09 Mar Canndora: Elevated Hostess: Cannabis Coconut Mojito
With Spring around the corner, we had to show you this amazing recipe from Canndora! Let us know if you try it out.
Fun holiday drink! Mojitos for everyone!
THC per serving: 1 milligram
1 fresh lime, cut into small pieces
10 mint leaves, no stems
2 tablespoons coconut palm sugar
2 ounces cannabis-infused light rum
2 ounces coconut rum
splash of coconut water
1 young coconut
½ cup of light coconut milk or coconut cream
2 young coconuts or 2 teaspoons dehydrated unsweetened coconut flakes
wooden pestle or ice cream scooper
2 highball glasses
- Divide lime, mint, and coconut palm sugar evenly into 2 highball glasses.
- Grind with a wooden pestle or ice cream scooper for approximately 30 seconds for each glass.
- Fill glasses with ice and pour 1 ounce of cannabis-infused rum and 1 ounce of coconut rum into each.
- Add a splash of coconut water and a splash of coconut milk. If you’re using fresh coconuts, scoop out about 2 teaspoons of flesh and add a teaspoon to each glass (or add a teaspoon of coconut flakes to each glass).
- Mix thoroughly. Serve.