Cannabis – Tagged “Munchies” – Heads Lifestyle Inc.
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January 08, 2020
Satisfy your sweet tooth with cannabis-infused petits fours Hankering for a nibble? Need a little pick-me-up that settles the spirit? Try our Fudgy Kafé Kush Petits Fours recipe for a mouthful of cannabis-cocoa-coffee contentment.
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December 28, 2019
The most lifted White Russian you’ve ever met Cocktails are a great way to celebrate the holidays. But if you really want to make merry, try our recipe for The Dude Imbibes Cocktail, a White Russian with an uplifting flourish.
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December 24, 2019
Buzz! Buzz! Buzz! Cannabis-infused coffee liqueur picks you up and mellows you out. Try our homemade recipe. Great on its own or mixed in holiday cocktails. ‘Tis the season!
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January 07, 2019
The frosty embrace of wintertime is best celebrated with outdoor festivals and carnivals. What better way to enjoy the season than with a cannabis-infused tipple. This tincture can be made with any number of spirits including rum, vodka or brandy, but peppermint schnapps gives it an emerald colour and a fragrant boisé flavour. Add to your CBD-infused coffee for some highly festive cheer.
Ingredients
1 to 2 ounces cannabis buds (flowers), shake or trim (leaves), ideally organic
20 ounces 100+ proof alcohol (rum, vodka, brandy or schnapps)
Preparation
Grind the flowers or leaves to expose surface area. Do not grind to a powder or it will be difficult to strain. Place the cannabis in a clean glass container. Add alcohol and shake. Seal and store in a warm, dark place. Shake daily for two weeks to a month. Strain tincture using a sieve into a clean bottle. Strain again using a cheesecloth or paper coffee filter. Test the potency by starting with one drop at a time.
Yields 20 ounces.
Cannabis tincture will keep indefinitely.
January 06, 2019
Baby, it’s cold outside! But inside there’s piping hot cocoa to warm your toes and soul. Coconut milk gives this classic a tropical twist while the spices add depth to the cocoa. Get creative with your flavours—a pinch of cayenne or a star anise will take you on exotic adventures. Whipped coconut cream crowns this decadent drink. Just curl up and enjoy the moment. Vegan, non-dairy, and so good for your spirit.
Ingredients
2 g organic bud
1 13.5 oz can full fat coconut milk
3 Tbs. unsweetened cocoa powder
2 Tbs. sugar
1 tsp. cinnamon
½ tsp. turmeric powder
Preparation
Grind cannabis bud as finely as possible. Heat coconut milk. Add ground bud and simmer gently. Add ½ cup boiling water, cocoa powder, sugar, cinnamon and turmeric. Divide into two mugs.
Whipped Coconut Cream Topping
Ingredients
1 13.5 oz can full fat coconut milk
¼ to ¾ cups powdered sugar
½ tsp. vanilla
Preparation
Refrigerate can of coconut milk overnight to separate cream from liquid. Chill mixing bowl and beater for at least 10 minutes prior to preparation. Carefully open can of coconut milk. Reserve the liquid for another use. Scrap coconut cream into mixing bowl and beat for 30 seconds until creamy. Add vanilla and powdered sugar and mix for another minute until smooth and creamy. Top Spiced Coconut Hot Chocolate with Whipped Coconut Cream Topping and a dusting of cinnamon. (You may have extra topping that can be kept in the fridge for up to a week.)
Yields 2 mugs and many warm hugs.