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.

Whipped Coconut Cream Topping

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.

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.