Caryophyllene Spiced Cocoa Sipper
Warm, peppery, and straight-up grounding — this is the hot cocoa that wraps you in a blanket and tells anxiety to take the night off. Deep dark chocolate meets caryophyllene-heavy black pepper, cinnamon, and a touch of clove, all carried by a cannabis-infused coconut milk base. One mug and your shoulders drop three inches.
Makes 4 generous mugs
Active time: 10 minutes
Total time: 20 minutes + infusion
Dosage: exactly 15 mg THC per mug (60 mg total in the coconut milk)
Infusion (start 10 days ahead or use your stash)
Decarboxylation
1.71 g cannabis flower testing 22 % THC
240 °F for 40 minutes, cool in oven.
Infused coconut milk (makes 2 cups / 60 mg usable THC)
2 cans (13.5 oz each) full-fat coconut milk
1.71 g decarbed flower
½ tsp sunflower lecithin
Warm coconut milk to 185 °F (do not boil). Pour into mason jar with decarb + lecithin. Water-bath at 185 °F for 2 hours, shaking every 20 minutes. Strain hot through coffee filter. You’ll use all 2 cups here.
Spiced cocoa (per batch)
2 cups (60 mg THC) infused coconut milk
¾ cup best dark chocolate (70 % or higher), chopped
2 tbsp unsweetened Dutch-process cocoa powder
2 tbsp dark brown sugar (or to taste)
½ tsp ground cinnamon
¼ tsp freshly cracked black pepper (caryophyllene bomb)
⅛ tsp ground clove
Pinch kosher salt
½ tsp vanilla extract
Optional toppings
Whipped cream or coconut whipped cream
Extra crack of black pepper
Cinnamon stick for stirring
1. Heat infused coconut milk in a saucepan until steaming.
2. Add chopped chocolate, cocoa powder, sugar, cinnamon, black pepper, clove, and salt. Whisk until completely smooth and velvety.
3. Remove from heat, stir in vanilla.
4. Pour into 4 mugs. Top with whipped cream and an extra crack of black pepper if you’re feeling it.
15 mg THC per mug.
Tastes like a spicy Mexican hot chocolate grew up and got sophisticated.
Sip slow, breathe deep, let the caryophyllene and THC melt the day away.
Perfect cold-night decompression in liquid form.