Cannabis-Infused "Irish Whiskey Hot Chocolate" St. Patrick's Day Drink with Infused Whiskey Cream & Marshmallows

Cannabis-Infused "Irish Whiskey Hot Chocolate" St. Patrick's Day Drink with Infused Whiskey Cream & Marshmallows

A Note on Dosing: This recipe makes 2 decadent Irish Whiskey Hot Chocolates. We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a macro dose for experienced consumers. Know your tolerance. Sip slowly and wait at least 60 minutes before considering another.

Approximate Dose (using 2g of 15% THC flower): ~75mg THC total (split between whiskey cream and marshmallows). ~37mg per serving depending on how much cream and marshmallows you use. Adjust your cannabis amount to 0.5g for a more moderate 18mg total, 1g for ~37mg, or 1.5g for ~55mg.

Terpene Pairing Suggestion: Choose a Limonene and Myrcene-dominant strain. Limonene's bright citrus will complement the whiskey's oak notes and the rich chocolate, while Myrcene's earthy sweetness will round out the creamy marshmallows and whipped cream. This combination creates a euphoric yet deeply relaxing experience that's perfect for a cozy St. Patrick's night .

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The Irish Whiskey Hot Chocolate Story

Hot chocolate has been enjoyed as a comforting beverage for centuries, dating back to the Mayans and Aztecs who first cultivated cacao . The addition of whiskey, however, is a distinctly Irish and British tradition—a way to warm up on cold, damp evenings and add a little "craic" to the proceedings .

Irish whiskey, with its smooth, triple-distilled character, pairs beautifully with rich, dark chocolate. The whiskey's notes of vanilla, honey, and oak complement the chocolate's depth, while the cream and marshmallows add luxurious texture .

This version takes it to another level with cannabis-infused Irish whiskey cream that floats on top and cannabis-infused marshmallows that melt into the hot chocolate, releasing their goodness with every sip .

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Step 1: The Cannabis-Infused Irish Whiskey Cream

Ingredients:

· 1 gram cannabis flower (Limonene/Myrcene dominant)

· 1 cup heavy cream (very cold)

· 2 tablespoons powdered sugar

· 2 tablespoons Irish whiskey (Jameson, Bushmills, or Tullamore D.E.W.)

· 1 teaspoon vanilla extract

Decarboxylation Method (for both infusions):

1. Preheat oven to 225°F (107°C).

2. Finely grind both cannabis amounts (1g for whiskey cream, 1g for marshmallows) separately and spread on parchment-lined baking sheet.

3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.

Infusion Method (Cold-Infused Cream):

1. In a small bowl, combine 1/4 cup of the cold heavy cream with the decarboxylated cannabis (1g).

2. Refrigerate for 12-24 hours, stirring occasionally. This cold infusion preserves the cream's ability to whip .

3. Strain through a fine-mesh sieve lined with cheesecloth into a large mixing bowl. Press gently. Discard solids.

4. Add the remaining 3/4 cup cold heavy cream, powdered sugar, Irish whiskey, and vanilla extract to the infused cream.

5. Using a stand mixer or hand mixer, whip on medium speed until soft peaks form . The cream should be thick and luxurious but still pourable .

6. Refrigerate until ready to use. This is your Cannabis-Infused Irish Whiskey Cream.

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Step 2: The Cannabis-Infused Marshmallows

Ingredients:

· 1 gram cannabis flower (for the marshmallows)

· 3 envelopes unflavored gelatin (about 3 tablespoons)

· 1 cup cold water, divided

· 2 cups granulated sugar

· 1 cup light corn syrup

· 1/4 teaspoon salt

· 1 tablespoon vanilla extract

· 1/2 cup powdered sugar (for dusting)

· 1/4 cup cornstarch (for dusting)

Infusion Method (Coconut Oil Infusion):

1. First, create cannabis-infused coconut oil:

   · In a small saucepan, warm 1/4 cup coconut oil over low heat.

   · Add the decarboxylated cannabis (1g). Steep for 2 hours, maintaining temperature below 180°F (82°C).

   · Strain through a fine-mesh sieve lined with cheesecloth. Discard solids.

2. In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup cold water. Let sit for 10 minutes to bloom .

3. In a heavy-bottomed saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt.

4. Bring to a boil over medium-high heat, stirring until sugar dissolves. Once boiling, stop stirring and cook until the mixture reaches 240°F (115°C) on a candy thermometer (soft ball stage) .

5. With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Increase speed to high and beat for 10-12 minutes until thick, fluffy, and tripled in volume .

6. Add your cannabis-infused coconut oil and vanilla extract during the last minute of mixing .

7. Pour the marshmallow mixture into a 9x13-inch pan dusted with powdered sugar and cornstarch. Smooth the top .

8. Let sit uncovered at room temperature for at least 4 hours or overnight to set .

9. Dust a cutting board with powdered sugar mixture. Turn out the marshmallows and cut into squares using a sharp knife or pizza cutter dusted with the sugar mixture .

