THE WEED SCENE RECIPE

Hot Canna-Apple Cider

Prep10 min
Warm1 hour
Yield8–10 servings
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The one-hour warming stage follows the initial heating step. Total time depends on the cooker; the listed yield is eight to ten servings.

Ingredients

Apple cider, cinnamon, allspice, cloves, brown sugar, an amber liquid measure, cheesecloth and nutmeg
Use cheesecloth to keep the cloves and allspice together for easy removal.

Instructions

  1. A small spice sachet being tied above cider and cinnamon sticks in the slow cooker

    Add the cinnamon and spice sachet

    Pour apple cider in crockpot. Add cinnamon sticks.

    Wrap the allspice and cloves in sheet of cheese cloth. Tie to secure spices; add to crockpot.

  2. Brown sugar being stirred into cider in the slow cooker

    Stir in the sugar and tincture, then heat

    Stir in brown sugar and cannabis tincture.

    Heat on high to bring to a boil. Reduce heat to keep cider warm. Heat for 1 hour.

  3. Tongs lifting the damp spice sachet over the slow cooker

    Lift out the spice sachet

    Remove cheesecloth with tongs by squeezing to release excess liquid. Discard cheesecloth. Stir apple cider. Leave crockpot on warm.

  4. Warm amber cider in a glass mug dusted with nutmeg

    Serve warm with optional nutmeg

    Serve topped with sprinkled nutmeg.

A spice pouch keeps the pour clear

Have a slow cooker, cheesecloth and tongs ready. Tie the allspice and cloves securely in the cloth; the cinnamon sticks go directly into the cider.

Remove, squeeze, then stir

Use tongs to lift the spice pouch and squeeze out excess liquid. Discard the pouch and stir the cider before ladling into measured cups. Add nutmeg only if you want it.