Luposlipophobia
Active Member
This is a recipe I have spent a long time perfecting. It offers a uniquely different psychological alteration as opposed to using only butter or only alcohol and is one of my favorite drinks with or without the cannabis.
Ingredients
1 pod ground vanilla beans
1 tablespoon grated fresh ginger
1 teaspoon ground nutmeg
4 ground cinnamon sticks
4 ounces raw varietal honey
4 whole cloves
8 ounces dark spiced rum
8 ounces unsalted clarified butter
14 grams ground marijuana
heavy cream to taste
Directions
1) Using the large sauce pan, heat the butter at medium heat until it is completely melted, stirring often.
2) Once the butter has been thoroughly melted use an electronic coffee grinder to grind the marijuana to a fine powder, add it to the mixture, and let simmer for one hour, stirring often.
3) After simmering for one hour add the cinnamon, cloves, ginger, honey, nutmeg, vanilla, rum and let simmer for another 45 minutes minutes, stirring often.
4) After simmering for 45 minutes pour the cannabutter, spices, and rum into the mason jar and place in the freezer for 24 hours.
5) After 24 hours remove the cannabutter, spices, and rum from the freezer and transfer them from the mason jar back to the large sauce pan.
6) Heat the mixture at medium heat until it is completely melted, stirring often.
7) Once the mixture has been thoroughly melted transfer it to a clean mason jar using a cheesecloth to filter out the majority of the solids.
9) Serve four ounces in a mug of hot water with heavy cream to taste.
Tips
I find that using all organic ingredients prevents artificial flavoring agents from polluting the palette, providing the beverage with a fuller flavor and more natural aroma. I have also found that spiced rums with heavier floral and citrus notes provide both a more balanced palette as well as a more forgiving canvas due to the ease with which rums that contain heavy notes of cinnamon and the like are much easier to "over-spice" durring the cooking process. Do NOT use Bacardi 151 as it is neither necessary nor is it a spiced rum.
Ingredients
1 pod ground vanilla beans
1 tablespoon grated fresh ginger
1 teaspoon ground nutmeg
4 ground cinnamon sticks
4 ounces raw varietal honey
4 whole cloves
8 ounces dark spiced rum
8 ounces unsalted clarified butter
14 grams ground marijuana
heavy cream to taste
Directions
1) Using the large sauce pan, heat the butter at medium heat until it is completely melted, stirring often.
2) Once the butter has been thoroughly melted use an electronic coffee grinder to grind the marijuana to a fine powder, add it to the mixture, and let simmer for one hour, stirring often.
3) After simmering for one hour add the cinnamon, cloves, ginger, honey, nutmeg, vanilla, rum and let simmer for another 45 minutes minutes, stirring often.
4) After simmering for 45 minutes pour the cannabutter, spices, and rum into the mason jar and place in the freezer for 24 hours.
5) After 24 hours remove the cannabutter, spices, and rum from the freezer and transfer them from the mason jar back to the large sauce pan.
6) Heat the mixture at medium heat until it is completely melted, stirring often.
7) Once the mixture has been thoroughly melted transfer it to a clean mason jar using a cheesecloth to filter out the majority of the solids.
9) Serve four ounces in a mug of hot water with heavy cream to taste.
Tips
I find that using all organic ingredients prevents artificial flavoring agents from polluting the palette, providing the beverage with a fuller flavor and more natural aroma. I have also found that spiced rums with heavier floral and citrus notes provide both a more balanced palette as well as a more forgiving canvas due to the ease with which rums that contain heavy notes of cinnamon and the like are much easier to "over-spice" durring the cooking process. Do NOT use Bacardi 151 as it is neither necessary nor is it a spiced rum.
