Must-Have Holiday Cannabis Infusions

We’re wishing you and your crew a very happy holidays! Are you hosting the whole fam for a get together? Here are some great recipes to elevate your holiday entertaining with a cannabis twist, courtesy of our friends at gourmet edibles expert Coda Signature.

Maple Chocolate Covered Bacon

x10 10mg Servings

x10 pieces of room temperature cooked bacon
x1 Coda Signature Maple & Pecan chocolate bar, 100mg THC

Gently melt the Maple & Pecan chocolate bar in a heatproof glass bowl in the microwave in 15 sec intervals until melted and smooth.
Once melted, evenly drizzle the melted chocolate over the bacon slices.
Put in the refrigerator to solidify. Enjoy!

Chai Mousse

x4 10mg Servings

x4 Chai Chocolate on a Spoon, 10mg THC each
300 g organic heavy cream, cold
Splash of vanilla
Cinnamon to sprinkle on top

Gently melt the Chai Chocolate on a Spoon in a heat proof glass bowl in the microwave in 15 sec intervals until melted and smooth.
Combine heavy cream and vanilla into a metal bowl. Whisk until soft peaks form.
Add 2 spoonfuls of the whipped cream into the melted Chai chocolate. Stir to lighten the chocolate,
Proceed to fold in the remaining whipped cream into chocolate mixture.
Evenly spoon the mixture the between 4 bowls.
Chill bowls in the refrigerator for 1-2 hours before serving. When ready to serve, lightly sprinkle tops with cinnamon.

Thumbprint Cookies

1 cookie = 10mg THC

Replace the jam in your favorite Thumbprint Cookie recipe with a 10mg single square of Coda Signature chocolate bars.

Fiery Chocolate Pudding

x4 10 mg Servings

x4 pieces, 10mg each, Coda Signature Fire & Orange chocolate bar
3 oz 70% high quality dark chocolate
4 tbsp organic unsalted butter
¼ cup granulated sugar
¼ tsp kosher salt
½ tsp high quality vanilla
½ tsp cayenne (or more if you are in a particularly fiery mood)
Zest from ½ orange

Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
Place chocolates and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture, cayenne, and orange zest, just until combined. Divide among bowls.
Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if feeling extra decadent!

Espresso Affogato

x4 5mg Servings

x2 Espresso Chocolate on a Spoon, 10mg THC each
x4 scoop high quality vanilla ice cream
¾ cup organic whole milk
Zest of 1 lemon

Gently melt the Espresso Chocolate on a Spoon in a heatproof glass bowl in the microwave in 15 sec intervals until melted and smooth.
Gently heat the milk in a saucepan to just to a simmer.
Gradually mix the warm milk into the melted espresso chocolate until you reach a smooth texture. Pour equally on top of the four scoops of vanilla ice cream. Sprinkle lemon zest on top of each scoop.

Happy holidaze all!


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