Connect with us

Hi, what are you looking for?

Cooking

Ganja Gourmet: Spiced Canna-Cider

Our THC-infused twist on a true fall classic.

Ganja Gourmet: Spiced Canna-Cider
Joanna O'Boyle

As the air turns crisp, the days get shorter and sweater season is upon us, a warm, comforting drink is a necessity! Spiced cider is the perfect fall option—forever a classic, arriving on coffee-shop menus annually as the undeniable, official herald of autumn. Making your own cannabis-infused version of the seasonal favorite with a local cider might just be the best of all possible fall combos, and the aromatherapy of the cider infused with spices is well worth the effort alone. Spicy, aromatic and best served warm, this inviting cannabis-infused libation is super-simple to make and definitely meant to be shared.

Ingredients

  • 1 gallon apple cider
  • 1 medium orange
  • 1 (1½-inch) section of fresh ginger
  • 1 tsp. allspice
  • 1 tbsp. whole cloves
  • 4 star-anise pods, whole
  • 5 (3-inch) cinnamon sticks
  • Half a gram activated THC distillate
  • Half a gram liquid sunflower lecithin
  • Orange or lemon slices and fresh cannabis leaves, for serving (optional)

Directions

Cut the ginger and orange into slices. Combine cider, ginger, orange, allspice, cloves, star-anise pods and cinnamon sticks in a large pot. Bring cider just to a simmer over medium heat, then reduce heat to medium-low and cook just below a simmer until flavors meld, about an hour. Strain the cider to separate the solids from the liquids, then discard the solids.

Carefully measure and reserve two cups of the spiced cider. Place distillate, liquid sunflower lecithin and the two cups of the reserved spiced cider into a high-speed blender (alternatively, you can use an immersion blender and add the distillate and liquid sunflower lecithin directly into the cider without the separation step). Blend until fully incorporated, about three minutes, or until all specks of oil have fully emulsified into the cider.

Whisk the infused cider into the rest of the spiced cider remaining in the pot. Serve warm with lemon and orange slices (optional).

Potency

I used half a gram of pure activated-THC distillate at 88 percent THC and 1.49 percent CBD, which came in a plastic syringe for easy measuring and handling. A half gram of the distillate provides around 440 milligrams THC in the starting material, so each one-cup serving size contains around 27.5 milligrams THC, as the recipe makes one gallon (about four liters) of cider. Please consume responsibly: Take it slow and don’t forget to hydrate with a non-cannabis-infused drink. Remember to label clearly and keep out of the reach of children.


Originally published in the November, 2018 issue of High Times magazine. Subscribe right here.

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertisement

HT Newsletter

Subscribe for exclusive access to deals, free giveaways and more!

Thank you for subscribing.

Something went wrong.

Advertisement

You May Also Like

People

Low on carbs, high on weed, this chef educates with taste.

Cooking

Try out this easy-to-make classic with cannabis!

News

The candies include bootleg Nerds and Sour Patch Kids.

Cooking

Bring some modern holiday cheer to the party with this cannabis-infused, nondairy, egg-free spin on a holiday feast classic.

Guides

For a delicious holiday season and a tasty new year.

Cooking

Give these challenging but rewarding infused treats a try!

Business

Jamie Pearson has been officially promoted to President and CEO.

Cooking

The late, great Chef Ra with a recipe for a truly communal Thanksgiving from the November, 1988 issue of High Times.

Do NOT follow this link or you will be banned from the site!