5 Cannabis Christmas edibles sure to make Santa smile
5 Holiday-Inspired Cannabis Edibles to Try this Year
It’s that wonderful time of the year again. Rooms filled with laughter, presents, home-cooked meals and lots and lots of glitter. During difficult times such as this, it would be a mistake to not incorporate a few cannabis ingredients into some of the most popular home-cooked recipes and escape reality. In this blog, we will share 5 quick recipes that you can try at home during this holiday season. “Cannabis edibles” are not just cookies or brownies anymore…they can be so much more!
Disclaimer: these recipes are for adults aged 21+ (legal age in the United States)
1. Cannabis Infused Marshmallows
Although these recipes are not meant for children, if you have guests with a sweet tooth, this recipe will particularly be of interest to them. Marshmallows are already a favourite, whether it’s to make s’mores with or as a final topper to a good-ol’ hot chocolate, but ever wonder what an infused marshmallow would taste like? We think it would do wonders for the body, mind and spirit.
Ingredients
2 cups Cannabis sugar
3 ounce gelatin sheets ( or 3/4 ounce gelatin powder)
1 cup cold water
2/3 cups light corn syrup
1/2 tsp salt
1 tsp vanilla extract
1 cup powdered sugar
Instructions
Combine the gelatin and 1/2 cup of the cold water in the bowl of an electric mixer fitted with the whisk attachment and let it sit while you make the cannabis syrup.
Combine the cannabis sugar, corn syrup, salt, and 1/2 cup of water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 13-15 minutes. Add the vanilla and mix thoroughly.
Oil a 9×9 inch baking dish and top with baking paper. Coat baking paper with oil and pour weed marshmallow mixture into the pan, smooth the top, and cover with another piece of baking paper. Let it sit uncovered overnight until it dries out.
Turn the marshmallows onto a board of powdered sugar and cut them in squares. Dust them with powdered sugar or even cannabis-powdered sugar.
Enjoy!
2. Cannabis and Cranberry Stuffing
This recipe is a warm and hearty one, for both you and your guests to enjoy on a cold Christmas night. The combination of sweetness from the cranberry and the herbal scent of cannabis, this recipe is definitely fresh and welcoming.
Ingredients:
1 loaf of white bread
1 pound of bacon
2-3 carrots
2 celery stalks
1/2 yellow onion
1/2 cup dried cranberries
1/2 cup canna-butter
1 cup turkey, chicken or vegetable stock
4 tablespoons sage
4 tablespoons crushed unsalted cashews
Salt and pepper to taste
Make canna-butter at least one day ahead of time:
Add water and 1 pound of butter to a saucepan and simmer at low heat. As the butter melts, add in 1 ounce of your ground cannabis.
Maintain low heat and let mixture simmer for 3-4 hours, stirring occasionally.
Pour cannabis-infused butter in airtight container and keep in the fridge to harden.
Instructions:
Preheat oven to 375 degrees.
Cut bread and vegetables into small cubes.
Cook bacon in frying pan until about ¾ of the way done. Add vegetables and cook until tender. Season with salt and pepper to taste.
Add cranberries, canna-butter and stock to pan. Stir together and let simmer for 2-3 minutes.
Remove pan from heat. Add sage and cashews to the mixture and stir.
In a large bowl, add bread squares and liquid mixture, being careful not to over mix. Add mixture to 9″ x 13″ baking pan. Place in oven and bake for 25 minutes.
Enjoy!
3. Cannabis-Infused Honey Fennel Gingerbread
Cooking with Cannabis is easy for the most part. With a few minor adjustments to any traditional holiday recipe, you can infuse Cannabis into your holiday meals, including a traditional gingerbread.
Ingredients:
6 ounces canna-butter (see recipe above)
1 cup water
1/4 cup olive oil
3/4 cup honey
1/4 cup milk
1/4 cup full-fat plain yogurt
2 large eggs, beaten
1 1/2 cup unbleached white flour
2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon fresh grated ginger
2 teaspoon crushed fennel seed
Instructions:
Preheat the oven to 325 degrees. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
Place 6 ounces of cannabis-infused butter and honey in a medium saucepan on low heat until the butter is melted (you will have leftover butter that can be used later).
Remove from heat and add the olive oil, milk, yogurt, whisking until mixed. Place aside to cool.
In a medium-sized mixing bowl, whisk together the flour, ground ginger, baking powder, and baking soda.
Place the fennel seeds into a small skillet set at medium-low heat for a few minutes to toast. Transfer them to a cutting board and crush the seeds.
Add the crushed fennel, fresh ginger, and eggs to the honey mixture in the saucepan. Mix well.
Pour the honey mixture into the dry mix, one-third at a time, whisking gently between each addition.
Pour combined batter into loaf pan and spread out evenly. Place the loaf pan into the oven and bake for 50-60 minutes or until top is shiny and golden and inserted knife comes out clean.
Remove pan from heat and allow it to cool in pan for about 15 minutes before placing it on a rack to cool another 30 minutes before slicing and serving.
Enjoy!
4. Snowball Cannabis Cookies
Get REALLY festive with this recipe! A perfectly themed recipe if you live in a cold and snowy region. This recipe as well as the two recipes mentioned above uses canna-butter. Note: Make canna-butter at least one day ahead of time:
Ingredients
1/2 cup unsalted butter (regular & softened)
1/2 cup canna-butter softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups all purpose flour
3/4 cup finely chopped nuts choose your fav or use 2-3 combined!
1/4 tsp Himalayan salt
Instructions
Pre heat your oven to 400F
Mix regular butter and canna-butter with 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape your dough into little balls and place on parchment-lined cookie sheet
Bake for 10-12 minutes – don't let them get brown!
Let them cool a bit, and while still warm, roll them in powdered sugar. Wait a few minutes, and roll them in again!
Enjoy!
5. Cannabis-Infused Hot Cider
This hot cannabis infused apple cider recipe is sure to please your guests. Whether you use homemade apple cider or store-bought cider, this recipe works either way. What makes this cannabis-cider combination so wonderful is that it requires no special culinary skills.
Ingredients:
1 tablespoon canna-oil (see below)
2 cups apple cider
Cinnamon stick
1 apple, sliced in ¼-inch pieces lengthwise (optional)
3 tablespoons sugar (optional)
Make canna-oil ahead of time:
Place 3 tablespoons of water into a pan and cook at low to medium heat to bring to a simmer.
Add 1 cup coconut oil, stirring frequently until it breaks down and dissolves in the water.
Add 5-7 ounces marijuana flower and stir to blend. Let the mixture simmer for 45 minutes, stirring occasionally.
Strain the coconut oil mixture with a cheesecloth or strainer, allowing the liquid to drop into a bowl. Use the backside of a spoon to press out the remaining liquid from the flower.
Place the bowl of cannabis-infused coconut oil liquid in the fridge for at least 1 hour until it’s solid and light green.
Instructions:
Place the apple cider in the pan and heat up at LOW heat.
Once the cider is warm, add a tablespoon of coconut oil (you will have lots of leftover coconut oil that can be used later).
Stir occasionally to blend it together. Add a cinnamon stick to the spice. Let simmer for 5 to 10 minutes.
Divide cider into two mugs, rimmed with sugar. Add a single slice of apple to each mug as garnish.
Enjoy!