10. Toss the cut marshmallows in additional powdered sugar mixture to prevent sticking .

11. This is your Cannabis-Infused Marshmallows. Store in an airtight container for up to 2 weeks.

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Step 3: The Irish Whiskey Hot Chocolate Assembly

For the Hot Chocolate:

· 4 cups whole milk

· 1 cup heavy cream

· 8 ounces high-quality dark chocolate (60-70% cacao), finely chopped

· 2 tablespoons unsweetened cocoa powder

· 1/4 cup granulated sugar (adjust to taste)

· 1/4 cup Irish whiskey (optional, for extra kick)

· 1 teaspoon vanilla extract

· Pinch of sea salt

For Serving:

· Your Cannabis-Infused Irish Whiskey Cream

· Your Cannabis-Infused Marshmallows

· Chocolate shavings, for garnish

· Cinnamon sticks, for stirring

Equipment:

· Medium saucepan

· Whisk

· 2 large mugs (pre-warmed)

· Handheld milk frother (optional)

Method:

1. Warm the Milk and Cream:

· In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until steaming but not boiling .

2. Add the Chocolate:

· Whisk in the chopped dark chocolate, cocoa powder, sugar, and salt.

· Continue whisking until the chocolate is completely melted and the mixture is smooth and glossy .

3. Add the Whiskey (Optional):

· If you want additional whiskey beyond what's in the cream, stir in the Irish whiskey now .

· Add the vanilla extract.

4. Froth (Optional):

· For extra luxury, use a handheld milk frother to create a light foam on top .

5. Assemble the Drinks:

· Pour the hot chocolate into two pre-warmed mugs.

· Drop in a generous handful of Cannabis-Infused Marshmallows. They'll begin to melt immediately .

· Top with a generous dollop of Cannabis-Infused Irish Whiskey Cream.

· Garnish with chocolate shavings and a cinnamon stick for stirring .

6. Serve Immediately:

· Provide long spoons for eating the melted marshmallows.

· Sip slowly and savor—this one's potent .

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Irish Whiskey Hot Chocolate Variations

Once you've mastered the classic, try these Irish-inspired twists:

Spiced Irish Hot Chocolate:

· Add 1 cinnamon stick, 2 star anise, and a pinch of nutmeg to the milk while heating

· Strain before adding chocolate

Salted Caramel Irish Hot Chocolate:

· Add 2 tablespoons caramel sauce and a pinch of sea salt

· Top with caramel drizzle

Mint Irish Hot Chocolate:

· Add 1/2 teaspoon peppermint extract

· Garnish with crushed candy canes (for Christmas)

Bailey's Irish Hot Chocolate:

· Replace the whiskey cream with Bailey's-infused cream

· Add a shot of Bailey's to the hot chocolate

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The Whiskey Debate

Irish whiskey is triple-distilled, making it smoother and lighter than Scotch or American whiskey . This smoothness makes it ideal for mixing with rich ingredients like chocolate and cream .

Popular choices for Irish hot chocolate:

Jameson: The most widely available—smooth, with notes of vanilla and sweet sherry .

Bushmills: Northern Ireland's oldest licensed distillery. Lighter and fruitier, with honey notes .

Tullamore D.E.W.: Triple-distilled with notes of dried fruit, vanilla, and spice .

Proper No. Twelve: Conor McGregor's brand—smooth with hints of vanilla and honey .

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Pro Tips for Perfect Irish Hot Chocolate

Use Quality Chocolate:

The chocolate is the star. Use good-quality dark chocolate (60-70% cacao) for the best flavor .

Low and Slow:

Heat the milk gently—boiling can scorch it and ruin the texture .

Pre-warm the Mugs:

Warm mugs keep the hot chocolate hot longer. Fill them with hot water while you prepare the drink .

Make It Ahead:

The hot chocolate base can be made ahead and refrigerated. Reheat gently, adding a splash of milk if needed .

Marshmallow Magic:

Homemade marshmallows are a revelation—far superior to store-bought. They're worth the effort .

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Safety, Dosing & Storage

CRITICAL NOTES:

⚠️ MACRO DOSE WARNING: This recipe as written contains approximately 75mg THC total (split between whiskey cream and marshmallows). Dose per serving depends on how much cream and marshmallows you use. This is a potent dose intended for experienced consumers.

⚠️ DOUBLE INFUSION: Both the whiskey cream and the marshmallows are infused. Every sip contains cannabis.

⚠️ ALCOHOL NOTE: The whiskey in the cream and optional addition contains alcohol. Sip slowly .

⚠️ REDUCE YOUR CANNABIS: For a more reasonable experience, use 0.5g total (18mg total), 1g total (37mg), or 1.5g total (55mg).

⚠️ LABEL LEFTOVERS: Mark any leftover cream and marshmallows "CANNABIS-INFUSED - HIGH DOSE."

⚠️ DO NOT DRIVE. You'll be saying "sláinte" from your couch .

Storage:

· Infused Irish whiskey cream: Refrigerate up to 3 days. Whisk briefly before using .

· Infused marshmallows: Store in an airtight container at room temperature for up to 2 weeks

· Leftover hot chocolate base: Refrigerate up to 5 days. Reheat gently .