Happy Holidays to everyone. No matter what you celebrate we share the sentiment of joy and peace. If you are hanging with folks and want to liven up the event, let us offer something to elevate the festivities.
Here is a recipe for a cannabis-infused eggnog. The formulation emphasizes dose control, food safety, and consistency, aligning with best practices commonly used in regulated culinary and hospitality environments.
This is best paired with our OMO RSO or DSO Oils Slick. Use instead of the infused butter.
Remember, this is for consenting adults only.
Preparation Method
1. Prepare the Egg Base
- In a heat-safe mixing bowl, whisk egg yolks with sugar until pale and slightly thickened.
- Set aside.
2. Heat the Dairy
- In a saucepan over medium heat, combine milk, heavy cream, nutmeg, cinnamon, and salt.
- Heat gently until steaming—do not boil.
3. Temper the Eggs
- Slowly whisk ~½ cup of the hot dairy mixture into the egg yolks.
- Gradually pour the tempered egg mixture back into the saucepan while stirring continuously.
4. Cook and Infuse
- Cook on low heat, stirring constantly, until the mixture thickens slightly (160–165°F / 71–74°C).
- Remove from heat.
- Stir in:
- Cannabis-infused butter or cream
- Vanilla extract
- Alcohol (if used)
5. Chill and Serve
- Serve cold; garnish with fresh nutmeg.
- Strain (optional) for smooth consistency.
- Chill for at least 2 hours.
Ingredients
Base Eggnog
- Pinch of salt
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional)
Cannabis Infusion
- 2–4 tablespoons cannabis-infused butter or cream or an appropriate measure from a 100mg OMO Oil Slick
- Potency should be pre-calculated and documented
- Recommend low-dose formulation (e.g., 2–5 mg THC per serving)
Optional Alcohol
- ½ cup bourbon, dark rum, or brandy (optional and clearly disclosed)