Jeff the 420 Chef taught me this hack: Grinding one 5-milligram square of CBD-infused chocolate over a cup of coffee makes for perfectly dosed (and delicious) coffee every time. If you prefer a psychoactive brew, use THC-infused chocolate and go with 2.5 milligrams of THC .
 
Serves 8
 
1/3 cup ground coffee
2 teaspoons orange zest
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
1 cup milk
8 squares CBD chocolate (5 mg CBD each)
Small Mason jar or whisk
Cinnamon sticks, for serving
Blender
Coffeemaker
Grater
 
Place coffee, orange zest and cinnamon in blender and blend until well combined. Add vanilla and blend until well combined. Scrape down sides and give it one more whirl.
 
Make coffee according to your coffeemaker’s instructions.
 
In a small saucepan, gently warm milk over low heat until just before it simmers. Do not let it get anywhere near boiling.
 
Transfer to jar, place lid on tight, and shake vigorously until frothy. If whisking, transfer to small non-metal bowl and whisk vigorously back and forth until frothy.
 
Add frothed milk to each cup of coffee, to taste.
 
Grate one square of chocolate over top of each cup.
 
Garnish with cinnamon stick and serve.

I travel to Austin, Texas, a couple times a year for board meetings, and I always try to hit Clark’s Oyster Bar for a bowl of Clark’s Cioppino when I’m there. It is, simply, the best seafood stew I’ve ever had, and I was thrilled when Clark’s shared the recipe in Bon Appetit several years ago. That gave me an opportunity to play with infusing my favorite seafood dish with cannabis, and I couldn’t be more pleased with the results. I found the best method is simply adding 1/8 ounce of decarboxylated cannabis to the broth. The cannabis flavor is barely perceptible against the strong base of wine, clam juice and herbs—but the effects are quite noticeable. Start with a very small bowl of this one and consider making a non-infused batch alongside it. Clark’s serves it with garlic toast. You’ll want to eat a lot of it.
 
Serves 8 to 10
 
For the Broth:
1/8 ounce dried and cured cannabis
2 tablespoons olive oil
1 medium onion, finely chopped
1/8 ounce cannabis
4 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
2 8-ounce bottles clam juice
4 sprigs flat-leaf parsley
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
 
For the Soup:
2 tablespoons olive oil
1 medium shallot, finely chopped
2 cloves garlic, thinly sliced
2 pounds any mix of mussels, clams or cockles, scrubbed
¼ cup dry white wine
1 pound firm skinless white fish fillets such as sea bass, cut into 1-inch pieces
1 pound large shrimp, peeled, deveined, tails left intact
¼ cup unsalted butter, cut into ½-inch cubes
Kosher salt and freshly ground black pepper, to taste
Flat-leaf parsley leaves
 
Preheat oven to 200 degrees Fahrenheit. Place cannabis, place in a single layer on baking sheet and place in middle of preheated oven. Heat for 30 minutes. Remove from oven and let cool completely, then break apart with your fingers into a fine grind. Set aside.
 
To make the broth, heat oil in large heavy pot over medium-low heat. Add onion and cook, stirring occasionally, until soft, about 8 to 10 minutes.
 
Add garlic, basil, oregano and red pepper flakes. Stir until fragrant, about 3 minutes.
 
Remove pot from heat and add wine. Return to heat, bring to boil and cook until wine is reduced by half, about 4 minutes.
 
Add tomatoes with juices, crushing with your hands as you add them.
 
Cook, stirring occasionally, until thick, 15 to 20 minutes.
 
Add clam juice, parsley, bay leaves and 8 cups water. Bring to a boil, reduce heat and simmer until flavors meld, 10 to 15 minutes. Discard parsley sprigs and bay leaves.
 
To make the soup, heat oil in large heavy pot over medium heat. Add shallot and stir until softened, about 3 minutes. Add garlic, stir until fragrant, about 1 minute.
 
Remove from heat. Add mussels and wine.
 
Set over medium-high heat, cover and cook, stirring occasionally, until shells open, about 4 minutes. Discard any that don’t open.
 
Add broth and bring to a simmer.
 
Add fish and shrimp. Cover and cook until just opaque, about 4 minutes.
 
Stir in butter and season with salt and pepper.
 
Serve in bowls garnished with parsley leaves.