Recipe: Hot Apple Cider
Recipe: Hot Apple Cider
Cannabis-infused version of a classic fall staple
Suddenly got a bit nippy out, didn’t it? It’s sweater-weather season baby, which means it’s apple cider season! Make a homemade apple cider with infused honey or maple syrup (vegan) —it’s perfect for Thanksgiving gatherings or any holiday festivities.
Dosing Infused Drinks for Parties
It’s a good idea to keep any infused food and drinks at a low dose — around 5mg per serving or less — or provide self-dosing options for guests so they can control their experience.
Party Tip: Make an infusion bar
Set out clearly labeled jars of infused honey, packets of infused sweeteners, or bottles of tincture next to a pitcher of unsweetened apple cider. Then, guests can add as much or as little to their drink for their ideal dose. You can also place bowls of sliced apples, cinnamon sticks, and rosemary for guests to garnish and customize their own drinks.
Cannabis-Infused Sweeteners
Making your own cannahoney at home can be a long process, taking up to 8 hours to fully infuse the cannabinoids into the honey. To simplify this process, try some of these products from your local dispensary: Potli Honey, Kikoko Honeyshots, Red Belly Honey, Shoogies, and MyHi stir sticks.
ORIGINALLY WRITTEN FOR AND PUBLISHED ON CANNDESCENT:
Cannabis-Infused Apple Cider Recipe
DOSING:
Makes 6 servings at ~5mg per serving. You’ll need 30mg THC total if you’re using dispensary-purchased honey.
INGREDIENTS:
5–6 medium apples (assorted), sliced into small chunks
1 orange, peeled and sliced into large chunks
2 cinnamon sticks
1/2 tablespoon whole cloves
1 whole allspice
1 whole nutmeg
1-inch fresh ginger root
1 sprig rosemary
8 cups water
1/3 cup honey or maple syrup (30mg THC)
DIRECTIONS:
In an Instant Pot, slow cooker, or large pot on the stove, combine apple chunks, orange, spices, and water.
Bring the mixture to a boil and reduce heat to medium-low and continue to simmer for 2 hours, until the apples are soft.
Remove from heat and use a masher or wooden spoon to smash the apples and oranges to release their liquid and flavor into the cider.
Cover and simmer for another hour.
Remove from heat and allow to cool uncovered for 15 minutes.
Use a strainer and/or cheesecloth to squeeze out as much liquid as possible from the solids into a separate large bowl or container.
Stir in the infused honey or maple syrup.
Serve warm with orange and apple slices, cinnamon sticks or rosemary sprigs. To store, cool to room temp and refrigerate for up to 5 days.
