It’s the holiday season, and you know what that means. It’s time for all your favorite holiday treats. From rich hot chocolate to savory challah bread, there’s something for everyone. The holidays are a time to indulge for many people, but that doesn’t mean you have to ignore your needs. If you’re looking for a way to incorporate your medical cannabis into the festivities, you’ve come to the right place! Read on to check out five delicious cannabis-infused holiday recipes. Please consume responsibly.
Cannabis-Infused Hot Chocolate
This recipe is perfect for our canna-chocolate lovers. Nothing warms you more than the nostalgic flavor of hot cocoa. Elevate your traditional hot chocolate with these ingredients:
- 1 ½ cup full-fat milk (or milk substitute)
- 50g cannabis chocolate
- 1 teaspoon cocoa powder
- 5 drops of vanilla essence
- 1 teaspoon sugar (optional)
- ¼ cup whipped cream
- 1 cup marshmallows
First, pour the milk into a saucepan and add the cocoa powder, vanilla, and sugar. Second, let the mixture come to a light boil and then take it off the heat. Third, finely chop the cannabis chocolate and add it to the saucepan. Whisk milk and chocolate until all the cannabis chocolate melts. Fourth, in a bowl, add the whipping cream and mix it until it thickens. For the fifth and final step, sit back and enjoy your cannabis-infused hot chocolate!
Hot Canna-Apple Cider
It’s time to break out that crockpot! You’ll want to make a big batch of this showstopper. You’ll need these ingredients:
- 8 cups apple cider (64-ounce bottle)
- 2 cinnamon sticks
- ½ teaspoon allspice
- ½ teaspoon whole cloves
- ¼ cub brown sugar
- 1/8 cup cannabis tincture
- Nutmeg (optional)
First, pour the apple cider into the crockpot, and add cinnamon sticks. Second, wrap the allspice and cloves in the sheet of the cheesecloth, and tie it to secure spices before adding that to the crockpot. Third, stir in brown sugar and cannabis tincture. Fourth, heat the mixture on high to bring it to a boil. Once it comes to a rolling boil, reduce the heat the keep the cider warm. Keep heating for one hour. Fifth, remove the cheesecloth with tongs. Make sure to squeeze it to release any extra liquid. Discard the cheesecloth, stir apple cider, and leave on warm. For the sixth and final step, all you have to do is sprinkle on some nutmeg to the top of the mixture and enjoy!
Nothing screams fall and winter like pumpkin spice. From coffee to donuts, there are so many ways to incorporate this holiday favorite. For this flavorful vegan treat, you’ll need:
- 1 cup vanilla soymilk (or another milk substitute)
- 1 tablespoon lemon juice
- ¼ cup coconut canna-oil
- 2 tablespoons agave nectar
- 2-3 very ripe bananas
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup walnut pieces
- ½ tablespoon earth balance butter
First, add the soy milk and lemon juice into a small bowl and whisk together until combined. Let that mixture sit for five minutes. Second, add the flours, baking powder, baking soda, spices, and salt to a medium bowl. Whisk these together to thoroughly combine and set it aside. Third, mash the ripe bananas in a large bowl. Make sure to leave a few lumps. Add the canna-oil, agave nectar, vanilla extract to the soymilk mixture until combined, and set it aside. Fourth, place a large skillet over medium heat. While the pan is heating up, slowly add the dry ingredients into the wet ingredients. Stir the mixture until all the ingredients are just combined. Ensure that there are no dry ingredient lumps in the batter. Sixth, lightly butter the pan once the skillet is heated and test a bite-sized pancake to check for the correct heat level. The pancake should begin bubbling and cooking through on the sides without burning on the bottom. For the final step, drop ¼ cup of batter into the skillet and cook for about five minutes on each side. Hold the cooked pancakes in a warm oven until the entire platter is ready to eat. Top with agave nectar or maple syrup and enjoy!
Peanut Butter Canna-Kiss Cookies
What better way to bring in the holiday season than with the perfect holiday cookie? Keep it simple and delicious with peanut butter kiss cookies, but with a twist. For these comforting confections, you’ll need:
- ¾ cup sugar
- ½ cup brown sugar (packed)
- ½ cup canna-butter (softened)
- ½ cup peanut butter
- 1 egg
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups flour (or canna-flour)
- ¾ teaspoon baking soda
- ¼ cup sugar (for coating)
- 24 Hershey kisses (unwrapped)
First, you need to whisk together your ¾ cup sugar, brown sugar, canna-butter, and peanut butter in a bowl until the mixture is light and fluffy. Second, add your egg, vanilla extract, and salt to the mix and whisk until the mixture is well combined. Third, add your flour and baking soda to the mix and continue whisking until all the ingredients are properly mixed. Fourth, refrigerate the cookie dough for 30 minutes to firm, and preheat the oven to 375 degrees. Fifth, shape the dough into inch-round balls and roll them into ¼ cup of sugar. Place the sugarcoated cookie dough on an ungreased cookie sheet. Sixth, bake the cookies in the preheated oven for eight minutes or until they are very lightly golden brown. Seventh, once you take the cookies out of the oven, immediately press a chocolate kiss into the middle of each cookie (the cookie will crack around the edges). Transfer the cookies to cooling racks. For the eighth and final step, let the cookies cool for ten minutes before serving them!
(Best when the dough is mixed, kneaded, and left to rise in a bread machine)
Celebrate Hannukah with your mom’s challah bread, but with a twist. This recipe is so good that it makes two loaves! For this unforgettable treat, you’ll need:
- 2 eggs (at room temperature and enough water to make 1 ½ cups)
- 1 teaspoon lemon juice
- ¼ canna-olive oil
- 4 ½ cups bread flour
- 2 teaspoons salt
- 2 ¼ tablespoon sugar
- 2 ¼ teaspoon yeast
- Toppings: sesame seeds or a mix of kosher salt, hemp seeds, dried crushed garlic, and onion flakes
First, put eggs and water in the bread machine, add the remaining ingredients (except the toppings), and set the machine on the “dough” setting. Allow mixture to knead and rise in the machine for one hour. Second, transfer the dough to a floured board and knead for five more minutes until the dough is compliant and not sticky. Third, divide the dough into two halves. Divide each half into three equal parts. Fourth, roll out each of the three parts into 12”-long ropes that are about as thick as a nickel. Fifth, braid the three strips to form the bottom of the challah. Repeat this process for the top of the challah. However, you must reverse the direction of the top layer before you place it on top of the bottom. Repeat the entirety of this step for the second loaf. For the sixth step, brush the tops and sides of both the challahs with egg yolk. Sprinkle with sesame seeds or kosher salt, hemp seeds, dried crushed garlic, and onion flakes. Seventh, place both the loaves on parchment paper on a baking pan, cover with a cloth, and let them rise for one hour. For the ninth and final step, you will bake the two challahs at 340 degrees Fahrenheit for 23 to 25 minutes or until the loaves are a deep golden brown. Remove them from the oven and let them cool for 30 minutes on a wire rack.
Be Merry and Bright with North this Holiday Season!
These holiday classics with a twist are sure to bring you joy and comfort in the season where we need them the most. Here at North, we know just how important it is for patients to access necessary medical cannabis during the holiday season. Visit our website today. to browse our variety of selections of concentrates, edibles, flowers, vapes, and more. We even offer online ordering for pickup or delivery! So, what are you waiting for? Order online now or stop in to talk with our patient consultants today!