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.