If you really want to win someone over or show them you care this Valentine’s Day, cook them a truly special meal. I’m talking one you can’t get anywhere else.
And why would you want to go out, by the way? If you’ve had the misfortune of hitting a restaurant on Valentine’s Day—or, like me, working in them every year until you got into a different industry—you already know it’s a total nightmare.
You make reservations way in advance if you’re smart—not that it does you much good. You still wait forever, assuming you can find a place to park. Don’t forget that extra $25 in fives for tipping valets and coat check!
The service sucks, even if you work in service you have to admit it. And no wonder? Everything is overbooked and underdelivering on a set of culturally-derived expectations that are basically impossible to fulfill. So yeah—count me out.
I’d rather stay home and cook up a better dinner for you than you’ll find out anyway. It’s worth it to me. I love to eat, I don’t mind cooking, and in this case we get to infuse everything and blast off together shortly after dessert.
So if you’d like to avoid annoyingly lovestruck couples (not to mention the ones who are breaking up around you) while spending less money and enjoying yourself more, this post is for you. In this post we’ll share a ton of ideas for whipping up an amazing, cannabis-infused Valentine’s Day meal that special someone will love.
Remember: There’s a big difference between eating a few infused truffles and downing a fully infused seven course meal. Start low and go slow, and if you’re infusing multiple dishes, aim to microdose.
Appetizers and Snacks
Sweets and Desserts
Appetizers and Snacks
Let’s get this party started!
Infused Bruschetta or Crostini Three Ways
So easy and quick, yet beautiful to look at an appealing to most eaters. Perfect!
Although it can be confusing, bruschetta and crostini are pretty similar in terms of toppings; the difference is the bread. Derived from the Italian “bruscare” which means to toast over coals, you make bruschetta by toasting wide, whole slices of a rustic type of bread that is a wider loaf more like an Italian or sourdough. When you slice and toast something more like a white bread baguette of a round, narrower, finer-textured bread, you get crostini.
Any way you top this, you’ll need:
- a baguette sliced on the bias
- enough infused EVOO to a) brush both sides of each slice, and b) drizzle over the top of the pieces when you’re ready to serve (about 3 to 4 tablespoons to brush both sides of the slices of a standard baguette, plus whatever else you’re using to top them)
1. Preheat the oven to 450°F. Slice the bread and brush both sides of each slice with your 3 to 4 tablespoons of infused EVOO. This helps you get truly a crispy result that won’t get soggy with toppings.
2. Toast at 450°F until golden brown—about 6 to 9 minutes. Do not broil.
Here are three great ways to top this:
Infused Balsamic Cremini
- 3 cups sliced mushrooms, cremini or baby bella
- 1 to 2 tablespoons of infused EVOO for topping
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme
- Sea salt and black pepper, to taste
- 1 clove fresh garlic
- 3 tablespoons non-infused olive oil, for sautéing
1. Saute mushrooms in non-infused EVOO over medium-high heat in large skillet for several minutes.
2. Stirring constantly, add the balsamic and allow to thicken for another 30 to 60 seconds.
3. Season with thyme, sea salt, and black pepper to taste.
4. Rub each slice of toasted bread lightly with the clove of garlic and then drizzle with infused EVOO.
5. Top each slice with the mushrooms and serve right away.
Spicy Grape Canna-cheese
- 1 ounce thinly sliced pancetta
- ½ cup canna-cheese
- 1 tablespoon sugar
- 2 cups red seedless grapes, sliced in half
- Sea salt, black pepper, and crushed red pepper flakes to taste
- Chopped tarragon
- Infused EVOO for drizzling, at least 1 tablespoon
1. In a medium skillet, cook pancetta over medium heat, until crisp, stirring occasionally, about 5 minutes. Crumble once cool. If you don’t eat meat, use coconut bacon (see our Super Bowl post).
In the same, unwashed skillet, bring 2 tablespoons of water and the sugar to a boil, stirring until sugar is dissolved.
2. Cook grapes in water and sugar with black pepper and red pepper flakes until the grapes are soft and glazed, about 5 minutes. Remove from heat.
