ROASTED BUTTERNUT SQUASH NOG 🥛
A rich, velvety, and deeply warming cannabis-infused take on a seasonal classic. By using roasted butternut squash as the base, this "nog" gains a natural, caramelized sweetness and a thick, luxurious texture without the need for eggs. Spiced with nutmeg and a bite of black pepper, it is a sophisticated, dairy-free comfort drink.
RECIPE INFO:
Category: Beverage / Holiday
Difficulty: Easy
Prep Time: 10 minutes (assuming squash is pre-roasted)
Total Time: 10 minutes
Servings: 1
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Beta-Caryophyllene. Myrcene complements the earthy, sweet depth of the roasted squash, while Caryophyllene bridges the spicy gap between the nutmeg and the black pepper.
DOSAGE INFORMATION:
Each serving contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your syrup.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 10mg THC total cannabis syrup
* 1/2 cup roasted butternut squash puree (smooth)
* 1 cup full-fat coconut milk (canned for creaminess)
* 1/4 tsp freshly grated nutmeg
* 1/8 tsp freshly cracked black pepper
* 1/2 tsp vanilla extract
* 1 pinch sea salt
* Garnish: A dusting of nutmeg and a cinnamon stick
INSTRUCTIONS:
* Place the roasted butternut squash puree, coconut milk, vanilla extract, nutmeg, and black pepper into a blender.
* Add the cannabis syrup (10mg) and the pinch of sea salt.
* Blend on high until completely smooth and slightly frothy.
* For a warm nog: Pour the mixture into a small saucepan and heat gently over low heat until steaming (do not boil).
* For a cold nog: Blend with a few ice cubes or chill the mixture in the refrigerator for 1 hour.
* Pour into a glass or mug.
* Garnish with an extra dusting of nutmeg and a cinnamon stick for aroma.
CHEF TIPS:
The Squash: Roast your squash with a tiny bit of maple syrup or brown sugar beforehand to intensify the "nog" flavor profile.
Texture: If the nog is too thick, thin it out with a splash of almond milk or more coconut milk until it reaches your desired consistency.
The Pepper: The black pepper is crucial here; it cuts through the heavy fat of the coconut milk and activates the warming sensation of the drink.
Serve immediately. Enjoy the Roasted Butternut Squash Nog responsibly 🥛