POST CATEGORY: Recipes

Cannabis Recipes: Peppermint Hot Chocolate & More

February 01, 2017 | LaurieWolf

It has been crazy cold! Let these Cannabis-infused recipes warm you up. Photos by Bruce Wolf.

peppermint-hot-chocolate.jpg

peppermint-hot-chocolate-ingredients.jpgThis deliciously warming beverage will have you forgetting just how awful the weather is recently. Stay home, make some canna-butter or canna-oil, and try this hot chocolate. If peppermint doesn’t do it for you, leave out the extract, crush up some butterscotch candies, stir them in, top with whipped cream and let them have their way with this fab drink.


1. In a medium saucepan, heat milk and the half-and-half. Stir in the sugar and heat mixture until dissolved. 

2. Add the chocolate and canna-butter and stir till melted. Remove from heat and stir in the extract. 

3. Pour into cups, sprinkle with the candy and top with whipped cream.


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3-bean-chili-ingredients.jpgNo meat, and yet this chili is rich and hearty. Adding the coffee for richness came to me in a moment of culinary risk-taking, but it turned out okay. Terrific, in fact. Not too much; just a teaspoon gives the dish another layer of depth. 


1. In medium sauté pan, heat the canna-oil over medium-low heat. Sauté the onion 5-7 minutes, then add garlic and sauté for 2-3 minutes.

2. Add the diced tomatoes, canned beans, tomato paste, rosemary, and coffee.

3. Simmer the chili for 30 minutes.

4. Serve with the toasted pita chips and top with the cheese (and jalapeno if you like spicy).


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ham-pea-soup-ingredients.jpgIf pea soup gets too thick, add stock or water. However, if that does not happen, you will have a lovely soup on your hands. Adding stock means adding more flavor. This soup lasts for a week and freezes well!


1. Drain the soaked peas and set aside in a medium bowl.

2. In a large soup pot, heat the canna-oil over medium heat. Sauté the onion, celery, carrots and garlic for 2-3 minutes.

3. Add the peas and the ham hock to the saucepan and sauté for 4-5 minutes.

4. Add the dill, bay leaf, salt and pepper to 6 cups of water or vegetable stock.

5. Cook soup at low simmer for an hour.

6. Remove bay leaf and the ham hock. Taste for salt and pepper and serve warm.

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