The season of love is upon us this month and while its roots stem from romantic love, we would like to look at this holiday as a time to celebrate all sorts of love; friendship, romance, and self-love. —We’re all for it.
Here are a few INFUSED recipes to help you celebrate the holiday, however you choose…
Bhang Hot Chocolate
Nothing says self-love like hot chocolate in a cup. It’s like a hug in the form of a beverage… especially, if it’s infused. Give this recipe from BHANG a try…
Ingredients:
5x Bhang dark chocolate bars
113 grams of dark chocolate, finely chopped
2 tablespoons of cocoa powder
1 tbsp of packed brown sugar
1 tbsp maple syrup
4 cups milk of your choice
1 tsp vanilla
1 pinch of sea salt
Sprinkle of cinnamon
*Optional whip cream and marshmallows to be placed on top.
*Yields 5 servings with 10mg of THC in each
Preparations:
- Blend the sugar, cocoa powder, cinnamon, and salt in a heavy bottom two-quart saucepan over medium-low heat. Blend well to avoid clumps.
- Add your choice of milk, maple syrup, and vanilla extract,
- Bring to a simmer.
- Remove from heat, and add the BHANG and regular dark chocolate.
- Whisk until chocolate has melted.
- Place back on low heat, stirring constantly until desired heat and consistency is achieved.
- Carefully pour into coffee cups.
- Top with whip cream and marshmallows if you choose.
- INDULGE.
TGOD – Blackberry Fizz Mocktail
Having Valentine’s Day with your besties? Whip up a couple of these tasty drinks for you and your 19+ buds!
Ingredients:
Blackberry Puree
1/2 cup Blackberries, fresh or frozen
1/2 tbsp Lemon Juice
1 tbsp Maple Syrup
Blackberry Fizz Mocktail
2 cups Ginger Ale
1 tbsp Blackberry Puree
1/2 cup Blackberries, fresh
1 bunch Rosemary, fresh
1 Lemon
2 TGOD Infusers THC sachets (10mg of THC per sachet)
Crushed Ice
Preparations
1. To make blackberry puree, add all puree ingredients to a blender and blend until smooth. Pour through a fine-mesh sieve to remove seeds. Refrigerate until ready to use.
2. Make blackberry skewers by removing leaves from the rosemary stem and pushing a toothpick through the blackberries. Then thread several berries onto each rosemary stem. Set aside.
3. In a pitcher add ginger ale and TGOD Infusers sachets. Stir to combine.
4. Spoon 3 tablespoons of blackberry puree into the bottom of each glass. Top with a thick layer of crushed ice.
5. Gently pour ginger ale mixture over ice.
6. Garnish with blackberry skewers and lemon slices (optional).
BHANG- Truffles
A sweet and decadent treat for you and the ones you love!
Ingredients:
10 Bhang Dark Chocolate bars
344 grams of premium dark chocolate, finely chopped
2 tablespoons of unsalted butter
1/3 cup of heavy cream
1/3 cup of strong espresso
Dash of sea salt
Unsweetened cocoa powder,
finely ground nuts or powdered sugar to roll truffles in
Yield: 30 truffles with 2.5 mg of THC per truffle
Preparations
1.Add chocolate, Bhang® Chocolate, butter and heavy cream to a microwave-safe bowl.
2.Heat in 20-second intervals, stirring between cycles, until the mixture is completely melted.
3.Once the mixture is melted, stir in salt and espresso. Using whisk, mix well, scraping the sides until mixture is smooth and have glossy appearance.
4.Allow to cool down on counter 20 minutes. Place in fridge for about one hour after initial cool down.
5.Pull truffle mix from fridge once it is firm to the touch.
6.Divide into 30 even balls using a small ice cream scoop or tablespoon.
7.While portions are still cold, roll into round balls and immediately drop into a bowl of cocoa, powdered sugar or ground nuts. Roll around to coat.
8.Place in air-tight container and keep in fridge for up to 10 days.
Ripple- Penne with Roasted Tomato Vodka Sauce
A delicious dinner option to pair with your mocktails ;)!
Ingredients
2 cups cherry tomatoes
3 tbsp olive oil
3 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 tsp salt, divided
1/4 tsp pepper
10 oz penne
2 cups Ripple Half & Half Original
1/4 cup vodka
3 tbsp cashew butter
2 tbsp tomato paste
1/4 cup finely chopped fresh basil
Preparations
- Preheat oven to 425 F. In 9-inch square baking dish, toss together tomatoes, olive oil, garlic, shallots, 1/2 tsp salt and pepper. Bake for 12 to 15 minutes or until tomatoes start to blister and turn golden brown.
- Meanwhile, cook pasta according to package directions; set aside.
- In blender, combine roasted tomatoes, Ripple Half & Half Original, vodka, cashew butter, tomato paste and remaining salt until smooth. Transfer to large skillet; bring to boil. Reduce heat to medium.
- Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Add pasta, tossing to coat well. Stir in basil.
Tips
Omit vodka for an alcohol-free tomato cream sauce.
Serve with vegan Parmesan cheese.
