5 Delicious Cannabis-Infused Recipes

Cannabis and food go hand in hand, and today we are here to share some of what we consider to be the best infused recipes. From mocktails to pancakes and spring rolls, we will have something for everyone. Written by - Kim Carreño

Infused CANN Flora Tonic

Featuring CANN Lemon Lavender Roadie

Have you tried Roadies? CANN’s Roadies can be added to many mocktails, but this is a quick and easy recipe that can be done with 5 simple ingredients:

  • 1 Lemon Lavender Rodie from CANN with 2 mg of THC and 4 mg of CBD
  • 6 oz of Flora Brewed Tea
  • 1 Lemon Wedge
  • Dash of Cinnamon
  • Garnish with a Lemon Slice and a Lavender Sprig
Infused CANN Flora Tonic

To start off, fill a cup with ice, add the brewed tea, squeeze the lemon wedge, then toss your lemon lavender roadie in and mix all ingredients. Top it off with a lemon slice and lavender sprig and you’re good to go. This recipe is great for a day by the beach or pool soaking in the sun while you sip on your mocktail. It is also a good one to explore for day-to-day use. The flavor is sweet and floral with a tad bit of citrus on the backend and the cinnamon really makes it all come together. Enjoy!

Australian Infused Pikelets

Featuring Treesap's Tiger Blood Syrup

Wondering what a Pikelet is? Pikelets are a staple in Australia. Essentially, they are mini pancakes that are small and thick like American-style pancakes, but in this recipe they come with a twist. We will be adding Treesap's Tiger Blood Syrup. This recipe is fun and simple and considered to be a comfort food recipe with 5 very common ingredients that can be found almost anywhere:

Australian Infused Pikelets
  • ¾ Cup of Milk
  • 1 ¼ Cup of Flour
  • 1 Egg
  • 1 tbsp of Icing Sugar
  • ½ oz Treesap Tiger’s Blood syrup 10mg of THC per dose

This recipe is very similar to your common pancakes. They should be tender and fluffy on the inside and golden on the outside, but not too sweet on their own. They are usually served with sweet toppings like jam and whipped cream.

But there are no rules and you can serve these however you like! You can even eat them plain! However, with this recipe, we will be topping it off with Treesap’s Tiger’s Blood syrup. Tiger’s Blood is a combination of watermelon, strawberry, and a hint of coconut making the flavors really pop.

You’ll start with a basic pancake setup - add the milk, eggs, and flour into a mixing bowl and stir until smooth. Heat a medium-sized frying pan over medium heat and smear it with butter. Fry 3 tablespoons of the mixture for a few minutes or until golden brown on the bottom, then flip and cook for 30 seconds or so on the other side. Top it off with some Tiger’s Blood syrup and icing sugar and you’re done!

Spring Rolls with Infused Peanut Sauce

Featuring Papa & Barkley's THCa Tincture

Spring rolls are great during the summer. Fresh, light, and still filling, this is a great recipe for dinner. In this recipe we'll be adding THCa drops from Papa & Barkley to the mix of the peanut sauce with ingredients you can find at your nearest market:

Spring Rolls with Infused Peanut Sauce
  • 1 cup Unsweetened Peanut Butter
  • 1 tbsp Rice Vinegar
  • 2 tbsp Soy Sauce
  • Sriracha (season to your liking)
  • ½ Cup Hot Water
  • 1 tsp of Brown Sugar
  • 2 tbsp Chili Garlic Sauce
  • 2 grated Garlic Cloves
  • Papa and Barkleys THCa Tincture made with coconut oil.

Add all ingredients except for the hot water into a bowl and whisk until fully combined. Add water once everything is mixed 1 tbsp at a time until you reach the desired consistency. Usually, you’d like a light and liquid consistency to dip your rolls in. Now let's move on to the Spring rolls. Here is one easy-to-make recipe. You’ll need:

  • 1 Pack of Rice Paper
  • 1 Shredded Carrot
  • 1 Cucumber Sliced Julienne
  • 2 Avocado Slices
  • 5 Leaves of Butter Lettuce

Spring rolls may seem intimidating to make, but if you’ve ever rolled your own joint then this should be a breeze. First, you will need to add hot water to a bowl, then you’ll need to dip the rice paper into the bowl for about 10 to 15 seconds, place it on a clean flat surface and throw in your ingredients.

