With winter arriving soon, it’s time to start preparing for cannabis-themed holiday parties. Edibles can add joy to any Christmas gathering, creating a happy and open atmosphere that invites good vibes and seasonal cheer. Between cannabis cookies, eggnog, and delicious peppermint brownies, our hand-selected list of the best holiday edibles is guaranteed to instill any activity with fun and excitement.
Gingersnap Cookies with Medicated Caramel Frosting
It’s National Cookie Day and I almost missed it! Luckily I have logs of homemade gingersnap cookie dough saved in the freezer and medicated dulce de leche on hand. Now I can celebrate this holiday like bawse!
Gingersnap Cookies with Medicated Caramel Frosting
Makes approx 30 cookies
• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp sea salt
Medicated Frosting Ingredients
• 2 Tbsp butter, softened (you can use canna-butter for extra potency)
• 1/4 cup heavy cream
• 1/4 cup medicated dulce de leche
• 2 cups confectioner’s sugar
• 1/2 tsp vanilla extract
• Crunchy finishing salt, like Maldon
1. Preheat oven to 350ºF
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in one egg and molasses.
3. Combine the all-purpose flour, ground ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
4. Roll cookie dough into 1-1/2″ balls. Place 2″ apart on a baking sheet. Bake until lightly browned, approximately 10 minutes.
5. Remove to wire racks to cool.
6. While the cookies are cooling, combine the softened butter, confectioner’s sugar, medicated dulce de leche, vanilla, and heavy cream in a mixing bowl. Beat on low speed of electric mixer until blended.
7. Once cookies are cooled, spread the medicated caramel frosting and top with a crunchy finishing salt or holiday sprinkles.
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.
How to make eggnog with kief
Using a lower dose of kief is highly recommended for new consumers, as edibles, including beverages, can be incredibly intense, potent, and long-lasting, which is why they are so often the culprit responsible for adverse reactions or experiences. The amount of kief called for in this eggnog recipe is intended for a mature and well-experienced group that has spent time building up a tolerance to THC
- 1 cup of milk (whole)
- 1 cup of heavy whipping cream
- 2 ounces of bourbon
- 3 egg yolks
- 1 gram of kief
- ½ cup of white granulated sugar
- ½ teaspoon of nutmeg
- ½ teaspoon of vanilla
- ½ teaspoon of ground cinnamon and nutmeg (combined for topping)
- Salt to taste
- Baking sheet
- Parchment paper
- Mixing bowl
- Sous vide water bath (or pot filled with water)
- Ziploc freezer-safe baggie
- Blender (optional)
- Preheat the oven to 250°F.
- Sprinkle the kief across a parchment-lined baking sheet, then cook it in the oven for 20 minutes to decarboxylate. This will activate the cannabinoids, and without this necessary step, the eggnog will not get you high.
- Preheat the water bath or pot filled halfway with water to 185°F.
- Add all of the ingredients except for the cinnamon mixture to a mixing bowl and cream them together with a whisk until the liquid in lump-free and creamy.
- Pour the liquid into the Ziploc baggie and remove as much of the air as possible before sealing.
- Drop the baggie into the liquid bath and allow to cook for 1 hour at this exact temperature.
- After the hour has passed, removed the baggie from the water and let it cool completely in the refrigerator before serving.
- When you are ready to enjoy the weed-infused eggnog, pour the liquid into two glasses and top with the cinnamon nutmeg mixture for an extra fancy touch.
Peppermint Candy Cane Marijuana Brownies
- 3/4 cup all-purpose flour plus 2 tablespoons
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 3 ounces unsweetened chocolate
- 1/2 cup butter
- 3/4 gram kief or hash decarboxylated, finely ground
- 1/2 cup granulated sugar
- 3 large eggs large
- 1 1/2 teaspoons peppermint extract
- 3 tablespoons heavy cream
- 4 ounces dark chocolate or chocolate chips chopped
- 2 peppermint candy canes crushed
- Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking pan.
- In a small bowl, stir together flour, baking powder, and salt until well blended. Set aside.
- Melt chocolate and butter in a medium saucepan over low heat, stirring to blend,until melted and smooth. Remove from heat. Whisk in sugar, eggs,and peppermint extract until well combined. Stir in dry ingredients andmix until well combined
- Spread batter in prepared pan and bake for about 25 minutes or until brownies justbegin to pull away from the pan. Do not over bake! Cool for 20 minutesbefore glazing.
- Melt chocolate and cream together in a small saucepan, stirring until smooth. Spread glazeover brownies.
- Use a rolling pin or the back of a heavy cast iron pan to crush candy canes. Sprinklecrushed candy over tops of brownies. Cool completely before cutting.