3. Add pancetta and salt to taste.
4. Spread canna-cheese on toasts. Top with grapes and chopped tarragon, and drizzle with infused EVOO.
Classic Tomato Basil, Infused
If you just order it out somewhere, this is probably what you’re getting—and no wonder, because it’s good:
- Ripe tomatoes, we love Campari or Roma for this, about 2 pounds or 5 to 6 medium-sized tomatoes (you can use any kind you like)
- ½ of a medium white onion, about ½ cup
- ½ cup finely minced fresh basil, about ¾ to 1 ounce
- 2 to 6 cloves garlic, to taste, finely minced or pressed
- 2 tablespoons infused EVOO
- Sea salt to taste
- Balsamic vinegar or balsamic glaze for drizzling
- Optional: flaky sea salt to top
Combine all ingredients except balsamic vinegar or balsamic glaze for drizzling and flaky sea salt to top. Spoon topping over prepared bread slices from above. Drizzle with balsamic vinegar or balsamic glaze and sprinkle with flaky sea salt, if desired.
Infused Garlic Bread
If I could only have a delicious pasta meal or the perfect garlic bread, I might choose the bread. And not just because it’s way easier to make.
You will need:
- A large loaf of rustic bread, such as an Italian bakery loaf or baguette
- At least half a stick of cannabutter, depending on how big the bread is, at room temperature
- As much fresh, crushed garlic as you can stand
- Sea salt and fresh cracked black pepper
1. In a bowl with a wooden spoon, cream together the room temperature cannabutter, the garlic, and any additional butter you might need if your cannabutter has a strong taste.
2. Slice that loaf lengthwise.
3. Slather the cut sides of the bread with the garlic butter mixture. Sea salt and pepper to taste.
4. Pop under a broiler and watch carefully for a few minutes, or bake in a hot oven (about 450°F) until your infused garlic bread is crispy and bubbling, golden-brown.
Mix it up and make it caprese style by adding fresh mozzarella and sliced tomatoes in the oven, and then fresh basil and a balsamic drizzle when it comes out. Or add some of your canna-cheese with fresh Italian herbs or roasted garlic.
Infused Whipped Gorgonzola Dip with Veggies
This is like what adults might eat for a V Day date instead of queso, we’re sure of it. Plus, it’s freakin’ delicious, and hides even the strongest cannabis flavor. Bet.
- 4 ounces of a creamier, milder version of Gorgonzola cheese (use blue cheese in a pinch)
- 4 ounces canna-cheese, just plain salted, or however you like it
- ¾ cup heavy cream, or infused heavy cream
- Sea salt and black pepper to taste
In a food processor, pulse Gorgonzola, canna-cheese, and heavy cream several times. Once it is creamy and smooth looking, season to taste with salt and pepper. Serve immediately or make up to 4 days in advance and chill.
Serve with crackers, crudités like tiny carrots and radishes with tops, pita chips, toast points, whatever. Seriously delicious stuff—and try it with your Buffalo wings, or Buffalo flavored anything, actually.
Spring Greens with Infused Buttermilk Dill Black Pepper Dressing
Your mom was right: eat your vegetables. But you were right, too: use lots of delicious dressing.
(Like ranch dressing better? Check out our Super Bowl post for the infused ranch—but this is a really great and basically instant alternative for people who like ranch.)
- ¼ cup buttermilk
- 2 tablespoons infused EVOO
- ¼ cup fresh dill, minced
- Sea salt and freshly ground black pepper to taste
- Salad greens for serving
To make this dressing, just whisk all of the ingredients together. You can make it a day in advance. Serve with spring salad greens.
Cannabis-infused Cheese Fondue
This is a classic version of cheese fondue—a luxurious classic that’s perfect for sharing. Note: don’t buy grated cheese, if that’s even an option with these varieties. Shred it yourself.
- ¾ pound Gruyère cheese, shredded (if you had to use just Gruyère and, say, Gouda, you could, just use 1 pound Gruyère and ½ pound Gouda)
- ¼ pound Gouda cheese, shredded
- ¼ pound Emmentaler cheese, shredded
- ¼ pound Fontina cheese, shredded
- ¼ cup cannabis-infused oil
- 2 tablespoons cornstarch
- 1 clove garlic, peeled
- 1 tablespoon Kirsch brandy (can you leave this out or use regular brandy? Yes, but it has a distinctive flavor and is worth getting if you want the real deal)
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground white pepper
1. Toss the cheeses in a large bowl with the cornstarch.
2. Rub the inside of a your fondue pot or a medium non-stick sauce pot with the garlic, like you’d rub a caesar salad bowl.
