Make marijuana-infused hot cocoa with turmeric

Since it's cold outside, it's time to resort to a classic warm drink – cocoa. Except this modern version contains marijuana and turmeric

As temperatures drop, people turn to classic love. A survey of people over 21 found that the country's favorite winter drink is a cocoa classic: hot chocolate. It is the first choice for women (35%), men (30%) and adults under 50 (34%). So why not add a modern flair and make marijuana-infused turmeric cocoa?

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In the Ayurvedic medical culture of India, turmeric powder or juice is given to people with many ailments, especially for pain and inflammation. Somewhere on the internet, golden milk has been touted as an “ancient Indian secret,” and while it is often added to milk in India, this concept seems to be more of an interpretation than an authentic classic. Interpretation is the specialty of every chef who wants to harness the power of cannabis. The desire to take hot cocoa to the next level produced this fantastic take on two favorites.

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The result is delicious and the perfect way to get the most out of turmeric. The combination with hot cocoa is absolutely divine, the addition of devil's lettuce not only makes it literally intoxicating, its ingredients penetrate both the THC and curcumin of turmeric faster and better than most consumer products. Black pepper and cardamom both enhance your stoned and help the turmeric work its magic. And since everything is fat-soluble, they harmonize well with each other.

Photo by Darnell Scott

Cannabis-infused golden hot cocoa

Recipe by Danielle Guercio

  • 2 tsp cocoa
  • 1 T Demerara sugar
  • 1 tsp turmeric
  • 3-5 black cardamom pods (OR dip a toothpick in essential oil and then dip in milk)
  • A few cracking noises from a black pepper mill
  • A ½ inch piece of fresh ginger
  • ¼ c half and half (you can use any milk you like here or not)
  • ½ tsp cannabis coconut oil or butter*
  • ⅔ c Boiling water

Photo by Darnell Scott

Add cocoa and sugar to a cup and set aside. If using a milk frother, lightly crack the spices except turmeric and add them to the cup with the cocoa. Without a milk frother, lightly toast the cardamom and pepper in a dry pot before heating the milk. Do not boil or pour the milk over the flame.

Photo by Darnell Scott

While the milk is heating, boil water separately and pour it over the cocoa, stirring thoroughly. Remove the milk from the heat and stir in the mixed oil and turmeric. Let stand for a few seconds and then slowly pour over the cocoa.

Photo by Darnell Scott

*Cannabis-infused coconut oil

Add ¼ cup coconut oil to a clean mason jar containing decarboxylated starting material (20 minutes at 225°C in a sealed container for raw cannabis, 10 minutes for hash and wax). Seal the jar and place in a warm water bath for an hour. Cool the mason jar to room temperature and place it in a freezer overnight. The next day, thaw and place in a water bath again to heat up. Strain if using raw cannabis. If you are using a concentrate or hashish, you do not need to strain the material.

If you want to get really whimsical, you can use some juicy rum cream with the milk. The result is slightly alcoholic but incredibly tasty. Drink plenty of fluids if you feel unwell in any way – inflammation not only leads to injuries and muscle soreness, but also sinus infections and PMS.

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