Oct4

Written by:di
10/4/2010 12:11 PM 

Holy Cow Hot Chocolate (Makes 2 Cups)

1 cup of milk (can substitute soy, rice or coconut milk, they all contain lecithin, which bonds with cannabinoid oils)
5 tbsp granulated sugar
1 cup light cream (substitute Soy Milk, vanilla will taste best)
pinch of ground cinnamon (can add more, Chef Rachel of Baked at a Mile High, says you can add double spice in any recipe to mask and work with cannabis flavor)
½ tsp vanilla extract
4 grams of cannabis, finely chopped (Chef Rachel says that you should always use whole bud in cooking, and the best strain available will maximize effect and benefit, we recommend BKC Cannadential).
150 grams (5 oz) of unsweetened chocolate
1 chocolate bar
garnish with whip cream (substitute Soy) and marshmallows.

How to Prepare:
1. The milk and sugar are combined in a pan on medium heat. Once the sugar has dissolved, all the other ingredients can be added, apart from the chocolate.
2. Bring to a boil, allow it to simmer for about 1 hour. Then it is filtered through a coffee filter. The fats in the milk will release the THC, making cannamilk.
3. The cannamilk is poured back into the pan so the chocolate can be added. With the heat off, it can be stirred until the chocolate has melted.
4. The drink is usually served in a mug, or mugs, topped with thick, whipped cream. Feel free to grate your favorite chocolate bar over the top or use as an edible swizzle stick—or keep it classic and break open a bag of marshmallows.