Tag: food

Recipe: How to Make Cannabis Kombucha

For lovers of cannabis and kombucha, a recipe bringing the two together is the ultimate combination. Kombucha is a fermented, lightly sweetened tea-based drink that dates back centuries and is said to have a handful of wellness benefits, due to being rich in probiotics and enzymes. Combined with the health benefits of cannabis, it becomes a delightful treat that is sure to please.

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To ensure success, create your cannabis kombucha using a high-quality SCOBY, organic cane sugar, and a cannabis-infused tea that is oil free. Many cannabis teas on the market are infused via some method involving cannabis oil, so be sure to avoid oils or honey in your brew, as they can interact negatively with the SCOBY and ruin the kombucha. For this reason, we have chosen a great, oil-free cannabis black tea for the following recipe. Combined with the necessary ingredients and a flavor of your choice, you’ll have a delicious homemade cannabis kombucha in as little as 7–14 days.

Cannabis-Infused Kombucha Recipe

Start to finish: 1–2 weeks

Yields: 10 servings

Approximate dosage: 10mg per serving*

Ingredients and Supplies

  • 10 cannabis-infused tea packets (we used Stillwater Brands Blissful Black 10mg Whitewater Tea, available in Colorado)
  • 1 cup organic cane sugar
  • High-quality SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 1 cup liquid from pre-made, unflavored kombucha (store-bought)
  • 1 gallon purified water
  • 1 quart juice of choice (optional, for flavoring)
  • 2–4 large, sterilized glass bottles or jars
  • Fermentation cover for each jar

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Directions

  1. Begin by preparing tea. Boil a gallon of clean, purified water and add cane sugar, stirring well to dissolve fully. Then, add 10 cannabis tea bags or packets to the hot water and allow to steep.
  2. Allow tea mixture to fully cool to room temperature. This is an important step and must not be rushed, or else the heat could kill the SCOBY. When the tea is entirely cooled, pour it into the glass bottles or jars. Make sure a couple inches are left empty at the top.
  3. Pour in ½ cup of unflavored store-bought kombucha. (In the future, you will be able to use a ½ cup of your own previously brewed kombucha, instead of store-bought.)
  4. Next, with clean hands, add the SCOBY to the glass jar. Whether it sinks or floats makes no difference, it will change as it grows.
  5. Cover the jars tightly with the fermentation covers to keep them clean and sterile. Then place the jars in a warm section of your kitchen, making sure to keep it away from any other fermenting items you may have. The brew should be kept stored at about 75–85˚F. If you need a little help maintaining that temperature, consider purchasing a kombucha heater.
  6. Allow to ferment for 7–10 days. To test whether the kombucha is ready, carefully open the lid and place a straw into the brew, cap the end with your finger and pull it out, then drink from the end of the straw. When it is ready it will have a tart but semi-sweet flavor.
  7. Your cannabis kombucha is now ready and can be poured into smaller jars with airtight lids to enjoy! Or, if you prefer, you can begin the following (optional) second fermentation process to add flavor and carbonation.

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Optional Second Fermentation

  1. Sterilize two additional large glass bottles or jars. Pour one quart of a juice of your choice into this jar, and then pour the fermented cannabis kombucha into the jar, leaving an inch from the top open. You can also add berries, ginger, lemon, fruit, and other flavorings of your choice at this point.
  2. Leave ½ cup of the fermented kombucha in the original jar with the SCOBY and use this to start a new batch of cannabis kombucha, using the same instructions as above.
  3. Cover the jar containing your juice and kombucha blend with a tight-fitting lid and allow to sit at room temperature for an additional 7–10 days or until carbonated to your liking.
  4. Enjoy cold from the refrigerator or over ice.

*Note: The amount of cannabis tea specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis tea and the potency you desire. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: Infused Cinnamon-Cannabutter Coffee

Popular in the low-carb and keto communities (as well as with anyone who could use a little extra energy), the practice of blending butter into your morning cup o’ joe for an instant power-up has been making waves these past few years. Our recipe adds a touch of cinnamon, a pinch of nutmeg, and a dash of pink Himalayan salt—along with a dose of cannabutter, of course.

