Cinco de Mayo Inspired CBD Recipes

April 27th, 2020 by Hannah Laing

Quinton by Quinton Charles, Op-ed blogger

Celebration time!

It is time once again to celebrate Cinco de Mayo! As this holiday rolls around, a lot of us are stuck at home. But just because we are stuck at home doesn’t mean that we can’t celebrate, right? Whether you’re having family over to celebrate, or are just looking for recipes to spice up your normal routine, here are some of the best recipes that we have found (or concocted!) for you to prepare and enjoy:

CBD-infused Horchata:

This recipe is a must-try! Horchata is a rice and milk drink that is creamy and has a hint of cinnamon. Perfect for warm days, it is both refreshing and satisfying. Want to know how it gets even better? With CBD, of course! Not only does it have the sweet taste of horchata, but it also contains that extra boost that CBD offers!

Ingredients:

  • 1 Cup Rinsed Uncooked Long Grain White Rice
  • 4 Cups Warm Water
  • 1/2 Cup Whole Milk
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Almond Extract
  • 1/2 Tsp Cinnamon 
  • 1/4 Cup Sugar
  • Cinnamon Sticks (For Stirring)
  • 1 Bottle of an unflavored, water soluble tincture
  • Cheesecloth (for straining)

How-to:

In a blender, combine the rice and water. Blend for about 1 minute or until the rice is broken up a bit. Let this sit overnight at room temperature or for at least 6 hours.

Pour this mixture over cheesecloth (to strain) and into a pitcher. Toss leftover rice. 

Add in your milk, vanilla, almond, cinnamon, and sugar. Add 1ml (1 dropper full) of your tincture per serving, for this recipe it would be 4ml, or 4 dropper fulls. Mix well and then chill until ready to serve!

To serve, pour over ice and add a cinnamon stick to stir (optional). 

Remember that you can always add more CBD if desired. Need a little extra boost? Don’t feel bad about adding a few more drops than what our recipe says!

Stuffed Avocado Shells:

This is one of my favorite recipes (from our good friends over at Charlotte’s Web). It’s light, tasty, healthy, and I just can’t seem to get enough! They make great hors d’oeuvres, and all your guests will be begging for the recipe.

Ingredients:

  • 1 large avocado, halved and pitted
  • ¼ cup yellow bell pepper, diced
  • ¼ cup orange bell pepper, diced
  • 1/3 cup frozen spring peas, thawed
  • 2 droppers your choice of CBD oil (tincture)
  • ½ tbsp red onion, minced
  • ¼ tsp fresh garlic, minced
  • ½ tsp fresh lime juice
  • 1/16th tsp sea salt
  • Black pepper to taste
  • Fresh cilantro to garnish
  • Pinch smoked chipotle spice to taste

How-to:

Set the avocado to the side. In a small bowl, chop and combine all the other ingredients, allowing peas to thaw. 

When ready to serve, use a knife to “cube” the avocado into small pieces, then carefully scoop into a bowl with other ingredients. Preserve the avocado shells.

Gently toss until ingredients are mixed, but avocado is not “mashed.”Using a spoon or fork, gently scoop mixture back into reserved avocado shells.

Sprinkle with chipotle spice and fresh ground black pepper to taste. Garnish with fresh cilantro leaves. Serve immediately.

As with the other recipes, feel free to add more CBD oil if you prefer, or feel it necessary. These are just as much your recipes as they are ours. 

Orange Black Bean Taquitos:

These fun little taquitos are just like your favorite classics, but with a zesty twist! The addition of orange brings a note of citrus that helps to freshen up an already great recipe (and the extra CBD helps it even more!). 

Ingredients:

  • 1 large yellow onion, diced small
  • 4 cloves garlic, minced
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
  • Zest and juice of 2 oranges
  • 2 droppers of your favorite, unflavored CBD tincture
  • 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
  • Sea salt
  • 18 corn tortillas
  • 1½ cups Sour Cream
  • 1 jar salsa

How-to:

Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time, to keep them from sticking. Add the garlic and cook for another minute. Add the cumin, CBD, chiles in adobo sauce, orange zest and juice, and black beans.

Season with salt to taste, and purée the mixture in a food processor until smooth but still a little chunky.

Place the tortillas, a few at a time, in a nonstick skillet over medium-low heat. Heat until softened, approximately 3 to 4 minutes. Stack the warmed tortillas and wrap them in a piece of foil.

Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up the tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large nonstick skillet and heat over medium-low heat for 3 to 4 minutes.

Serve with the Sour Cream and salsa.

BONUS RECIPE! CBD Margarita:

There are few things as fitting as a margarita on Cinco de Mayo; why not add CBD? For everyone who is able to drink, this recipe will be just right for finishing off your Cinco de Mayo party (or party-of-one).

Ingredients:

  • 1 oz Grand Marnier® or cognac of your choice
  • 1 oz añejo tequila
  • 1 oz fresh lime juice
  • ½ oz agave nectar
  • 1 serving of CBD tincture (water-soluble, like Natural Leaf)
  • Salt for the rim

How-to:

Just mix these all together in a margarita glass (or increase the recipe and mix it in a pitcher) and you’ll be all set!

Happy Cinco de Mayo

We at Green Wellness hope that you have an amazing holiday, cherish the people around you, and treat yourself this May 5th. As always, we are more than happy to share our knowledge and love of CBD with you, so feel free to call, email, or message us on social media. Enjoy your food and CBD!


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