This time of year is synonymous with food which makes it a perfect opportunity to really enjoy some good cannabis cooking. You probably have a few days off and it’s expected that you’ll eat more than you can possibly handle on any other day of the year. The best way to enjoy some true gluttony is to combine it with being delightfully stoned. These recipes will be especially good for those who aren’t able to be with family this year, like me. Instead, I’ll be doing an orphans Christmas with a few friends and you better believe that this research will be getting used. Let’s have a look at all the delicious cannabis-based treats you can make this festive season. 

 

I won’t waste space going over how to make cannabis butter or cannabis oil but you can find full descriptions in previous Cooking With Cannabis articles or there are plenty of super easy walk throughs online to use. 

 

Hash Challah

 

I’ve decided this year I’m going to start with something from my heritage. Obviously this time of year isn’t just for Christmas and despite us not being practising, my dad always makes delicious loaves of challah bread. This bread isn’t the easiest to make but it is delicious and definitely worth the effort. 

 

What you’ll need: 

 

• 70ml Cannabis Infused Olive Oil 
• 70g Caster Sugar 
• 500g White Bread Flour 
• Sachet Fast-Action Yeast 
• 2 Beaten Eggs
• Poppy Seeds 

 

First you want to put your sachet of yeast into a bowl then add a pinch of sugar and a few spoons or warm water. Give it a stir then leave it to do its thing. After around 10 minutes it should be nice and foamy which means the yeast is activated. 

While you wait you can get a large bowl and combine the rest of the sugar with the flour and a pinch of salt. Make a well for your pre beaten eggs, pour in half of the eggs and your cannabis oil along with the yeast mixture. 

Get 200 ml of warm water and pour in slowly, if you overdo it you can end up with wet dough that won’t plait properly. Now gently fold the dry and wet together with your hands until it forms a springy and slightly damp dough. You can continue to add water through this process to try and get the perfect texture. 

Now just flour your countertop and lay the dough out for kneading. I can’t really describe my technique but you should be able to find plenty of great kneading techniques online. You need to knead for about 10 minutes till the dough has a nice spring to it. 

Form the dough into a ball and then coat with a little extra cannabis oil if you have it, if not normal olive oil is fine. Place into a bowl and cover with a clean non-fluffy tea towel before letting it prove for an hour. 

 

Next you want to get a baking tin and line it with parchment paper. Then uncover your dough, which should have doubled in size. Divide your dough into three equal pieces and roll each of them into a long sausage shape. Bring an end of the pieces together and then start plaiting them carefully. When you have plaited the length of the loaf, tuck the ends together and move it into the baking tin, covering again with the tea towel for around 40 mins. 

After this you should have a puffy plaited loaf sitting snugly in the baking tray. 

While this is happening you can preheat the oven to 180 degrees C. Use a brush to cover the challah in the rest of the beaten egg. Make sure you get every part of the loaf even in between the plaits. Then sprinkle with poppy seeds and bake for up to 30 minutes, but check it after 15 to make sure it doesn’t burn. 

Then just leave to cool and there you have it, a yummy cannabis infused challah bread. If you are feeling really naughty maybe make some cannabutter to spread on it as well. 

 

Weed Nog 

 

Ok the name is a little weird but you get what I’m driving at. We are going to make some weed infused eggnog which can be alcoholic or virgin, up to you. 

 

This is going to be part 1 because I spent too long talking about challah. But what we will learn in this section is how to make cannabis infused milk. 

 

All you’ll need is some full fat milk, some cheese cloth, a sieve, and of course some weed. Annoyingly this can’t really be done with substitute milks because you need the fat to bind the THC to the liquid. 

Apparently you don’t even need to decarboxylate the weed first, but it will be heated with the milk to activate the THC. You want to grind your weed up nice and fine, put it with the milk into a big pot, and bring it to a simmer. Stir it all together and cover it, leaving it to heat for about an hour. Keep on stirring and make sure it doesn’t boil or burn. 

Once that hour is up you want to leave the milk to cool in the pot. Once it’s cool you can put the cheese cloth in the sieve and strain the milk through into a bowl or container. As soon as that’s done your milk is ready to use, just pop it in the fridge and gather your other ingredients. 

 

You will need:

 

• 3 Large Egg Yolks 
• 800 ml Cannabis Milk 
• 75 g Caster Sugar
• 1 tsp Vanilla Extract 
• Pinch of Ground Cinnamon or Nutmeg 
• 200ml Whipping Cream 
• 75 g Caster Sugar 
• Cinnamon Sticks to Serve 

 

Then if you want to add a little extra spice you can add as much brandy as you like. This obviously depends on your tolerance and how much weed you put in your milk. 

 

Ok, I’m out of space but come back next time for the rest of this yummy weed nog recipe. 

 

Written by Tasha Porritt

 

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The post Cooking With Cannabis: Holiday Edition Part 1 first appeared on Cannabis Seeds News.