3. Add the wine and bring to a simmer over moderately low heat, and all at once add the cheese mixture.
4. Stir constantly with a wooden spoon for about 5 minutes, just until the cheese is smooth and melted.
5. Remove from heat, stir in the Kirsch brandy, and season to taste with sea salt and white pepper.
Serve with cubes of crusty bread, bites of veggies, slices of green apple, small dill pickles, and bites of hard salami.
It’s not all about the appetizers—although sometimes we act like it is around here. If you’re up for some inspired and infused ideas to serve someone special, we’ve got you covered.
Infused Pasta Pesto
We’ll show you how to nail this easy and quick—yet delicious and impressive—classic here.
Infused Fried Rice
Our secrets for making truly great infused fried rice—and even plain Jane fried rice—are right here. Plus, some tasty variations on the old classic!
Infused Lobster Mac & Cheese
Both nostalgic and upscale. And yummy. And here’s all you need to do.
Start with our Infused Mac & Cheese recipe which is here. From there:
- Substitute all white cheeses into the sauce (we like white cheddar, fresh parmesan, and fontina for this)
- In the existing recipe you bake the parmesan on top; instead, save half of the parmesan for the top, but mix the rest into the sauce with the other two cheeses
- Once your cheese sauce is smooth and ready to go, add 1 pound roughly chopped, cooked lobster to the sauce just before you put the mac and cheese into the pan for baking
- Add a dash of nutmeg, too, if you like it
- Top with the rest of the parmesan, ½ cup Panko crumbs, and 1 tablespoon infused EVOO
Now go ahead and bake as usual until it’s done and that crust looks amazing.
Green Goddess Chili Shrimp Salad
This is light, but absolutely flavorful and delicious.
Infused Homemade Pizza
You learned how to make it here.
Cacio e Pepe (with Cannabis)
This is cheesy, black peppery goodness on pasta, and in this case, it’s infused. If you’re not world’s greatest chef, this is a simple, easy dish to make and infuse—yet it’s still pretty, delicious, and fairly impressive.
Remember, if you’re not already reserving some of the water you cook your pasta in, start doing that. It makes your creamy sauces taste about a million times better.
Also, did you know you should really be salting that cooking water? Do it.
- ½ pound pasta
- 3 tablespoons cannabutter
- 1 tablespoon infused EVOO
- Fresh black pepper, coarsely ground
- ¾ cup Parmesan cheese, freshly shredded, plus more for garnish
- ¾ cup pecorino cheese, freshly shredded, plus more for garnish
1. Cook pasta until just al dente in a large pot of rapidly boiling salted water. Drain pasta, but save 1 cup pasta water.
2. In a large skillet over medium heat, melt 2 tablespoons cannabutter with the infused oil. Grind black pepper into the butter and oil and toast about 1 minute, until aromatic.
3. Add ⅓ cup of the reserved pasta water. Bring to simmer and whisk in remaining cannabutter.
4. Tossing pasta constantly in butter mixture using tongs, add cheeses, keeping the mixture in motion until about half of the cheese is melted. Remove the pasta from the heat.
5. Add more cooking water if the sauce is too thick. Garnish with additional cheese, of course, and additional drizzled infused EVOO if you like. Serve hot.
Sweets and Desserts
Let’s face it: V Day is heavy on the sweets. So whether you’re celebrating with others or solo, it’s time to get our desserts on.
This is pretty much the classic Valentine’s Day sweet, only now it’s laden with cannabinoids. There are a couple of ways to make infused chocolates: either by hand, or with a mold.
- Heat 10 ounces semi-sweet or dark chocolate (the better the quality, the better it will taste), 125 ml infused heavy cream, 1 teaspoon vanilla extract, and a dash of salt in a double boiler until incorporated and melted.
- Refrigerate overnight.
- Working with totally cool truffle mixture, scoop balls with a tablespoon and roll them with your hands to shape them.
- When truffles are round, refrigerate again to cool somewhat. When they are cool again, coat the truffles in cocoa powder.
With a mold:
- Melt ½ cup dark chocolate and pour into silicone candy molds to coat. You just want a thin, outer layer for your candies.
- Heat another 1 cup of the chocolate of your choice (the better the quality, the better it will taste), 1 cup infused heavy cream, 1 tablespoon cannabutter, and a dash of salt in a double boiler until incorporated and melted.
- Chill for 5 minutes in the refrigerator.
- Using a hand blender, beat air into the chocolate until it is very thick.
- Fill the mold with the chocolate and cool until hardened—at least one hour.