There is no specific way in which they should be added, so make it your own. Roll it like you would a joint, seal it, and voila! Now, this is a great vegan option, but if you want to add a bit of flare to your roll you can add Salmon or Surimi.

Samosas with Infused Sweet Chili Mango Sauce

Featuring Cannariginals' Mystic Mango Elixr

Sweet mango chili sauce is a delicious Asian dipping sauce made with sweet mangoes, red chili flakes, and tangy lime juice. This recipe we will be adding the mystic mango elixer from Cannariginals, this is great for a lazy weeknight dinner. Here are some ingredients you’ll need to make this sauce:

Samosas with Infused Sweet Chili Mango Sauce
  • 1 Ripe Juicy Mango
  • 1 Lime
  • 2 minced Garlic Cloves
  • 1 tbsp of Chili Flakes
  • 1 Pinch of Brown Sugar
  • ¾ Cup of Corn Starch
  • 1 tbsp Salt
  • ⅓ Cup Oil of your choice
  • .50ml of Mystic Mango Elixir from Cannaoriginals

Now that you have all your ingredients, peel and chop the mangoes, then blend to make a puree. Heat oil and saute garlic and chili flakes. Add puree, sugar, salt, and lime juice. Cook for a minute. Add water and cover the pan.

Cook until the sauce starts simmering. Make cornstarch slurry and add to the sauce while stirring. Cook for 2-3 minutes or until the sauce thickens. Let cool to room temperature and add the Mystic Mango Elixir by throwing it on top of your samosas and enjoy!

Chocolate Pasta with Hazelnut Cream Sauce and Infused Chocolate Shavings, Topped with Fresh Berries

Featuring La Familia Chocolates

Instead of doing the common brownies recipes, we wanted to think outside the box and try something different. This isn't just your regular pasta dish! This recipe is a bit more complex than most but worth the effort, especially if you are a chocolate lover.

Chocolate Pasta with Hazelnut Cream Sauce and Infused Chocolate Shavings, Topped with Fresh Berries

Some even add a little ice cream to it for extra flare! This will be a recipe your friends will love. It has decadent flavors with delicious mixed berries and is a great dessert after any meal. In this recipe we will be using mazapan chocolate from La Familia to infuse the pasta. Here are the ingredients you’ll need for the chocolate pasta:

  • 2 1/2 cups all-purpose flour, plus more if needed
  • 1/4 cup unsweetened cocoa powder, preferably Dutch-processed
  • 1/4 cup powdered sugar
  • Pinch salt
  • 3 large eggs, beaten
  • 1 tablespoon chocolate syrup
  • 1 teaspoon vanilla extract

Step 1: To make the pasta, combine the flour, cocoa, and sugar in a bowl or on a clean surface. Make a well in the middle, and add the eggs, chocolate syrup, and vanilla. Mix together gently with a fork, then gradually start incorporating the flour from the sides of the well. Once the dough gets thick, use a spatula to finish incorporating the rest of the flour.

Step:2 If the dough is too dry, add a little water. About 8 minutes after the dough comes together, knead the dough until it becomes smooth, about 8 minutes, fold into a disc, wrap with plastic wrap, and let the dough rest in the fridge for 20 to 30 minutes.

Step 3: Divide dough into quarters and work with one piece at a time, keeping the other pieces covered to stay moist. Lightly flour each piece, shape it into a rectangle, and begin rolling them out to a thin sheet. Lightly flour the rolled-out sheet and fold it in half. Cut ribbons about a 1/2-inch thick, then unravel and place on a floured baking sheet.

What you will need for the Chocolate Hazelnut Sauce:

  • 1 cup heavy cream
  • 1 cup chocolate hazelnut spread, such as Nutella
  • 1 pinch salt
  • 2 pints of raspberries, for garnish
  • Creme fraiche, for garnish
  • La Familia Mazapan White Chocolate Shavings, for garnish roughly around 5mg of THC per square, add to your desired dose.
  • Chopped skinless, toasted hazelnuts, for garnish

For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch of salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.

Cook the chocolate pasta in a large pot of boiling water for 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency. Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, and white chocolate mazapan from La Familia shavings to garnish. We hope you enjoy these recipes!


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