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Cinnamon-Cannabutter Coffee

Start to finish: 5–10 minutes

Yield: 1 serving

Approximate dosage: 10mg THC*

Ingredients

  • 1 tablespoon coconut oil
  • 2 tablespoons (or 10mg worth) infused cannabutter*
  • 12 ounces brewed black coffee
  • Dash of cinnamon
  • Dash of nutmeg
  • Pink Himalayan salt to taste

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Directions

  1. Brew coffee using your method of choice. (We recommend French-pressed coffee for maximum flavor.)
  2. Add coffee and all other ingredients to a blender and blend on high 30–60 seconds until smooth.
  3. Enjoy!

Pro Tip: We recommend using grass-fed butter for added nutritional benefits.

*Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis or alcohol.

Recipe: CBD-Infused Avocado Zinger Smoothie

Need a healthy boost? Check out our delicious and creamy avocado smoothie infused with healing CBD. With tasty vitamins from cool coconut water, relaxing CBD to calm the mind, and a spicy ginger kick at the finish, you’ll feel refreshed and ready to take on the day with this invigorating recipe.

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CBD-Infused Avocado Zinger Smoothie

Start to finish: 15 minutes

Yield: 2 servings

Approximate dosage: 5mg CBD per serving

Ingredients

  • 10mg of CBD tincture (buy a bottle or make your own here)
  • 1 ripe avocado
  • 1 small, ripe banana
  • 1½ cups of coconut water
  • 1½ tablespoons of lime juice
  • 1 tablespoon of chopped Thai basil
  • 1 teaspoon of grated ginger
  • 1 cup of ice
  • Agave syrup to taste (optional)

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Directions

  1. Halve the avocado and remove the pit.
  2. Scoop the flesh from the avocado into a blender.
  3. Peel the banana and break it into chunks. Add to the blender.
  4. Add the tincture drops, coconut water, lime juice, sugar, ginger and chopped Thai basil.
  5. Purée. Add 1 cup of ice and purée until smooth.
  6. Pour into 2 glasses and taste.
  7. Stir in the agave syrup if desired.

*Note: The amount of cannabis tincture specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your tincture and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: Infused Peanut Butter Chocolate Chunk Cookies

There’s nothing quite like the comforting taste of chewy, homemade cookies right out of the oven—except, perhaps, a bit of cannabis to complement the enticing flavors. Bake these infused sweets with chunks of rich chocolate, creamy peanut butter, and a dash of sea salt for a delicious twist on the classic chocolate-chip cookie.

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Recipe: How to Make Cannabis-Infused Peanut Butter Cookies (with Optional Bacon Bits)

Peanut Butter Chocolate Chunk Cookies with Sea Salt

Start to finish: 2 hours 30 minutes (active: 30 minutes)

Yields: 12 cookies

Approximate dosage: 10mg THC per cookie* 

Ingredients

  • ½ cup (or about 120mg worth, depending on your butter’s potency) of cannabutter, melted*
  • ¾ cup peanut butter
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 egg plus 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 8 ounces semi-sweet or bittersweet chocolate, roughly chopped
  • Flake sea salt, for topping
  • 2 cookie sheets
  • Parchment paper

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Directions

  1. In a large bowl, beat the cannabutter, peanut butter, sugar, and salt with an electric mixer. When a fluffy consistency is reached, beat in the egg yolk.
  2. When the egg yolk is well blended, add the other egg and the vanilla and continue beating until well combined.
  3. With the mixer on low, add the flour and beat only until doughy. Stir in the chocolate chunks and mix until well distributed.
  4. Divide the dough in half, and cover each half with plastic wrap. Refrigerate for at least two hours.
  5. Preheat the oven to 375˚F. Line the cookie sheets with parchment paper. Remove dough from the refrigerator and divide into small, evenly-sized balls by rolling (we recommend covering your hands in flour to avoid sticking). Dough portion size should be a little smaller than a golf ball.
  6. Place dough on parchment paper about 2–3 inches apart. Flatten dough balls to about ¼ inch thick with your hand or using a flour-covered glass jar base. Sprinkle each with sea salt.
  7. Bake cookies until golden brown, usually about 7–9 minutes, rotating each sheet’s oven position halfway through baking. After baking, remove cookies immediately to cooling rack and allow to cool. Enjoy!

*Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis or alcohol.

Interview with a Black-Market Edibles Chef

Over the past 18 months, Fritz, a craft cannabis producer in Toronto, estimates he has made more than 250,000 cannabis-infused gummies. Every one of them has been illegal.

Over the past 18 months, Fritz, a craft cannabis producer in Toronto, estimates he has made more than 250,000 cannabis-infused gummies. Every one of them has been illegal.

Despite a new poll showing a full third of Canadian consumers prefer eat their cannabis, the Canadian government has said they will not be ready to regulate an edible market until 12 months after legalization is introduced. For now, producers like Fritz, who is one of hundreds, labor precariously, building up small businesses that face an uncertain future, while the legalization boom awaits.

In a previous life, Fritz worked downtown, in Toronto’s financial district, wearing a suit and tie and putting his MBA to use. “I was all about that life, then one day I realized how fucking unhappy I was,” he says. “And then I realized I could make money doing what I love.”

Fritz runs his own family business now, with him and his wife developing the products, branding the company, and taking all the steps small businesses face, but doing so without the help of a staff or a bank loan or advertisers. There have been some stumbles along the way, because there always is, but Fritz has learned and adapted and refined his process, even when it comes to cooking.

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When he started he was infusing everything—lollipops, gummies, cereal bars, granola—using bud. Then he moved to shatter, but the poor taste and the remnants of butane left him feeling uneasy about the final product. Then, about a year ago, distillate came on the scene.

“[Distillate] was a game changer,” he says. “All of a sudden I had a lab tested, refined, exactly dosed product that is only THC.”

“Come July, I may not have a business. I don’t know. Nobody knows.”

But the price reflected that ease and innovation, with a single ounce of distillate, when it was first introduced, fetching more than a thousand dollars on the black market. The price has come down significantly since then, and Fritz has found a lab-tested supplier, but before that, for months, when he needed supplies he was meeting someone in a parking lot off of the highway. This is the framework that Fitz, and others like him, are currently operating in.

“I’m looking over my shoulder all the time,” he says. “I really think that everyone should have safe access to cannabis in every form. I think it’s unfortunate that people don’t have access to edibles and the hoops they have it jump through to get them. So that’s what we try to do, we try to fill that space.”

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Fritz believes that once legalization arrives, there’s room for everyone at the table, from the large international conglomerates to the smaller craft operations like his own. For now, he’s choosing to remain hopeful.

“I could stay up all night worrying about it but the truth is I have no idea what’s going to happen,” he says. “Come July, I may not have a business. They may come down so hard on craft cannabis that it might not be worth it. I don’t know. Nobody knows.”

When legalization arrives, Fritz, and other small businesses like his, could see their livelihoods disappear.

In the Kitchen With Fritz

“We’re cooking here.”

It’s early on a December morning, and Fritz is leaning forward over a stove, eyes level with a roiling pot. He’s making lollipops, one of his most popular items, and keeping an eye on a temperature gauge. A difference of just a few degrees separates a good batch from one that can’t be sold.

He moves through the kitchen in quick strides, going from pot to pot, hovering over everything with an intense focus, but also a detectable happiness. Watching him work, it’s obvious he enjoys what he’s doing.

He attributes much of his success to Bunz Trading Zone, a Facebook group and online bartering service in Toronto.

As you may expect for a business that is not legal, Fritz’s rise has been unconventional. He attributes much of his success to Bunz Trading Zone, a Facebook group and online bartering service in Toronto, where users swap goods and services in return for other goods and services. The only rule is no cash can change hands.

“Bunz was unbelievable and absolutely instrumental in starting this business,” he says.

He began by making brownies, which he would then trade on Bunz for more ingredients. Then he moved to gummies and traded them for gelatin. Effectively, Bunz became a test market and the grounds for his product development. Fritz was compulsive about following up with people, asking them about everything from the taste to the experience, he would then take that input and make adjustments to his recipes.

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Another thing he found?

“Everybody loves weed. I’d say one out of ten people will say no to trading for edibles. I got my first vacuum sealer on Bunz, all my first inputs, all of it came from Bunz.” He also found a graphic designer and artist. Suddenly, through the resourcefulness of a sharing economy, he was employing people.

