Homemade cannabis hot chocolate recipe

There’s nothing like a cup of indulgent hot chocolate to keep you cozy during the cold winter months. This recipe elevates traditional hot chocolate with notes of molasses, cinnamon, and Calabrian chili. It contains 5 to 6 milligrams (mg) of tetrahydrocannabinol (THC) per cup, although the cannabinoid strength can be adjusted to suit your preferences.

Inspired by Dry January, this cannabis-infused hot chocolate recipe comes from Vanessa Lavorato, a celebrated cannabis cookbook author and Leafwell Ambassador. For more tasty cannabis edible recipes, you can purchase her book, “How to Eat Weed and Have a Good Time: A Cannabis Cookbook“.

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Cannabis-infused hot chocolate

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Servings: 5 cups
• Dose per serving: 5 to 6 mg THC
• Equipment needed: food scale (must measure milligrams), heavy-bottomed medium-sized saucepan, whisk, electric mixer with whisk attachment (optional), small sieve

Ingredients

• • 0.03 grams full-spectrum cannabis oil (86% THC)
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream, plus 1/2 cup for topping
  • 1 cup water
  • 1 tablespoon black-strap molasses
  • Pinch of kosher salt
  • 1 cinnamon stick (optional)
  • 1 dried crushed Calabrian chili (optional)
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup Dutch-process cocoa powder

Instructions

• • 1. Place the granulated sugar in a bowl and transfer it to a food scale.
    2. Tare the scale (set the current weight displayed to zero). This will allow you to accurately measure the amount of cannabis oil in the next step.
    3. Weigh the cannabis oil by adding it on top of the sugar, ensuring it doesn’t touch the bowl.
    4. In a heavy-bottomed medium-sized saucepan, add the milk, 1 cup of the heavy cream, water, molasses, salt, chili, and the cinnamon stick. Heat the mixture on medium-low and stir with a whisk until the edges begin to simmer, about 3 to 5 minutes.
    5. Add the sugar with the cannabis oil and continue to simmer, stirring until the cannabis oil and sugar mixture disappears completely, about 1 minute.
    6. Turn off the heat and add the bittersweet chocolate chips and cocoa powder. Whisk until the cocoa powder is blended into the mixture, about 1 minute.
    7. In a medium bowl, use a handheld mixer with a whisk attachment on medium speed or a whisk to whip 1/2 cup of heavy cream until thickened but not fully stiff. (Whisking by hand makes it easier to avoid over-whipping.)
    8. Use a small sieve to strain the hot cocoa, removing the chili and cinnamon stick. Pour into a festive mug, top with the freshly whipped cream, and enjoy!

Recipe tips and notes

• • • Enjoy right away: This recipe is best when consumed just after it’s been made.
    • Personalize your dosing: You can change the dose per serving according to your preferences or consider an alternate infusion option, such as THC distillate or homemade cannabis-infused cooking oil, if you don’t have full-spectrum oil on hand.
    • Cook with a medical card: With a Leafwell medical card, you can unlock lower costs and access a wider range of lab-tested products for more accurate dosing in your culinary creations.

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