Christmas Recipe Guide | Cooking With Cannabis

It’s the holiday season so that means it’s time to impress your friends and family with some delicious infused Christmas recipes. Here, we’re going to go over some classic Christmas recipes but with a little twist. Each of these recipes is infused!

Infused Peppermint Hot Cocoa

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What you will need

Hot Sugar Dark or Milk Chocolate Bites

Milk or Milk Alternative

Candy Cane

Whipped Cream

Mug

Instructions

For this Christmas recipe, first bring a small pot of milk or milk alternative to a boil on the stove. While the milk is boiling, take your candy cane a place it into a ziplock bag. Find a mallet, hammer, or whatever else will help you crush the candy cane into small bits. Put the baggie of crushed candy cane bits to the side. Once the milk is boiling, turn the heat off.

Now, dust off your favorite Christmas mug and fill it most of the way with hot milk. Make sure to leave a little bit of room for more ingredients. Before the milk cools off, pop a Hot Sugar Chocolate Bite (or two if that’s how you roll) into the mug of hot milk and stir. Keep stirring until the chocolate is fully melted and combined. Once the chocolate and milk become one, top your drink with whip cream and sprinkle some crushed candy cane bits over the top.

Infused Egg Nog

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What you will need

6 Large Egg Yolks

1/2 Cup Granulated Sugar

1 Cup Heavy Whipping Cream

2 Cups Milk or Milk Alternative

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Vanilla Extract

Pinch of Salt

Ground Cinnamon

Vanilla Hot Sugar 10pk

Instructions

For this Christmas recipe, whisk the egg yolks and sugar together in a medium bowl until light and creamy. Now, take a saucepan and place it over medium heat. In the saucepan, combine cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer. Next, add a big spoonful of hot milk to the egg mixture and whisk vigorously. Continue adding hot milk to the egg mixture one spoonful at a time to temper the eggs.

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for a few minutes, until the mixture is just slightly thickened. Keep in mind that it will thicken more as it cools. Remove the pan from heat and stir in the vanilla. Pour the eggnog through a fine mesh strainer into a pitcher or other container. Finally, add your desired amount of Vanilla Hot Sugar packets. Remember, each packet is 10mg. Now, cover the egg nog with plastic wrap and refrigerate until chilled. This egg nog will thicken as it cools. If you want it thinner, add it into a blender with 1 or 2 tablespoons of milk and blend until smooth.

Infused Gingerbread

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What you will need

1/2 Cup Unsalted Butter (Soft)

1 Large Egg

1 Cup Molasses (not blackstrap)

2 1/2 Cups All Purpose Flower

1 1/2 Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Cup White Sugar w/ Vanilla Hot Sugar*

1 Teaspoon Ground Ginger

1 Teaspoon Ground Cloves

1/2 Teaspoon Salt

1 Cup Water

Instructions

For this Christmas recipe, before you start anything, let’s get the sugar ready. The sugar is how we are going to infuse this particular recipe. So, decide how many of your 10 Vanilla Hot Sugar packets you will be using. Each packet is 10mg, so if you want a 100mg batch of gingerbread, use all 10 packets. Now that you’ve decided how many Hot Sugar Packets you will be using, pour them into a measuring cup. Fill the remainder of the measuring cup with granulated white sugar up to the 1/2 cup line.

Now, preheat the oven to 350 degrees Fahrenheit. To the side, grease and flour a 9-inch square baking pan. In a large bowl, beat the butter with an electric mixer until creamy. Add the sugar until light and fluffy, about 3 minutes. Then, mix in egg and molasses until smooth. Next, sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Gradually add these dry ingredients to the molasses mixture, stirring as you go to ensure the mixture is smooth and even. Lastly, mix in water until smooth. Once your mixture is smooth and evenly combined, pour the batter into the pan you greased earlier.

Bake the bread for 30 minutes. After 30 minutes, pull the bread out of the oven and stick a toothpick in the center. If you pull out a clean toothpick, your gingerbread is done. If you pull out a toothpick with batter on it, bake for another 10 minutes. Allow your gingerbread to cool in the pan before serving.

Infused Brown Sugar Bourbon Pineapple Ham Glaze

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What you will need

1 Cup Pineapple or Apple Juice

1 Cup Packed Light Brown Sugar

1/2 Cup Bourbon

1/2 Cup Pineapple Preserves

1 Tablespoon Butter

2 Teaspoons Spicy Brown Mustard

1/4 Teaspoon Allspice

1g Distillate Syringe/Tanker

Instructions

For this Christmas recipe, put your one tablespoon of butter into a small pot and place over medium heat. Once the butter is melted, turn off the heat and add in your desired amount of distillate. Again, remember that each increment on your syringe will be around 1 serving. If your syringe does not have increment markers, just try to use pea-sized increments of distillate. Stir until combined. Once the butter and distillate are combined add in your brown sugar, bourbon, preserves, mustard, allspice, and pineapple juice. Stir until combined. If ingredients are not combining easily, return the pot to low heat and stir.

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