infused-apple-cider

Infused Cannabis Recipes for an Extra Festive Holiday Season

There’s something about classic holiday dishes that just feel right. Maybe it’s pure nostalgia, but we get that warm and fuzzy feeling when we sip spiced apple cider or enjoy a slice of pumpkin or pecan pie around the holidays. Now, we’re sharing two recipes so you can make cannabis-infused versions of those classics for an extra festive holiday season. Remember, these are intended for adult enjoyment only and should be kept away from children.

Cannabis-Infused Spiced Apple Cider

This is a quick, simple recipe you can make with your favorite cannabis oil. Boost the anti-inflammatory properties of your beverage with KYND’s 300mg CBD tincture or opt for a mildly medicated version with our 2:1 tincture. Either way, enjoy!

  • 4-5 cups apple juice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp cannabis oil
  • Cinnamon sticks and apple slices for garnish

In a pot over low-medium heat, bring the apple juice and spices to a simmer. Remove from heat and stir in cannabis oil, mixing well. Divide into mugs (rimmed with sugar if so desired). Add a cinnamon stick and apple slice for garnish.

Cannabis-Infused Pecan Pumpkin Pie

This recipe combines the best of two holiday classics. The infused pecan topping pairs beautifully with the smooth pumpkin filling. Quick note — you’ll need to whip up some canna-butter. It’s not difficult, but it’s something you’ll need to make before you can begin the pie. We like Leafly’s comprehensive video tutorial.

For the pie:

  • 9” deep dish pie shell
  • 1 cup pumpkin puree
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

For the pecan topping:

  • 1 1/2 cups halved pecans
  • 1/2 cup brown sugar
  • 4 tbsp melted canna-butter
  • 1/2 tsp vanilla extract

Preheat oven to 350. In large mixing bowl, combine all pie ingredients. Pour into the unbaked pie shell and gently lift and drop the pan a few times to even out the filling and dispel air bubbles. Place on baking sheet and bake for 20 minutes.

Meanwhile, combine all pecan topping ingredients in a large bowl, stirring until evenly coated. When the pie comes out, top evenly with the pecan topping. Return pie to oven, baking another 30 minutes or until a tester comes out clean. Remove to wire rack for cooling.

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