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The Best Christmas Cannabis Edibles Recipes

Christmas-Weed

The Best Christmas Cannabis Edibles Recipes

Christmas is a time for being jolly, staying warm by the fire, and making festive food so today we’ve gathered up some of The Best Christmas Cannabis Edibles Recipes for you.

Traditionally, festive foodies include putting a few roasted almonds in your dessert.

But, for cannabis lovers, our recipes below including a yummy chocolate mint almond caramel that you can eat with your hands are sure to satisfy both worlds. It’s also quick and easy, just the way we like it!

Ingredients:

1/4 cup white sugar
1/2 cup almond flakes or almond meal
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons cannabis butter
1 teaspoon vanilla extract
3 tablespoons peppermint extract
1/4 teaspoon baking soda
White chocolate chips — optional
Instructions: In a saucepan over medium heat add the sugar, stirring until it melts.
Add the almond meal, cocoa powder and salt.

Stir well and bring to a simmer. Cook for 2 minutes, stirring constantly.

Remove from heat and allow the mixture to cool for 5 minutes. Add in the cannabis butter and extracts, stirring well until fully combined.

Stir in the baking soda and you should have a smooth mixture that’s easy to spread over an airtight container. Once it has hardened, cut into small pieces with a sharp knife. It’s sort of like brittle, but better!


Cannabis-Infused Hot Chocolate

Nothing, and I mean NOTHING is better than a hot cup of cocoa in the Wintertime.

If you’re lucky enough to live somewhere like me (Canada) where you have the pleasure of watching snow softly falling, you’ll really appreciate having a Cannabis-Cocoa!

Here’s the yummy recipe:

Cannabis hot chocolate drink with THC
A delicious cannabis infused drink to enjoy with friends and family! This Weed Hot Chocolate is sooo good.
0 from 0 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Keyword: cannabis chocolate, thc chocolate drink
Author: Steph Van De Ven

Ingredients

  • 1 1/2 Cup Full fat Milk
  • 50 Grams Cannabis chocolate
  • 1 Tsp Cocoa powder
  • 5 Drops Vanilla essence
  • 1 Tsp sugar (optional)
  • 1/4 Cup Whipped cream
  • 1 Cup Marshmallows

Instructions

  • Pour the milk in a pan and add the sugar, vanilla and cocoa powder.
  • Let it slowly come to a light boil and take off the heat.
  • Chop the cannabis chocolate fine and add in the pan with hot milk. Whisk untill all cannabis infused chocolate has melted.
  • In a bowl, add the whipping cream and mix until it thickens.
  • Now get a drinking cup ready and fill with cannabis hot chocolate, top with whipped cream and marshmallows.
Tried this recipe?Mention @cannadish or tag #cannadish!

Cannabis Christmas Yule Log

Not only will you impress your own self with how beautiful your log will look, but your friends will also be wowed!

What’s even better than an aesthetically pleasing weed edible dish? The taste, of course!

And this cannabis-infused dessert delivers on every level.

Chocolate-Cannabis-Yule-Log
Celebrate A Cannabis Christmas!
0 from 0 votes
Prep Time: 50 minutes
Course: Dessert
Keyword: (Cannabutter), cannabis chocolate, Christmas
Author: Steph Van De Ven
Cost: 30-40

Equipment

  • Stand Mixer or Electric Mixer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Sheet Pan & Parchment Paper
  • Oven
  • Mixing Bowls
  • Pastry brush or BBQ brush
  • Plastic Wrap
  • Clean, Large Kitchen Towel or Tea Towel

Ingredients

Yule Log Filling

  • 1 1/3 cups Powdered Sugar
  • 1/2 cup Cannabis Butter Room Temp
  • 1 1/2 tbsp Unsweetened Cocoa Powder
  • 1 pinch Himalayan Salt
  • 2 tbsp Coffee Flavoured Liquer
  • 1/3 cup Marscapone Cheese

Yule Log Sponge Cake

  • 2 tbsp Melted Butter
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 tsp Himalayan Salt
  • 2 tbsp All Purpose Flour
  • 5 Large Eggs Room Temp
  • 2/3 cup White Granulated Sugar
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Powdered Sugar Or As Required

Yule Log Ganache Frosting

  • 1 cup Heavy Cream Boiling Hot
  • 1 8 oz Package of Dark Chocolate Chips 70 % +

