Hapy Kitchen Recipes
We have developed and tested a few delicious edible recipes that incorporate some of our favorite Hapy Kitchen products. No need to worry about decarboxylation with these recipes, our chef has it covered.
• 0.5 cup frozen strawberries
• 0.25 cup frozen raspberries
• 0.25 frozen ripe banana
• 1 cup oat milk
• 1-2 dropper (1ml-2ml) of Sativa Citrus Tincture
(THC or CBD)
• 1 teaspoon raw honey, optional
• Fresh blueberries and raspberries, optional for garnish
Add all ingredients to the blender and blend to desired texture. Top with fresh blueberries and raspberries, optional.
Hapyberry Smoothie
• 1 cup frozen mango
• 1 scoop pineapple sherbet
• 0.5 ripe banana, sliced and frozen
• 1 teaspoon fresh lime juice
• 1 cup oat milk
• 1 dropper (1ml) of Sativa Citrus Tincture
• Pineapple wedge, optional for garnish
Add all ingredients to the blender and blend to desired texture. Garnish with a pineapple wedge, optional.
Tropical Storm Smoothie
• 0.5 cup fresh grapefruit juice
• 1 droppers (1ml) of French Vanilla Tincture
• 1 tablespoon fresh lime juice
• 1.5 teaspoons agave
• 0.5 cup chilled sparkling mineral water
• Whipped cream
• 1 grapefruit wedge, optional for garnish
Add grapefruit juice, french vanilla tincture, lime juice, and agave to a glass. Stir to combine. Add mineral water. Top with whipped cream. Add grapefruit wedge for garnish, optional.
Love Bird
• 1 small mandarin, thinly sliced
• 2 teaspoons Raspberry Stone’d Fruit Syrup
• 3 tablespoons fresh grapefruit juice
• 5 ounces ginger ale
• Ice Cubes, as needed
Set aside 2-3 mandarin slices. Muddle remaining mandarin slices at the bottom of the glass. Add ice if desired. Add grapefruit juice, Raspberry Stone’d Fruit Syrup, and ginger ale. Stir to combine. Use extra mandarin slices as garnish, optional.
For the best results use fresh squeezed grapefruit juice.
Ripp’d Ruby Cooler
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• 1 tablespoon Sativa Raspberry Stone’d Fruit Syrup
• 1-2 teaspoons fresh lime juice (from the wedge of one lime)
• 6 ounces mineral water or sparkling water
• Ice cubes, as needed
• Fresh raspberries, optional for garnish
Raspberry Lime
Stone’d Rickey
• 2 cups oat milk
• 3 teaspoon cocoa powder
• 3 teaspoon brown sugar
• 3-5 squares 1:1:1 Dark Chocolate
• 1 pinch of sea salt
• Whipped cream, topped
• Dusting of cocoa powder, optional
Heat milk to simmer on the stove, stir in cocoa powder and brown sugar, simmer for 2 minutes while continuing to stir. Add chocolate squares, stirring as the squares melt. Add a tiny pinch of sea salt.
Pour hot chocolate into a mug, top with whipped cream and dust with cocoa powder.
Hapy Hot Cocoa
• 1.5 cups macaroni or pasta of choice
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 6 droppers (6ml) Sativa Citrus Tincture
(THC or CBD)
• 0.5 teaspoon sea salt
• 0.25 cup shredded parmesan
While the macaroni cooks, melt butter in a skillet, then mix in flour until there is a smooth even consistency. Cook on low for 1-2 minutes. Whisk in milk until mixture is free of lumps. Cook over a medium-high heat for 4-6 minutes to thicken, stirring occasionally. Once the sauce has thickened, remove from heat and stir in Sativa Citrus tincture, salt, and pepper. Now fold shredded cheese into the sauce until fully melted. Stir in macaroni noodles and top with parmesan.
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