Infused hot chocolate on a stick is the perfect holiday gift for your fellow stoner friends or cannabis enthusiast in your life. They are easy to do, and you don’t need a thousand ingredients to make them.
These hot chocolate on a stick are good stocking stuffers and are super versatile. They also use simple ingredients and simple instructions. They are vegan, gluten-free, not too sweet and super cute.
These are so easy to do that wrapping them up is probably going to take more of your time then making these. I’m not kidding. Last year, I ended up wrapping 300 of these babies individually on Christmas Eve till 3 in the morning but making them took a total of about 2 hours.
The hardest part of this recipe is waiting for them to firm up without poking them to see if they are ready. Also, the first time I made these I used disposable shot glasses from the dollar store but I have now equipped myself with silicone ice cube trays that work like a charm and that can be reused. I now also give them in brown paper bags that I decorate to reduce waste.
You should also try my Crème de Zucchini.
Info Infusion
This recipe is somewhat sensitive to changes in oil, which means that the quantity of oil used should be in the range indicated. If you want a strong edible, use a stronger oil and if you want a weaker one, use the quantity of oil that would give you the potency wanted and complete with regular oil.
Oil
Both vegetable oil (canola, corn, grapeseed) and coconut oil can be used in this recipe without a difference.
Sober version ?
If you want to make a sober version of theses hot chocolate on a stick, simply replace the infused oil with regular oil. I do not recommend removing the oil altogether, because the mixture is already very thick, so removing it would make it even thicker.
Are you a chocolate lover?
You should try our chipotle and sea salt Brownies!
I like to write on the stick itself the flavor of the hot chocolate and on the other side the individual potency so that if the hot chocolate gets taken out of their boxes, you still know how strong they are. I highly recommend you do the same. Also, it is very important that you inform anyone you give theses to that they contain cannabis and what is their potency. If the person is not experienced with edibles, it would be also nice to give them a small edible 101.
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.
It’s not a race. Take it slowly and know your own limits.
Cannabis infused Vegan Hot Chocolate on a Stick
Ingredients
- 450 g (2 2/3 cups) chocolate melted
- 54 g (1/4 cup) canna-oil
- 130g (1 cup) powdered sugar
- 65 g (1/2 cup) cocoa powder
Garnish
- Maldon flaked sea salt
- 15 popsicle sticks
Instructions
- Mix together that melted chocolate and the infused oil.
- Add the powdered sugar and cocoa powder to the melted chocolate and mix together with a spatula. The mixture will be thick
- Put the hot chocolate paste in a pastry bag or a Ziploc bag with the corner cut off and pipe into your molds.
- Stick the popsicle sticks in the hot chocolates and garnish with the flaked sea salt
- Let it cool in the fridge until firm , about 45 minutes.
- Remove from the mold and store in a container until ready to use.
- Enjoy
Notes
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cam
These are the funnest christmas gifts to give to friends!
Jamie
Can I get a video tutorial? I feel that I struggled more than I should have. And my candy canes seem to be “melting” in the fridge. However, still came out delicious when I mixed with milk! I just feel that I am missing something in the technique.
Raspbelyse
OK so for the candy cane, these are actually best kept at room temperature in an airtight container since none of the ingredients will spoil. Unfortunately, I’m a bit short on time so no video is in the plans for now.