T’is the season to be jolly! The countdown for Christmas is on! While we’re thinking of things that we can do on that day, let’s think of different treats that we can enjoy. Here are a couple of Christmas themed-CBD treats that you can try.
CBD Eggnog with Honey
Unsweetened almond milk.
Fresh, free-range organic eggs and/or pasteurized eggs.
Naturacentric’s CBD Honey.
Cinnamon, nutmeg, and cloves.
Combine all the ingredients and mix using a blender and or a food processor until you get a fine-frothy consistency.
Add Honey and VESL OILS Vanilla to flavor.
Chill and enjoy!
CBD Mashed Potatoes
One whole garlic bulb
About 1 – 1 1/2kg of Potato
250ml of Cream (Double cream – preferred)
1 tablespoon of Balsamic Vinegar
Finely chopped Parsley
20 drops VESL CBD Unflavored Tincture
Boil the potatoes with water and salt until they are soft.
Drizzle some olive oil to the garlic and wrap it in foil.
Put the garlic in the oven for 45 minutes (200 C).
Mash the potatoes.
Remove the skin of the garlic and add to the mashed potato. Mix well.
Mix cream with CBD in a separate bowl.
Added the mixed cream with CBD to the potatoes
Flavor with the balsamic vinegar, salt, and pepper.
Garnish with parsley
Chocolate Mousse with CBD
2 large eggs
1/4 cup granulated sugar
1 pint heavy whipping cream, separate into 2 different cups
6 ounces semi-sweet chocolate chips
2 dropper full of CBG Mint Chocolate tincture
Add 2 eggs and ¼ granulated sugar in a large bowl and mix it until it gets fluffy.
In a separate pan, heat up 1 cup of heavy whipping cream until it’s warm to the touch.
Slowly add the heated heavy whipped cream into the fluffy eggs while beating them slowly to mix.
Pour the mixture into a pot.
Mix the pot slowly over low heat for about 8 mins. Adjust the temperature for the mixture to not go over 150 F.
Remove from heat and add the chocolate chips, stir until completely combined.
Chill for about 4 hours.
Mix with the other cup of heavy whipping cream until soft peaks form.
Remove the chocolate mixture out of the fridge and fold the whipped cream into the chocolate mixture until fully combined.
Pour the mousse into a cup and add 2 droppers full of CBG Mint Chocolate Tincture to enhance the taste
Garnish with shaved chocolates and mint leaves
No-Bake Peppermint CBD Fudge Bites
1/2 cup raw almonds
1/3 cup pitted Medjool dates
1 tablespoon cocoa powder
3/4 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 tablespoon coconut oil
1 tablespoon mini dark chocolate chips
1/2 cup crushed peppermint
2 dropper full of VESL OILS Peppermint CBD Tincture or Vanilla CBD Tincture or both
Grind the almonds in a food processor
Add the dates with the almonds and blend well.
Add the cocoa powder, vanilla extract. peppermint extract, and coconut oil. Blend for several minutes and make sure that the mixture is uniform. Add water sparingly just to make sure that the dough is perfect.
Add the CBD tincture and chocolate chips and mix until the dough is fully combined
Take a heaping spoon and roll it into a ball. Press into the peppermint.
Chill in the fridge for about 30 minutes
Serve while chilled.
White Chocolate CBD Peppermint Patties
4 cup confectioners’ sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1 1/2 tsp. pure peppermint extract
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
12 oz. white chocolate, chopped
2 tbsp. solid coconut oil
2 drops VESL OILS CBD Peppermint Tincture
Crushed peppermints, for garnish
Line baking sheets with parchment paper. Beat confectioners’ sugar, butter, cream, peppermint extract, vanilla extract, and salt CBD Peppermint Tincture with an electric mixer on low speed until smooth, 1 to 2 minutes. Roll into 30 balls. Place on prepared baking sheets and flatten into 1/4-inch-thick disks using a greased piece of wax paper. Cover and freeze for 30 minutes.
Microwave chocolate and coconut oil in a bowl for 30 seconds and stir after. Continue to microwave and stir in 10-second intervals until the chocolate is melted.
Place 1 chilled peppermint disk on the tines of a fork and dip into melted chocolate, tap the excess and return to the baking sheet. Repeat with remaining peppermint disks. Sprinkle tops with crushed peppermints. Chill until set, 15 to 20 minutes. Store in airtight containers. Chilled disks can last up to a week.