This time of year always calls for fun and festive meals with friends and family to celebrate the holiday season. This year, you can make marijuana more holiday-friendly with these DIY edible recipes.
Cooking with marijuana is relatively easy. With a few simple tweaks to traditional holiday recipes, you can infuse your cannabis into your holiday feasts. Keep reading for the best edible recipes for the holidays.
Step One: Preparing Your Marijuana for Cooking
In order for you to experience the effects of the cannabinoids found in marijuana, the compounds need to be first activated through a process called decarboxylation. Don’t worry — it’s not complicated! Decarboxylating basically means heat-activating your marijuana to achieve a chemical change that “activates” the cannabinoids.
To decarboxylate your weed, you’ll need:
- Finely ground marijuana flower
- A baking tray
- Parchment paper
- Preheat your oven to 250 degrees F. Line your baking tray with parchment paper.
- Lay out your marijuana buds on the paper, spreading them out evenly.
- Place the tray with the cannabis flower in the oven and bake for 30-45 minutes.
- Remove the cannabis flower and allow it to cool.
- Store your decarboxylated marijuana in an airtight container, such as a glass Mason jar.
Now that you’ve prepared your marijuana for cooking by decarbing it, you’re ready to enjoy these five festive cannabis-infused holiday recipes:
Cannabis-Infused Honey Fennel Gingerbread
There’s nothing like waking up to the smell of fresh gingerbread. Cozy up on the couch with your loved ones and a slice of warm cannabis-infused honey fennel gingerbread. This cannabis edible recipe is the perfect way to enjoy the holidays with company or your family.
This recipe makes a single 2-pound gingerbread cake.
- 6 ounces canna-butter (see below)
- 1 cup water
- 1/4 cup olive oil
- 3/4 cup honey
- 1/4 cup milk
- 1/4 cup full-fat plain yogurt
- 2 large eggs, beaten
- 1 1/2 cup unbleached white flour
- 2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon fresh grated ginger
- 2 teaspoon crushed fennel seed
Make canna-butter at least one day ahead of time:
- Add water and 1 pound of butter to a saucepan and simmer at low heat. As the butter melts, add in 1 ounce of your decarboxylated ground marijuana.
- Maintain low heat and let mixture simmer for 3-4 hours, stirring occasionally.
- Pour cannabis-infused butter in airtight container and keep in the fridge to harden.
- Preheat the oven to 325 degrees. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
- Place 6 ounces of cannabis-infused butter and honey in a medium saucepan on low heat until the butter is melted (you will have leftover butter that can be used later).
- Remove from heat and add the olive oil, milk, yogurt, whisking until mixed. Place aside to cool.
- In a medium-sized mixing bowl, whisk together the flour, ground ginger, baking powder, and baking soda.
- Place the fennel seeds into a small skillet set at medium-low heat for a few minutes to toast. Transfer them to a cutting board and crush the seeds.
- Add the crushed fennel, fresh ginger, and eggs to the honey mixture in the saucepan. Mix well.
- Pour the honey mixture into the dry mix, one-third at a time, whisking gently between each addition.
- Pour combined batter into loaf pan and spread out evenly. Place the loaf pan into the oven and bake for 50-60 minutes or until top is shiny and golden and inserted knife comes out clean.
- Remove pan from heat and allow it to cool in pan for about 15 minutes before placing it on a rack to cool another 30 minutes before slicing and serving.
Recipe adapted from the one found here.
Cannabis and Cranberry Stuffing
Stuffing is a staple in many homes during large family gatherings around the holidays. This rich, delicious holiday stuffing may take center stage at your next grown-up holiday get-together.
This marijuana edible recipe will make around 8 servings.
- 1 loaf of white bread
- 1 pound of bacon
- 2-3 carrots
- 2 celery stalks
- 1/2 yellow onion
- 1/2 cup dried cranberries
- 1/2 cup canna-butter (see recipe above)
- 1 cup turkey, chicken or vegetable stock
- 4 tablespoons sage
- 4 tablespoons crushed unsalted cashews
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Cut bread into small cubes. Small dice vegetables.
- Cook bacon in frying pan until about ¾ of the way done. Add vegetables and cook until tender. Season with salt and pepper to taste.
- Add cranberries, canna-butter and stock to pan. Stir together and let simmer for 2-3 minutes.
