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Marijuana Apple Cider
- 10 Apples (any kind will do, I prefer to use Fuji – but you can literally pick anything)
- 3 Cinnamon Sticks
- 4 Cheesecloth
- 3 Cups Water
- 1 Potato Masher
- 1 Mesh Strainer (Fine)
- 1 Orange
- 1 Teaspoon Whole Cloves
- 1/2 Cup Brown Sugar
- 1/8 Teaspoon Ground Ginger
- 1/8 Teaspoon Ground Nutmeg
- 1/4 Cup Cannabis Tincture (Alcohol or Glycerin)
Who doesn’t love the autumn months? There is something tremendous about the falling leaves and the brisk weather that really warm this ol’ heart of mine. Given that the climate during this time of year is routinely on the cooler side of things, it often has me looking for ways to warm up. Sure, a nice fire or thick blanket can do the trick, but nothing really soothes the soul like a tasty drink to really heat things up.See also: Star killer by Shango is a 5⭐️ bud that will lift you high! In that case, there are a dozen different options one could employ in order to find warmth via liquid. The old school folks often rely on a snifter of brandy to do the trick. Others depend on the comfort of a sharp martini to really bring the heat. But for me, I enjoy the calm taste of a quality apple cider. Which, to some may sound lame, but I bet you would be singing a different tune once you try my special apple cider.What makes it so special, you ask? Well, as I’m sure you could already tell from the title of this piece, it’s special because it’s chock full of cannabis!That’s right. After a decent amount of combing through marijuana menus and cannabis-related recipes on the world wide web, I was able to stumble across a flawless concoction, enriched with THC, that is guaranteed to satisfy all your thirsty cravings on a calm autumn night in.But first, before we launch into this recipe all willy-nilly, we need to make sure you have all the proper ingredients ready and raring to go.
Alright. Now that you have everything you need, we can really get started on making a delicious batch of Marijuana Apple Cider.
- One of the first things you will want to do is prepare that orange you grabbed – you will need it for later. With this beloved piece of citrus greatness, you’ll want to have it zested, seeded, and sliced into nice little rings. Which may sound like a lot to do right off the bat, but trust me, it’ll come in handy later.
- After you’ve knocked out that expert knife work on the orange, you’ll want to get started on your apples. You’re going to have to wash and core each one of these. But don’t worry, that won’t take much time at all. Then, you will grab your most trusted knife, and cut each apple into quarter chunks. When you’ve successfully sliced and diced each apple, throw the entire group of quarter chunks into a pot.
- In that very same pot, fill it with water. You’ll know you’ve put enough in when it has 100% covered the apple chunks. Basically, you only want to see water, no bits of apple poking out of the surface. Drown these little dudes. Once you’ve successfully doused them with enough water, you can toss in the brown sugar and start stirring. Make sure you get that deliciously sweet flavor all up in those apple chunks.
- At this point in the recipe, you will want to locate your cinnamon sticks. Wrap these cinnamon sticks in the cheesecloth. Do the same thing for your whole cloves, as well. Then you’ll want to add both of these cheesecloth-covered items into the large pot full of water, apples, and brown sugar. If you are feeling brave, you can also try your hand at other spices to add to the overall flavor profile. May I suggest some allspice, or even star anise, perhaps. But don’t get too crazy, that would only prove to soil the whole batch.
- Moving on, you’ll want to allow the pot to boil everything that it is housing for the moment. Allow it sit atop some high heat for 60 minutes or so. Don’t just set it and forget it, though. You will want to keep an eye on the apples throughout the course of the hour. Also, be sure to keep stirring that concoction every now and then to help evenly distribute all those delicious, delicious flavors.
- However, once you reach that hour mark, feel free to crank that heat down a touch. Put that stovetop on low, and allow your pot to simmer. Don’t forget to slap a lid on the pot while it does its thing, because it’s going to be there for a while. Roughly two hours, to be exact.
- Once those lengthy two hours have wrapped up, you can now take that pot off the stove and place it in a nice, chill area to allow the innards to cool down a little bit. When they are finally cool, take off that insufferable cheesecloth covering and toss those puppies in the trash – you’re done with ‘em. Now it’s time for the fun part.
- Pick up that trusty potato masher of yours and start smushing the heck out of those apple chunks. And really go at them, too. Don’t hold back. You won’t want to stop until all you see is apple-tinted pulp resting in front of you. At that point, you will know that you have done enough adequate smashing and you can proceed with the final elements of the recipe.
- Now it’s the strainer’s time to shine. Pick up the strainer, and use it to remove all those remaining apple chunks from the pot. You will need a large bowl to dump the contents into, obviously. In it, you can let the cider drain itself through the strainer. Then, to make sure you get the most out of your batch, you can grab some remaining cheesecloth, and firmly squeeze those remaining pieces from the strainer to get all their delicious juices from out of their solid counterparts, and into the bowl with the rest of the cider.
- Take that bowl, now full of cider, and pour that into a sauce pan. With the stove on low, you will want this newly created cider to simmer for a spell. Then, while that’s gradually warming up on the stove, grab your cannabis-infused tincture. This is where the potency comes in, so feel free to pour in as little (or as much) of the tincture as you see fit. Then, for good measure, add the ground nutmeg and ground ginger into the mix and stir. Keep stirring the saucepan until you feel like all the flavors have mixed thoroughly with one another.
- The only thing that you have to do now is toss in those decorative orange rings, and serve it up. Honestly, you can serve cider like this at any temperature, but I don’t think anything beats a nice, warm glass of cider. Especially one that’s literally swimming with tons of THC.
- That’s it. You’ve successfully created a delectable batch of Marijuana Apple Cider that is tailor-made to warm you up on even the chilliest of autumn nights. Plus, it’s likely to get you pretty dang stoned, too. And there ain’t nothing wrong with that, if you ask me.