The “polar vortex,” two of the most terrifying words that midwesterners have been hearing frequently in weather forecasts, is headed toward the U.S. This year’s polar vortex promises record-shattering, life threatening and once-in-a-few decades low temperatures. Due to the severity of these conditions, there are many rules that citizens must abide by in order to stay safe—first and foremost, stay warm. Bundle up, prevent any windchill coming through cracks of doors and windows, and making sure you have plenty of hot chocolate on hand.
Yesterday the nation celebrated National Hot Chocolate Day, and it couldn’t come at a more opportune time. While a good majority of the country is pummeled by negative degree weather, we hope that this recipe for hot chocolate will help everyone stay warm and cozy (especially with the addition of cannabis to help relax consumers). To help lift spirits, add a drizzle of infused chocolate sauce and marshmallows!
Cannabis Infused Hot Spiced Chocolate
2 cups whole milk
1 tablespoon dark brown sugar
4 tablespoons canna-chocolate sauce (recipe given below)
1 teaspoon ground cinnamon
A pinch of freshly grated nutmeg
1/4 teaspoon cayenne pepper
- In a small pot, heat milk and sugar on medium-low until sugar completely dissolves.
- Remove milk from heat.
- Stir in canna-chocolate sauce (recipe below) and spices.
- Pour in a cup, get cozy and enjoy.
3/4 cup granulated sugar
1 1/2 tablespoon all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups whole milk
2 tablespoons cannabutter
1 teaspoon vanilla extract
Pinch of sea salt
- Place sugar, flour and cocoa powder in a bowl; whisk gently until combined.
- In a small pot, heat milk on medium heat just until bubbles form around the edge
- Turn heat off and whisk in cannabutter and vanilla extract; whisk gently until completely combined.
- While mixture is still warm, whisk in dry ingredients (except the salt) a little at a time.
- Stir constantly for 6 minutes, and finish with the pinch of salt.
- Use immediately or store in a glass jar with a fitted-lid in your refrigerator for up to two weeks.
2 tablespoons gelatin (2 sachets)
1 cup cold water
2 cups granulated sugar
1 teaspoon vanilla extract
2 teaspoons cannabutter
- Combine the gelatin with 1/2 cup of cold water. Let the gelatin soak for a few minutes.
- In a medium saucepan, combine 1/2 cup of water with the 2 cups of granulated sugar, and cook over a medium heat until the sugar is fully dissolved.
- Once your sugar is fully dissolved, bring the heat to medium-high until the mixture begins to boil. Once our syrup mixture begins to boil, remove from heat.
- Add in the salt, vanilla extract, and of course the cannabutter.
- Transfer the syrup mixture into the bowl of gelatin and whisk for 5 minutes (by hand to cool the mixture down).
- Now turn your electric whisk up to full speed for 10 minutes. By the end your mixture will be puffy, thick and creamy
- Now pour the mixture into a bowl coated with powdered sugar. The powder sugar will keep the marshmallow from sticking to everything. As our marshmallow mixture is cooling, grab a cutting board and cover it with a thin layer of powdered sugar.
- Once it’s laid out flat on your powdered sugar covered cutting board, use your cookie cutter to cut out your desired marshmallow shapes.