lifestyle | 11.15.2018

Cooking with Cannabis: Weednog

Sam Anthony

Staff

Edibles are a fun way to enjoy marijuana even if you also like to smoke it. Whether you’re having friends-giving later this month or Christmas with the family here are some good holiday-themed recipes.

Weednog

Perfect for either holiday, this pot-infused eggnog is as delicious as it is potent. If your tolerance is high, or you don't want to deal with family want to enjoy dinner totally baked, simply double the amount of weed in the recipe.

Ingredients:

3 grams finely ground pot

2 cups heavy cream

1&1/4 cups whole milk

1&1/2 tbsp butter

1/2 tbsp cloves

1/3 cup sugar

2 tbsp vanilla extract

3 eggs

1/2 cup brandy, rum or whiskey (optional)

Directions:

Mix butter, ground pot, milk, vanilla extract and your choice of alcohol in a pan and heat on low for sixty minutes, stirring frequently. Add in the nutmeg and clove at the 45-minute mark. Strain the mixture and let cool for thirty minutes at room temperature. Whisk together eggs, milk, cream, sugar and pot-infused mixture until thick. 

This recipe makes about 48oz of weednog: Roughly 8 servings.

CannaOil

If you’re not feeling weednog, or just aren’t sure what you want to make yet but know that you want to make some kind of edible, then cannabis infused oil is the way to go. It's versatile, and you can cook, or bake, just about anything with it.

Ingredients:

3 grams of weed

1 cup of olive or coconut oil

Directions:

Heat the oven to 250°F (120°C). Place the marijuana evenly on a baking sheet. Bake, taking care not to let the marijuana go over 250°F and burn (if this happens, you lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This process decarboxylates the weed and it will keep like this in an airtight container in a cool, dark place for up to 2 months.

Heat the oil in a medium saucepan over medium-low. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F (93°C), for about 45 minutes. Remove from heat and let sit for 10 minutes before straining over a bowl. Press carefully with a spoon to extract as much oil as possible.

The cannaoil will keep (if covered and refrigerated) for up to 8 weeks and is perfect for any recipe that calls for olive or coconut oil.

Having a little herb during the holidays is a great way to relax with friends and family but please heed this warning: GREEN SICKNESS IS REAL. Be very careful when taking edibles as the effects take 1-2 hours to manifest and can last for the better part of a day or night.

As always, enjoy responsibly.

Read this next: Recipe of the Week: "Green" Guacamole