There’s nothing like a warm cup of hot cocoa on a chilly, snowy day. It’s the perfect beverage for sitting around, relaxing with family or friends, and having a chat at someone. So, what’s a better way to enjoy those laid-back moments than with a THC-infused version of warm, delicious hot chocolate?
There are tons of cannabis-infused beverages on the market, but if you want to try your hand making your own hot chocolate instead, we have you covered. Making this at home allows you to add a little more flavour of your own, and while you’re at it, you can try making your homemade cannabis-infused marshmallows to add to your hot cocoa when it’s finished. You’ll find a quick and easy recipe for those here, as well.
Edibles Are Growing in Popularity
Edibles, concentrates, and wax are just a few of the items that were illegal for sale in Canada up until October 2019. As that changed, the market opened up, unveiling an endless array of options when it comes to foods and beverages that can be easily infused with cannabis.
Chocolates and candies are some of the most popular cannabis-infused food items available, and they can be enjoyed by themselves or by adding them to your other favourite recipes.
When it comes to cooking with cannabis, you can choose products with either THC or CBD compounds, and you likely won’t have a hard time finding what you want. With that said, there’s nothing like a homemade cup of hot chocolate, and with this recipe, the possibilities are endless.
Making the Hot Chocolate
Before getting started, you’ll want to gather these items.
- 480 grams (2 cups) whole milk
- 50 grams cannabis chocolate
- 2.5 grams (1 tsp) cocoa powder
- 1 gram (¼ tsp) vanilla extract or pure vanilla
- Marshmallows (recipe below)
One great thing about this recipe is the fact that you can put your own twist on the flavour based on which type of cannabis chocolate you choose. If you like something a little different, you can swap out the milk chocolate bar for dark chocolate or find something that has a little caramel.
Start by warming your pot on the stove to low heat. Add your milk to the pot and let simmer for about two minutes.
Once the milk is warm, add your cocoa powder, vanilla, and sugar and stir gently. Raise the heat slightly until the milk mixture reaches a low boil. Once it begins to boil, remove the pan from the heat and set it aside.
While that’s resting, take a moment to chop up the chocolate. You may find using a premade chocolate bar is more convenient and significantly less time consuming than using cannabis flower and infusing it yourself. The chocolate bars also cut down on the marijuana-like aftertaste you may experience if you make it yourself, so you may prefer this method for that reason, as well.
Grab the chocolate bar and break it into small pieces. You’ll want to chop it up as finely as possible, so it melts more evenly once it’s added to the milk mixture.
Once it’s grated up nicely, add it to the pot of warmed milk mixture. Using a whisk, start blending the chocolate into the milk until all of your chocolate has dissolved. You don’t want to leave any big chunks or pieces behind.
Another twist you can try on this recipe is adding whipped cream to the final mixture. To do that, just add two large spoonfuls of whipped cream to the finished hot chocolate mix in the pot, and mix. That will make your hot cocoa beverage a little thicker and a little sweeter.
If it’s not sweet enough, you can always add a little more sugar, or try cutting down on the amount of cocoa you use. The great thing about this recipe is because it’s so convenient, you can try it over and over again with different ingredients.
If you want to skip the whipped cream, but you want to add a little something extra, you can try adding some homemade marshmallows.
If you want to make cannabis-infused marshmallows to add to your one-of-a-kind hot chocolate masterpiece, you’ll need to gather up a few things.
For starters, you’ll want to make some cannabis-infused sugar. That recipe requires a tincture, which can be made right at home or purchased in a dispensary.
Pour 600 grams (three cups) of white sugar into a large 23-by-33-centimetre (9-by-13-inch) baking dish. Measure out 230 grams (one cup) of tincture and pour it over the sugar, stirring it well. Cover the baking dish with a very light covering, such as cheesecloth, and let it sit until the alcohol has evaporated. It will take a couple of days to finish evaporating, but it’s best to stir it once or twice a day and try not to use heat to speed up the process.
Once you have your cannabis-infused sugar ready to go, gather what you’ll need to make marshmallows.
- 3 packages of gelatin, 131 grams (7 ounces) each
- 240 grams (1 cup) water, divided into two
- 400 grams (2 cups) cannabis sugar
- 340 grams (1 cup) light corn syrup
- 1.5 grams (¼ tsp) salt
- 1 gram (¼ tsp) vanilla extract
Pour the gelatin and half of the water into a bowl, and let it sit for about five minutes. While you’re waiting, pour the rest of the water, corn syrup, salt, and your sugar into a medium-sized pot, and bring to a boil. Once your temperature reaches 115 degrees Celsius, remove the pot from the heat.
Take the hot syrup mix you just removed from the stove and slowly pour it into the bowl with your sugar. You’ll want to use a stand mixer or a hand mixer for this step, and make sure you keep mixing as you pour. It takes about 10 minutes to mix these into the right consistency.
Pour the mix into a 23-by-33-centimetre (9-by-13-inch) baking dish and let them cool for about four hours before cutting or eating.
As with all marijuana-infused edibles, dosing can be tricky. An average edible is dosed at about 10 milligrams, although some go as high as 30 milligrams. If you’re just starting out, you may want to start with a microdose, which is 1.5–2.5 milligrams.
If hot chocolate isn’t your thing but you’re looking to try some other type of cannabis-infused food or beverage, you can find plenty of recipes online.