420 Weed Hot Chocolate

Happy 420! To celebrate this happy day in the stoner calendar the richest, creamiest, most comforting weed hot chocolate, perfect for curling up and watching a film with. Consuming cannabis is undeniably healthy. Hemp is often hailed in health food blogs, but many fail to admit the healing properties of cannabis (it’s the same plant guys!) Luckily science, and even the law in some countries, is starting to back what most weed smokers have been saying since forever. And that’s that Cannabis can be used to treat many debilitating and life threatening illnesses, everything from cancer, to multiple sclerosis, to mental illness and glaucoma. Eating weed is also one of the healthiest ways to consume it, even though there are no proven links between smoking weed and cancer, smoking anything can be bad for the lungs.

I used cacao butter for the base of my hot chocolate, as this has a high fat content for the cannabinoids to bond to. Cacao butter is the base for all chocolate and has many health properties including releasing endorphins to relieve stress. I brought a large tub of cacao butter cheaply from here for another post coming up soon, but I had plenty left over so decided this would be a great excuse to make hot chocolate.


75g cacao butter (brought online here)

2 tablespoons coconut oil

1 teaspoon coconut cream

4 g amnesia (change strains/ add more or less to suit your mood and taste)

2 cans coconut milk

1 teaspoon vanilla

1 teaspoon cinnamon

3 tablespoons cocoa powder (try to find one that is only cocoa with no other additives, like Cadbury’s Bournville which is widely stocked)

10 tablespoons almond milk

5 teaspoon of chosen sweetener (I used sweet freedom fruit syrup because it is relatively low in sugar, but agave syrup or sugar would work)


  1. Decarb the weed by grinding and placing on a baking sheet lined with baking paper and place in the oven at 110’c for 30-40 minutes.stirring every 10 mins so it bakes evenly. The weed should end up darker in colour, a light to medium brown and crumbly to touch.

  2. Melt the cacao butter, coconut oil and coconut cream in a saucepan. Once melted at the decarbed weed to the oil and simmer on the lowest heat, stirring occasionally for 30 minutes.

  3. Remove the pan from the heat and strain. I used a caffertiair to do this but you could use cheese cloth.

  4. In a large saucepan heat the coconut milk. Add the vanilla cinnamon and sweetener.

  5. In a cup mix together the almond milk and cocoa powder so there is no lumps and add to the coconut milk

  6. Add the weed and cacao butter mix.

  7. Continue to heat until the hot chocolate is gently bubbling and then sit back and let your worries float away.