Five cannabis recipes to spice up your Halloween

Add a little more howl to Halloween this year with these devilishly good weed-infused treats that you can make with ingredients at home

By Erik Tanner

2019-10-30

Cannabis chefs are infusing pot into almost anything you can imagine these days.

But you can add a little more howl to Halloween this year with weed treats that you can make at home with commonly available ingredients.

Here are five to spice up your Halloween.

The great pumpkin ganja pie

Ingredients you’ll need:

One 9-inch unbaked pastry shell

2 eggs slightly beaten

2 cups canned pumpkin puree

1-1/2 cups half-and-half cream

1 tablespoon decarboxylated weed flower, finely ground

1/3 cup cannabis butter

¼ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 teaspoon molasses

¼ teaspoon ground nutmeg

Preheat your oven to 350F. In a mixing bowl, combine all the ingredients and beat until mixture has a smooth consistency. Pour the filling into your pie crust. Bake for 40 to 45 minutes (or until the centre is set.) Let the pie cool to room temperature before serving. Goes well with whipped cream. With a second or third serving you might indeed have a great pumpkin encounter.

Budder is better

The main ingredients of cannabis that get you high are fat-soluble. That means that the molecules that get you high must bind with a lipid, such as whole milk, butter, cream, olive oil or vegetable oil. No fat, no high.

That’s why many pot recipes require cannabis-infused butter.

To achieve the most potent budder possible you will need to decarboxylate your herb. This is done by slowly heating the ground flower at 220F for 20 minutes and then grinding it into a fine powder.

Ingredients you’ll need:

1 cup butter

1 cup decarboxylated ground cannabis

After you have decarbed your herb, add the butter to a stockpot, saucepan or double boiler and melt over low heat (between 160F and 200F). Then add the ground cannabis and let simmer for 2 hours. The mixture should never come to a boil. Let the butter cool, and then strain through a cheesecloth. Store your budder in the refrigerator.

Dark night chocolate brownies

As Mother Nature would have it, chocolate pairs really well with cannabutter.

And Halloween is a night that screams chocolate. So it wouldn’t be right to not include this 1950s mainstay counter-culture dope desert.

Ingredients you’ll need:

½ cup cannabutter

1 cup white sugar

1 teaspoon vanilla extract

1 tablespoon molasses

1/3 cup cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

2 eggs

Preheat your oven to 350F and then lightly grease a 9- inch baking pan

In a mixing bowl, combine cocoa powder, flour, salt and baking powder. In a small pot, melt the cannabutter until it is a liquid, being mindful not to reach a boil. Mix sugar, molasses and vanilla into the butter and then add this to the dry ingredients along with the eggs. Beat the mixture until you have a velvety consistency. Pour your brownie batter into baking pan. Bake for 25 to 30 minutes. Let cool before you serve. These brownies carry quite the punch, so watch your step when trick or treating.

Bhang Bhang you’re high

This cocktail from India is probably one of the oldest weed recipes around. It is a potent punch used in a Hindu spring festival celebrating the weed-loving deity Shiva.

Ingredients you’ll need:

2 cups water

½ ounce decarboxylated weed flowers

3 cups warm whole milk, divided

1 tablespoon ground almonds

¼ teaspoon garam masala

2 teaspoon ground ginger

½ teaspoon ground anise

½ teaspoon ground cardamom

½ cup honey

Heat water in a pot to a boil, then turn to simmer. Steep the weed flowers for about 10 minutes over low heat.

Remove from low heat and add 2 tablespoons of milk. Stir to combine. Keep adding milk along with ground almonds and continue stirring. Strain the mixture into a bowl. Discard the plant matter.

Once you’ve done that, add the remaining milk, garam masala, ginger, anise, cardamom and honey. Return the mixture to the pot and simmer for another 20 minutes. Remove the mixture from the heat, and then chill for a couple hours before serving. Garnish your treat with mint leaves. And boom.

Devilled Eggs with a Scary Twist

The devil in you will love this appetizer.

Ingredients you’ll need:

6 eggs

¼ cup mayonnaise

½ teaspoon olive oil

1-1/2 tablespoon of finely ground decarboxylated weed flowers

1 teaspoon white vinegar

1 teaspoon Dijon mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked paprika (for a dried blood-like garnish)

Cook eggs in gently boiling water for 10 minutes. Then let them cool.

In a small pot, combine mayonnaise, olive oil and the finely ground weed flour and simmer over low heat for 10 minutes, stirring constantly. Remove from heat and pour mixture into a small bowl and then refrigerate until the mayonnaise returns to its original consistency.

Crack eggshells and carefully peel under cool running water. Dry on paper towels. Slice the eggs in half lengthwise, transferring the yolks to a bowl and placing the whites on a serving platter. Mash the yolks using a fork. Add the chilled mayonnaise, vinegar, mustard, salt and pepper and mix well.

Evenly distribute the yolk mixture into the egg white. Sprinkle with paprika and serve.

Magic Potion Shooters

3 tablespoons peanut butter

1 tablespoon decarboxylated weed flowers, finely ground

¾ cup milk

3 tablespoon hot chocolate powder

¼ tablespoon cannabutter (optional)

Cook peanut butter in a small saucepan. Cover over medium heat until it is hot and runny. Add the ground weed flower and stir for about 3 minutes, being mindful not to burn the mix. Add the milk and chocolate powder, and cannabutter. Whisk until near the boiling point. Pour the potion into four espresso cups and serve immediately.

Remember that potency is difficult to measure for the home weed cook, so you should always test the finished product. Try a ¼ to ½ teaspoon on toast or other snacks to determine how the dose affects you after an hour. This provides you with a personalized standard dose as a baseline for your recipes.

And as with any recreational intoxicant, precautions must be taken. Budding marijuana chefs need to play it safe by always making a full disclosure when offering weed treats. It’s no fun being tricked into getting high. It should also go without saying that these recipes below are not for the children that may come knocking at your door.

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