Everyone loves a good holiday cocktail. It’s one of the staples of the season. This year, the cannabis community has come together to introduce something new, the CBD-infused mocktail. Because in 2020, there’s nothing better than a little CBD added to your holiday fun.
The ETF Manager’s Group, one of the more successful groups this year that is the issuer of MJ the $1 billion cannabis ETF, noted that it has joined forces with Jeff the 420 Chef. The two have come together to discuss the MJ ETF and its success, as well as to show audiences how to make a craft canna-infused eggnog. This one is something special for the holiday season.
As the ETF Manager’s Group said in a recent statement, “’Tis the season for a CBD infused festive mocktail! There’s nothing more comforting on a cold winter night than sitting in front of the fireplace sipping a delicious eggnog!” So, check out the video for how to make the Canna Eggnog Recipe by JeffThe420Chef. You can also grab the recipe below.
Canna Eggnog Recipe by JeffThe420Chef (Courtesy of ETF Manager’s Group)
- 1 cup whole milk
- 1 cup heavy cream
- 6 eggs yolks
- 1/3 cup sugar (or canna-sugar)
- 2 TBSP Cannabutter, softened
- 1 teaspoon vanilla extract
- 2-3 Fresh cinnamon sticks
- 8-10 Whole cloves
- Fresh nutmeg
Note: If you like the taste of rum, bourbon or another alcohol in your Eggnog, but don’t want the alcohol, you can burn off the alcohol from your chosen alcoholic beverage in a sauce pot and then add the left-over syrup to the hot milk OR you can mix it in at the very end. Of course, if you prefer your eggnog to be alcoholic you can just add it in as is at the end of the recipe. 1. Whisk egg yolks and sugar until totally combined. Set aside. 2. In a sauce pot, add cinnamon, cloves and Cannabutter to milk. Heat on low-medium for 5 minutes, stirring constantly. 3. Remove cinnamon sticks and cloves. 4. Temper egg yolks by slowly stirring in small amounts of the hot milk mixture. Don’t add too much or do it too fast or you will cook the eggs. 5. Return egg milk mixture to sauce pot and cook on low heat until mixture reaches 160°F. 6. Pour hot eggnog into a separate bowl and set bowl in an ice bath for an hour. 7. Whisk in cream and vanilla. 8. Garnish with cinnamon stick and fresh grated nutmeg. Serve cold.