Instructions

  • Whip powdered sugar, Cannabis butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined and then set aside.
  • Preheat the oven to 400 degrees F. Brush a little melted butter over a 13×18-inch rimmed sheet pan. Line your pan with parchment paper and brush remaining melted butter on top.
  • Combine cocoa powder, salt, and flour together in a bowl. remove all clumps and bumps.
  • Grab a fresh, clean bowl and put the eggs in. Mix in sugar and whip until fluffy, and thick.
    Then, add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended.
  • Pour the mixed batter onto the sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out any air bubbles. This step is very important! Give it good tap!
  • Bake in the preheated oven until top is dry and edges start to pull away from the sides, about 8 to 10 minutes. Don't over cook because we're going to roll this, and if it's too hard it will fall apart.
  • Using a clean kitchen towel, sprinkle powdered sugar directly on top – enough to cover an area just a bit larger than the sponge cake.
    Remove cake from the oven. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
  • Quickly flip the pan upside down onto the towel. You can remove parchment paper and dust cake with more powdered sugar.
    Here's the fun part: Gently roll cake up inside the towel; allow to cool on the counter for 15 minutes.
  • Unroll cake and put your creamy buttercream on top, saving some for later.
    Spread frosting all the way to the edges. Roll your cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap your log in plastic wrap. Refrigerate until firm, about 2 hours.
  • Combine chocolate chips and hot cream in a bowl. Whisk until the chocolate melts.
  • Spread your ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
  • Carve lines into the ganache using the tip of a knife to create the appearance of tree bark if you like. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.
Tried this recipe?Mention @cannadish or tag #cannadish!

Candy Cane & Sugar Cookie Balls

It sounds like a mouthful, and it tastes like a mouthful of pepperminty-bliss!

Make these SUPER easy Christmas cannabis edibles in advance, and keep them cool.

Just pull them out about an hour before guests arrive and enjoy the high of the holidays!

candy-cane-and-cannabis-sugar-cookie-balls
Chocolatey, crunchy, pepperminty and bite-sized – perfect for Christmas!
0 from 0 votes
Prep Time: 25 minutes
Course: Dessert
Keyword: (Cannabutter), candycane, Chocolate
Cost: 20 +/-

Equipment

  • Hand mixer or stand mixer
  • Parchment Paper
  • Cookie Sheet
  • Mixing Bowls
  • Sauce pan
  • Spatula
  • Whisk
  • Measuring spoons and cups

Ingredients

  • 1 cup cannabutter softened
  • 1 cup sugar
  • 1/2 tsp peppermint extract
  • 2 cups all purpose flour
  • 1/2 cup crushed candy canes and more for topping!
  • 1-3 tbsp milk
  • 2 cups chocolate chips
  • 2 tbsp shortening

Instructions

  • Cream together the cannabutter and sugar using a hand mixer or a stand mixer with the paddle attachment. Beat in the peppermint extract. Add in the flour and 1/2 cup candy canes, then beat until the flour is mostly absorbed. Add in the milk, 1 tablespoon at a time, mixing until the dough can hold together.
  • Form dough into balls, approximately 1 and 1/2 to 2 tablespoons of dough each. Cover and chill the balls on a parchment lined cookie sheet until very cold, at least two hours in the refrigerator.
  • Melt the chocolate chips and shortening together in the microwave or in a double boiler. Cook on short 30 second intervals, stirring in between, just until the chips are melted, being careful not to let them burn. Let cool for 5 minutes.
  • Dip the truffle balls into the chocolate, and allow the excess chocolate to drip off. I use a fork to dip them. Place the truffles onto a parchment paper lined cookie sheet. Sprinkle each one with crushed candy canes right after it is dipped, the chocolate will start to harden quickly.
  • Refrigerate the truffles until ready to serve.
Tried this recipe?Mention @cannadish or tag #cannadish!

A Little Christmas Nightcap

Not everyone drinks booze – and that’s a-okay with us.

Why not try a CBD cocktail that won’t get guests high, but still feeling mighty fine?

It looks like the Grinch but tastes like Christmas in a cup.

So try this one on for size!

Cbd christmas punch
This is the perfect Christmas recipe to indroduce cannabis to the Holiday this season.
0 from 0 votes
Prep Time: 10 minutes
Keyword: CBD

Ingredients

  • 100 MG CBD Tincture/oil
  • 1 Gallon Hawaiian Punch Green Berry Rush
  • 12 OZ Sprite
  • 2 Oz Pineapple Juice
  • 2 Oz Lime sorbet
  • 1/4 Cup White sugar (For Decoration)
  • Red food colouring (For decoration)

Instructions

  • Combine Hawaiian Punch, sprite, pineapple juice, CBD Tincture and Lime sorbet and stir well.
  • Combine sugar and red food colouring
  • Dip edge of punch glasses in the punch and dip in the red sugar
  • Serve!
Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking!

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