- Remove pan from heat. Add sage and cashews to the mixture and stir. In a large bowl, add bread squares and liquid mixture, being careful not to over mix. Add mixture to 9″ x 13″ baking pan. Place in oven and bake for 25 minutes.
Recipe adapted from the one found here.
Cannabis-Infused Hot Cider
There’s no better way to spend a holiday evening than huddled around a fire with friends while sharing mugs of cannabis-infused hot cider. Nothing says winter like spiced apples in the air, and this cider will have your home smelling of the holidays.
This marijuana infused-recipe will make 2 mugs of hot cider.
- 1 tablespoon canna-oil (see below)
- 2 cups apple cider
- Cinnamon stick
- 1 apple, sliced in ¼-inch pieces lengthwise (optional)
- 3 tablespoons sugar (optional)
Make canna-oil ahead of time:
- Place 3 tablespoons of water into a pan and cook at low to medium heat to bring to a simmer.
- Add 1 cup coconut oil, stirring frequently until it breaks down and dissolves in the water.
- Add 5-7 ounces decarboxylated marijuana flower and stir to blend. Let the mixture simmer for 45 minutes, stirring occasionally.
- Strain the coconut oil mixture with a cheesecloth or strainer, allowing the liquid to drop into a bowl. Use the backside of a spoon to press out the remaining liquid from the flower.
- Place the bowl of cannabis-infused coconut oil liquid in the fridge for at least 1 hour until it’s solid and light green.
- Place the apple cider in the pan and heat up at LOW heat.
- Once the cider is warm, add a tablespoon of coconut oil (you will have lots of leftover coconut oil that can be used later).
- Stir occasionally to blend it together. Add a cinnamon stick to the spice. Let simmer for 5 to 10 minutes.
- Divide cider into two mugs, rimmed with sugar. Add a single slice of apple to each mug as garnish.
Recipe adapted from the one originally found here.
Cannabis-Infused Pumpkin Pecan Pie
This holiday treat is perfect for appeasing everyone in large families, no matter whether they prefer pumpkin or pecan pie. While pumpkin is the symbol of harvest time, the cannabis-infused pecans that serve as the topping for this pie may garner most of the attention.
This pie will serve 8-10 people.
- 1 9″ deep dish pie shell (uncooked)
- 1 cup pumpkin puree
- 1/3 cup sugar
- 1 egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Pecan Topping Ingredients:
- 1 1/2 cups pecans, halved
- 1/2 cup light brown sugar
- 4 tablespoons canna-butter, melted (see recipe above)
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix pumpkin puree, sugar, egg, ground cinnamon, ground nutmeg, and salt.
- Pour mixture into unbaked pie shell, jiggling to even out the surface and remove any air bubbles.
- Place pie on baking sheet. Bake for 20 minutes.
- While pie bakes, prepare pecan topping. In large mixing bowl, combine melted canna-butter, pecans, light brown sugar, and vanilla extract.
- Remove pumpkin pie from oven. Add pecan topping, using a spatula to smooth the surface.
- Return pie to oven. Bake another 30 minutes or until inserted knife comes out clean.
- Remove pie from oven and place on wire rack to cool before serving.
Recipe adapted from the one found here.
Cannabis-Infused Pumpkin Spice Latte
Ease into your weekends throughout the holiday season with this cannabis-infused pumpkin spice latte. Featuring traditional holiday season flavors, this heavenly pumpkin spice latte edible recipe is quick and easy to make.
This recipe will make a single serving.
- 1 cup canna-milk (see below), heated until warm
- 1/4 cup canned pumpkin puree
- 1 tablespoon sugar
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Whipped cream, optional
- Cinnamon, optional
Make canna-milk ahead of time:
- Add 1 quart of milk and 1 gram of decarboxylated marijuana flower into slow cooker.
- Cook at HIGH for an hour. Lower heat to LOW and continue heating for an additional hour or two
- Use cheesecloth to strain canna-milk into an airtight container. Store it in the refrigerator until needed.
- Place all ingredients in a blender and mix until frothy.
- Transfer mixture to a mug.
- Top with whipped cream and sprinkle with additional cinnamon to taste.
Recipe slightly adapted from one originally found here.
Learn More about Marijuana Edibles
Marijuana laws continue to expand throughout the U.S. and marijuana is now legal in some capacity in more than half of U.S. states. As a result, more and more people have become interested in marijuana edibles.