage through the middle, and cheddar across the top.
4. Whisk the eggs, milk, salt, dry mustard, and spicy honey until smooth and fully blended.
5. Pour the custard over the dish, cover, and refrigerate overnight so the center bakes up rich and even.
6. Bake uncovered at 350 F (175 C) for 40-50 minutes until the top is golden and the middle is just set.
7. Rest 5-10 minutes before slicing so the layers hold clean and hot.

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. Build the sauce in a saucepan by whisking everything together until the base turns dark, smooth, and glossy.
2. Bring it to a steady simmer over medium heat so the sugar melts and the smoke starts to open up.
3. Cook on low for 15-20 minutes, stirring often, until the sauce thickens enough to cling to the back of a spoon.
4. Taste and push the heat higher with extra La Abeja Tropical, one teaspoon at a time.
5. Cool slightly, then transfer to a jar while the sauce is still silky and fluid.

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 unsalted 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 and butter the pan so the caramels release in one clean block.
2. Melt the butter in a heavy saucepan, then build the base with brown sugar, cream, corn syrup, and spicy honey until fully smooth.
3. Cook over medium-high heat, stirring constantly, until the mixture boils hard and turns deep and glossy.
4. Track the temperature closely and cook to 248 F (120 C) for a chewy set with a clean bite.
5. Pull from the heat, stir in vanilla, and pour into the pan without scraping the sides.
6. Cool completely until firm, then cut into clean squares and wrap 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 even 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 the jalapenos into even rings so they stay crisp and consistent.
2. Build the syrup with vinegar, sugar, spicy honey, and spices, then bring it to a lively simmer.
3. Cook the jalapenos in the syrup until they turn glossy, vivid, and just tender at the edges.
4. Pack the rings into a clean jar and cover them fully with the hot syrup.
5. Cool to room temperature, seal, and refrigerate so the heat settles deep into the jar.

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. Build the crust by working the crumbs, sugar, and butter together until it holds like wet sand, then press it firmly into the pan.
2. Whip the cream to stiff peaks and hold it cold so the filling stays light and structured.
3. Beat the cream cheese until smooth, then blend in condensed milk, lime juice, lime zest, and spicy honey until glossy.
4. Fold in the whipped cream gently so the filling stays airy and clean.
5. Spread the filling into the chilled crust and refrigerate until fully set and sliceable.
6. Whip the topping to medium-stiff peaks, finish the pie, and garnish with lime zest for a bright final hit.

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 kosher salt
• 1 tsp baking soda
• 2 large eggs
• 3/4 cup buttermilk
• 2 tbsp butter, melted
• 1/2 cup sweet corn kernels
• 1/2 cup chopped green chiles
• 3/4 cup shredded cheddar cheese

Instructions

1. Heat the oven to 400 F (205 C) and grease the pan so the edges bake up crisp and dark.
2. Build the batter by whisking the dry ingredients separately, then blending the wet ingredients until glossy.
3. Fold the wet into the dry just until combined, then work in the corn, chiles, and cheddar without overmixing.
4. Spread the batter evenly and bake until the top is golden, the corners are set, and the center stays tender.
5. Rest briefly, then slice while warm so the crumb stays moist and the cheese is still soft.

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 kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Build the relish base with corn, jalapeno, bell pepper, and red onion so every spoonful stays crisp and bright.
2. Simmer the vinegar, spicy honey, salt, and black pepper until the dressing turns glossy and fully blended.
3. Coat the vegetables with the hot dressing while they are still raw and snappy.
4. Cool to room temperature, fold in cilantro, and refrigerate until the flavors lock together.

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 carrots, peeled and left whole or halved lengthwise
• 2 tbsp olive oil
• Kosher salt, to taste
• 1/2 cup Molton Spice Spicy Honey
• Optional: herbs or citrus zest to finish

Instructions

1. Roast the carrots with olive oil and kosher salt at 220 C / 425 F until the edges caramelize and the centers turn tender.
2. Glaze with spicy honey for the final 5 minutes so the surface goes glossy without burning.
3. Finish with herbs or citrus zest and serve while the carrots are still hot and lightly blistered.

Tips

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

• 2 large sweet potatoes, cut into thick cubes
• 2 tbsp olive oil
• Kosher salt, to taste
• 1/2-2/3 cup Molton Spice Spicy Honey (up to 1 bottle)

Instructions

1. Roast the sweet potatoes with olive oil and kosher salt at 220 C / 425 F until the edges are dark and caramelized.
2. Toss in spicy honey and return to the oven for 3-5 minutes so the glaze tightens and turns glossy.

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 the salmon dry, season lightly, and keep the surface clean so it sears instead of steaming.
2. Build the glaze by whisking the spicy honey, soy, Dijon, lemon juice, garlic, and olive oil until smooth.
3. Sear the salmon skin-side down until the bottom turns golden and the flesh starts to climb opaque up the sides.
4. Flip, lower the heat, and spoon the glaze over the fillets until they turn glossy and just cooked through.
5. Rest briefly, then serve with lemon wedges while the glaze is still warm and lacquered.

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

Instructions

1. Grill the pineapple over medium-high heat until the fruit picks up dark char marks and the sugars caramelize hard at the edges.
2. Brush the hot pineapple with spicy honey and serve while the surface is still glossy and steaming.

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 kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• Neutral oil for frying
• 3/4 cup Molton Spice Spicy Honey (about 1 bottle)
• 2 tbsp butter
• Optional: pinch of salt

Instructions

1. Marinate the chicken in buttermilk, salt, and pepper so the meat stays juicy under the crust.
2. Build the coating with flour, paprika, and garlic powder, then dredge every piece until fully covered.
3. Fry at 350 F (175 C) until the crust is deeply golden, craggy, and crisp and the chicken is fully cooked through.
4. Drain briefly, then warm the honey and butter together until smooth and glossy.
5. Brush the hot chicken with the glaze, let it set for a minute, and serve while the crust still fights back.

Tips

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

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

Instructions

1. Whip the butter until it turns pale, smooth, and fully loosened.
2. Build the spread by blending in the spicy honey and salt until it turns glossy and fully emulsified.
3. Chill for a firmer finish or serve soft while it still spreads like silk.

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 so the honey loosens without losing its body.
2. Drizzle it in thin, deliberate lines over pizza, chicken, cheese, fruit, or roasted vegetables while everything is still hot.

Tips

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