Infused Hot Chocolate
The coziest edible there is, and one of the easiest to get right. Whole milk does real work here: the fat helps your body absorb THC, which is why a milk base beats water every time. The only rule is the last step. The infusion goes into the mug, off the heat, never into a pan at a boil.
By Canabee Kitchen
Photo by carolyn christine on Unsplash
Ingredients
Makes 2 servings, about 10 mg THC in the whole batch
Instructions
- 1
Warm the milk
Heat the milk in a small saucepan over medium-low until it steams and small bubbles form at the edge. Do not let it boil.
4 min - 2
Whisk in the chocolate
Add the chopped chocolate, cocoa, sugar and salt and whisk until glossy and smooth, two to three minutes. Stir in the vanilla and take the pan off the heat.
3 min - 3
Pour and dose each mug
Divide between two mugs. Stir one level teaspoon of infused coconut oil into each mug until it disappears. The mug is warm, not boiling, so the dose survives.
- 4
Top and serve
Marshmallows or a dollop of whipped cream on top. Drink it while it is warm and give it two hours before you decide on a second.
Tips from the kitchen
- Whole milk or oat milk both carry the oil well. Skim milk and water leave the oil floating and the dose uneven.
- Making one mug? Halve everything and keep the single teaspoon of oil. The dose is per mug, not per pot.
- A pinch of cinnamon or a drop of peppermint extract hides any hint of herb.
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