Fritz has stayed out of Toronto’s routinely raided dispensaries. “I don’t need my shit sitting in an evidence locker every other week.”

Fritz also sells his wares online, through mail-order services, and at Toronto’s Green Market pop-up events (which are basically farmers markets for cannabis). Medical and recreation users can purchase products—juices, teas, baked goods, tinctures, oils, creams and topicals—from local suppliers and craft producers. These events are illegal, but the police, usually given notice beforehand, have yet to interfere.

“When we started there was just a handful of edibles companies and within a half year they had tripled or quadrupled,” Fritz says. And he is happy for it. The market demands it and the competition, he says, is good for everyone. There is room to manoeuvre without stepping on someone else’s businesses.

Fritz has also stayed out of the routinely raided Toronto dispensaries, on the basis that he doesn’t need any additional worries. “I’d like to (be in the dispensaries), it’s a huge market, but I don’t need my shit sitting in an evidence locker every other week. I support free access and I support the dispensaries doing what they are doing but it’s definitely a risk.”

Like Fritz, the dispensaries could soon see their businesses imperiled. “It’s unfortunate because there is room for everyone and if you really want to spur economic growth you do that from the ground up,” he says. “Otherwise, the only people that are going to be in this business are the multimillionaires.”

Minding His Business and Hoping for the Best

“Don’t be a dick. Don’t be a dick to anyone.”

This is another lesson Fritz has learned along the way. “Customer service is the most important thing,” he says, while dipping lollipops in the a sour sugar mix. One of the most edifying things about this venture, Fritz says, is hearing the stories from people who have used his products to try and make positive changes in their lives, whether it’s treating anxiety or depression, or kicking other habits, like opiate addiction.

“If you really want to spur economic growth you do that from the ground up,” he says. “Otherwise, the only people that are going to be in this business are the multimillionaires.”

When he finishes up the batch this morning, Fritz will be on the move again, this time sending some CBD tincture to a mother on the other side of the country, who’s hoping it will help treat her non-verbal, autistic son.

“I really believe in the healing power of cannabis,” Fritz says. “It’s so unfortunate and sad that stigma and regulation is preventing this child from having a higher quality of life. That kind of extends into why I do this. I believe in cannabis.”

On a lighter, and more macro level, he has other reasons. “I just love getting people high. It’s a good feeling.” He mentions his in-laws are coming by for dinner on the weekend. “I pop two gummies and it’s the greatest dinner I’ve ever had. It feels good to do that for other people. Medically, recreationally, I don’t care. Everyone should have access to cannabis. Everyone. I really believe that.”

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Fritz says that the business may be approaching its final days, in its current form. But it’s not all bad. Legalization, in effect, might actually prove beneficial if he can find a way to stay afloat.

“Come July, you have introduced legal weed but you say you can’t eat it. So my market share is going to increase when legalization hits,” he says. But that’s the best-case scenario. Worst case? He doesn’t like to dwell on that.

“There are times where it causes me so much anxiety that I say ‘is this worth it?’ I have a family to think about. A life to think about. I’m a criminal for making edibles. That’s such a weird thing to me.

“I don’t know what happens in six months. I know I don’t want to stop. I know I love what I’m doing,  but I don’t know if I’ll able to continue. Time will tell.”

Edibles Tips from Fritz

  • “Go low and go slow. You can always take more, you can never take less.”
  • “Tolerance and body weight play a factor but edibles metabolize through the liver, so your metabolism is the most important thing, that’s why it can take up to two hours to kick in.”
  • “Wait. Just wait. Wait an hour and a half. Find your dose. It’s way better to take ten milligrams and feel nothing, then taking 50 milligrams and finding out it’s too much.”
  • “Have something fatty in your stomach. My favorite thing to do is eat a lollipop before dinner. By the time dinner is over, it starts to kick in.”

Recipe: Cannabis-Infused Butter Tarts

Butter tarts are the quintessential dessert hailing from our Canadian neighbors. They’re as light and buttery as the name suggests, and they have a distinct melt-in-your-mouth texture that’s a huge crowd-pleaser. Break out this infused version of the classic cookie tart at your next 420-friendly gathering—your guests will thank you.

