​Spicy Mexican hot chocolate has been a staple at our holiday party for decades, and over the years I’ve played with my old recipe to get rid of the sugar and dairy. Believe me, you won’t miss it! Far better than any hot toddy, the chocolate and warming spices fully take over the flavor - an added bonus for people who don’t savor the taste of cannabis. 

​Serves 2
 
2 cups cannabis-infused full-fat coconut milk (recipe follows)
1/3 cup cocoa powder
2 tablespoons honey
¼ teaspoon cinnamon
¼ teaspoon vanilla
¼ teaspoon chili powder
1 whole cayenne pepper (optional)
Ground cinnamon
2 cinnamon sticks
 
Using a whisk, combine all ingredients in a small saucepan over medium heat until it just begins to simmer. Remove pepper, if using, and discard.

Ladle into mugs. Sprinkle with ground cinnamon and serve with a cinnamon stick.
 
 
Cannabis-Infused Coconut Milk
 
2 13.5-ounce cans organic full-fat coconut milk
1/2 gram cannabis flower or trim
1/2 teaspoon cinnamon or nutmeg (optional)
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine coconut milk and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
 
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Sprinkle with cinnamon or nutmeg (iuf using) and let cool to room temperature.
 
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut milk through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut milk and discard or compost cannabis and cheesecloth.
 
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.

On Christmas Eve at my house, we eat this delicious posole with tamales. It’s simple to make, but you need to allow a good four hours for the pork to roast. I make a batch with cannabis-infused broth and a batch with non-infused broth so everyone can enjoy a bowl. It’s perhaps even more delicious with an egg dropped into it on Christmas morning. Feliz Navidad!

 
Makes 10 Servings
 
1 4-pound pork shoulder
5 cloves garlic, minced
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
1 tablespoon cumin seed
1 onion, diced
64 ounces cannabis-infused chicken broth (recipe follows)
2 cups Yukon gold potatoes, diced
1 quart yellow hominy
4 ounces diced green chiles
12 ounces canned tomatillos
Juice of 1 lime
1-1/2 teaspoon Bragg’s liquid aminos
1 bunch cilantro
8 ounces queso fresco
Roasting pan
Blender
 
Preheat oven to 425 degrees F.
 
Combine 3 tablespoons olive oil, 3 cloves garlic, salt and pepper. Use your hands to spread mixture evenly over the outside of the pork shoulder.
 
Set pork on rack in roasting pan. Roast for 20 minutes at 425, then reduce heat to 325 degrees F and cook for 4 hours, until meat thermometer reads 185 degrees. Remove from oven and let cool to room temperature.
 
While pork is cooling, toast cumin seeds over medium heat for about 4 minutes, until fragrant. Add 1 tablespoon olive oil and raise heat to medium high. Add onions and 2 remaining cloves of garlic. Stir until translucent.
 
Add chicken broth, potatoes and hominy. While soup is heating, puree tomatillos and green chiles in a blender. Add to soup.
 
Simmer soup slowly until potatoes are tender.
 
Pull apart pork and stir into soup.
 
Stir in lime juice and Bragg’s liquid aminos just before serving. Garnish with crumbled queso fresco and cilantro.
 
Cannabis-Infused Chicken Broth
 
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook
 
1 32-ounce carton organic chicken broth
1/4 ounce cannabis flower or trim
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
 
Chop cannabis very finely.
 
Combine broth and cannabis in crockpot and set to low.
 
Simmer very slowly, stirring occasionally, for 4 - 6 hours. Let cool slightly.
 
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour broth through to catch all solids. Repeat until broth is clear.
 
Let cool and transfer to a labeled jar with an airtight seal. Will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.