In my career at High Times, I’ve met many irie “cannabis couples,” which has led me to firmly believe that those who blaze together, stay together. Think about it: When you share a joint with your sweetie, cannabis increases intimacy by facilitating deep conversation and sensual delight. Meanwhile, sharing a “peace pipe” after an argument can also help mediate disputes and allow for an honest sharing of emotion.
Personally, I met my fiance on the job, at the 18th Cannabis Cup in Amsterdam. Since then, our relationship has blossomed into a partnership that includes medical marijuana activism, world travel and creative projects. Sharing our love of cannabis has helped up to connect on a much higher level, and I believe our “threesome” with Mary Jane will continue until death do us part.
Edible cannabis is also known anecdotally as an aphrodisiac, so this Valentine’s Day, celebrate with your sweetie by snuggling together and enjoying this delicious cannabis-infused treat. Inspired by the legendary hash hot chocolate of Amsterdam, our Hot Canna Cocoa recipe includes cannabis-infused milk as well as grated cannabis chocolate. Try using the new “Ice” peppermint-flavored Bhang bar for a twist—it just won 1st Place in the Edible category at the 1st Annual High Times Medical Cannabis Cup in Los Angeles!
Hot Canna Cocoa
3 1/2 cups milk
3 1/2 cups water
2 tbsp cannabis flowers, finely ground
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3/4 teaspoon vanilla extract
1 tbsp cannabis-infused chocolate, grated (such as Bhang Chocolate)
1/2 cup half-and-half cream
First, infuse your milk with the ground cannabis flowers. Start by mixing milk and water in a large stainless steel or glass bowl. Make a double boiler by placing your bowl over a pot that has several inches of water in the bottom. Heat the pot on high, until the water begins to boil. You do not want the milk in the top bowl to boil however, so observe it carefully and turn down the heat if necessary. Sprinkle two heaping tablespoons of finely ground cannabis flowers into the top bowl along with the milk and water mixture. Let cook for 2 hours, stirring occasionally. Strain mixture through the cheesecloth, reserving the cannabis-infused milk.
Next, combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Then stir in 3 1/2 cups of cannabis-infused milk and heat until very hot, but do not boil! Remove from heat and add vanilla and the grated cannabis-infused chocolate, stirring until it has melted. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. You can refrigerate any leftovers for several days.