Learn how to make this delicious recipe with superfood chia and the relaxing powers of THC. Get blissed out and create that breakfast feeling that lasts all day long.

We’re all about giving you a warm and fuzzy holiday season, so our expert infusers have been hard at work developing the next great innovation in medicated comfort. While we couldn’t quite figure out how to get cannabis into blankets, slippers or snuggies (maybe next year!), we did come up with the next best thing: Hot Cocoa infused with 4:1 CBD|THC tincture!

We can get so caught up in the modern trappings of life that we forget about the simple pleasures, the things that once filled us with so much joy. How have we gotten away from that form of pure happiness, and how can we reconnect with it? The answer is simply, really: make yourself a cup of hot chocolate. Duh.

A gentle afternoon rainstorm. Putting on freshly laundered socks. Cat memes. Some things in life just cannot be improved upon. Ice cream was once on this very short list, too – but no longer. We found a way to make it better. Sure, sprinkles tried. Those fudge shells that harden on impact had a nice run. But no cone topper has ever made us feel closer to the deities of dessert than sauce made from Good Things Coming Very Cherry Fruit Jellies.

If you like getting caught in the rain, making love at midnight, and you’re not that into yoga, chances are you might also enjoy pina coladas. While this theory hasn’t been tested outside of karaoke night, we think it’s pretty solid. Even if that description doesn’t fit you, you can still escape with our latest Sol Flower Cafe Signature Drink recipe, the oh-so-tantalizing CBD Pina Colada.

The edible muffin is the OG of infused baked goods. Medicators looking for a tasty way to get mellow have taken to the humble muffin from top down for decades, likely owing to its unique crumbly/pillowy texture ratio. If you’ve been following along with our recipe posts, however, you know we’re not just gonna give you the expected confection and call it a day.

Charcuterie. What a fun word. Seriously, say it out loud a few times: char – cute – ur – ee. The sound really dances on the tongue, just like the cheese and crackers that pair so well on its plates. Thanks to Chef Teresa Hansen, you can give your appetizer board a medicated upgrade with this fruit jelly goat cheese recipe.

If you’re anything like us, you’ve tried to keep your forays into the outside world limited to only the most essential trips. That means when you’re in the grocery store, there’s simply no time to linger in the dessert aisle and take in the sights and smells of bakery-crafted cookies (not like you could smell them anyway with that mask on).

Yeah Taco Tuesday is nice but have you tried National Taco Day?? The annual exaltation of all things tortilla shreds its celebratory cheese on us today, reminding a weary nation that all things are possible through warm corn shells.

Culinary wizard Chef Teresa Hansen creates a twist on a watermelon agua fresca infused with CBD Tincture. Try this refreshing mocktail and start relaxing.

Hope is on the horizon in 2021, and so is a snack you can wolf down by the handful. Chef Teresa Hansen’s Chile Lime Popcorn is popping off with whole Mango Chile Fruit Jellies for a sweet and zesty experience that would make movie theater butter bow down to its new flavor-blasting master.

It’s fitting that National Iced Tea Day falls in June when it’s sweltering all day every day, but we’d be lying if we said we didn’t enjoy this tasty beverage year-round. And it’s not just us! Behind water, tea is the most consumed beverage in the world. That stat definitely includes hot tea as well, but contrary to popular belief, you can find iced tea outside the United States. It’s not super popular, but countries like Mexico and Japan do keep it in their beverage lineup. Maybe we should make June 10 International Iced Tea Day? We’ll start spreading the word…