The World’s Easiest Marijuana Eggnog Recipe

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Eggnog is a fun and festive drink during the holiday season. Try something new with this cannabis-spiked eggnog that’s medicated with healing properties of marijuana, instead of the more common recipes using bourbon or rum. Below are two separate recipes, one for regular eggnog and one for cooked – choose whichever suits your tastes best. Enjoy this creamy, spiced drink with your friends and family to ring in the New Year!

Yields approximately 6-7 cups

Here’s What You Need:

  • 4 egg yolks
  • 1/3 cup sugar (plus 1 tablespoon)
  • 1 pint cannamilk
  • 1 cup heavy cream
  • 2 teaspoons organic bourbon extract
  • 1 teaspoon organic pure vanilla extract
  • 1 teaspoon ground nutmeg (freshly grated is better)
  • 5 tablespoons cannabis-infused vegetable-glycerin tincture
  • 4 egg whites
  • Optional garnishes: freshly grated nutmeg, ground cinnamon, ground cloves, cinnamon stick, etc.

How to Make Cannabis Spiked Eggnog

To begin, separate the 4 egg yolks from the 4 egg whites. The most important aspect of this step is to not let ANY yolk end up in your egg whites. If fat is present during the whipping process, the egg whites will NEVER form stiff peaks, no matter how long you beat them.

Once the eggs are separated, add the 4 egg yolks to a large standing mixer and beat the yolks until they begin to lighten in color.

Next, proceed to gradually add in a 1/3 cup of sugar to the beaten egg yolks, making sure to mix the yolks thoroughly until the sugar is completely dissolved.

Then, proceed to slowly add in the cannabis-infused milk, heavy cream, bourbon extract, vanilla extract, and ground nutmeg. Stir well to combine.

Add the cannabis-infused glycerin tincture and stir again for 1 minute to ensure the tincture has incorporated well with the eggnog.

In a separate bowl, whisk the 4 eggs whites (you may want to opt for your standing mixer/hand-held mixer for this step) and the 1 tablespoon of white sugar until the egg whites begin to form stiff peaks.

Finally, gently fold the stiff egg whites into the rest of the eggnog and mix well to combine. Refrigerate the eggnog until chilled, and then serve in glasses or mason jars, with your choice of garnish and enjoy!

For Cooked Eggnog, Follow The Instructions Below

To begin, separate the 4 egg yolks from the 4 egg whites. The most important aspect of this step is to not let ANY yolk end up in your egg whites. If fat is present during the whipping process, the egg whites will NEVER form stiff peaks, no matter how long you beat them.

Once the eggs are separated, add the 4 egg yolks to a large standing mixer and beat the yolks until they begin to lighten in color.

Then, proceed to gradually add in the 1/3 cup of sugar, making sure to mix thoroughly until the sugar is completely dissolved.

After, in a medium-size sauce pan, heat up the cannabis-infused milk, heavy cream, and ground nutmeg. Bring the contents to a boil, making sure to stir occasionally. Remove the sauce pan from the stove and allow it to stand for a few minutes.

Next, you want to gradually temper your yolk/sugar mixture in order to add it completely into the hot milk without the eggs instantly cooking from the heat. To do this, simply add a ladle full of hot milk/cream to your yolks, stirring as you pour, and stir well to combine the two completely. The eggs should lighten in color but still be runny. Keep repeating this until the yolk mixture is now warm in temperature, more full in volume – now you can safely add the two together! Add the tempered yolk mixture to your milk.

Place your saucepan back on the stove top, and cook the eggnog over medium-heat until it reaches a temperature of 160 degrees Fahrenheit. Once it reaches this temperature, add in your 2 teaspoons of bourbon extract and 1 teaspoon of organic pure vanilla extract and stir to combine.

Remove the saucepan from the heat and pour the eggnog into a large bowl.

Add in the cannabis-infused glycerin tincture and stir well to ensure the tincture has dissolved in the warm eggnog. Place the bowl of eggnog in the refrigerator to cool.

Next, in a medium-sized bowl, beat the egg whites and 1 tablespoon of sugar with a standing mixer until stiff peaks form.

Finally, gently fold the stiff egg whites into your chilled eggnog and stir well to combine everything. Serve in glasses or mason jars, and garnish with your choice of spice. Enjoy!

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