How To: Cannabis Cooking for the Holidays

Seasonal edibles for your next gathering

The holiday season is the time for parties, which means you’re going to need some failsafe recipes to add to your arsenal. Switch it up this year and trade the wine for weed to get a higher level of holiday cheer. Below are some of our favorite canna-fused cocktails and marijuana treats.

Source Farms Sugar

Makes 1 cup of infused sugar

Don’t worry, Cali Sober folks—this versatile recipe for cannabis-infused sugar may use Everclear, but it will evaporate during the baking process, leaving you with an alcohol-free ingredient.

• 3.5 grams (1 eighth) Source Farms cannabis flower
• 120 ml Everclear
• 1 cup sugar

Line two baking sheets with parchment paper.

Coarsely grind your Source Farms cannabis flower into your herb grinder, and spread onto a baking sheet.

Bake at 250F for 35 minutes, then turn the oven off and place the flower into a large Mason jar. Cover with Everclear. Close the jar, making sure the lid is fastened tightly.

Shake the jar once every five minutes.

After it has been shaken five times, the alcohol should be well-infused. Remove the plant material by straining the mixture through a cheesecloth or fine strainer.

Add the infused alcohol to the sugar and mix well, then spread evenly onto the other baking sheet. Bake at 200F until the alcohol has evaporated, occasionally opening the oven to let the moisture escape.

Place the infused sugar into a dry jar and store for later use.

The Hollywood Black Tie

Serves 4. Adapted from a Moka Bees recipe.

Whether or not you’re throwing a black-tie party, this elegant vegan drink is stunning without feeling stuffy. Your guests can be casual or formal, as long as it’s fun.

• 4 cups hot water
• 2 tbsp Source Farms Sugar
• 1/4th cup Thai Tea Mix
• 4 shots espresso or 4 oz. strong coffee, already brewed.
• ¾ cup coconut cream

Fill 4 glasses with ice.

Bring the water to a boil. Turn off the heat and stir in the Source Farms Sugar and Thai Tea mix. Cover and let steep for 5 minutes, stirring occasionally. Strain out the plant material.

Combine the tea, coffee or espresso, and coconut cream. Portion evenly into each glass and stir well. Serve immediately.

The Baja California

Serves 4. Adapted from La Cocina Mexicana: Many Cultures, One Cuisine

This Cali Sober riff on a classic agua fresca features yerba santa and one of California’s most beautiful native flowers: the hibiscus. Dried hibiscus (jamaica) flowers are easy to find online or at ethnic grocery stores throughout Orange County.

• 1 blood orange
• 3 cups water
• 1 cup dried hibiscus (jamaica) flowers
• ¼ cup local honey
• 4 droppers of Breathe tincture from Humboldt Apothecary

Cut four long strips of skin off the blood orange (this will be our garnish) and zest the remaining peel, taking care not to slice the orange open. Set the long strips aside.

Bring the water to a boil and add the orange zest, the hibiscus flowers, and the honey. Stir on medium heat for about five minutes, then turn off the stove and let it steep for 60 minutes.

When the hour is up, juice the blood orange and add it to the mixture.

Strain the liquid to remove the plant matter.

Chill and serve over ice with one long strip of orange peel to garnish.

Happy Challah

Makes 1 loaf. Adapted from Melissa Clark’s recipe for the New York Times.

Whether you’re celebrating Hanukah, Channukah, or nothing at all, this rich braided loaf will give you life. Try it with grass-fed butter and your bubbe’s homemade jam, or DIY it with our OG Garlic Olive Oil dip.

• 3 lemons
• 1 tbsp water
• 1 packet dry yeast
• 3 eggs
• 1/3 cup OG Garlic Olive Oil
• 3 tbsp sugar
• 1 tsp kosher salt
• ½ tsp grated lemon zest
• 3 cups bread flour
• Pinch of salt

Roll the lemons on a tabletop to soften them, then zest and juice them.

