Photography by Eva Kolenko
Hot Cannabutter Rum Cider
- 24 ounces apple or pear cider
- 4 teaspoons cannabutter, softened*
- ¼ cup heavy whipping cream
- ½ teaspoon powdered sugar
- 8 ounces dark rum
- ¼ teaspoon cloves
- 4 cinnamon sticks
In a small saucepan, bring rum and cloves to a slow rolling boil for about 10 minutes.
While boiling off the alcohol, create “cannabutter cream” by whisking together cannabutter, heavy cream and powdered sugar. Set aside.
Strain the rum into a clean pot, add the cider and heat for a few minutes more. Pour the hot rum cider into 4 mugs and top each drink with 2 teaspoons of cannabutter cream. Garnish drinks with a cinnamon stick and serve immediately. Makes 4 servings, each about 5 mg THC.
Recipe courtesy of Jeff Danzer, Jeff the 420Chef.
*Watch Danzer make cannabutter at kitchentoke.com/video