Breakfast of Champions

Baked Breakfast Syrup

In honor of Canada’s historic legalization of recreational cannabis, nothing seems more appropriate than to celebrate with home-made, cannabis-infused maple syrup!

The use of RSO in this recipe works particularly well as it adds a deeply herbal, almost spicy counterpoint to the sweetness of the sugars, as well as allowing for an easy and effective incorporation of THC and/or CBD (depending on the cannabinoid composition of the RSO you choose) into your food at your preferred dosage.

Maple syrup trivia: Traditional maple tree-tapping occurs over the course of several months, starting in winter and continuing into spring. It can require up to 40 gallons of tree sap to produce a single gallon of syrup!

(Update of recipe originally published in March of 2019, Issue 518 of Hightimes Magazine)

Disclaimer: In the name of full transparency, please be aware that this blog post contains an affiliate link to a recommended ingredient and any purchase made through the link will result in a commission for me, at no extra cost for you.

Baked Breakfast Syrup

Recipe by Jo O’Boyle Course: BreakfastCuisine: VeganDifficulty: Medium
Servings

4

(4 Tbsp each)
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Cannabis-infused Maple Syrup

Ingredients

  • 1/2 cup granulated sugar

  • 1 cup brown sugar

  • 1 cup water (boiling)

  • 1 tsp vegan buttery spread

  • 1 teaspoon maple extract

  • 1/4 teaspoon Liquid Sunflower Lecithin

  • 1 g RSO (or activated/decarboyxylated cannabis concentrate of choice)

Directions

  • Pour the granulated sugar into a heavy skillet.
  • Cook the sugar over medium heat, watching carefully until it starts melting and turning brown. Swirl the pan or use a silicone spatula to gently scrape the liquifying sugar from the sides of the pan.
  • Remove the pan from the heat quickly when the sugar becomes an amber liquid.
  • Measure 1 cup of water and bring it to a boil in a separate pot.
  • Add the brown sugar to the boiling water. Let the sugar dissolve without stirring.
  • Add the hot brown sugar-water to the melted white sugar in the first saucepan. Slowly bring the mixture to a simmer, swirling the pot frequently until the liquified sugars thicken to a syrup consistency.
  • Remove the pan from the heat, and quickly whisk in the buttery spread, maple extract, RSO, and liquid sunflower lecithin.
  • Measure out servings (about 4 tbsp. per serving) and enjoy!

Notes

  • Keep a careful eye on the sugar as it cooks throughout this recipe, as it can go quickly from caramelizing nicely to burned in the blink of an eye. Swirl the pan (don’t stir) and wear oven mitts or something similar to protect your hands and forearms from hot sugar splatters.
  • Potency: If starting with concentrate that tests around 60% THC, the recipe would contain around 600mg THC total. As there are (as ever, very loose estimations here!) about 24 tbsp in 1 1/2 cup, each resulting tablespoon would contain very approximately 25mg of THC. Adjust your dosage estimates by multiplying the total grams of cannabis used by THC percentage per gram, divided by the number of servings. Or just use the estimator to roughly calculate dosage.

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