Our Glittery Wake & Bake Chocolate Bark recipe will elicit a big Wow! reaction while still being deceptively easy to make. Surprise your soul mate with our spin on classic Valentine’s Day gifts—sinfully dark chocolate, bright red roses, and a little 24K bling come together in an artful espresso bean chocolate bark.
8 oz Good quality dark chocolate
1/3 cup White chocolate chips
1/3 cup Espresso beans
Handful of dried rose petals
24K edible gold leaf sheet or flakes
Dried cannabis flower (try Bubblegum Kush, GSC or Jillybean for sensual effect)
Step.1 Coarsely chop espresso beans and set aside.
Step 2. Break up dark chocolate and melt in microwave for 30 seconds at a time, stirring after each, until chocolate is smooth. Do not overheat!
Step 3. Add chopped espresso beans to melted chocolate, stir to combine.
Step 4. Spread chocolate mixture onto a parchment paper lined baking sheet, approximately ¼” thick. Artfully decorate chocolate mixture with rose petals and 24K gold. Tweezers are helpful here.
Step 5. Grind cannabis flower and sprinkle over chocolate mixture. Or simply roll a joint to present to your sweetheart and eat the chocolate bark when the munchies hit.
Step 7. Melt white chocolate chips in microwave. Stir until smooth. Channel your inner Jackson Pollock and drizzle over chocolate mixture. Have some fun here; no one likes perfection. Allow bark to set in cool place or fridge.
Step 8. Break into pieces and lovingly display on a pretty plate or in a heart-shaped tin. Next, surprise your Valentine with this incredibly stunning confection made by you with passion.
Store safely out of reach of children and pets.
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Come and play, everything's A-OK
Buzz! Buzz! Buzz! Cannabis-infused coffee liqueur picks you up and mellows you out.
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This cocktail brings back your sweetest childhood memories of freshly baked chocolate chip cookies dunked in milk.
1 ounce Pinnacle Cookie Dough vodka
1 ounce Godiva Dark Chocolate liqueur
2 ounces half and half cream
Chocolate Chip Cookie Dough for garnish
Shake vodka, chocolate liqueur and cream with ice in a shaker and strain into a chilled martini glass. Garnish with a ball of frozen cookie dough. Try our recipe for Canna Chocolate Chip Cookie Dough for a subtle infusion of THC or simply use readymade cookie dough. Pairs perfectly with a hit of Cookie Dough or Girl Scouts Cookies.
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Come and play, everything's A-OK
Buzz! Buzz! Buzz! Cannabis-infused coffee liqueur picks you up and mellows you out.
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Ginger shots are an easy to make wellness tonic and brewing them fills your home with a beautiful bright aroma. Fresh ginger is loaded with health positive compounds. Both antibacterial and anti-inflammatory, it also boasts antioxidants among its many benefits. Add high-concentration vitamin C lemon juice and mineral-rich maple syrup and you’ve got a super brew. Complete it with CBD tincture to reach new heights.
Finding the right CBD dosage is a personal quest. Start with a low dose and adjust until the desired results are achieved. To begin the process, you can opt to simply add CBD tincture directly to your shot glass rather than the entire brew. Once you have a clear idea of your preferred dosage, you can personalize your ginger brew with the correct amount. In this recipe we’ve used a microdose of 5 mg of CBD per shot. This is a small dose and a good jumping off point. Verify the concentration of your CBD tincture as they come is wildly varying strengths. You can also enjoy these ginger shots with no CBD.
8 oz. fresh ginger
½ cup fresh lemon juice
⅓ cup pure maple syrup
8 ml CBD oil (20 mg/ml concentration)
Step 1. Chop ginger into chunks.
Step 2. Pulse ginger in a food processor to a paste.
Step 3. Bring ginger and 6 cups water to a boil in a saucepan. Lower heat and simmer until reduced by half, approximately 30 minutes.
Step 4. Strain into a large measuring cup.
Step. 5. Juice lemons and add to ginger brew.
Step 6. Add maple syrup.
Step 7. Add CBD tincture.
Step 8. Mix well and transfer to jar.
Yields: 4 cups or 32 shots (1 ounce each)
Ginger brew keeps for two weeks refrigerated.
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Buzz! Buzz! Buzz! Cannabis-infused coffee liqueur picks you up and mellows you out.
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Hankering for a nibble? Need a little pick-me-up that settles the spirit? Try our Fudgy Kafé Kush Petits Fours recipe for a mouthful of cannabis-cocoa-coffee contentment.
Ingredients
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 ½ cups butter
1 cup unsweetened natural cocoa powder
3 cups firmly packed brown sugar
4 large eggs
2 Tbs. Kafé Kush liqueur*
*Recipe in HeadsRecipe
Preparation
Heat oven to 325°F. Grease bottom and sides of a 9x13-inch baking pan then line with parchment paper, allowing the edges to overlap the sides of the pan (these will be used as handles; you’ll thank us later). In a medium bowl, whisk flour, baking powder and salt. Melt butter in a large saucepan. Remove from heat and whisk in cocoa powder. Add brown sugar and whisk until blended. Add eggs, one at a time, whisking after each. Add Kafé Kush liqueur and whisk once more. Add flour mixture and using a rubber spatula stir until just blended. Scrape batter into pan. Bake for approximately 30 minutes. An inserted toothpick should come out with fudgy crumbs. Cool completely.
Get glazed
6 oz bittersweet chocolate, chopped
6 Tbs. butter, cut into pieces
1 Tbs. corn syrup
Combine ingredients in a medium bowl and microwave until melted (a minute at a time so as not to burn the chocolate). Whisk until smooth. Pour glaze over brownies and refrigerate until set. Gently lift out of pan using parchment “handles” and place on a cutting board. Cut into 1-inch petits fours.
