As the air turns crisp, the days get shorter and sweater season is upon us, a warm, comforting drink is a necessity! Spiced cider is the perfect fall option—forever a classic, arriving on coffee-shop menus annually as the undeniable, official herald of autumn. Making your own cannabis-infused version of the seasonal favorite with a local cider might just be the best of all possible fall combos, and the aromatherapy of the cider infused with spices is well worth the effort alone. Spicy, aromatic and best served warm, this inviting cannabis-infused libation is super-simple to make and definitely meant to be shared.
Ingredients
- 1 gallon apple cider
- 1 medium orange
- 1 (1½-inch) section of fresh ginger
- 1 tsp. allspice
- 1 tbsp. whole cloves
- 4 star-anise pods, whole
- 5 (3-inch) cinnamon sticks
- Half a gram activated THC distillate
- Half a gram liquid sunflower lecithin
- Orange or lemon slices and fresh cannabis leaves, for serving (optional)
Directions
Cut the ginger and orange into slices. Combine cider, ginger, orange, allspice, cloves, star-anise pods and cinnamon sticks in a large pot. Bring cider just to a simmer over medium heat, then reduce heat to medium-low and cook just below a simmer until flavors meld, about an hour. Strain the cider to separate the solids from the liquids, then discard the solids.
Carefully measure and reserve two cups of the spiced cider. Place distillate, liquid sunflower lecithin and the two cups of the reserved spiced cider into a high-speed blender (alternatively, you can use an immersion blender and add the distillate and liquid sunflower lecithin directly into the cider without