High Holidaze: 420 Wake and Bake Coffee Gummies
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Coffee and cream gummies infused with CBD, by Monica Lo
4/20 looks a little different for me this year now that I’m a mom to a toddler. I won’t be able to celebrate quite like I used to but I am 100% prepared to wake-and-bake with these delightful coffee-and-cream-flavored CBD (or THC) gummies. These gummies are adapted from my Terrazzo Coffee Jelly recipe from The Weed Gummies Cookbook. These gummies are low-dose, snackable, and they’ve got the caffeine boost I need to tackle the festive day ahead.
Not only do I use the Avid Armor Ultra Series USV20 Chamber Vacuum Sealer to seal the hemp (or cannabis) flower with MCT oil for the sous vide infusion but I also use the ‘Seal’ functionality to create single-serving snack pouches with the perfect dosage for my body. Avid Armor’s pre-cut vacuum sealer bags are long-term freezer-safe, cook-safe (microwave, boil, simmer and sous vide), BPA-free, and use FDA-approved food-safe material.
Use the code 'SOUSWEED' to get 10% off
any Avid Armor products
Coffee and cream CBD gummies, by Monica Lo
Infused Coffee and Cream Gummies
Serving size varies depending on size of gelatin mold and strength of cannabis infusion
Ingredients for Coffee Gummy
• 3 Tbsp cold water
• 2 Tbsp grass-fed gelatin powder
• 1/2 cup strong black coffee
• 2 Tbsp granulated sugar
• 2 Tbsp light corn syrup
• 1/2 Tbsp cannabis-infused MCT oil* (I used a hemp CBD flower)
• 1/4 tsp sunflower lecithin
Ingredients for Cream Gummy
• 3 Tbsp cold water
• 2 Tbsp grass-fed gelatin powder
• 1/2 cup heavy cream
• 3 Tbsp granulated sugar
• 2 Tbsp light corn syrup
• 1/2 Tbsp cannabis-infused MCT oil*
• 1/4 tsp sunflower lecithin
Directions:
Pour the cold water into a small bowl and sprinkle the grass-fed gelatin over the surface. Whisk with a fork to combine and allow to bloom for 5 minutes. It will look like a dry, sandy clump and that is ok.
In a small saucepan over medium heat, bring the strong black coffee, granulated sugar, and light corn syrup to a gentle boil. Immediately remove from heat and add the cannabis-infused MCT oil and sunflower lecithin. Whisk thoroughly to combine the ingredients.
Add in the bloomed gelatin and gently stir until the gelatin has completely melted and the mixture is uniform. Use a candy dropper to fill your gummy mold half full. Set in the fridge to chill while you make the creamer gummy.
Repeat the process by pouring cold water into a small bowl and sprinkling the grass-fed gelatin over the surface. Whisk with a fork to combine and allow to bloom for 5 minutes.
In a small saucepan over medium heat, bring the heavy cream, granulated sugar, and light corn syrup to a gentle boil. Once you start to see a few small bubbles, immediately remove from heat and add the cannabis-infused MCT oil and sunflower lecithin. Whisk thoroughly to combine the ingredients.
Add in the bloomed gelatin and gently stir until the gelatin has completely melted and the mixture is uniform. Use a candy dropper to fill your gummy mold the rest of the way. Set in the fridge to chill for 1-2 hours until firm.
Gently remove from the mold. Seal in single-serving packs using Avid Armor Chamber Vacuum Sealer or in zip-seal bags. Store in a cool, dry room-temperature location for up to 5 days. A desiccant pack will be your best friend. Gummies will last up to 2 weeks in the refrigerator. Gummies can also be stored in the freezer for up to 6 months.
*Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your oil and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
Molds I Used
Cannabis Leaf Silicone Mold
LEVO Silicone Gummy Worm Mold
Autumn Leaf Silicone Mold
Wake and bake gummies for 4/20, by Monica Lo
