Summary
I ndulge in the rich, warm goodness of Herbaceous Hot Chocolate - a perfect blend of chocolaty, creamy flavors heightened by therapeutic cannabis. Begin by decarboxylating cannabis in the oven to activate its potent compounds. Infuse simmered cream with this activated goodness, strain and chill for later use. Cocoon yourself in the comfort of frothy milk melded with high-quality cocoa powder, sugar, and vanilla extract, all heated to perfection. Dollop the cannabis-infused cream on top, lending an exquisitely creamy high to the comforting hot chocolate. Don't forget - personalize the sweetness, start with a smaller serving, and treat yourself to some marshmallow or chocolate shavings to complete this luxurious experience. Expect a captivating journey, blending culinary pleasure and the unique benefits of cannabis in every sip.
Ingredients
1 cup heavy cream
3-5 grams of decarboxylated cannabis
2 cups milk (whole milk recommended for creaminess)
4 tablespoons cocoa powder
2 tablespoons sugar (adjust to taste)
1/2 teaspoon vanilla extract
Pinch of salt
Whipped cannabis-infused cream
Marshmallows or chocolate shavings (for garnish)
Steps
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Handy Tricks: Cream Infusion: Be patient with the infusion process to ensure the cream absorbs the cannabis's active compounds effectively. Cocoa Powder: Use high-quality cocoa powder for the best chocolate flavor. The quality of cocoa significantly influences the final taste of the hot chocolate. Adjusting Sweetness: Tailor the sweetness of your hot chocolate by adjusting the amount of sugar to your liking. Remember, the whipped cream will also add sweetness. Serving Size: Be mindful of the potency of your cannabis-infused cream when serving. Start with a smaller amount and wait to understand its effects, especially if sharing with friends.
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Decarboxylate Cannabis: Preheat your oven to 240°F (115°C). Spread the cannabis evenly on a baking sheet and bake for 30-40 minutes to activate the THC/CBD.
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Warm the Cream: Gently heat the heavy cream in a saucepan until it's warm but not boiling.
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Infuse the Cream: Add the decarboxylated cannabis to the warm cream, stirring well. Simmer on low heat for about 1 hour, stirring occasionally to prevent the cream from scorching.
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Strain and Chill: Allow the cream to cool, then strain it through a fine mesh sieve or cheesecloth to remove the cannabis. Chill the infused cream in the refrigerator until it's cold.
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Heat Milk: In a saucepan, combine the milk, cocoa powder, sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, whisking constantly until hot and frothy.
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Whip the Infused Cream: Take the chilled cannabis-infused cream and whip it until it forms soft peaks. This will be used as a topping for the hot chocolate.
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Serve: Pour the hot cocoa into mugs, leaving room at the top for the whipped cream.
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Top with Infused Cream: Dollop a generous amount of the whipped cannabis-infused cream on top of the hot chocolate in each mug.
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Garnish: Add marshmallows or chocolate shavings as garnish for an extra touch of indulgence.
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Enjoy: Savor the rich, creamy Herbaceous Hot Chocolate, allowing the warmth and the cannabis infusion to relax and comfort you.