All Peachy! Cannabis-Infused Peaches N’ Cream for Two
In honor of National Peaches and Cream Day, Featured Writer Jenna Borrelli has put together a delicious cannabis-infused Peaches N' Cream recipe for two! Check out her site at https://www.jennaborrelli.life/ and follow her on IG @jenna.borrelli.life to learn more!
It is summertime and peaches are in season! I am a huge peach fan and thought making a cannabis-infused recipe would be the perfect summer treat. This recipe is incredibly easy. It only takes a few steps of prep to get your weed ready to infuse. For this recipe, I made homemade cannabis-infused heavy whipping cream. If you don’t have herb and prefer to use something “pre-dosed” you can buy a flavored tincture and just mix that in with regular heavy whipping cream.
1 tsp coconut sugar
Cinnamon and nutmeg
½ tsp+ of vanilla extract
1 container of heavy cream
0.5-2 grams of cannabis (depending on strength preference) - I used High Supply™ Indica Shake Face Mints
1-2 tbsp of Maple Syrup
To Prepare the Peaches
First I sliced/diced up the peaches. I kept the skin on mine for texture preference. I combined the peaches with a dash of salt in a bowl, a sprinkle of cinnamon and nutmeg, and 1 tsp of coconut sugar. You can use whatever spices you enjoy but make sure to use a little sugar to help juice up the peaches. I let this mixture sit while I made the canna-cream.
To Decarboxylate Your Cannabis
Before I infused the weed I needed to decarboxylate it. I used this article as a resource to better understand decarboxylation with an included tutorial. I used 0.62 grams of pre-ground weed for this recipe, as it was purchased as shake. I placed the ground up weed on a parchment-lined baking sheet and baked it for 50 minutes. I let it cool slightly before the next step in the recipe.
To Make Cannabis-Infused Heavy Whipping Cream
I use this recipe as a guidepost for creating infused dairy products. After decarboxylating my herb, I combined the weed with a cup of heavy whipping cream and a cinnamon stick in a small saucepan. On low heat I stirred and monitored the temperature, trying to keep it close to 200℉. After about 45 minutes I removed the steeped cream from heat and let it cool.
To Create the Whipped Cream
Your strength preference will impact how much of the canna-cream you use in this recipe. For easier dosing, I made each serving of cream before putting the dessert together. I started by adding 1 tablespoon of canna-cream with 2-3 tablespoons of regular whipping cream in a small bowl. I added in a drizzle of maple syrup and a splash of vanilla extract. I then used a hand mixer to whip up the cream for about 5 minutes until it started to thicken up. I did the same for the second serving of infused cream.
Once I finished the whipped cream, I put a few spoonfuls at the bottom of my glass. I then added a few spoonfuls of the peach mixture and alternated between peaches and cream until my glass was full. I repeated this step for the second serving of peaches n’ cream. You can have this as is, but I recommend leaving the peaches and cream in the fridge for a few hours to let the flavors combine.
This is the very first time I ever made a cannabis-infused dairy product and I was so pleased with the results. The indica dosage I used gave me a very chill reaction. I felt mostly a body high with a calm mind. It was incredibly pleasant. I ate the dessert after dinner so I was able to chill out and sleep soundly. I have a lot of leftover canna-cream so I can’t wait to experiment more in the kitchen!
Jenna Borrelli is a writer and creative coach from Chicago, Illinois. She has seen firsthand the transformative benefits of incorporating cannabis into her life. She loves supporting others as they learn to lean into their natural ebb and flow, all while practicing radical self-acceptance.