#PotLunch Episode 55: Infused Non-Alcoholic Piña Colada

May 7, 2021

This recipe was adapted from here

You ever just wish you were on some tropical beachy island vacation sipping on…

May 7, 2021

This recipe was adapted from here

You ever just wish you were on some tropical beachy island vacation sipping on something that tastes like your locale? I know I'm not alone. Unfortunately, as I creep closer and closer to middle age I have found that alcohol and I are not a great combination. If not for the shenanigans, then for the hangover the next day. No thank you. 

But I still want to taste something beachy and that might make me feel a little bit looser and more chill. So I got to researching. Turns out there are plenty of virgin piña colada recipes out there on the web and some of them are begging to be infused (actually, all of them are). 

For this recipe you can infuse in one of two ways, you can do it simply with an alcohol-based tincture (check out this method here). Or you can attempt to infuse the cream of coconut. Personally I think you'll get a better overall infusion result if you use tincture because alcohol is a better solvent than the lower fat cream of coconut BUT infusing the cream of coconut imparts a nice flavor that will complement the drink nicely. So if you're not super concerned about potency or dosage, this is a great option. 

To infuse the cream of coconut I treated it like infusing any other milk. 

Tools

  • mason jar
  • cocktail shaker
  • baking sheet
  • mesh strainer and cheesecloth 

Ingredients 

  • Cannabis
  • 1 can of cream of coconut 
  • Pineapple juice
  • Maraschino cherries

Method

  1. Preheat oven to 300 degrees Fahrenheit. Roughly break up cannabis. Spread on baking sheet and cover with tinfoil. Bake for 15 minutes. For this recipe, I recommend about 3.5 grams. 
  2. Add decarboxylated cannabis to a mason jar. Pour 1 can of cream of coconut (found in your grocery store in the aisle with the other alcohol mixers). Add lid. 
  3. Place jar in a sauce pot, or crockpot, and fill basin/pot with water. Make sure there is a enough water to come up to the same level as the cream of  coconut and cannabis mixture in the mason jar. 
  4. Bring water to boil and boil for 90 minutes up to 4 hours. If using a crockpot, set on high for a few hours and walk away. If using the stove top, make sure to keep an eye on the water level and add HOT WATER ONLY to bring the level up. 
  5. Strain cannabis flower from the cream of coconut. Store in an airtight jar in fridge for up to two weeks. 
  6. In your cocktail shaker, or blender, add 6 ounces of pineapple juice and 1.5 ounces of infused cream of coconut over 1 cup of ice and shake about 15 times. If using a blender, blend until smooth. 
  7. Pour into a glass and top with 1 or 2 cherries and a slice of fresh pineapple. 
  8. Enjoy. And cheers! 

Watch me make this in the video below and don't forget to like, comment, and subscribe while you're there too. 

April 16, 2021

Earlier this year I kept seeing ads for a potency testing device. I saw the ads enough that I was finally like, ok, I'll bite. Because who DOESN'T want to know how potent their homemade edibles are? That's probably the biggest downfall of making edibles at home: not knowing precisely how potent or not your final product is. 

I'll be posting a longer review about the actual device in a couple of weeks, but in the meantime, I want to show you the results of my decarb test. Most home edible makers recommend the standard 240 degrees Fahrenheit for 40 minutes for decarboxylation. But I've seen charts out there that actually show a range of temperatures and times that could potentially work for decarboxlation. 

For this video, I tested three different combinations of temperature and time to find out which one might work best for my oven. For each test, I used 1.5 grams of cannabis (an indica called Crescendo from Cannasseur in Pueblo that they labeled as 22% THC). I mixed each sample of decarboxlated cannabis with 2 ounces of Everclear, and shook for 10 minutes before testing the tincture in the Tcheck. 

I decarbed samples at 300* Fahrenheit for 15 minutes, 240* Fahrenheit for 40 minutes, and 245* Fahrenheit for 55 minutes. And the best one? Well it was kind of a surprise for me. 

Let's take a look at the best, worst, and average for each sample in the table below. 

Sample
Best Test
Worst Test
Average 

300*F for 15 minutes

132.7 mg/tbs

63.4 mg/tbs

98.05 mg/tbs

240*F for 40 minutes

93.2 mg/tbs

72.1 mg/tbs

82.65 mg/tbs

245*F for 55 minutes

86.4 mg/tbs

23 mg/tbs

54.7 mg/tbs

That's right. 300 degrees Fahrenheit for 15 minutes gave me the best overall infusion results. By a lot. 

Check out the video below to hear more about my thoughts on this decarboxylation revelation. 

February 25, 2021

Sometimes you just want an easy edible that you don't have to think a lot about. I hear you. The last few weeks that's about all I've been able to manage. Between seasonal depression and also the never-ending poo storm that is society compounded with the pandemic, it's been a miracle I've showered nearly every day. Some days that's all I can accomplish. 

I've seen a lot of folks around the interwebs infusing snacks that came from the grocery store. I thought it sounded too good to be true. It's not. It's incredibly easy. All you need is a little infused oil and an oven. 

