Infused Salted Caramel Hot Chocolate

Feb 15, 2021Cannabis Butter Recipes

recipe image

Fun, Recipes

INFUSED SALTED CARAMEL HOT CHOCOLATE
Makes 8 servings

Made with both milk and dark chocolate, this easily infused version isn’t even in the same category as the cocoa from a packet. Using Emblem’s cannabis oil not only adds exact dosing, but you can infuse each cup individually allowing for a variety of doses (or a non-infused version for others). This recipe produces a very rich hot chocolate that is better sipped and savoured, rather than consumed quickly.

Note: Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dose before trying this recipe.

Ingredients

  • 1 ½ cups granulated sugar
  • ¼ teaspoon fresh lemon juice
  • 4 ½ cups milk, room temperature
  • 8 ounces dark chocolate, finely chopped
  • 2 ounces milk chocolate, finely chopped
  • Pinch of salt
  • 8 dosages Emblem Cannabis Oil*
  • Whipped cream (optional)
  • Caramel sauce to garnish (optional)

Instructions

  1. In a small bowl mix together the sugar and lemon juice.
  2. Preheat a saucepan over medium heat until hot.
  3. Add the sugar and stir immediately, continuing as the sugar quickly liquefies. Continue cooking as the liquid sugar transforms into a medium amber shade.
  4. Keep stirring as you slowly pour in the milk. The caramel may seize (form small chunks of sugar), but continue stirring and the liquid will smooth out once more.
  5. When the milk mixture comes to a simmer, remove the pan from the heat and add the chocolate. Whisk until the hot chocolate is smooth, and combined.
  6. Add a pinch of salt to taste, followed by your Emblem Cannabis Oil* and serve topped with whipped cream, cocoa powder, chocolate sauce or caramel sauce if desired.

*This recipe can be made by adding eight exact dosing to the saucepan before serving or by adding one dose to your cup. Make sure to thoroughly blend in the oil with a spoon.

DISCLAIMER: 

Dosing remains highly individualized, and varies according to your symptoms and strength of the cannabis strain being used. As a general rule, try and maintain easily understood ratios between amounts of cannabis and butter or oil being infused. If your infused oil or butter is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.

It is important to remember to always “start low and go slow.” 

Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dosage.

Read More

More Recipes to Love ❤
Sheet-Pan Salmon With Rice Cakes and Kimchi

Sheet-Pan Salmon With Rice Cakes and Kimchi

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…

Peppermint Bark Chip Brownies

Peppermint Bark Chip Brownies

Ingredients:For the brownies:10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar2 eggs, at room temperature3/4 cup (2 1/4 oz./62 g) cocoa powder6 Tbs. (1 1/2 oz./45 g) all-purpose flour3/4 tsp. kosher salt2 tsp. vanilla extract1/4 cup (1 1/2 oz./43…

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

Why It Works A blend of dried fruits, seeds, and fruit preserves provides a compelling mix of flavors, colors, and textures.Toasting the oats with brown sugar and honey before mixing with the other ingredients creates a deep butterscotch flavor.Creamy nut butter (or sunflower butter) binds the oats and seeds together so the bars hold their…

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

Chao Niangao (Stir-Fried Rice Cakes)

Chao Niangao (Stir-Fried Rice Cakes)

Ingredients:3 Tbsp. vegetable oil3 garlic cloves, finely choppedOne 2-in. piece ginger, finely chopped3 oz. oval-shaped packaged rice cakes (not dried)1 cup canned sliced bamboo shoots½ head Napa cabbage, cored and thinly sliced¼ cup light soy sauce1 Tbsp. doubanjiang (fermented soybean paste)1 Tbsp. dark soy sauce1 tsp. sugar4 cups spinach1 cup bean sprouts1 tsp. toasted sesame…

Buldak Fire Chicken With Rice Cakes

Buldak Fire Chicken With Rice Cakes

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs to…