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.
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.
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