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Cannabis-Infused Korean Cinnamon Ginger Punch

Amy Lee, also known as, Musa Mama, is a woman of many talents.

She is a birth warrior and postpartum nurturer, as well as an advocate for reclaiming motherhood with cannabis. Even with managing 5 cubs of her own, she’s supporting new mothers with specialty prenatal and postpartum menus curated entirely in-house.

For Lunar New Year, Amy shares the traditional soojung-gwa, a Korean cinnamon ginger punch that she activated with her Ardent.

Chef’s Note: Served after meals during the holidays, soojung-gwa is a tasty and refreshing Korean dessert punch made with ginger and cinnamon. In Traditional Eastern Medicine, both ginger and cinnamon are supportive of the yang energy and are generators of heat. More and more research is showing the correlation between good gut health and how it affects the immune system.

During these covid times, it is especially important  to keep our immune system strong – so make this simple yet immensely immune fortifying punch as often as you can and share it with family and friends!” – Amy Lee

Infused Cinnamon Ginger Punch Ingredients

Ingredients

  • .25g or .5g of concentrate
  • 4oz of raw honey
  • 5oz sliced fresh ginger
  • 5oz sorted and cleaned cinnamon bark (Sri Lankan and Vietnamese are great)
  • 4 liters of water
  • 4 dried persimmons
  • 1 oz. of pine nuts, tips taken off.

Cinnamon Ginger Punch Prep & Directions

Honey Prep Directions

  1. Run a bit of concentrate through the proper decarb setting (A1 for THC/CBG, A2 for CBD)
  2. Place decarbed wax in a 4oz glass mason jar. fill with honey, and put through the infusion cycle.
  3. Put a lid and set it aside until the tea is done boiling.

Chef’s Note: This process and “wash” removes the glycol protein from the shrimp and will help the shrimp retain that bounce and texture

Tea Directions

  1. Wash, peel and slice the ginger then soak in water for at least 30 minutes to help pull the starch out.
  2. Inspect the cinnamon bark for any debris and wash well using a dedicated vegetable scrubber.
  3. In a large pot, combine the soaked ginger and washed cinnamon bark and add 4L of water.
  4. On high heat, bring to a rolling boil then turn the heat down to medium for another 50 minutes.
  5. While the punch is boiling, make the Persimmon & Pine Nut Blunt Medallions

Persimmon & Pine Nut Blunt Medallions Directions

  1. Remove tiny bottom tips off of the pine nuts- its bitterness will be like that little stem poking out the papes 
  2. Take the hard dried top part out- it is possible to do it by hand but kitchen shears or a paring knife is best.
  3. Cut the dried persimmon lengthwise and carefully unroll the persimmon (as you would prep bell peppers)
  4. Place a small row of pine nuts along the cut edge and tightly roll to the other edge.
  5. Repeat process for 3 remaining persimmons and place into the freezer for 15 minutes to let it harden.
  6. Take out and cut like kimbap- quarter inch medallions and set aside in a lidded container in the refrigerator.

Turn the stove off, stir in the Ardent activated honey, and let it cool down. Pour punch into mason jars or a large glass pitcher and place in the refrigerator until ready to drink.

To enjoy, pour yourself a nice cup and add a few+ of the P&P blunt medallions and enjoy!