Santa is nearly here, and we're sharing our 5 favorite cannabis-infused Christmas recipes with you. Want to make sure your guests are jumping on seconds? Try these 5 cannabis-infused recipes for instant Christmas dinner success.
HOT CANNABUTTER RUM CIDER
24 ounces spiced apple or pear juice
4 teaspoons cannabutter, softened
1⁄4 cup heavy whipping cream
1⁄2 teaspoon powdered sugar
8 ounces dark rum
1⁄4 teaspoon cloves
4 cinnamon sticks
In a small saucepan, bring rum and cloves to a slow rolling boil for about 10 minutes.
While boiling off the alcohol, create “cannabutter cream” by whisking together cannabutter, heavy cream and powdered sugar. Set aside.
Strain the rum into a clean pot, add the cider and heat for a few minutes more.
Pour the hot rum cier into 4 mugs and top each drink with 2 teaspoons of cannabutter cream.
Garnish drinks with a cinnamon stick and serve immediately.
Makes 4 servings, each about 5 mg THC.
Recipe courtesy of Jeff Danzer / Jeff the 420Chef
1 cup whole milk
1 cup heavy cream
6 eggs yolks
1/3 cup sugar (or canna-sugar)
2 TBSP Cannabutter, softened
1 teaspoon vanilla extract
2-3 Fresh cinnamon sticks
8-10 Whole cloves
Whisk egg yolks and sugar until totally combined. Set aside.
In a saucepot, add cinnamon, cloves, and cannabutter to milk. Heat on low-medium for 5 minutes, stirring constantly.
Remove cinnamon sticks and cloves.
Temper egg yolks by slowly stirring in small amounts of the hot milk mixture. Don’t add too much or do it too fast or you will cook the eggs.
Return egg milk mixture to saucepot and cook on low heat until mixture reaches 160°F.
Pour hot eggnog into a separate bowl and set the bowl in an ice bath for an hour.
Whisk in cream and vanilla.
Garnish with a cinnamon stick and top with grated nutmeg. Serve cold.
Note: If you enjoy the taste of rum, bourbon, or another alcohol in your Eggnog but don't want the alcohol, you may burn off the alcohol in a saucepot and then add the left-over syrup to the hot milk OR put it in at the end. Of course, if you like your eggnog to be alcoholic, simply put it in at the end of the recipe.
You must know the strength of your cannabutter in order to determine the potency of your beverage. To estimate the strength of your infusions, use this THC Calculator App.
Recipe courtesy of Jeff Danzer / Jeff the 420Chef
CANNABIS CHRISTMAS CAKE
½ cup of cannabutter
½ cup of white all-purpose flour
¼ cup of molasses
¼ cup of chopped almonds
¼ cup of brown sugar
¼ cup of dry cherries
¼ cup of dried dates
¼ cup of cranberries
¼ cup of dark rum
1 large egg
2 tablespoons of milk
1 tablespoon of rum (separate from the rest)
¼ teaspoons of salt
¼ teaspoon of cinnamon
1/8 teaspoon of baking powder
Add the cherries, cranberries and dates to a bowl and soak them in ¼ cup of rum overnight at room temperature.
Preheat an oven to 325°F and coat the round pan with a thin layer of cannabutter.
In a mixing bowl add brown sugar and the remaining cannabutter and whisk together until the mixture is light and fluffy.
Beat the egg into the mixture along with baking soda, salt, flour and cinnamon.
Once the batter is clump-free it is time to start alternating between adding molasses and milk until it is all well incorporated into the mix.
Pour in the chopped almonds with the dried fruit and rum that was left out overnight and use a mixing spoon to gently fold it all together.
Scoop the batter into the round pan then bake it in the oven for 45 minutes.
Allow the cake 10 minutes to cool and while you wait to prepare a large section of parchment paper and cheesecloth that are large enough to wrap the loaf.
Place the cheesecloth in a small bowl and pour the run evenly over the top of it.
Soak up as much of the rum as you can, and once the loaf is safe to touch but still warm, wrap it in the rum-soaked cheesecloth.
Wrap the fruit cake loaf and cheesecloth with the parchment paper then store it in an airtight container for at least 1 hour prior to serving.
Note: If you don't like the fruits listed here, feel free to replace them with your particular preferences. To maintain a constant texture and flavor, make sure the fruit proportions you use always tally up. Less fruit results in a drier fruit cake, whereas more fruit results in a moister dessert, so experiment to discover the mix that best matches your palate.
Here are 10 top-tier cannabis strains that are perfect for any fruit cake recipe:
Sweet Deep Grapefruit
Black Cherry Soda
Recipe courtesy of Christal Chatterly / Christal Chronic for Cannabis.wiki
CANNABIS CHRISTMAS COOKIES
Makes 48 cookies
1 cup softened cannabutter
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking soda
½ tsp baking powder
1 ½ cups white sugar
1 tsp vanilla extract
Preheat the oven to 375 degrees F.
As the oven heats, work on getting the dough ready. In a small mixing bowl, add the dry ingredients (baking soda, flour, baking powder) and set aside.
Use a large mixing bowl to cream together the cannabutter and sugar until they’re smooth.
Then beat in an egg and the vanilla.
Slowly combine the dry ingredients into the large bowl of wet ingredients until thoroughly combined.
On a lined baking sheet, use a regular spoon to make two-inch mounds of dough with enough space in between for them to expand.
Bake for 8–10 minutes, or until they’re light golden.
Recipe courtesy of HelloMD
CANNABIS-INFUSED GLAZED BAKED HAM
This recipe will generously glaze a 12-pound ham. If there is glaze left over it is great on chicken and shrimp as well.
Smoked cured ham, 8-12 pounds
1/8 cup whole cloves
2/3 cup brown sugar
1 cup apple cider
½ cup orange juice
¼ cup canna-canola oil
¼ cup Dijon mustard
1 teaspoon cinnamon
¼ teaspoon ground cloves
Heat oven to 300 degrees.
Place the ham on your work surface. Stud the ham with the whole cloves.
In a medium saucepan combine the brown sugar, canna-oil, apple cider, mustard, cinnamon, cloves and salt. Allow to reach a slow simmer, stirring frequently. The longer you cook the glaze the thicker it will. Allow the mixture to cool for at least 30 minutes.
Liberally brush the ham with the glaze. Bake for 1-2 hours, basting frequently. Allow to stand for about 20 minutes before slicing.
Recipe courtesy of Laurie and MaryJane via CannabisNow