Delicious Holiday Recipes Infused with Cannabis and CBD

Spice up your holiday season with cannabis and CBD-infused recipes from some of our favorite cannabis culinary experts, Chef Angie at the Green Baker, Chef Wendy Zeng of Drizzle Catering and Christina Wong of Fruit and Flower. Trust us, these delicious recipes will definitely get you in the holiday spirit.

Cranberry Sage Cosmo

Cranberries are usually the supporting actor during the holiday season, but with this drink fresh cranberry is the star. With its pucker worthy performance, it will make you feel right in step with the holiday season. If you attended our Rolling Parlor event on December 1st, this was our signature drink and a guest favorite! Make your own cranberry sage cosmo using the recipe below from Angie at the Green Baker.

INGREDIENTS:

• 2 oz Vodka
• .75 oz fresh lime juice
• .5 oz Cointreau or other orange liqueur
• .5 oz cranberry cordial (See recipe below)
• 1 Sage leaf for Garnish

CRANBERRY SAGE CORDIAL

• 1 cup fresh or fresh frozen cranberries
• 1 cup  cannabis or CBD infused sugar (learn how to make your own sugar here
• 1.5 cups water
• Zest of one orange
• 5 Sage leaves

INSTRUCTIONS:

1. In a blender, pulse the cranberries until broken up, then add the sage leaves and pulse lightly to incorporate them.
2. Add the cranberries, sage, orange zest, and water to a saucepan and bring to a simmer for 15 minutes. Add the sugar and slowly stir to incorporate, simmering for another five minutes.
3. Let the ingredients infuse in the cordial overnight in the refrigerator.
4. Strain the cordial the following day and keep it in the refrigerator. It will keep for about a month. To make it last longer, add 1 oz. of  Vodka.
5. Shake the first four ingredients in a shaker tin until chilled and strain into a cocktail glass. Garnish with a safe leaf and enjoy!

Pro Tip: If you plan to make more cannabis infused drinks or dishes, the Green Baker recommends investing in a decarboxylation machine like Ardent Cannabis Machine instead of using an oven. It will not only save you time, but it also gives you precision decarbing which can affect the end product of how much cannabinoids are in your tincture. Use affiliate code: ‘thegreenbaker’ for discount.

Angie is a cannabis chef, connoisseur and advocate who believes in the medicinal, recreational and financial power of the cannabis plant. She started the Green Baker, LLC in mid 2018 as a way to be able to use her 20 years of culinary skills to create delicious medicated goodies that could be enjoyed by all, that included her son, Danny, who was born with cerebral palsy.

Hoisin Mushroom Phyllo Cups

Be the “hostess with the mostess” with a deliciously creative appetizer like these hoisin mushroom phyllo cups from Chef Wendy Zeng of Drizzle Catering. These bite size appetizers are bursting with flavor and will leave your guests asking for more. Recipe below.

INGREDIENTS:

• 1/2 cup Potli THCa oil (CA residents only) or Potli hemp infused olive oil
•  2 packages phyllo cups (30 shells total)
• 8 oz king trumpet mushrooms, finely chopped
• 1/3 cup rice wine
• 1/4 cup sweet red peppers, finely diced
• 3 clove garlic, finely chopped
• 1 shallot, finely minced
• 1 teaspoon finely chopped rosemary
• 1 tbsp finely chopped thyme leaves
• 3  tbsp hoisin sauce
• 1 bunch fresh dill

INSTRUCTIONS:

1. Heat up 1/2 cup Potli THCa at medium high in a medium sauté pan. This will activate the THCa and convert it into THC. (Substitute Polti hemp infused olive oil)
2. Add mushrooms to the pan , toss to coat with oil, spread out evenly and let the moisture evaporate and mushrooms brow slightly on the edges. Sauté until mushroom is evenly browned on all sides.
3. Add rice wine, stir and incorporate any caramelized bits from sautéing the mushrooms. Cook until wine has mostly evaporated. 
4. Add diced red peppers, garlic, shallots, rosemary and thyme. Cook until shallots are translucent and peppers are soft.
5. Add hoisin and cook for another 30 seconds. Taste and adjust salt level. Once cooled, transfer to a piping bag. 
6. While cooling, cook phyllo cups as directed on packaging (~2-3 mins at 350 degrees).
7. Pipe mushroom mixture into the phyllo cups.
8. Garnish with dill sprig and serve. Each piece should be ~4mg if all mushroom mix is distributed across 30 shells.

Born in the city of Chengdu, China, chef Wendy Zeng spent her formative years training in her grandfather’s kitchen. Her culinary style weaves together the flavors and techniques of her familial roots with LA’s local influences. As the host of thematic pop-ups and cannabis-infused supper clubs, she brings the values of her childhood to every table, fostering community among cannabis and food lovers alike.

Apple Cider Caramel Cookies

This holiday season we are using apple cider for more than just celebratory toasts. These chewy apple cider caramel cookies made with real apple cider, topped with a pool of homemade apple cider caramel in the center, and a hint of rosemary that tastes just like the cozy winter season drink! Check out the recipe below from Christina Wong at Baking With Chickens.

This is a 3-part recipe: Boiled Apple Cider Syrup, Apple Cider Caramels, and Apple Cider Cookies. The boiled apple cider syrup and apple cider caramels can be made ahead and stored in the fridge until ready to use.