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Sativa Butter Tarts

Start to finish: 20 minutes

Yields: 12 tarts

Approximate dosage: 10mg THC per tart*

Ingredients

  • ¾ cup brown sugar
  • ¼ cup corn syrup
  • ¼ cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 120mg of sativa cannabis tincture*
  • 12 pre-baked tart shells

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Directions                                

  1. Combine all ingredients apart from the cannabis tincture. Mix well.
  2. Fill each tart shell two-thirds full with syrup mixture.
  3. Measure out 10mg of tincture into each tart, using a small spoon to stir tincture into the syrup. Pro tip: You can also add a pinch of raisins, pecans, or walnuts to each shell, pressing down to submerge them in the syrup.
  4. Bake on bottom rack in oven at 425°F for 12 to 15 minutes.
  5. Cool and enjoy.

This recipe was developed in partnership with Tilray. Tilray and Leafly are both owned by Privateer Holdings. 

*Note: The amount of cannabis tincture specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your tincture and the potency you desire. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

What Are You Smoking? Ep 18, The Marinara Incident

What Are You Smoking? features Leafly experts Jeremiah Wilhelm, Bailey Rahn, Will Hyde, and Brett Konen, as well as guests from all corners of the cannabis industry reviewing strains, test-firing products, offering up pro tips, and answering your toughest cannabis questions.

Leafly Podcast

Episode 18: The Marinara Incident

In this episode: 

Rebecca shares a new food-obsessed feature, Munch Break. Will breaks this whole “single-serving cereal” thing wide open. Bailey confesses to a crime against snacking, but regrets nothing, and the whole team breaks open a MunchPak and feasts on its crunchy insides.

What’s giving us the munchies this week? Lemonder, one of Washington’s top THC-rich strains, the portable and powerful Pax Era, and Snickerdoodle cookies from Goodship, which stand to be the start of a real vicious cycle.

Download Past Episodes

Strains & Products on This Episode:

Lemonder by Seattle’s Private Reserve

Family MunchPak by MunchPak

Pax Era by Pax Vaporizers

Snickerdoodle Cookies by Goodship

Meet Your Show Hosts

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Jeremiah Wilhelm is a strain researcher and subject matter expert at Leafly. A former budtender, Jeremiah is the site’s reigning beard champion and self-proclaimed Office Garden Gnome.

Bailey-2048-copy1-240x240Bailey Rahn is an editor at Leafly specializing in cannabis strains and health. When she’s not at Leafly, you’ll likely find her smoking her way up a mountain or playing dress-up with her cats.

10859f1a857586f9ef11419f1635e517Will Hyde is a subject matter expert, strain specialist, and digital producer at Leafly. He spends his free time traveling and exploring creative outlets as a DJ, digital artist, and film producer.

b3fe573b22546969ff81691006d2a0c6Brett Konen is an editor at Leafly specializing in lifestyle content. She’s fascinated by parallels between alcohol and cannabis, and is very bad at writing while high.

About Our Music:

Music for “What Are You Smoking” is provided by Lusine. “Ticking Hands” is from his album Sensorimotor. “Two Dots” is from A Certain DistanceFor more about Lusine, check out Ghostly.com.

Beyond Cannabutter: Homemade Kief-and-Nutmeg Eggnog

It’s always an exciting moment to open up the catcher on my grinder to see how much kief I’ve collected. While others pepper their joints with the kief, I like to eat it. It gracefully infuses into oils and fats so there’s no need to strain or use a cheesecloth. It’s potent and low-maintenance which makes me all sorts of happy.

(Monica Lo/@sousweed for Leafly)

The kief in the catcher smelled especially spicy and earthy from all the OG Kush I’ve been smoking lately. This specific terpene profile is perfect for a medicated eggnog with cinnamon and freshly grated nutmeg.

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The sous vide method made this recipe extra simple since there was no need to babysit a stovetop to prevent the eggs from curdling. After the decarboxylation, all you need to do is add your ingredients to a bag and let the water bath work its magic. In the end, you’ll have the most divine eggnog to share with your loved ones this holiday season.