Measure out ½ cup lemon juice. If there is less than ½ cup juice, add water to compensate. Combine in a large bowl with sugar and yeast and let sit for 5 minutes.

Add 2 of the eggs into the bowl, reserving 1 for later use. Add the OG Garlic Olive Oil, sugar, salt, and lemon zest. Once combined, add the yolk from the reserved egg, keeping the whites ready for later use in a small bowl.

Slowly add the flour to the mixture, either kneading by hand or beating with a dough hook. You want the dough to come away from the sides of the bowl when lifted, without being stiff.

If it is too stiff, add a small amount of liquid and knead through until the desired texture is achieved. If it is too sticky, add more bread flour and knead through until the desired texture is achieved.

Cover a large cutting board or a clean section of your counter with flour, and cover a large bowl in oil.

Place the dough on your floured surface, kneading until smooth, and then transfer to the oiled bowl. Cover the bowl in a dish towel to prevent the surface from drying and let rise.

After about two hours, punch the dough down, expelling the air from the middle. Cover it again and let it rise for another 45 minutes. Cut the dough into 3 equal pieces and roll into ropes about 1 foot long, then braid the dough into a loaf shape and place it into a well-oiled loaf pan or on a well-oiled baking sheet.

Combine the reserved egg whites with a pinch of salt. Gently brush onto the top of your challah loaf, with a pastry brush or with your fingers.

Bake at 375F for 30 minutes. Cool and serve.

OG Garlic Olive Oil Dip

Serves 4. Adapted from a Peas and Crayons recipe.

This dip is repping cannabinoids from all parts of the plant kingdom—THC and CBD from lush marijuana flowers, pinene from rosemary and basil, caryophyllene from pepper, and more.

• 1/2 cup OG Garlic Olive Oil
• 1/2-1 whole head of roasted garlic, peeled
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt plus any extra to taste
• 1/8 tsp paprika
• a pinch of dried thyme
• a pinch of cayenne or white pepper
• freshly ground black pepper to taste

Remove all cloves from the roasted garlic and drop into a food processer or blender. Add the OG Garlic Olive oil and blend.

Add all other ingredients and let sit for a minimum of 2 hours, letting the herbs infuse their flavor into the olive oil mixture.

Remove and serve with Happy Challah.

Magic Meringues

Makes 25 meringues. Adapted from Marian Blazes’ recipe at The Spruce Eats.

The real magic in these meringues is their sweet, subtle taste. They are an excellent garnish, but can also be served on their own for an excellent holiday cookie option or hot chocolate topper.

• 5 egg whites
• ½ tsp cream of tartar
• ½ cup Source Farms Sugar
• ¾ cups powdered sugar (sifted)
• Pinch of salt
• 1 tsp vanilla extract
• Optional – 2 drops green food coloring

Line two baking sheets with parchment paper.

Combine the egg whites and the cream of tartar and whisk until the mixture forms soft peaks.

While continuing to beat the mixture, gradually add the Source Farms Sugar. After some time, the mixture will form stiff peaks.

Combine the powdered sugar and salt in a sifter, and gradually add to the egg white mixture, while still continuing to beat it. Keep beating until everything is well-mixed.

Gently fold the vanilla (and food coloring, if desired) into the mixture.

Place the mixture into a piping bag and pipe the mixture into small swirls on the baking sheets. Meringues can be piped closely together, as they do not spread very much.

Bake at 200F for 1 hour. Check to see if the cookies feel dry and crispy. If they do not, bake for up to another 30 minutes, but check regularly.

Once the cookies feel dry, turn off the oven and let them sit in the residual heat overnight. Serve the next day.

Winter is the season to go green, and having these recipes in your arsenal means that you’ll be ready for every type of gathering. Post your party spreads on social media to make your friends in non-legalized states jealous. Make sure to tag us—we love to see good marijuana used right.