Start by gathering all your ingredients. This includes the mustard powder, vinegar, honey, water, and smoked paprika. Having everything ready will streamline the process.

In a medium-sized bowl, add the brown mustard powder and smoked paprika. Mix them well with a spoon to ensure that the paprika evenly disperses throughout the mustard powder.

Next, pour in the rice vinegar and add the honey. Use a whisk or a fork to blend these wet ingredients into the dry mixture. This step is crucial as it helps to activate the mustard’s heat.

Gradually add the chilled water to the bowl. Start with one tablespoon, then mix the mixture vigorously. Depending on your desired consistency, you might need to add the second tablespoon of water to achieve that perfect smoothness.

After mixing everything together, take a small taste. Is it too spicy? Add a little more honey. Does it need more depth? A pinch of smoked paprika could do the trick. Adjust it to your liking.

Let the mustard rest for about 10 to 15 minutes. During this time, the flavors meld together, and you’ll find that the heat intensifies slightly.

Once it’s rested, serve your hot mustard as a condiment or store it away for later use. It's great fresh, but it also keeps well in the refrigerator.