You can watch me infuse cheetos, cheezits and chips on my youtube channel right now

Ingredients: 

  • coconut oil
  • cannabis
  • your favorite snacks

Tools: 

  • mason jar
  • sauce pot
  • strainer and cheesecloth
  • baking sheet

Method: 

  1. Preheat oven to 240 degrees Fahrenheit.
  2. Loosely break up your cannabis flower. Spread it in an even layer on a baking sheet. Bake in oven for 45 minutes. Optional: cover baking sheet with tinfoil.
  3. Place decarbed cannabis in a mason jar. Cover with coconut oil (I like to do 1/8th ounce of cannabis per 1/4 cup of oil). Add lid to jar, finger tight. Boil jar in saucepot full of water (start with the jar in cold water) for 1.5-2 hours (or longer it's up to you). 
  4. Strain out cannabis flower from the oil. 
  5. Turn oven down to 200 degrees Fahrenheit. 
  6. Take the desired amount of snack food. Drizzle as much or as little infused oil over the snacks. Toss to coat evenly. 
  7. Spread snacks on a baking sheet in an even layer and bake in oven for 30-60 minutes. Check on them every 10-20 minutes. They'll be ready as soon as they start to look dry again. 
  8. Eat and enjoy. 

See? Could that be any easier? 

via GIPHY

January 19, 2021

Episode 52 is an easy one. You've seen me do sugar a couple of times, and even brown sugar too. This is just an easy breezy extension of that. 

You'll want to get familiar with alcohol tinctures (I really like the method described in the pot pantry prep video). And then you'll want to make sure you have a strong blender, food processor or another grinder. 

Ingredients 

  • 7 grams Whole cannabis flower
  • 4 ounces Everclear, or other high proof grain alcohol
  • 1/2 cup sugar

Tools

  • Baking sheet
  • Mason jar
  • Cheesecloth and mesh strainer
  • Measuring spoon
  • Blender

Method

  1. Preheat oven to 240 degrees. Roughly chop cannabis flower. Spread it evenly across the baking sheet (optional: cover with tin foil). Bake for 40-45 minutes.
  2. Add flower to mason jar and cover with 1/2 of the alcohol. Mash with a spoon, or seal lid and shake, for 3 minutes. Strain flower from the alcohol; return flower to mason jar; cover with the remaining alcohol; mash or shake again for 3 minutes. Strain flower from the alcohol and discard flower. Store all of the tincture in a clean airtight container in a cool dark place. 
  3. Preheat oven to 230 degrees Fahrenheit. Spread 1/2 cup sugar on a baking sheet. Add 1-2 tablespoons of tincture to sugar and mix well to incorporate. Bake sugar for 1 hour, checking/mixing every 20 minutes. Store in an airtight container. 
  4. Add sugar to a blender or food processor and blend it until it becomes a fine powder. 

January 12, 2021

Is there anything more comforting than a big ass bowl of something hot and cheesy? Don't answer. I already know. The answer is no. I've been feeling some kind of way about this beer and gouda soup from this restaurant down the street from me and I just knew it needed to be recreated with a cannabis-infused twist. 

I picked up a can of CERIA Indiewire IPA from the dispensary and got to work. The "beer" doesn't actually have any alcohol, and instead is infused with THC and CBD. It was an excellent choice as the IPA flavor still came through in the soup. You could use a regular beer instead, but I wanted to give this product a go (not sponsored, just wanted to try it).

This soup has about 30-50mg of THC per cup (actual 8-ounce cup) so it packed a bit of a punch. Especially if you're hungry and have no self-control when the food is good and hot (speaking from experience). My butter is intentionally high strength, but you could easily make less potent butter or mix stronger butter with non-infused butter to lessen your dose.

Ingredients

  • 1/2 red onion, diced
  • 2 ounces of Cannabutter
  • 1/4 cup flour
  • 12 ounces of Gouda, half smoked, half aged 
  • 2 cups of milk
  • 1 cup chicken broth
  • 1 can beer
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard seed
  • salt and pepper to taste
  • paprika

Tools

  • Measuring cups and spoons
  • Large saucepot or dutch oven
  • Small saucepot
  • Whisk
  • Cheese grater
  • Knife
  • Cheesecloth/strainer

Directions

  1. Make cannabutter. I like this method, but there are others like this one or this one
  2. Dice half of red onion. Doesn't have to be perfect. Just a rough chop will do. Add onions and 2 cups of milk (I used coconut, whole milk would be good as well), to a small saucepot. Bring milk to a low simmer and keep it there for about 30 minutes. Then strain out the onions and discard. 
  3. In a large saucepot or dutch oven, melt the cannabutter down over medium heat. Then, add flour to make a roux. Stir the mixture continuously to prevent burning.
  4. Once the roux has cooked enough to get rid of the flour scent and starts to smell nutty, you can begin adding your liquids. Start with the chicken broth, then beer, and milk. Adding each slowly and whisking to fully incorporate the roux into the liquids. 
  5. Add Worcestershire sauce, ground mustard, salt, pepper, and paprika. 
  6. Bring the liquid up to a low boil then add half of the grated gouda. Stir to melt and incorporate the cheese fully into the liquid. Once incorporated, add the remainder of the cheese and repeat. 
  7. Serve and/or store the remainder in an airtight container. Can be frozen for up to 6 months, or eaten from the fridge within 4 days. 

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