Cannabis-Infused Egg Nog

Cannabis-Infused Egg Nog

Cannabis-Infused Egg Nog

Out of all the festive Christmas recipes that appear to be timeless, eggnog is one that makes its way onto the table of most celebrating families each year. It’s incredibly sweet, thick, and rich, which is why it’s a treat that we don’t want all year round, but we truly enjoy it during that one time of year where it’s everywhere. Even if it’s only a small amount for nostalgic purposes.

This eggnog recipe has been adjusted and allows for a substantial level of sweetness that you’d expect from the delicious drink without it being overpowering. It also includes a very special ingredient that will add some extra special Christmas cheer to all those who try it, and it isn’t cannabutter like you see in so many edibles recipe. In this eggnog recipe, kief is used to infuse the drink with a potent hit of THC.

What is kief?

Kief is a marijuana concentrate that consists of the powers that are harvested from cannabis bud flowers. It contains much more THC than the bud which it is taken from, and its fine texture makes it easy to mix into dishes without having to strain everything out with a cheesecloth. It also boasts a high percentage of terpenes, which can help to improve on and alter the flavor of the drink, especially for those who truly enjoy those aspects of cannabis.

What Is CBD?

Hemp CBD is short for cannabidiol, just one of over 113 different cannibinoids which have been isolated from the hemp plant (Cannabis Sativa). Unlike THC – the cannibinoid responsible for marijuana’s high – CBD doesn’t interact with the same cannabinoid receptor sites in the central and peripheral nervous system, and has no psychoactive effect. In contrast, CBD’s effects are more health-oriented and holistic. Two of CBD’s main claims to fame are its anti-inflammatory and neuroprotective properties. Many have also reported less anxiety, deeper, more restful sleep, and a calmer nervous system while ingesting CBD over time. Like many other herbs and superfoods such as reishi mushroom, ginseng, and ashwagandha, CBD has been shown to have adaptogenic properties, meaning it may help regulate and support all systems of the body, promoting balance and resilience.

Beyond CBD, a few drops of therapeutic grade nutmeg essential oil gives this recipe an additional functional twist. Nutmeg oil, while lending that classic egg nog flavor, also lends anti-inflammatory benefits, and is known for its calming, mildly sedative effect on the nervous system. We’re feeling more zen already.

Not only that but, this recipe also leaves out all traces of dairy products and eggs, so it’s completely suitable for both vegans and omnivores alike. Instead of leaving you feeling queasy from too much sugar, it’s also refined sugar-free, relying on the mellow, delicious sweetness of real maple syrup. While the therapeutic grade nutmeg oil really takes the flavor to the next level, you can also use nutmeg spice in powdered form (preferably freshly ground from whole nutmeg – that flavor tho!).

You can find out How to Cook with CBD Flower here!

Cheers to a happy, healthy, downright blissful holiday season!

Recipe: Homemade Cannabis-Infused Eggnog

Cannabis-Infused Egg Nog

Start to finish: 1 hour 30 minutes (active: 10 minutes)

Yield: 4 servings

Approximate dosage: 10mg per serving*

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 3 large egg yolks
• ½ gram kief
• ½ cup granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 ounces bourbon, optional
• Ground cinnamon and nutmeg for topping

Cannabis-Infused Egg Nog

Directions

  1. Pre-heat the oven to 250˚F. Put the kief in a small ovenproof dish and toast for 20 minutes to decarboxylate.
  2. Set your sous vide water bath to 185˚F.
    3. In a mixing bowl, thoroughly whisk the heavy cream, milk, egg yolks, decarbed kief, sugar, nutmeg, vanilla, and salt until frothy and uniform.
  3. Seal the eggnog mixture in a freezer-safe, zip-sealed bag and lay the bag on the edge of the countertop to push out all the air before you seal.
  4. Once the sous vide water bath has reached its temp, place the sealed bag into the water, making sure the bag is completely submerged.
  5. Sous vide for one hour.
  6. Remove the bag from the water bath and pour the mixture into a blender. Puree until smooth.
  7. At this point you can blend bourbon into the eggnog (if using).
  8. Refrigerate until cool. The eggnog will thicken even more in the fridge. Serve with a sprinkle of cinnamon and freshly grated nutmeg.