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Cocktails are a great way to celebrate the holidays. But if you really want to make merry, try our recipe for The Dude Imbibes Cocktail, a White Russian with an uplifting flourish.
Ingredients
2 parts Kafé Kush liqueur
5 parts Vodka
3 parts cream
Preparation
If you’re imbibing like The Big Lebowski then guesstimating your measurements is perfectly on point. Pour Kafé Kush liqueur and vodka over ice in a lowball glass. Top with cream and gently stir.
The Dudest version: Add a few extra drops of your favourite THC tincture.
]]>This cannabis-infused coffee liqueur will have you smiling from sunup—add a shot to your morning espresso—to sundown as the starring ingredient in a White Russian cocktail. Try it in our Fudgy Kafé Kush Petits Fours recipe. Easy to make, versatile, and just plain delicious.
Ingredients
4 cups simple syrup (4 cups sugar + 4 cups water)
750 ml Vodka
6-8 oz fine trim (try Chocolope or Bubba Kush)
1 cup ground coffee
2 vanilla beans
Preparation
In a saucepan, bring sugar and water to a boil. Simmer until sugar is dissolved. Remove from heat and let cool. Slice open vanilla beans. Add all ingredients to a clean glass container. Let sit in a cool, dark place for at least 2 weeks, shaking occasionally. The flavours will deepen with time, so try infusing for up to a month. Strain through a fine filter and bottle.
]]>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 (euphoric), Girl Scout Cookies GSC (happy) or Chocolope (uplifting) for the sweetest flavour and effect.
Ingredients
3 Tbsp canna butter
2 cups half & half
2/3 cups brown sugar
4 egg yolks, preferably free-range from happy hens
pinch salt
1 ½ tsp pure vanilla extract
1 ½ cups whole milk
1/3 cup semi-sweet mini chocolate chips
Preparation
The first step is to prepare the ice cream. You will need a 2-quart ice cream maker. There will be plenty of time to whip up the cookie dough while the ice cream is churning.
Melt the butter in a saucepan, over medium heat. Add the half & half and bring to a simmer. In a medium bowl, whisk brown sugar, egg yolks, and salt until light and fluffy. Slowly pour a cup of the warm butter-half & half mixture into the egg mixture, whisking as you go to temper the egg mixture. Return the mixture to the saucepan. Heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla. Allow the mixture to cool slightly then transfer to a bowl, cover and refrigerate until cold.
Once the mixture is chilled, whisk in the whole milk. Pour into an ice cream maker and freeze according to the manufacturer's directions.
While the ice cream is churning, prepare the cookie dough.
Ingredients
1/4 cup canna butter
1/4 cup brown sugar
2 Tbps white sugar
1 Tbsp milk
½ tsp pure vanilla extract
1/3 cups flour
pinch salt
1/3 cup semi-sweet mini chocolate chips
Preparation
Beat butter and sugars several minutes until light in colour. Beat in milk and vanilla. Add flour and salt and mix until combined. Stir in chocolate chips. Place cookie dough in freezer for 10 minutes to firm up a little.
***
Once the ice cream is almost fully churned, add chocolate chips and small pieces of the cookie dough. Transfer to an airtight container and freeze.
Yields about 6 cups
Ice cream will keep in the freezer for 2 weeks or more.
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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.
Ingredients
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
Preparation
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
]]>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.
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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.
Ingredients
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
Preparation
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.
Ingredients
1 13.5 oz can full fat coconut milk
¼ to ¾ cups powdered sugar
½ tsp. vanilla
Preparation
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.
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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.
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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.
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For a barbecue sauce with a lively, uplifting cannaspirit, try using a flavourful sativa strain like Jack Herer, Purple Haze or Candyland. Their spicy, sweet, earthy notes will compliment the bourbon and keep you happy and energetic. Great on meat, tofu and veggies.
Ingredients
7g cannabis flower (bud), broken up
1 rosemary sprig
1 cup bourbon
½ can tomato paste (3 oz)
¼ cup apple cider vinegar
1 Tbs. Worcestershire sauce
2 tsp. soy sauce
1 tsp. honey
Juice of one lemon
¼ cup dark brown sugar
3 cloves garlic, minced
1 shallot, minced
½ tsp. Dijon mustard
¼ tsp. cayenne pepper
Salt and fresh ground black pepper to taste
Preparation
Soak cannabis and rosemary sprig in bourbon for 24 hours in dark, cool place. Strain the bourbon and discard plant matter. Combine all ingredients in heavy bottom saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes or until thickened, stirring occasionally. For a smoother sauce, mix in a blender.
Yields about 1 cup
Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
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Flavour-packed black olives and extra virgin olive oil are the main ingredients in this simple black olive tapenade. Served with pita bread, toasted baguette or fresh vegetables, it’s a dip with a kick. Try it over pasta for an easy Mediterranean lunch. You’ll soon be ready for your afternoon siesta.
Ingredients
7g cannabis flower (bud), broken up
¼ cup extra virgin olive oil
1 ½ cups pitted black olives (Kalamata or Niçoise)
2-3 Tbs. capers, rinsed and drained
1 garlic clove, smashed and peeled
1 tsp. Dijon mustard
1 ½ Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
¼ tsp. freshly ground black pepper
Preparation
Put cannabis flower and olive oil in a pot and simmer over low heat for 10 to 15 minutes. When the flowers begin to brown, remove from heat. Strain the oil and set aside to cool. Place the olives, capers, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.Yields about 1 cup
Tapenade can be refrigerated in an airtight container for up to 1 month.
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