Recipe: Homemade Cannabis-Infused Eggnog

(Monica Lo/@sousweed for Leafly)

Start to finish: 1 hour 30 minutes (active: 10 minutes)

Yield: 4 servings

Approximate dosage: 10mg per serving*

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3 large egg yolks
• ½ gram kief
• ½ cup granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 ounces bourbon, optional
• Ground cinnamon and nutmeg for topping

(Monica Lo/@sousweed for Leafly)

Directions

  1. Pre-heat the oven to 250˚F. Put the kief in a small ovenproof dish and toast for 20 minutes to decarboxylate.
  2. Set your sous vide water bath to 185˚F.
    3. In a mixing bowl, thoroughly whisk the heavy cream, milk, egg yolks, decarbed kief, sugar, nutmeg, vanilla, and salt until frothy and uniform.
  3. Seal the eggnog mixture in a freezer-safe, zip-sealed bag and lay the bag on the edge of the countertop to push out all the air before you seal.
  4. Once the sous vide water bath has reached its temp, place the sealed bag into the water, making sure the bag is completely submerged.
  5. Sous vide for one hour.
  6. Remove the bag from the water bath and pour the mixture into a blender. Puree until smooth.
  7. At this point you can blend bourbon into the eggnog (if using).
  8. Refrigerate until cool. The eggnog will thicken even more in the fridge. Serve with a sprinkle of cinnamon and freshly grated nutmeg.

*Note: The amount of cannabis product specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis product and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: Cannabis-Infused Chocolate Truffles With 3 Flavoring Options

Whip up a batch or two … or all three (we won’t judge) of these luscious chocolate truffles infused with smooth cannabis butter and your choice of three different filling options. Each recipe contains unique yet delectable ingredients so you can elevate while sinking into the luscious flavor possibilities of cocoa and cream.

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Cannabis-Infused Chocolate Truffles With 3 Filling Options

Start to Finish: 4 hours 20 minutes (active: 20 minutes)

Yields: 15 truffles

Approximate Dosage: 20mg THC per truffle*

Ingredients for Truffle Base

  • ½ cup heavy whipping cream
  • 1 ⅔ cup dark chocolate, chopped
  • ¼ cup cannabis butter

Makes enough for one batch of truffles; double or triple the recipe to make two or all three of the versions below.

Truffle Fillings

Mexican Chocolate Truffles

Ingredients

  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons vanilla extract

Coating

  • ⅔ cup cocoa powder

Turkish Coffee Truffles

Ingredients

  • ½ teaspoon ground cardamom
  • 2 tablespoons coffee liqueur

Coating

  • ⅔ cup pistachios, chopped finely

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Chinese 5-Spice truffles

Ingredients

  • ½ teaspoon Chinese 5-Spice powder
  • 2 tablespoons bourbon whiskey

Coating

  • ⅔ cup confectioner’s sugar

Directions

  1. To make the truffle base, combine the chocolate and butter in a large bowl. Bring the whipping cream to a boil over medium heat, then remove from heat and pour directly over the chocolate and butter. Stir until both are thoroughly combined and melted, and a smooth consistency is reached.
  2. Combine the filling ingredients of your choice in a small bowl and stir until evenly mixed.
  3. Add filling ingredients to chocolate and pour the mixture into a container, making sure the mixture is poured at least three centimeters deep. Refrigerate for four hours.
  4. Using a melon baller, scoop out individual balls of chocolate. Shape by rolling between your palms if needed.
  5. Roll in the coating ingredient and store in a covered container.

This recipe was developed in partnership with Tilray. Tilray and Leafly are both owned by Privateer Holdings.

*Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

High DIY: How to Infuse a Home-Delivered Meal Kit With Cannabis

As a person who prides herself in serving up tasty dinners on the cheap, the idea of meal kit services kind of kill the fun for me. It’s exciting when I figure out how to whip up a dope meal for less than $4 per serving, and grocery shopping is like therapy for me. Even so, oftentimes I’m strapped for ideas, so when I got a sweet HelloFresh coupon in the mail with an offer I couldn’t pass up, I decided I would get one—and try infusing the dishes.

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I signed up in seconds with my Facebook account and ordered my first box. I was surprised by the range of options I could choose from—they were all nutritious and creative, and not at all as basic as I had imagined. I picked the Cherry Balsamic Pork which had been documented as their Hall of Fame fan favorite. I also got the Classic Roasted Salmon because I can never say no to seafood, ever.

