Cannabis-Infused Maple Syrup

Maple’s nutty, vanilla and spicy hints can liven up many classic recipes. We all love maple syrup on our waffles and pancakes, but this cannabis-infused all-natural sweetener can be used in a ton of different ways.

It makes a great ingredient in glazes, rubs or sauces for poultry, meat, seafood or vegetables. It also adds a subtle touch of sweetness to a range of dishes, from fresh fruit, cereal and ice cream to tea, coffee and smoothies. Bartenders and cocktail connoisseurs substitute maple syrup instead of simple syrup to get a richer flavour in classic cocktails.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

10 Minutes
2 Hours


3.5 grams decarboxylated cannabis

½ cup coconut oil

11 ounces maple syrup


1. Combine cannabis and coconut oil in a canning jar, seal tightly.

2. Boil water. Add canning jar to simmering water for 2 hours so that it is fully covered.

3. Remove the canning jar from the simmering water and let cool. Once cooled. strain the infused oil through a cheesecloth and metal strainer. Wring the cheesecloth to get all the remaining liquid.

4. In a bowl, combine 1 ounce of the cannabis oil with 11 ounces of syrup. Blend or mix thoroughly to ensure even distribution of cannabis oil.

5. Pour medicated maple syrup into a sealable jar or container, and enjoy in a cocktail or over delicious pancakes or crepes.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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