Nothing fits the holiday drink menu like a glass of eggnog. For those of you who are unfamiliar with this seasonal beverage, eggnog is a sweetened dairy drink made with milk, whipped eggs, sugar, spice and everything nice – aka; brandy, rum, and bourbon or in this case cannabis. Yes, you read that right, cannabis. We are taking this decadent holiday treat to the next level by adding a half gram of beautiful golden rosin into our eggnog. This may not be the drink for everyone, probably more like the one you keep close to getting through the awkward conversation with your friends' second cousin's uncle twice removed. Either way, the end result was pure liquid gold, and we’re pretty sure it will be your favorite eggnog recipe as well. Even if you have a recipe you like, just follow the steps with adding the alcohol portion of the recipe. Seriously, this homemade recipe will “WOW” even the biggest eggnog snob!
In order to properly infuse this recipe, we will be combining with the ethanol alcohol in the rum and whiskey. Exercise caution when infusing alcohols as the high from edibles is very different from smoking or dabbing. The effects from edibles can last up to 8 hours! So be aware of your tolerance for alcohol as well as edibles and remember to start small when consuming edibles! Experience and metabolism are the strongest indicators of how you'll react to this infused beverage. If your metabolism is fast (meaning you have a hard time putting weight on) then expect to have a higher edible tolerance, ultimately, everyone is different so please careful.
Hey guys! Another episode of kronic kitchen here! In this one we’re going to be making rosin infused egg nog. Infused Spicy Eggnog Ingredients: 4 egg yolks 4 tbsp + 1 ½ tbsp white sugar 1 tbsp brown sugar 2 shot bourbon 2 shot dark rum 2 cup of whole milk 1 cup heavy whipping cream 1 tsp ground cinnamon 1 tsp ground cloves ½ tsp ground ginger 4 egg whites 2 tbsp white sugar ½ gram decarbed rosin Hardware: Mixing bowl x2 Electric hand mixer Ladle Glasses Process: Warm whiskey and rum with brown sugar and add decarbed rosin, set aside to cool completely Cream egg yolks and 4 tbsp of white sugar Add milk, cream, alcohol mixture, cloves, cinnamon, ginger, stir completely to combine using the hand mixer on low Set aside to cool Combine egg whites and remaining white sugar until “stiff peaks” form Scrape top layer off of your chilled “nog” Add “egg” to make make “eggnog” using hand mixer again on low Serve chilled