Remember, if you’re bothering to make candy at all, don’t make these mistakes:
- Don’t use chocolate chips! No matter how many internet legends tell you to do this, don’t. Chocolate chips are not good for making truffles. Chocolate chips keep their shape even after being heated because they contain stabilizers and that makes for a yukky, gritty ganache.
- Do use the double boiler. Or a bowl over a pot! That’s because burning the cream ruins the candies.
- Do add flavorings if you like them—but not too much. You can add anything from cinnamon to chile powder, but just a small amount.
- Don’t forget the salt! It does change the flavor of these candies for the better.
- Do roll the truffles in other things you like. Try ground nuts, other spices, or cannabis sugar!
- Don’t forget to eat truffles at room temperature. Ice cold truffles do not melt in your mouth the way they should!
Classic New York Cheesecake, Infused
Decadent. Delicious. A splurge. That’s cheesecake on a normal day.
Now, let us introduce you to cannabis-infused cheesecake: the over the top treat for even the most special days.
Whether you love it plain and perfect or topped with fruit or chocolate, this is the classic you’ve been waiting to render stoney.
- 16 crushed graham crackers
- 2 tablespoons cannabutter, melted
- 5-8oz packages of cream cheese (substitute in some of your plain canna-cheese if you want!)
- 1 and 2/3 cups granulated sugar
- ¾ cup whole milk
- 5 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
1. Preheat the oven to 350°F. Grease a 9-inch springform pan thoroughly.
2. In a large mixing bowl, combine graham cracker crumbs with melted cannabutter to form the crust mixture. Press the crust into the springform pan, lining just the bottom and corners or edges. Bake at 350°F for 12 to 15 minutes until golden and set; let cool completely.
3. Wrap pan in two layers of aluminum foil. You are sealing in moisture and preventing leaks.
4. Reduce oven temperature to 325°F.
5. In a clean bowl with a hand mixer, beat cream cheese, canna-cheese if you’re using it, and sugar until smooth. Beat in the milk. Beat in the eggs one at a time.
6. Mix in the vanilla, sour cream, and flour until smooth. Pour the batter into the crust.
7. Place the springform pan into a large roasting pan, and set the larger pan in the middle of the oven. Fill the roasting pan around the cheesecake pan with water—about enough to go halfway up the outsides of the springform pan. You are creating a water bath to help steam the cheesecake evenly and slowly, and it’s safer to do that once everything is already in the oven.
8. Bake until cheesecake is golden brown on top, puffed up, and slightly wobbly in center, about 1 ¾ to 2 hours. The slightly wiggly middle is okay, because it keeps cooking just a little as it cools.
9. Remove the spring-form pan carefully from the water bath and move it to a wire rack. Allow the cheesecake to cool at room temperature for 20 minutes.
10. Remove the aluminum foil. Loosen the cheesecake from the pan by running a small paring knife around the sides. Now you can cover the pan loosely with plastic wrap and let the cheesecake cool completely in the refrigerator, at least 8 hours and up to several days.
Melt chocolate for the top, serve with macerated fruit or compote, or just plain. For clean, pretty slices, use a thin, long-bladed knife, dip it in warm water, and wipe it clean in between slices.
Infused Bread Pudding, Three Ways
Yes, three ways to infuse and enjoy this sweet classic that’s mouth-watering any time of day or night.
Classic Bread Pudding
Did we mention this is also quick and easy—and you can make it ahead of time? Definitely use cannabutter, and substitute infused versions of cream, milk, whatever else you like.
Ingredients for the pudding:
- 1-1 pound loaf of crusty bread, like Italian or French bread, or challah if you like it
- 5 eggs
- 1 cup granulated sugar
- 1 and ½ cups heavy cream or infused cream
- 1 and ½ cups whole milk or infused milk
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- Ground nutmeg, to taste
Ingredients for the sauce:
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- ½ cup granulated sugar
- 4 tablespoons cannabutter
- 1 teaspoon vanilla
1. Preheat oven to 350°F. Grease a 9 by 13 glass baking dish generously.
2. Cut or tear bread into squares about one or two inches in size. Place in large mixing bowl.
3. In a medium bowl, whisk eggs, sugar, cream, milk, vanilla, cinnamon, and nutmeg until well combined.
4. Pour egg mixture over bread and toss gently to coat. Allow about 20 minutes for the eggs to soak into the bread.
5. Spread pudding in baking dish. Bake until center is set, about 50 to 60 minutes.
6. To make sauce, whisk sugar, flour, and heavy cream in saucepan until combined.
7. Add cannabutter at medium heat and bring to a simmer, stirring constantly, until slightly thickened.
Remove from heat and add vanilla.
