6 Infused Holiday Recipes

6 Infused Holiday Recipes

 Hot Chocolate
Ingredients:
2 cups of milk (dairy or non-dairy)
2 tablespoons of cocoa powder
2 tablespoons of sugar (or sweetener of choice)
1 teaspoon of peppermint extract
1-2 droppers of CBD oil (based on dosage preference)

Directions:
Heat the milk in a saucepan over medium heat until warm.
In a separate bowl, mix cocoa powder and sugar until well combined.
Slowly whisk the cocoa-sugar mixture into the warm milk until fully dissolved.
Remove from heat and stir in peppermint extract and CBD oil.
Pour the hot chocolate into cups and serve with marshmallows or whipped cream.



Ingredients:
2 ¼ cups of all-purpose flour
1 ½ teaspoons of ground ginger
1 teaspoon of ground cinnamon
½ teaspoon of ground cloves
¼ teaspoon of salt
1 teaspoon of baking soda
½ cup of unsalted butter (room temperature)
¾ cup of brown sugar
1 large egg
¼ cup of molasses
1-2 droppers of CBD oil (based on dosage preference)

Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
In a separate large bowl, cream the butter and brown sugar until light and fluffy.
Beat in the egg, molasses, and CBD oil until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing until the dough is formed.
Roll the dough into small balls and place them onto the prepared baking sheet.
Bake for 8-10 minutes, or until the edges are golden brown.
Allow the cookies to cool before serving.



Ingredients:
4 cups of milk (dairy or non-dairy)
½ cup of heavy cream
4 large eggs
½ cup of granulated sugar
2 teaspoons of vanilla extract
1 teaspoon of ground nutmeg
1-2 droppers of CBD oil (based on dosage preference)

Directions:
In a saucepan, heat the milk and cream over medium-low heat until warm.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and nutmeg.
Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly (about 10 minutes).
Remove from heat and let it cool to room temperature before stirring in CBD oil.
Cover and refrigerate for at least 4 hours or overnight.
Serve chilled with a sprinkle of nutmeg on top.


Ingredients:
12 ounces of high-quality white chocolate chips
1 teaspoon of peppermint extract
1/2 teaspoon of CBD oil (make sure it's edible and of the desired potency)
6 regular-sized candy canes, crushed
Red food coloring (optional)
Parchment paper

Directions:
Line a baking sheet with parchment paper and set it aside.
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring well after each interval, until completely melted and smooth.
Stir in the peppermint extract and CBD oil, making sure they are fully combined with the melted chocolate. Add a few drops of red food coloring if you prefer a festive reddish color.
Pour the melted chocolate mixture onto the prepared baking sheet, spreading it out into an even layer with the back of a spoon or spatula.
Sprinkle the crushed candy canes on top of the melted chocolate, pressing them gently into the surface to ensure they stick.
Place the baking sheet in the refrigerator or freezer for about 30 minutes, or until the chocolate has hardened completely.
Once hardened, use a knife to break or cut the bark into desired pieces.
Store the CBD candy cane bark in an airtight container in a cool place or in the refrigerator until ready to enjoy.


Ingredients:
Assortment of vegetables (e.g., carrots, Brussels sprouts, sweet potatoes, broccoli)
2-3 tablespoons of olive oil
Salt and pepper to taste
1-2 droppers of hemp extract oil (based on dosage preference)

Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and cut the vegetables into bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for approximately 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and let them cool slightly before tossing with hemp extract oil.
Serve as a side dish alongside your holiday meal.



Ingredients:
12 ounces of cranberries
1 cup of sugar
1/4 cup of orange juice
1/4 cup of water
1-2 droppers of hemp extract oil (based on dosage preference)
Directions:
In a saucepan, combine fresh cranberries, sugar, orange juice, and water.
Bring to a boil and simmer on medium-low heat until the cranberries burst and the mixture thickens (about 10-12 minutes).
Remove from heat and stir in few doses of CBD oil.
Let it cool before serving. This CBD-infused cranberry sauce adds a unique twist to your festive meals.