Boiled Apple Cider Syrup

Time to Prepare: 1 hour

Boil 1.5-2 quarts fresh pressed Apple Cider, NOT apple juice or juice from concentrate, vigorously on medium heat for about 45 minutes to 1 hour until the cider has reduced to ~1/8 its volume. Make sure you have at least 3/4 cup of liquid after reducing. You’ll need ⅔ cup of syrup for the apple cider caramels, and 2 tablespoons of syrup for thecookies.

Pour hot liquid into a glass jar to store and cool. If making ahead, store in the fridge after it comes to room temp for up to a week,

Apple Cider Caramels

Time to Prepare: 40 minutes, plus 3 hours cooling time

INGREDIENTS:

• 2/3 cup boiled apple cider syrup
• 1/2 cup (115g) butter cubed
• 1 cup (225g) granulated sugar
• 1/2 cup (85g) dark brown sugar
• 1/3 cup (71ml) heavy cream
• 1/2 teaspoon ground cinnamon
• 2 teaspoons flaky sea salt

INSTRUCTIONS:

1. Butter and line a 9×13 inch baking pan with parchment. Set it aside.

2. In a clean medium saucepan over medium low heat using a silicone spatula, mix together ⅔ cup apple cider syrup, ½ cup butter, 1 cup sugar, ½ cup brown sugar, ⅓ cup heavy cream, ½ teaspoon cinnamon, and 2 teaspoons salt until melted together and combined.

3. Attach a candy thermometer attached to the side, and let it simmer until the thermometer reads 250°F (125°C) and no longer. Keep a close eye on it because if it goes over this temperature your caramels will be hard to eat.

4. Immediately remove caramel from heat and pour it into the prepared pan. Let it sit until cool and firm—about 3 hours or overnight. You can accelerate the cooling by putting them into the fridge after they’ve come to room temp. Store in the fridge to keep cool and make it easier to peel the caramel from the parchment paper.

Apple Cider Cookies

Time to Prepare: 30 minutes, plus 1 hour chill time 

INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 1/4 cup rolled oats
• 1/2 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 tablespoon finely chopped rosemary (optional but highly recommended!)
• 1/3 cup unsalted cannabutter*, softened to room temp
• 1/2 cup granulated sugar
• 1/3 cup brown sugar, lightly packed
• 1 large egg
• 2 tablespoons boiled apple cider syrup
• 1/2 teaspoon vanilla extract
• For Rolling: 1/4 cup coarse sugar (like cane sugar, raw sugar, or turbinado sugar)
• Flaky Sea Salt, for finishing

INSTRUCTIONS:

1. In a medium bowl, combine the dry ingredients: 1¼  cups flour, ¼ cup oats, ½ tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ½ tablespoon chopped rosemary. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, ½ cup granulated sugar and ⅓ cup brown sugar until smooth and fluffy. Beat in the egg, then beat in the 2 tablespoons boiled cider and ½ teaspoon vanilla. Scrape the sides of the bowl to mix evenly.

3. Mix the dry ingredients into the stand mixer. Stir on low until just incorporated and there are no visible streaks of flour. Do not overmix. Chill in the fridge for at least one hour to make it easier to handle and for the flavors to develop in the dough. 

4. Use a 2 tablespoon cookie scoop to portion the dough into balls. Roll each dough ball in the 1/4 cup coarse sugar. Place 2-3 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. 

5. Flatten the balls into a hockey puck shape and make a slight indent in the center using your thumb. This will be a flat surface for the caramel after the cookie has baked. Chill the dough balls in the fridge or freezer while you preheat the oven.

6. While the dough is chilling, prep your apple cider caramel rounds. Lift the caramel out of the pan and onto a cutting board. Use a small round cookie cutter, or a knife, to cut the caramel into 13 bite-size pieces that are approximately 1.5 inches in diameter. You’ll place the caramel rounds on top of the warm cookies when they come out of the oven. The caramels will be easier to lift from the paper and cut if they’re cold. Room temp caramels will be sticky and impossible to lift from the paper. Pop the pan into the freezer for a few minutes if it gets too sticky and difficult to handle. Wrap up leftover caramel in wax paper or candy wrappers to enjoy as candies, or save to make a second batch of cookies!  

7. Preheat the oven to 350 degrees F.  Bake the cookies for 12-15 minutes until the edges are light golden brown, turn the pan halfway through baking to evenly bake on both sides. 

8. Remove cookies from the oven and place one piece of apple cider caramel in the center of each cookie to melt and soften on the warm cookie. Leave the cookies to cool on the pan for 5 minutes until the cookie and caramel stiffens enough to lift, then transfer to a wire rack to cool. 

7. When the caramel has cooled and has re-stiffened on the cookie, sprinkle a pinch of flaky sea salt on each cookie. Wait until the cookies and caramel have cooled before sprinkling salt, if the caramel is still warm the salt will melt into the caramel. 

8. Store in an airtight, dry container in the fridge for optimal freshness.

Christina spent over a decade in the food & restaurant industry working with well-known chefs and restaurants in Los Angeles. A creator, baker, and creative consultant, her work won a Clio Cannabis Award in 2020. She makes infused culinary cannabis creations at Fruit and Flower.

We hope the recipes shared not only get you into the holiday spirit but also inspire you to step outside the box and bring your favorite plant into your kitchen. If you are interested in more cannabis and CBD-infused recipes, visit our culinary experts, Chef Angie at the Green Baker, Chef Wendy Zeng of Drizzle Catering, and Christina Wong of Fruit and Flower, and follow them on social media.