Spiced hot chocolate
Proper hot chocolate made with real chocolate rather than powder, which gives the fat somewhere to hide and keeps the dose suspended.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
2 tbsp infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 2 cupswhole milk
- 100 gdark chocolate — 70%, chopped
- ½ tspground cinnamon
- cayenne pepper — a small pinch
- salt — a pinch
Method
- 01
Warm the milk with the cinnamon, cayenne and salt until it steams. Keep it below a simmer.
- 02
Take it off the heat, add the chocolate and leave it for a minute before whisking smooth.
1 min
- 03
Whisk in the infused butter until the surface looks glossy and unbroken rather than spotted with fat.
- 04
Pour into two mugs. Stir again halfway down — this is a drink that separates as it cools.
Built on
Standard drinking chocolate: 2 cups milk to 100 g dark chocolate, thinned to taste.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / mug
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More drink
Golden milk
Warm spiced milk with turmeric and black pepper. Made in one pan in five minutes, with nothing hot enough to hurt the infusion.
2 mugs
Masala chai
Spices simmered in water, milk added after, infused fat whisked in off the heat. Nothing in it ever boils once the dose is in.
2 mugs
Mulled apple cider
Spiced cider warmed on the stove, with the infusion whisked in off the heat. A pot that serves a group, portioned into mugs rather than ladled freely.
6 mugs