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Cannabis Infused Eggnog




There’s nothing more comforting on a cold winter night than sitting in front of the fireplace sipping a delicious eggnog! Especially if it’s infused with cannabis! It’s literally one of my favorite holiday comfort drinks and I make it several times throughout the holidays!


Sure, it’s easy to just take a container of store-bought eggnog and add a little rum and cannabutter to it and call it a day, but it’s not the same thing! It took me a little while to perfect this recipe because I love the taste of the alcohol in my freshwater eggnog but I’m not a fan of how the actual alcohol makes me feel. I much prefer the feeling of cannabis!


So I figured out a way to get the best of both worlds! By boiling or burning off the alcohol content of my chosen liquor, be it dark Rum, Bourbon or Brandy, I’m left with a syrup that tastes just like the alcohol without the alcohol content. Now I can infuse it with my Light Tasting Cannabutter and enjoy all the comforts of delicious eggnog with the benefits of cannabis! It’s my favorite holiday go-to, especially during these crazy times! Here’s the recipe. Enjoy and please let me know how you like it.

INGREDIENTS

  • 1 cup whole milk

  • 1 cup heavy cream

  • 6 eggs yolks

  • 1/3 cup sugar (or canna-sugar)

  • 2 TBSP Cannabutter, softened

  • 1 teaspoon vanilla extract

  • 2-3 Fresh cinnamon sticks

  • 8-10 Whole cloves

  • Fresh nutmeg

STEPS

Note: If you like the taste of rum, bourbon, or another alcohol in your Eggnog, but don’t want the alcohol, you can burn off the alcohol from your chosen alcoholic beverage in a saucepot and then add the left over syrup to the hot milk OR you can mix it in at the very end. Of course, if you prefer your eggnog to be alcoholic you can just add it in as is at the end of the recipe.

  1. Whisk egg yolks and sugar until totally combined. Set aside.

  2. In a saucepot, add cinnamon, cloves, and Cannabutter to milk. Heat on low-medium for 5 minutes, stirring constantly.

  3. Remove cinnamon sticks and cloves.

  4. Temper egg yolks by slowly stirring in small amounts of the hot milk mixture. Don’t add too much or do it too fast or you will cook the eggs.

  5. Return egg milk mixture to saucepot and cook on low heat until mixture reaches 160°F.

  6. Pour hot eggnog into a separate bowl and set the bowl in an ice bath for an hour.

  7. Whisk in cream and vanilla.

  8. Garnish with a cinnamon stick and top with grated nutmeg. Serve cold.


To determine the potency of your beverage you must know the potency of your cannabutter. Use the new and improved THC Calculator App to approximate the potency of your infusions.




Video Credits:

- Starring: JeffThe420Chef

- Sponsored by: MJ ETFMG - http://etfmg.com/MJ

- Produced by: Sugar Leaf Media, LLC

- Music by: Scott Holmes Music, A Peaceful Winter. https://freemusicarchive.org/genre/Christmas


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