Lavender and CBD (cannabidiol) are two of the world’s most sought-after organic ingredients for teas, coffees, and lattes. More and more coffee shops around the world are offering hot drinks infusing lavender and CBD together because many people simply enjoy sipping a hot cup of coffee with a twist in the morning.
Our latte recipe of the day lets you capture that coffee-shop vibe without leaving the comforts of home. Add to that the marvellous twist of CBD and lavender. Before we go full blast on the instruction of making the actual latte, let’s get started with the key mixture first.
Lavender extract
The secret to this recipe is a simple lavender extract of three key ingredients
Ingredients:
Five spoonfuls of honey
A cup of water
A teaspoon of organic lavender
Tools to use:
A pan
Cups and spoons for measuring
A stirrer (can be a spatula or spoon)
Any container with a lid or cap to cover it entirely
Step by step instructions:
Turn your stove on low fire. Put all the ingredients in a pan. Gently stir the mixture until it boils.
Turn off the stove and let the mixture cool at room temperature. Once it’s cooled, pour the mixture in a strainer using a fine-mesh sieve. This extracts unwanted lavender bits and leaves you with a nice concentrated form of lavender.
Transfer the mixture to a container. Cover the container tightly with its lid. Store in the fridge for three weeks.
You can make this lavender extract in large batches and use it not just for lattes but for cocktails, lemonade, teas and so on.
CBD Infused Coffee: Lavender and Honey Latte
Ingredients:
2 spoonfuls of lavender extract
1 ½ cups of milk (alternatives that you can use: coconut milk, almond milk, oat milk, and so on)
3 espresso shots (you can lessen or increase the number of shots according to your preferred coffee strength)
CBD oil (amount should be according to the recommended dosage per serving on the product’s instructional manual)
Dried lavender buds (for garnish)
Tools to use:
Spoons for measuring and stirring
Mug
Coffee machine
Frother
Pan & stove
Step by step instructions:
Put 2 spoonfuls of lavender extract in your trusty mug.
Use a coffee machine to extract your favourite espresso. Use the same mug with lavender extract as the espresso extract collector. Stir gently.
Pour your milk to a frother to create a form and pour on top of the mug’s contents. If you don’t have a frother at home, heat the milk in a pan and whisk it there gently. Use low heat.
Wait for three to four minutes before you drop your CBD oil dose in the mug.
With the holidays approaching, autumn is the perfect time to embrace CBD so that you stay cozy and stress-free.
So we asked Jamie Hall, author of the upcoming CBD cookbook Alternative Alchemy, to share three CBD-infused recipes—from pumpkin spice lattes to chocolate chip cookies—that are sure to keep you both warm and chill this fall. Bon appetit!
Pumpkin Chocolate Chip Cookies1 egg
1/3 cup almond butter
1/2 cup pumpkin puree
1/2 cup coconut sugar
1 teaspoon vanilla paste (or extract)
2 1/3 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 cup dark chocolate chips
360 milligrams of CBD (Fleur Marché recommends: Hemple; Juna; or Populum.)
Heat oven to 350° and line two cookie sheets with parchment paper. In a mixing bowl or stand mixer, beat the egg and almond butter with the pumpkin puree and sugar, followed by the vanilla. Set aside. In a separate bowl, combine your dry ingredients (flour, baking soda and baking powder) followed by the spices (cinnamon and pumpkin spice). Turning the mixer on low, add the dry ingredients (about a ½ cup at a time) to the wet ingredients in the mixer, until fully incorporated. Add the chocolate chips, folding them in by hand. The dough will be sticky, so use wet hands and keep a cup of water handy to wet your cookie scoop and avoid a mess. Form 24 cookies and bake 8 to 12 minutes. Once you've removed them from the oven, dose with 15 milligrams per cookie (about 4 drops per cookie) and allow to fully cool (about 1 hour, or they’ll break).
Pumpkin Spice Latte3 tablespoons pumpkin puree
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1/4 teaspoon turmeric
4 tablespoons maple syrup
1/2 teaspoon vanilla paste (or extract)
1/2 cup raw cashews
2 dates, pitted
30 milligrams of CBD
Mix all ingredients (except the CBD) into a high-speed blender and combine with 12 ounces of fresh, filtered water. Blend on high for 1 to 2 minutes, until frothy. Heat on low, stirring regularly and remove from heat when it begins to steam and is fragrant. Decant into two mugs (6 ounces each) and add 15 milligrams (typically around 4 drops from a traditional pipette).
Pumpkin Mole1/4 cup avocado oil (plus more to drizzle the original toasting pan)
1/2 cup almonds, roasted
1/4 cup pumpkin seeds
1 serrano pepper (stem removed and mostly seeded)
2 cloves garlic
1 tomato
1/4 cup pumpkin puree
1/2 teaspoon salt
1/4 teaspoon pepper
120 milligrams of CBD
In a skillet with a drizzle of oil, toast all nuts and seeds with the pepper, garlic cloves and tomato until the seeds are browned and the skins of the rest are blistered and fragrant. Toss into a high-powered blender and add 1/2 cup of fresh, filtered water and the pumpkin puree and blend on high for 2 to 3 minutes. Using the same skillet (it's seasoned), add the remaining 1/4 cup of olive oil and heat until sizzling. Add the puree, sauteeing the mole in the oil for about 5 to 10 minutes, taking care not to burn it. Allow to cool for 5 minutes before dosing it with 120 milligrams of CBD—this breaks down to about eight (8) 2-tablespoon-sized servings of mole. Serve with fresh tortillas, or over rice and beans with fresh slices of avocado.
This week the weather was FANTASTIC. I spent too much time in the sun. But it was so much fun. We played in the pool, hung out with friends, and enjoyed the perfect weather. But we love a good latte anytime we can get them. I love my espresso machine, it makes every day feel a little more like a vacation. You don’t have to spend a ton on a home espresso machine. You can pick up great…