Serve bread pudding hot or cold, with lots of sauce.
Bananas Foster Bread Pudding
To make this version of the classic above:
- Reduce eggs by 2, so you’re using 3 eggs total, and add 2 large, peeled, ripe bananas, mashed, to the pudding mixture.
Then, make this rum sauce instead of the classic:
- In a large skillet over medium heat, melt ¼ cup of cannabutter.
- Heat 5 large, ripe bananas, peeled and sliced, 1 cup of brown sugar, and 1 teaspoon of cinnamon. Saute gently for about one minute.
- Add ½ cup of dark rum and bring to a slight boil. Simmer for several minutes to cook off alcohol, or light with a match to burn it off as you would the real dish.
- Serve hot over the bread pudding.
French Edition: Croissant Berry Bread Pudding
- Instead of using whatever other bread, choose some stale croissants to really amp up the decadence and rich, buttery flavor.
- Add fresh berries to enhance the dish.
- Use the same sauce—unless you like the rum version. In that case, make it with berries, not bananas!
Vegan Chocolate Covered Strawberries (And Other Fruit)
Another total classic, because everyone loves eating chocolate-dipped fruits. Plus these are gorgeous to look at, and easy to infuse.
- ½ cup cocoa butter, in chunks
- ½ cup cocoa powder
- 1/3 cup infused maple syrup (2 to 4 grams of decarboxylated cannabis infused for 1 to 2 hours in the cheesecloth teabag style per cup of maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- large, attractive fruit for dipping
1. In a double boiler, combine all ingredients except fruit. Stir gently, just to mix—do not blend in air. Ensure the chocolate does not exceed 250 degrees Fahrenheit.
2. Once chocolate is smooth and melted, dip the fruit in the chocolate mixture to cover and allow to cool and dry on a flat, parchment paper lined surface.
White Chocolate version
Make this the exact same way in the double boiler, only use these ingredients:
- ½ cup cacao butter in small chunks
- ¼ cup cashew butter
- 4 tablespoons cannabutter
- 1 cup powdered sugar
- ½ cup rice milk powder
Assemble just like you did the regular chocolate fruit. And make both so you can decorate the dark dipped fruits with white chocolate drizzle, and vice versa!
Infused Heart-shaped Sugar Cookies
Aw. So cute, plus who doesn’t love big, soft, fluffy sugar cookies? Everyone—plus, buttercream frosting is a delicious and easy way to infuse.
Ingredients for the cookies:
- 3 cups all-purpose flour, plus extra to dust rolling surfaces
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup or 1 stick cannabutter, room temperature
- ½ cup or 1 stick regular butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cream or whole milk
For the buttercream frosting:
- 1 cup or 2 sticks cannabutter and butter blend (make this as strong as you want it), room temperature and soft
- 3 to 4 cups powdered sugar
- 2 teaspoons vanilla
- dash salt
- 2 to 3 tablespoons heavy cream, milk, or half and half
Optional for decorating:
- Red and pink food coloring
1. In a large bowl, mix flour, baking powder, and salt.
2. Using a hand mixer, in another large bowl cream butter and sugar at high speed until fluffy and pale. 3. Add egg, cream or milk, and vanilla to the butter and sugar, and beat on high until combined.
4. Add flour mixture bit by bit to wet mixture, mixing until well combined.
5. Shape dough into a disk. Wrap dough in plastic and chill for one hour.
6. Preheat oven to 350º when the dough is ready. Grease two baking sheets or line them with parchment paper.
7. Flour a clean work surface for rolling. Roll dough out evenly until it is about 1/8 of an inch thick.
8. Cut hearts with a cookie cutter, and transfer cookies to prepared sheets.
9. Bake until light golden just around the edges, about 8 to 10 minutes. Do not overbake.
10. Beat frosting ingredients using a hand mixer in a large bowl until smooth. Divide into 3 portions.
11. Color one portion of frosting red, one pink, and leave the other white. Decorate cookies as desired.
Dark Chocolate Cake with Red Wine Glaze
This cake looks way tougher to make than it is, and you can add dramatic flair by sprinkling it with pomegranate arils.
