Creating A Buzz: Infusing Hot Chocolate With Cannabis Stems

Making hot chocolate with cannabis stems is a great way to get high without smoking. The process is simple: simmer your stems in milk on the stove, then mix with hot chocolate powder. The more resin on the stems, the more potent your drink will be. Be careful, though—this method can create a very strong beverage, so it's not recommended for those with a low tolerance.

Simmering stems in milk

Firstly, ensure you have a dirty stem with a thick layer of golden-brown resin halfway up the stem. This will take about 2-3 weeks to accumulate if you vape every day. You will also need a stove, a small pot, a strainer, a spoon, and about 2 cups of full-fat milk (or a mix of 2% milk and cream).

Now, measure out the milk in a coffee mug, adding a little extra to account for evaporation. Pour the milk into the pot and place it on the stove over low heat. Continuously stir the milk to prevent it from burning. Do not let the milk boil as it will curdle and become undrinkable.

Once the milk reaches a light simmer, add your stem(s) to the pot and continue stirring. Keep stirring for about 5 minutes or until all the oil is gone from the stem and is floating in the milk. Remove the stem(s) and stir the milk until the oil is evenly mixed, which should take about 30 seconds.

Finally, strain the infused milk into your mug and mix it with hot chocolate. Your potent and delicious hot chocolate is now ready to be enjoyed!

Note: This method creates a very potent drink, so be cautious and adjust the recipe if you have a low tolerance.

Adding chocolate to milk

Choosing the Right Chocolate

First, select a good quality chocolate for your hot chocolate. The type of chocolate you choose will impact the richness and flavour of your drink. Opt for chocolate bars or chips with a higher cocoa content for a more intense chocolate experience. Recommended brands include Guittard, Callebaut, Scharffen Berger, Vahlrona, and Ghirardelli. Avoid chocolate bars from the confectionery section, as they may not melt smoothly.

Heating the Milk

Pour the milk into a small saucepan and place it on the stovetop over medium heat. Whole milk is ideal for a creamier consistency, but you can also use low-fat milk or plant-based alternatives like coconut, soy, oat, or almond milk. Heat the milk until it reaches a scalding temperature of about 180°F (82°C). Be careful not to let the milk boil, as this may curdle it and affect the texture of your hot chocolate.

Melting the Chocolate

While the milk is heating, prepare your chocolate by chopping it into small pieces or using chocolate chips. You can use a food processor, but chopping by hand is often more effective. Place the chocolate in the microwave and heat it in short intervals of 30 seconds, stirring after each interval until it is almost completely melted. Avoid overheating the chocolate, as this can cause separation and graininess.

Combining Milk and Chocolate

Once the milk is hot and the chocolate is melted, it's time to combine them. Turn off the heat and slowly add the melted chocolate to the milk, whisking continuously to ensure a smooth and even mixture. Continue whisking until the chocolate is fully incorporated and you have a creamy, homogeneous mixture.

Adjusting Flavours and Serving

At this point, you can adjust the flavours by adding a splash of vanilla extract or other flavourings like peppermint extract, cinnamon, or cayenne pepper for a Mexican hot chocolate twist. Give it a final stir, then pour your hot chocolate into mugs and serve immediately. For an extra indulgent touch, top with whipped cream, marshmallows, or chopped chocolate.

Heating milk

Choosing the Right Milk

The type of milk you use can affect the creaminess and taste of your hot chocolate. Whole milk or milk with a higher fat content will result in a creamier and richer hot chocolate. However, you can also use alternative milk options such as oat milk, almond milk, or soy milk. Keep in mind that the heating process may vary slightly depending on the type of milk you choose.

Stovetop Method

The stovetop method is one of the most common ways to heat milk for hot chocolate. Here's how to do it:

• Pour the desired amount of milk into a small saucepan.
• Place the saucepan on the stove and turn the heat to medium.
• Stir the milk occasionally to prevent it from burning and to ensure even heating.
• Heat the milk until it reaches a light simmer or until you see small bubbles forming around the edges.
• Once the milk is heated to your desired temperature, turn off the heat.

Microwave Method

The microwave method is a quick and convenient way to heat milk for hot chocolate:

• Pour the milk into a microwave-safe mug or container, leaving some space at the top to prevent overflow.
• Heat the milk in the microwave on medium-high power for 60 to 90 seconds.
• Stir the milk every 15 seconds to ensure even heating and to prevent overheating.
• Continue heating in short intervals until you see steam rising from the milk and tiny bubbles forming on the sides.

Double-Boiler Method

The double-boiler method is a gentle and reliable way to heat milk, ideal for those who want to take their time with their hot chocolate:

• Fill a saucepan with one to two inches of water and place it on the stove over medium heat.
• Bring the water to a simmer.
• Place a heat-proof bowl or the top part of the double boiler over the saucepan, making sure it doesn't touch the water.
• Pour the desired amount of milk into the bowl or top part of the double boiler.
• Heat the milk until bubbles form around the edges and steam begins to escape.

Temperature Guidelines

The ideal temperature for hot chocolate is typically between 140°F (60°C) and 160°F (71°C). If you want your drink hotter, aim for the higher end of this range. Use a cooking thermometer to monitor the temperature if needed.

Tips for Best Results

• Avoid overheating the milk, as it can lead to a scorched taste and nutrient loss.
• Stir the milk frequently to prevent scorching and promote even heating.
• Use a whisk to incorporate ingredients into the warm milk for a smoother texture.
• Choose a whisk appropriate for the volume of milk you are heating.
• When using a non-stick saucepan, opt for a silicone or plastic whisk to avoid damaging the surface.
• Always use fresh, high-quality milk for the best results.

Adding flavourings

Spices

A sprinkle of cinnamon, cardamom, ginger, nutmeg, or even cayenne can be welcome, warming additions to your hot chocolate. You could also add a pinch of salt to highlight the sweetness of the sugar in your beverage. Pumpkin pie spice is another great option, infusing your hot chocolate with notes of cloves, ginger, and nutmeg.

Extracts

Vanilla, almond, coconut, and peppermint extracts can all add extra flavour to your hot chocolate.

Alcohol

Spiking your hot chocolate with alcohol can make it a more decadent, adult drink. Try adding a splash of Kahlua, bourbon, whiskey, amaretto, Irish cream, crème de menthe, or peppermint schnapps.

Tea

Instead of water or milk, you could use tea as your hot chocolate base. Chai tea, in particular, is a great option for adding extra spice and flavour.

Chocolate

If you're a fan of white chocolate, you could skip the cocoa in your recipe and use white baking chips and a splash of vanilla extract instead.

Sweeteners

If you're making your hot chocolate from scratch, you could swap granulated sugar for maple syrup. You could also experiment with natural sweeteners such as agave nectar, coconut sugar, or cinnamon.

Serving

If you are serving a large group, you may want to keep your hot chocolate warm in a coffee carafe. Be aware that the chocolate may settle at the bottom, so give it a stir from time to time. Preheating your mugs with boiling water will also help keep your drink hotter for longer.

Finally, remember that hot chocolate is best enjoyed fresh, but if you do have leftovers, let them cool to room temperature and then store them in the refrigerator for up to three days. When reheating, avoid boiling the liquid as this can affect the texture.

Frequently asked questions