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    HeadsRecipe: Canna-Bourbon-Chocolate Mousse

    HeadsRecipe: Canna-Bourbon-Chocolate Mousse

    Oh, catch that buzz; love is the drug I’m thinking of.

    It doesn’t have to be complicated to be special and our Canna-Bourbon–Chocolate Mousse will show your crush not only that you care deeply about them but also parade your culinary skills. Sexy, right? Our mousse is spiked with oaky caramel bourbon and sweet aromatic cannabis, upping the aphrodisiac quota. If you find yourself solo this Valentine’s Day remember self care starts with self love and you deserve a little sweetness. Inspiring strains for this recipe: Bubblegum Kush, Green Crack, Jillybean and Pink Hawaiian.



    2 g cannabis flower

    1/2 cup heavy cream

    3 Tbs. confectioners’ sugar

    2 Tbs. bourbon

    1 tsp. pure vanilla

    4 oz bittersweet chocolate, chopped

    4 large egg whites, room temperature

    Pinch salt



    Chill 4 small (approximately 3/4 cup) serving bowls in the refrigerator. Grind the cannabis flower as finely as possible. A mortar and pestle can be used for this.

    Bring the heavy cream, sugar and ground cannabis to a boil in a small saucepan then remove the pan from the heat. Stir in vanilla and bourbon. Add the chocolate and let sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer to a large bowl. Set aside.

    In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed until stiff peaks form. With a rubber spatula, fold one-quarter of the beaten whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites. Divide the mousse among the chilled bowls and refrigerate for at least 1 hour and up to 24 hours.

    Top the mousse with whipped cream and cocoa powder or salted bourbon caramel sauce and fresh berries, if you so desire.

    Yields 4 servings

    HeadsRecipe: Cannabis Peppermint Schnapps

    HeadsRecipe: Cannabis Peppermint Schnapps

    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.


    1 to 2 ounces cannabis buds (flowers), shake or trim (leaves), ideally organic

    20 ounces 100+ proof alcohol (rum, vodka, brandy or schnapps)


    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.

    HeadsRecipe: Spiced Coconut Hot Cocoa

    HeadsRecipe: Spiced Coconut Hot Cocoa

    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.



    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



    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



    1 13.5 oz can full fat coconut milk

    ¼ to ¾ cups powdered sugar

    ½ tsp. vanilla



    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.

    HeadsRecipe: Soft & Sticky Cannabrownies

    HeadsRecipe: Soft & Sticky Cannabrownies

    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.  


    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)



    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.