3 Seasonal Cannabis Recipes: Mint Coco-nog, Almond & Honey Snaps, Orange & Cinnamon Rice Pudding

Cannabis Christmas Recipes

Whether you’re rocking around the Christmas tree or having a silent night at home, here are a few easy-to-prepare, holiday-inspired cooking with cannabis recipes to enjoy this winter.

These cannabis Christmas recipes highlight some of the festive flavours that many of us associate with this time of year. Flavours like the sweetness of candy canes, the spice of cinnamon and the smooth, rich taste of egg nog. As the snow starts to fall outside, it’s the perfect time to curl up in front of a warm fire with friends and family, and of course munch on some delicious treats.

Before you get started on these cannabis recipes, make sure to decarb your cannabis first (unless using cannabis oil, which will already be decarbed). This will ensure the THC (or CBD) is fully activated and able to be absorbed by the digestive tract.

Cannabis-Infused Mint Coco-nog Slush

Makes 4 small drinkables @ 7.5 mg* each

cannabis recipes

You will need:

1 ½ cup egg nog
½ cup milk
150 ml coconut milk frozen in ice cube tray (this makes it easy to properly mix in the blender)
1 tbsp crushed candy cane, plus 1 tsp for garnish on top
1 ml cannabis oil or cannabutter – equivalent of 30 mg* per 1 ml
1 tsp vanilla
Pandan coconut jelly (optional – pandan is a unique floral grass often referred to as the vanilla of Asia; it can be purchased at specialty grocers like T&T)

  1. Pour coconut milk into freezer-proof molds; place in freezer overnight or until frozen solid.
  2. In a high-speed mixer pour in the egg nog, crushed candy cane, frozen cubes of coconut milk, milk and cannabis oil, and slowly bring the blender to full speed. Blend on high speed until slushy consistency.
  3. In the cup or glass, add desired amount of pandan coconut jelly and pour frozen egg nog slush into the cups, then top with more crushed candy cane.

Cannabis-Infused Almond & Honey Snaps

Makes approx. 24 pc @ 5 mg* each

Christmas recipes

For this recipe, I am using decarboxylated, finely ground cannabis. It can be sifted in with the flour and easily added into the cookie batter mix. The honey and brown sugar caramelize and harden after being removed from the oven – make sure to let cool completely before eating.

You will need:
¾ cup sliced almonds – toasted in a preheated 350 F oven for approx. 5 minutes until lightly toasted
⅓ cup honey
½ cup brown sugar
½ cup all purpose flour
1 tsp ginger powder
1 tsp decarboxylated cannabis – equivalent of 120 mg* THC per 1 tsp
2 pinch sea salt
Extra sea salt to taste as garnish on top of the snaps (optional)

  1. Using a medium sized mixing bowl, cream together the brown sugar, honey, ginger powder and salt. Then add 1 tsp decarboxylated cannabis.
  2. Sift in flour and mix until well combined.
  3. Let batter rest in the fridge for a minimum of 2 hours before baking, or overnight for best results.
  4. Once batter is fully chilled, preheat oven to 350 F, then roll marble-sized batter pieces and evenly space on a parchment-lined baking tray.
  5. Bake for approx. 9-12 minutes until golden brown.

Cannabis-Infused Orange & Cinnamon Rice Pudding

Makes approx. 2 puddings @ 7.5 mg* each

Christmas cannabis recipes

You will need:

⅓ cup short grain rice (unrinsed)
10 g cinnamon bark
1 ½ cup whole milk
½ cup water
2 tbsp orange zest, candied – extra for garnish (optional)
1 pinch salt
0.5 ml cannabis oil or cannabutter - equivalent of 30 mg* per 1ml
1 tbsp rock sugar to taste

  1. In a small pot or rice cooker, add rice, candied orange peel, cinnamon bark, milk, water and salt.
  2. Stir all ingredients together, turn on rice cooker (or medium-low heat for stove top). The mixture will come to a boil. Reduce heat, move the lid as mixture comes to a boil, stir every 5 minutes to help break up the rice and build a bit of starch – this will give a creamy texture to the pudding. Remove lid completely if needed to prevent boiling over. Continue to cook until rice is fully cooked and plump. Stir in 0.5 ml of cannabis oil.
  3. The rice pudding can be served warm or chilled depending on how you like to eat your pudding.
  4. To serve the pudding warm: Remove the pieces of cinnamon bark as this is for flavouring only, add a scoop of vanilla ice cream and more orange peel if desired. The vanilla ice cream will melt slightly giving a silky-smooth texture to the pudding.
  5. To serve the pudding chilled: Once the rice has been fully chilled, remove the pieces of cinnamon bark, place the cold rice pudding in a small mixing bowl and stir in ½ cup whole milk and 2 tbsp 35% cream. Stir until well-combined and creamy.

* Cannabis doses vary based on personal preference. This is not a recommendation on behalf of Zenabis. For more information on dosing, remember to “start low and go slow” and see Health Canada’s Consumer Information on Cannabis fact sheet for guidance.