For the cake:
- ½ cup or 1 stick cannabutter, cut into pieces
- ½ cup or 1 stick unsalted butter, cut into pieces, plus more to grease pan
- ⅓ cup all-purpose flour, plus more to flour pan
- 1 pound dark, high-quality chocolate, chopped (save half for the ganache)
- 1 cup granulated sugar
- 4 large eggs
- ¾ teaspoon sea salt
For the ganache:
- The remaining ½ pound high-quality chocolate, chopped very fine
- ¼ cup cannabutter or unsalted butter, your choice, cut into small pieces
- ½ teaspoon sea salt
- ½ cup powdered sugar
- ½ cup red wine like Cabernet, Pinot Noir, or Merlot
1. Preheat oven to 325°F. Grease and flour a 9 inch round pan well.
2. In a double boiler or heatproof bowl over a pot of simmering water, heat the half of the chocolate for the cake, the granulated sugar, and the cannabutter and unsalted butter totaling 1 cup butter or two sticks. Stir constantly for about 3 minutes until chocolate is almost completely melted, and remove from heat, still stirring, until chocolate finishes melting. Let cool before moving on to next step.
3. Add eggs 1 at a time to the chocolate mixture using an electric mixer on medium speed, beating after each addition. Beat until chocolate batter has a consistency similar to mousse, very fluffy.
4. Reduce beater speed to low. Add flour and salt; mix until smooth. Pour batter into pan, smoothing top with a rubber spatula.
5. Bake cake until edges are slightly darkened and top is firm, about 55 to 65 minutes. Move pan to a wire rack to cool completely before attempting to remove it from the pan.
6. Make ganache glaze by heating chocolate, butter, and salt in a double boiler or heatproof bowl over a pan of simmering water. Stir constantly for about 5 minutes until chocolate and butter are melted, and then stir in powdered sugar. Remove from heat.
7. In a small saucepan, bring red wine to a simmer. Once it just reaches a boil, remove it from the heat, and add whisk it into the chocolate glaze. Allow to cool for about 10 minutes; glaze should be slightly thicker.
8. Place cake on a wire rack over a parchment paper lined rimmed baking sheet. Then finish the cake by simply pouring the glaze over it and spreading with a spatula as needed. Allow the cake to rest at room temperature to set the glaze, about 2 to 3 hours.
Serve cold or room temperature.
Best Pot Brownies Ever
Yeah, they really are. Find out here.
If all that isn’t enough, you can round out your night with a couple of infused libations:
Infused Hot Chocolate
This is literally chocolate in liquid form in a class, plus cannabis. It is rich. Tell Swiss Miss to GTFO.
- 1 cup heavy cream (can be infused!)
- 3 tablespoons good quality cocoa powder, plus more for serving
- 3 cups infused whole milk
- 6 ounces semisweet or dark chocolate, finely chopped, no nasty chocolate chips please
- 3 tablespoons granulated sugar or (or demerara or turbinado)
- Optional: whipped cream (can also be infused!) and chocolate shavings for serving
1. Simmer the cream over medium-high heat in a medium saucepan.
2. Whisk in cocoa powder until no lumps remain and you have a nice, thick, chocolate paste.
3. Add the canna-milk and return to a simmer. Stir in chocolate and sugar.
4. Cook, stirring constantly, until chocolate is melted and mixture is smooth and creamy, about 5 minutes.
5. Serve with whipped cream and chocolate shavings if desired.
Veganize it with coconut cream and full fat coconut milk instead—which is also great infused!
Old-Fashioned with Cannabis Sugar
The secret to a great Old-Fashioned, other than good bourbon and actually using bitters, is really using the muddled sugar and fruits. Otherwise you just have a Manhattan that you made wrong.
Tip: use good bourbon for a sweeter drink and rye for a spicier version.
Tip: use actual Maraschino cherries, which are delicious and not nasty. We recommend Luxardo.
- ½ to 1 teaspoon cannabis sugar
- 1 orange slice
- 2 real maraschino cherries
- 2 to 3 dashes bitters
- 2 ounces bourbon or rye whiskey
- Optional: soda water
In the bottom of a tumbler glass that’s big enough for some ice (and soda if you like that), place the cannabis sugar, orange slice, cherries, and bitters. Muddle (mash them together to release the juices and blend the flavors) with a pestle or the handle of a wooden spoon. Add ice, and pour the whiskey over the ice. Top off with soda if you like it.
Final Thoughts on Cannabis Infused Recipes for V Day
There you have it: our ideas for a very high Valentine’s Day 2021. Remember to start low and go slow—and to enjoy your day, whether showing yourself some love or sharing your time with someone special!