It’s not Christmas without a creamy glass of eggnog, and this year, you can make it a stoner affair with these marijuana infused recipes.
What the heck is eggnog?
Truth is, eggnog isn’t one of those things that comes up all the time. In fact, except for Christmas, we don’t hear much about it. However, at Christmastime, this not-often spoken of drink, becomes the center of attention, as a part of longstanding Christmas tradition. So what is the stuff? And why do we drink it?
First off, eggnog, which also goes by the name ‘milk punch;’ is a rich and creamy milk-based alcoholic drink, which is served cold. It has a frothy texture from the whipped egg whites used to make it. Generally the ingredients include eggs, milk, cream, and sugar. The drink is made with distilled spirits as well, like whiskey, bourbon, brandy, or rum. Often there is ground cinnamon or nutmeg on top, and different spices and other ingredients mixed in. There is not one specific recipe for it, but a variety of different preparations.
Like much of history, where and how exactly the term ‘eggnog’ was coined, is not known for sure; and often debated over. So are the ingredients originally used to make it. What does seem to be agreed upon, is that the term and the drink, originate from the British Isles. For different theories on the drink’s exact origins, you can look here.
While we don’t know the very beginning; after a certain point, the history is clearer. Eggnog became a prominent drink for the aristocracy in Britain. It was made with milk and eggs, along with sherry, brandy or Madeira wine, all of which were associated with the wealthy. This was very much a drink for those who could afford it.
In the 18th century, Britain spread its milky aristocratic drink to the new world. Because of heavy taxation on brandy and wine, however, it became customary to use rum in American colonies. This changed during the Revolutionary war, when rum was harder to come by, getting replaced with whiskey and bourbon. In some places, it was made with homemade moonshine.
It’s unclear when eggnog became associated specifically with Christmas. At a certain point, though, it did become tied to the general Christmas season; with consumption starting in late October, and going through the end of the year. There are stories of George Washington serving it to guests during the Christmas holiday, at his Mount Vernon home. It perhaps gained popularity widely in the states because of the relative cheapness of the ingredients used to make it, which were more expensive in Britain.
Marijuana infused eggnog recipe
There are tons of recipes for eggnog, which involve the use of different spices, and different alcohols. This recipe is meant more as a way to see how to make a marijuana infused eggnog, so if you have some other ideas about how to specifically spice up your own recipe, go for it! This is basically a base for how to do it. It makes two cups.
What you’ll need are the following:
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 ounces bourbon
- 3 egg yolks
- ½ cup white granulated sugar
- ½ teaspoon each of the following: nutmeg, vanilla, nutmeg & vanilla together to sprinkle on top.
- Salt (if desired)
- 1 gram of kief (the magic ingredient)
You’ll also need: a baking sheet, parchment paper, mixing bowl, whisk, water bath or just a large pot with water, Ziplock bags (freezer safe), and if you choose, a blender. Once you’ve assembled all the compulsory ingredients and baking instruments, follow the instructions below:
Step 1 – A – Preheat your oven to 250°. This is to decarb your kief. There are a lot of differing opinions on how exactly to decarb cannabis, so if you prefer a different temperature setting, and you already know what you’re doing, go for it!
Step 1 – B – Spread the kief on the parchment paper and put in the oven. According to this recipe, you need to bake it for 20 minutes; but if you prefer a different temperature, you’ll modify your bake time to correspond to the temperature you’re baking it at.
Step 2 – Get your water bath ready, whether you’re using an actual water bath, or just a pot filled with water. This is how the marijuana compounds will get infused into the eggnog ingredients. You’ll preheat to 185°F.
Step 3 – Take all ingredients except for the mixture of nutmeg and cinnamon meant for a topping, and put them together. Mix with the whisk until all lumps are gone, and the consistency is creamy.
Step 4 – Take the mixture and put it in the Ziplock bag. Before sealing the bag, push as much air out as possible, so its just your mixture in the bag. Then seal the bag.
Step 5 – Put the Ziplock bag into the water bath, and leave it for an hour. I admit this is where I become less of a fan of this method, as it does mean putting a plastic bag in heat for a long period. This is something thought to allow chemicals in the plastic to leach into whatever is around, in this case, your eggnog. It’s up to you if this step is a deal breaker. If it is, I have an alternate recipe below, which doesn’t require plastic bags.
Step 6 – Remove the Ziplock bag from the water bath, and put it in the refrigerator to cool. This is all that must be done before serving.
Step 7 – Pour into two cups, add nutmeg and cinnamon mixture to the top, and enjoy your marijuana infused eggnog masterpiece!
Alternate no-plastic recipe
For the most part, the recipes are pretty similar. So I won’t go over all the specifics, but rather the differences that allow for no plastic. This recipe does require you to already have a cannabis tincture. You can buy this pre-made, or make it yourself prior to the eggnog. Here are some guidelines for cannabis tincture making.
This recipe serves 6-8, rather than two, so it requires different amounts. It calls for ¼ cup cannabis tincture. This can be divided by three or four to fit the previous recipe. Otherwise, increase your ingredients to this: 6 large eggs, 1 cup granulated sugar, 2 cups whole milk, 1 cup heavy cream, ½ cup bourbon, 1 teaspoon nutmeg for recipe (use extra for topping), ½ teaspoon cinnamon, and pinch of salt.
For this recipe, eggs and sugar are beat together separately to form a thick mixture. The milk, cream, nutmeg, cinnamon, and salt are mixed together in a saucepan until they reach a simmer. Do not let it fully boil. Add this to the egg and sugar mixture gradually, and then put all of it in a saucepan, cover it, and put it on medium-low heat. Stir frequently until mixture is tick enough to coat spoon (bout 15 minutes).
Take it off the heat at this point, and add in both the marijuana tincture, and the bourbon. This can also be a non-alcoholic beverage if the bourbon is left out. Then, let everything cool, and chill in the refrigerator before serving. Once cool, you can sprinkle nutmeg and/or cinnamon on top.
This recipe is not specific in terms of the strength of the tincture. Interested eggnog makers should consider how strong their tincture is, and start with smaller amounts when unsure. As very few other recipes don’t involve plastic bags in heat, this is a great option for those who don’t want their drink heated in a Ziplock bag.
Conclusion
There you have it, a couple different ways to make a marijuana infused eggnog for the Christmas holiday season. Best of all, for those trying to step away from the alcohol, these drinks can be 100% non-alcoholic, but still make you feel really good. For those who prefer to go dairy free, you can check out this recipe here. And for those more interested in an infused hot chocolate, go here.
Welcome readers! Thanks for being a part of Cannadelics.com, an independent publication geared toward the drug world at large. Cruise by regularly to catch all the updates, and sign up for the Cannadelics Weekly Newsletter; to ensure you’re never late to get the story.
