Cannabis-Infused Maple Syrup
Maple’s nutty, vanilla and spicy hints can liven up many classic recipes. We all love maple syrup on our waffles and pancakes, but this cannabis-infused all-natural sweetener can be used in a ton of different ways.
It makes a great ingredient in glazes, rubs or sauces for poultry, meat, seafood or vegetables. It also adds a subtle touch of sweetness to a range of dishes, from fresh fruit, cereal and ice cream to tea, coffee and smoothies. Bartenders and cocktail connoisseurs substitute maple syrup instead of simple syrup to get a richer flavour in classic cocktails.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
3.5 grams decarboxylated cannabis
½ cup coconut oil
11 ounces maple syrup
1. Combine cannabis and coconut oil in a canning jar, seal tightly.
2. Boil water. Add canning jar to simmering water for 2 hours so that it is fully covered.
3. Remove the canning jar from the simmering water and let cool. Once cooled. strain the infused oil through a cheesecloth and metal strainer. Wring the cheesecloth to get all the remaining liquid.
4. In a bowl, combine 1 ounce of the cannabis oil with 11 ounces of syrup. Blend or mix thoroughly to ensure even distribution of cannabis oil.
5. Pour medicated maple syrup into a sealable jar or container, and enjoy in a cocktail or over delicious pancakes or crepes.