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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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July 09, 2019
The most sublime ice cream for canna-daydreaming Perfect for the lazy, hazy, crazy days of summertime when you have nowhere to be and nothing to do. Kick back and relax—it’s legal! Try using Cookie Dough, Girl Scout Cookies GSC or Chocolope for the sweetest flavour and effect.
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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 05, 2019
Home baking is a quintessential part of the holiday festivities. These Soft & Sticky Cannabrownies are sweet-natured and easy to make. The unsweetened cocoa gives them a tart and lively spirit and the cannabutter makes each bite a mellow experience. Replace half the cannabutter with regular unsalted butter for a gentler, more therapeutic brownie.
Ingredients
3/4 cup unsweetened cocoa powder
1-1/3 cups granulated sugar
1/2 tsp. pure vanilla extract
1/4 tsp. salt
10 Tbs. (5 oz.) melted cannabutter
2 cold large eggs
1/3 cup all-purpose flour
1 cup mini marshmallows
1 cup chocolate chips
1 cup broken walnut or pecan pieces (optional)
Preparation
Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment across the bottom and up two opposite sides of the pan, then butter the parchment. In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and melted cannabutter with a hand mixer or whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in colour. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the centre comes out with a little batter clinging to it, approximately 25 minutes. Remove from the oven and sprinkle with marshmallows and chocolate chips. Return to the oven for 2 to 3 minutes. Let cool completely in the pan on a rack. Lift the ends of the parchment to remove and place on a cutting board. Cut into squares.
Yields 16 brownies
Brownies can be kept in an airtight container at room temperature for up to 1 week but they’ll probably be long gone by then. These freeze well for up to 3 months.
January 04, 2019
Whether you’re looking for a snack, a fast lunch or something for easy entertaining, homemade hummus is simple to prepare. Add a little cannabis—try Dutch Treat or Bubblegun for a spicy, peppery kick—and your guests will think you’re both exotic and clever. Excellent choice for vegans, vegetarians, gluten-free and dairy-free, plus it only costs pennies!
Ingredients
1 16 oz can of chickpeas
1/4 cup water
3-5 Tbs. lemon juice
1-2 Tbs. tahini
1-2 cloves garlic, crushed
2 Tbs. olive oil
1 tsp. cumin
1/2 tsp. sea salt
Pinch of cayenne pepper
3 g (1/8 oz) cannabis, finely ground
Hemp nuts (optional)
Preparation
Drain and rinse chickpeas. Combine all ingredients in food processor. Blend on low until creamy. If needed, add more water, 1 teaspoon at a time, until you get desired consistency.
Place in a stylish serving bowl and garnish with a drizzle of olive oil and a sprinkling of hemp nuts. Serve with warm pita bread and raw vegetables.
Yields about 1 cup.
Hummus can be refrigerated in an airtight container for up to a week.