One traditional, one tropical, two great wintertime recipes!

Click to read full article    Welcome back to Culinary Cannabis!

By Certified Cannabis Chef Patrick Mixis

It’s the middle of winter, and it’s cold outside! So it’s the perfect time to stay inside, warm and comfortable, and give your culinary cannabis skills a try! 

Here are two confections recipes that will bring you winter joy for the season, and also a taste of vacation in December. We focused on the use of cannabutter in our last article (recipes here), so this one is about making confections with distillate.  

Distillate is one of the purest forms of concentrated THC. It comes already activated, so it’s ready to smoke or eat right out of the box, and it takes about 10 minutes to feel the effects.

Typically made through a CO2 extraction process, some distillate processors may also use chemical solvents or alcohol. The brands of distillate we carry at Compassionate Care by Design are the best in my professional opinion, being purely CO2 extracted.  

I’m also a Patient Advisor at CCBD, so I love the fact that the distillate brands we carry are made with responsible processing methods! Wherever you buy, look for distillates with a clear, amber, or light golden look. Please don’t ever buy distillate that is dark, and it also should never be runny.

Look for distillate with potency in at least the 80th percentile, up to 90 and even 100 percent strength THC. One drawback of distillate for some individuals is that it’s not cannabinoid rich –  it’s isolated THC, so you won’t get a “full spectrum” feeling from it.

When you use distillate in cooking, it’s important to be able to calculate your final dosage. For example, if  your product is 85 percent THC, that means the total amount of THC in the product is 850 mg of THC. You can control the dose when creating your own treats by varying the total amount of distillate you use per batch.

Distillate works best for things like candies, sauces, and ice creams (yes, you can make infused ice cream! But we’ll save that for warmer weather!) because you can get a large amount of THC in a small batch, which you can’t do using ingredients like cannabutter.

When using distillates for cooking, please be careful: if you burn them at all, their potencies burn off at a much quicker rate because they are so concentrated to begin with. That’s why I recommend a double boiler when making any confection or cannabis sauce with distillates.  

Now for the recipes!


Chocolate is a favorite for winter holidays, especially chocolate and peppermint. So I thought a Chocolate Peppermint Cannabark recipe would be wonderful! It’s a traditional seasonal treat, and it’s chocolate infused with cannabis, so enough said!

Note: for this recipe, I would use distillate that is not chocolate flavored when making the chocolate.If you’re using a flavored distillate, think about if that flavor normally pairs with chocolate before using it!

SERVINGS: 28 to 30
PREP: 20 to 30 minutes
COOK TiME: 10 minutes, cooling 2 to 3 hours
EQUIPMENT: double boiler (pot and big bowl), or glass measuring cups, sheet trays, bags, spatulas, parchment paper, meat tenderizer


Festive peppermint makes this Cannabark a traditional favorite!

– 10 candy canes
– sea salt
– 8 cups chocolate chips (milk)
– 6 cups white chocolate chips
– 1 1/8 tsp peppermint extract
– distillate

1). Prepare two double boiler sets on your stove top, and get the water boiling. Take a plastic ziploc bag and place the candy canes inside. Using a meat tenderizer or rolling pin, smash the candy canes until they have tiny and some good-sized chunks left; set aside.

2). Put the milk chocolate chips and the white chocolate chips each in a different double boiler; stir as they begin to melt down. White chocolate has a lower temperature, so it will need to go slower. Add the desired distillate into the white chocolate mixture and the peppermint extract into the milk chocolate mixture. Emulsify both as completely as you can.
(If using your microwave instead: put chocolate and white chocolate chips into two glass measuring cups and melt using 15 to 30 second intervals. Stir between intervals and add distillate and peppermint extracts once the chocolates have melted; mix thoroughly like stated above.)

3). Pour the milk chocolate mixture onto a parchment-lined sheet tray, spreading it out evenly with a spatula. Toss it into the freezer for roughly 5 min, or until hard and set on top. Then pull the tray out and add the white chocolate mixture on top, again spreading it out with a spatula. Sprinkle crushed candy cane on top, pushing larger pieces in a bit, add a quick and very light sprinkle of sea salt, and place into your freezer for minimum 44 minutes to an hour. 

4).  Once set and hard everywhere, take your chocolate bark out of the tray by lifting out the parchment paper. Cut or break into desired portions (if you used molds instead of a tray, empty them out; do not store your confections in molds).

I hope that recipe brings your holiday spirits up and adds to a happier, healthier holiday, too. Enjoy!


Refreshing tropical flavors to warm up your festivities!

This recipe also uses distillate, but takes you on a warm, end-of-the-year vacation instead. Let’s face it; we all need a bit of a “vacay” from what 2020 has put us through, and so let’s bring 2021 in with some tropical-vacation-inspired treats. Take your tongues and tummies on vacation with these pina colada inspired gummies: their texture is quite addictive (you have been warned!)! Enjoy!

PREP: 10 minutes
COOK TIME: 10 minutes, set time roughly 1+ hours
EQUIPMENT: double boiler, molds or baking dish, or a sauce pan if you have no double boiler option at all

– 2 1/4 cup apple sauce, organic is my favorite
– 3 cup granulated sugar
– 1 to 2 cup granulated sugar, for coating
– 9 – 10 oz pineapple gelatin mix
– .75 oz orange gelatin mix
– 9 tsp fresh lime juice
– 2 1/2 tsp coconut extract
– distillate

1). Spray your dish or molds with nonfat cooking spray or equivalent. Place in the refrigerator for now; this is important!

2). In a double boiler or a large saucepan, combine the granulated sugar, applesauce, pineapple and orange gelatin, lime juice, and coconut extract. Mix quickly and thoroughly. NOTE: If using a sauce pan, keep the heat on medium low to be safe, or on medium if you are watching.

3) Once all other ingredients are completely emulsified, add your distillate to the saucepan or double boiler. When the distillate is completely blended, keep stirring and let it be brought to a boil while over medium heat. Then turn off the burner and keep stirring with the pan still on the burner for roughly 3 minutes.  

3). Remove the pan from the burner and let it cool to room temperature, check to make sure it’s cooling thoroughly and stir as needed.  

4.) Once mixture is completely cooled, pull out the molds or dish you put in your refrigerator, and fill  with the mixture. If you’re using molds, hod them at a height just above the counter and drop them so all the air bubbles and edges are settled. 

5.) Refrigerate for roughly 1 to 2 hours, depending your molds or dishes, and wait until fully set. Then remove and portion out (or remove from your molds), toss lightly in remaining sugar, and place on a wire rack or item similar to set and finish for about 6 hours. (They can be eaten after they’re set completely; the long wait is for storing with the sugar coating). Then they are ready to be packaged up and stored in an airtight container for in your refrigerator for 6 to 8 weeks, or in your freezer for up to 6 months with little degradation. 

I hope these two recipes help bring some happiness to the winter blues while also giving you a chance to learn about distillate and how to cook with it in an easy, non-intimidating way.

Thanks for joining us for this article, and we hope you come back and join us for the next one! Since it will be a new year, we’ll get into some new trends and cannabis food for the coming year and continue our journey into culinary cannabis together.

Until next time, stay safe, stay warm, and enjoy responsibly!

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