(Monica Lo/@sousweed for Leafly)

The unboxing was quite an experience. Each meal comes its own brown paper bag so you don’t mix your ingredients up. Each ingredient has been prepped, portioned, and packaged accordingly. The menu cards are beautifully designed and each process has a visual so it makes it pretty hard to screw up (very convenient if you’re cooking while already elevated). The thing is, these meal kits don’t provide the staples—salt, pepper, sugar, olive oil, butter. Luckily, that works out perfectly if your pantry is stocked with medicated versions of these essentials, as many cannabis enthusiasts’ pantries are (if yours isn’t already, check out my recipes for butter and olive oil below).

(Monica Lo/@sousweed for Leafly)

There are a few tweaks you’ll need to make to meal kit recipes if you plan to infuse them. As a best practice, it’s better to cook with cannabis at lower temperatures, because THC starts to degrade above 375˚F, and the recipes I made from HelloFresh called for the potatoes and salmon to be baked above that point. For this reason, I was not able to use my Sous Weed olive oil (recipe below) to bake the potatoes or salmon; I opted instead to use unmedicated olive oil and butter for those steps, and finished off each plate with a healthy drizzle of the medicated goodness once the dishes came out of the oven.

(Monica Lo/@sousweed for Leafly)

The Cherry Balsamic Pork recipe I ordered was a strong choice—the pork tenderloin was juicy and the cherry glaze was divine, a perfect balance of sweet and savory. I added a tablespoon of Sous Weed butter (recipe below) to the glaze as it simmered on low, and that was all it took. On the other hand, the salmon really benefitted from that extra drizzle of oil when it came out of the oven: It was dry and I probably could have shaved a minute or two off the recommended baking time. A tablespoon of Sous Weed olive oil went over the entire plated dish along with some dill, salt, and pepper to finish it off.

(Monica Lo/@sousweed for Leafly)

Overall, the infused meal kit was an engaging and delicious experience, although personally I probably won’t use a kit service again—I love grocery shopping way too much. I definitely recommend it to people who are looking to cook more and be more hands-on in the kitchen, though; the kit instructions are easy to follow, and I did learn a few cool tricks and techniques in the process. The crispy potato rounds, for instance, rocked my world, and I don’t think I can go back to potato wedges again!

Cannabis-Infused Sous Vide Butter

Start to finish: 4 hours (for a quicker version, use our standard stove-top cannabutter recipe)

Yields: 16 ounces cannabutter

Approximate potency: Depends on flower (learn how to calculate an approximate value here)

Ingredients

• 16 ounces butter, softened
• 1 ounce cannabis clippings/trim or flowers (add more or less to reach your desired potency)

Directions

  1. Seal your butter and cannabis in a freezer-safe, zip-sealed bag and lay the bag on the edge of the countertop to seal, making sure you push out all the air from the bag.
  2. Set your sous vide water bath to 85˚C (185˚F).
  3. Once the sous vide water bath has reached its temp, place the sealed bag into the water, making sure the bag is submerged.
  4. Sous vide for four hours. Remove from water bath and strain. Discard the clippings and allow the infused butter to cool and solidify. Use the cannabis butter to infuse any meal kit dish calling for standard butter.

Cannabis-Infused Sous Vide Olive Oil

(Monica Lo/@sousweed for Leafly)

Start to finish: 4 hours (for a quicker version, use our standard stove-top cannabis oil recipe)

Yields: 16 ounces olive oil

Approximate potency: Depends on flower (learn how to calculate an approximate value here)

Ingredients

• 16 ounces extra virgin olive oil
• 1 ounce cannabis clippings/trim or flowers (add more or less to reach your desired potency)

Directions

  1. Seal your olive oil and cannabis in a freezer-safe, zip-sealed bag and lay the bag on the edge of the countertop to seal, making sure you push out all the air from the bag.
  2. Set your sous vide water bath to 85˚C (185˚F).
  3. Once the sous vide water bath has reached its temp, place the sealed bag into the water, making sure the bag is submerged.
  4. Sous vide for four hours. Remove from water bath and strain. Discard the clippings and allow the infused olive oil to cool. Use the cannabis butter to infuse any meal kit dish calling for standard olive oil or similar cooking oil.