Cannabis-Infused Chocolate Peanut Butter Sauce
Chocolate and peanut butter are a perfect pairing, but even the best relationships need a little spice. Enter cannabis-infused condensed milk for a saucy spin on your favourite food combo. Use it to elevate all your favourite desserts – it’s particularly tasty on ice cream.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
⅔ cups chocolate chips (semisweet or milk)
½ cup smooth peanut butter
1 tsp pure vanilla extract
¼ cup boiling water (optional)
In a small saucepan, combine chocolate chips, sweetened condensed milk and peanut butter.
Cook over medium-low heat, stirring occasionally, until melted, about 2 minutes.
Remove from heat and stir in vanilla.
Stir in 2 tbsp of boiled water at a time to thin it out; stir in more water to achieve desired consistency. You can also use 2% milk here.
Storage: Allow to cool completely and store in a jar and refrigerate.