*Note: The amount of cannabis product specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis product and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

One more recipe

Ingredients:

  • 16 oz fresh hazelnut milk (see recipe below)
  • ½ cup young Thai coconut meat (you can also find frozen pureed Thai coconut meat at many health food stores. If using this, use about ¼ cup)
  • 3 TBSP. maple syrup, or use 2 Tbs + 3 drops liquid stevia to lower sugar content
  • 2 tspn. raw chia seeds
  • 3 drops therapeutic grade nutmeg oil (we used Young Living)
  • 1 dropperful (or more!) Veggimins Organic Hemp Oil with Hemp Extract – any strength
  • 1 tspn. vanilla extract
  • Dash of cinnamon
  • Pinch of Himalayan sea salt
  • LOVE

Directions:

Blend ingredients until smooth and creamy – for about 15 – 20 seconds to allow chia to fully break down and coconut to get ultra creamy.

Raw Hazelnut Milk

  • 1 cup raw hazelnuts, soaked
  • 4 cups purified water
  • Pinch Himalayan sea salt

Ingredients:

Directions:

1. Soak hazelnuts for a minimum of 8 hours (you can simply soak them overnight). Blend soaked hazelnuts with 1 cup of water until a paste forms, then add in the additional 3 cups of water and a pinch of salt and blend again. This 2 step process will help ensure all of the hazelnuts blend down properly, especially if you aren’t using a high speed blender.

2. Strain milk through a nut milk bag, removing the milk from the fiber.

3. Store milk in a glass, airtight jar (we love quart sized mason jars!) in the fridge for up to 7 days. It is perishable, but the pinch of salt will help preserve it a bit.
SavePrintStress-Free CBD Infused Raw Vegan Egg Nog RecipeAuthor: RawGuruRecipe type: Tea/Coffee/ElixirCuisine: VeganServes: 2, 8 oz servings Clear holiday stress and bring on the bliss with this CBD infused raw vegan egg nog recipe.Ingredients

  • 16 oz fresh hazelnut milk (see recipe below)
  • ½ cup young Thai coconut meat (*You can also find frozen pureed Thai coconut meat at many health food stores. If using this, use about ¼ cup.)
  • 3 TBSP. maple syrup, or use 2 Tbs + 3 drops liquid stevia to lower sugar content
  • 2 tspn. raw chia seeds
  • 3 drops therapeutic grade nutmeg oil
  • 1 dropper (or more!) of Veggimins Organic Hemp Oil with Hemp Extract – any strength
  • 1 tspn. vanilla extract
  • Dash of cinnamon
  • Pinch of Himalayan sea salt
  • LOVE
  • Raw Hazelnut Milk: 1 cup raw hazelnuts (soaked), 4 cups purified water, pinch Himalayan sea salt

Instructions

  1. Blend ingredients until smooth and creamy – for about 15 – 20 seconds to allow chia to fully break down and coconut to get ultra creamy.
  2. For Raw Hazelnut Milk: Soak hazelnuts for a minimum of 8 hours (you can simply soak them overnight). Blend soaked hazelnuts with 1 cup of water until a paste forms, then add in the additional 3 cups of water and a pinch of salt and blend again. This 2 step process will help ensure all of the hazelnuts blend down properly, especially if you aren’t using a high speed blender.
  3. Strain milk through a nut milk bag, removing the milk from the fiber.
  4. Store milk in a glass, airtight jar (we love quart sized mason jars!) in the fridge for up to 7 days. It is perishable, but the pinch of salt will help preserve it a bit.

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