Out of all the festive recipes that appear to be timeless, eggnog is one that makes its way onto the table of most celebrating families each year. It’s incredibly sweet, thick, and rich, which is why it’s a treat that we don’t want all year round, but we truly enjoy it during that one time of year where it’s everywhere. Even if it’s only a small amount for nostalgic purposes.
This eggnog recipe has been adjusted and allows for a substantial level of sweetness that you’d expect from the delicious drink without it being overpowering. It also includes a very special ingredient that will add some extra special Christmas cheer to all those who try it, and it isn’t cannabutter like you see in so many edibles recipe. In this eggnog recipe, kief is used to infuse the drink with a potent hit of THC.
What is kief?
Kief is a marijuana concentrate that consists of the powers that are harvested from cannabis bud flowers. It contains much more THC than the bud which it is taken from, and its fine texture makes it easy to mix into dishes without having to strain everything out with a cheesecloth. It also boasts a high percentage of terpenes, which can help to improve on and alter the flavor of the drink, especially for those who truly enjoy those aspects of cannabis.
How to make eggnog with kief
Using a lower dose of kief is highly recommended for new consumers, as edibles, including beverages, can be incredibly intense, potent, and long-lasting, which is why they are so often the culprit responsible for adverse reactions or experiences. The amount of kief called for in this eggnog recipe is intended for a mature and well-experienced group that has spent time building up a tolerance to THC.
- 1 cup of milk (whole)
- 1 cup of heavy whipping cream
- 2 ounces of bourbon
- 3 egg yolks
- 1 gram of kief
- ½ cup of white granulated sugar
- ½ teaspoon of nutmeg
- ½ teaspoon of vanilla
- ½ teaspoon of ground cinnamon and nutmeg (combined for topping)
- Salt to taste
- Baking sheet
- Parchment paper
- Mixing bowl
- Sous vide water bath (or pot filled with water)
- Ziploc freezer-safe baggie
- Blender (optional)
- Preheat the oven to 250°F.
- Sprinkle the kief across a parchment-lined baking sheet, then cook it in the oven for 20 minutes to decarboxylate. This will activate the cannabinoids, and without this necessary step, the eggnog will not get you high.
- Preheat the water bath or pot filled halfway with water to 185°F.
- Add all of the ingredients except for the cinnamon mixture to a mixing bowl and cream them together with a whisk until the liquid in lump-free and creamy.
- Pour the liquid into the Ziploc baggie and remove as much of the air as possible before sealing.
- Drop the baggie into the liquid bath and allow to cook for 1 hour at this exact temperature.
- After the hour has passed, removed the baggie from the water and let it cool completely in the refrigerator before serving.
- When you are ready to enjoy the weed-infused eggnog, pour the liquid into two glasses and top with the cinnamon nutmeg mixture for an extra fancy touch.
he kief in the catcher smelled especially spicy and earthy from all the OG Kush I’ve been smoking lately. This specific terpene profile is perfect for a medicated eggnog with cinnamon and freshly grated nutmeg.
The sous vide method made this recipe extra simple since there was no need to babysit a stovetop to prevent the eggs from curdling. After the decarboxylation, all you need to do is add your ingredients to a bag and let the water bath work its magic. In the end, you’ll have the most divine eggnog to share with your loved ones this holiday season.
Recipe: Homemade Cannabis-Infused Eggnog
Start to finish: 1 hour 30 minutes (active: 10 minutes)
Yield: 4 servings
Approximate dosage: 10mg per serving*
• 1 cup heavy cream
• 1 cup whole milk
• 3 large egg yolks
• ½ gram kief
• ½ cup granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 ounces bourbon, optional
• Ground cinnamon and nutmeg for topping
- Pre-heat the oven to 250˚F. Put the kief in a small ovenproof dish and toast for 20 minutes to decarboxylate.
- Set your sous vide water bath to 185˚F.
3. In a mixing bowl, thoroughly whisk the heavy cream, milk, egg yolks, decarbed kief, sugar, nutmeg, vanilla, and salt until frothy and uniform.
- Seal the eggnog mixture in a freezer-safe, zip-sealed bag and lay the bag on the edge of the countertop to push out all the air before you seal.
- Once the sous vide water bath has reached its temp, place the sealed bag into the water, making sure the bag is completely submerged.
- Sous vide for one hour.
- Remove the bag from the water bath and pour the mixture into a blender. Puree until smooth.
- At this point you can blend bourbon into the eggnog (if using).
- Refrigerate until cool. The eggnog will thicken even more in the fridge. Serve with a sprinkle of cinnamon and freshly grated nutmeg.
- Before making this recipe, it’s important to understand why you can’t just throw cannabis into eggnog and call it a day. Other than tasting terrible, you need fats and heat to infuse cannabis and get high. Making cannamilk is one great way to do so, especially for recipes like this. Raw marijuana contains the cannabinoids THCA, and although THCA consists of numerous health benefits, it cannot give that high feeling. You first need to go through decarboxylation, which is the process of adding heat to the marijuana flowers so that the THCA is converted into the psychoactive compound THC, which is what makes us high. When heat is applied to raw cannabis, a carboxyl group is removed and is replaced with a proton, activating the potential of cannabinoids and turning THCA into THC. THC also needs a fat to bind to in order to be absorbed by the body. Milk is particularly rich in lipids, especially triglycerides, which act as a great carrier for THC. If you want to skip this process, try adding a few drops of CBD oil from our friends at CBD Infusionz for the relaxing benefits without the head high.