By: Jamie Evans, The Herb Somm
Creamy, smooth, and chocolatey, get warm and cozy with a Satori Hot Canna-Chocolate this holiday season. If you’re a dark chocolate lover, this fast-acting festive drink will delight your palate and satisfy your sweet tooth, all while providing your body with a boost of phytocannabinoids.
If you’re new to “fasting-acting” edibles or drinkables, you’re in for a treat. By using a nano-emulsifier to craft their chocolates, Satori “Singles” Chocolate Bars have been formulated to allow THC to be absorbed quickly and efficiently by the body, providing a unique edible experience with a faster onset time. By mixing the infused chocolate into a drink, you can also enjoy a pleasurable beverage experience. I think you’ll agree, there’s nothing quite like a hot canna-chocolate!
When creating this recipe at home, the best way to integrate the Satori “Singles” Dark Chocolate Bar into the drink is to slowly heat the chopped dark chocolate in a small saucepan before combining it with the milk, vanilla extract, and salt. I recommend heating the chocolate first to ensure it’s smooth and creamy before combining it with your other liquid ingredients. This will ensure that your hot canna-chocolate has a smooth and consistent mouthfeel for sipping. Since phytocannabinoids are sensitive to heat, for best results, heat on low to best preserve these precious compounds.
Whether you love mini marshmallows or a dollop of whipped cream, garnish the hot canna-chocolate with your choice of either option (or both!) followed by a sprinkle of chopped chocolate pieces. Are you ready to try this delectable warm beverage at home? Continue reading for the recipe and wishing you a happy holiday season! Cheers.
Servings: 2 drinks
Target Dose: 10 milligrams THC per drink (using Satori “Singles” Fast-Acting Dark Chocolate Bar)
Begin by heating the chopped chocolate in the bottom of a small saucepan. Keep the temperature on low heat to best preserve the phytocannabinoids. Continuously stir with a rubber spatula until the chocolate pieces melt completely and no lumps remain. Turn the heat to medium, then slowly stir in the milk, vanilla extract, and a pinch of salt. Continue to stir the blend until it reaches 180 degrees Fahrenheit (or slightly simmering, but do not boil!). Make sure to scrape the sides of the saucepan with a rubber spatula to best combine the melted chocolate with the liquid ingredients, then use a whisk to blend until it combines. The heated milk should look smooth, creamy, and oh so chocolatey!
Once blended together well, remove from heat and evenly split the hot canna-chocolate into two mugs. Garnish with a dollop of whipped cream, mini marshmallows, and a sprinkle of chopped chocolate. Serve warm, and enjoy!