TEMBLEQUE HAZE 2023

YOOOO, what's up my people!!

2022 is almost over and we're still here educating and informing about what's new in the cannabis industry in Puerto Rico.

These days we mostly spend time with family and we eat loads of roast pork, pasteles, rice with pigeon peas, macaroni salad, or potatoes. And then there are the pasteles on the side and dessert... Ugh, writing this made me feel stuffed... Hehe.

We also get creative in how we consume our medication.

From edibles to vaporizing the flower in various ways or watching Christmas movies while medicating myself with a couple of dabs… the important thing is, as I always say with Mr. Sens, to consume consciously, don't doubt it.

Spend time with your family and clear your mind this holiday season. Take time to meditate and disconnect from the work routine we all share.

Remember, the important thing is to live being grateful for life, to love ourselves as humans, and to have a lot of empathy to connect with the universe.

Now, to finish, I've brought you a typical dessert for this edition. A tembleque that will leave you trembling if you try it.

Enjoy guys, I love you all and congratulations to everyone!

Peaceeeeeeee!!!!!!!!

TEMBLEQUE HAZE

Ingredients:

4 cups of coconut milk (infused)

1 1/2 cups coconut cream (Infused)

1 1/2 cups of evaporated milk

1 teaspoon of ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon of ground ginger

1 cup of milk

1 cup of cornstarch

2/3 cup of white sugar

1 ½ teaspoons of vanilla extract

½ teaspoon of salt

½ teaspoon of lime zest

1 pinch of ground cinnamon, or to taste

Procedure:

Combine the infused coconut milk, infused coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.

Mix the milk and cornstarch in a container until dissolved; add to the coconut milk mixture.

Add sugar, vanilla extract, salt, and lemon zest to the coconut milk mixture; cook, stirring constantly, over medium heat until it comes to a simmer and the mixture begins to thicken, about 5 minutes.

Reduce the heat to medium-low and cook until thickened, about 15 minutes.

Remove the saucepan from the heat, pour the mixture into a round silicone mold (preferably 9 inches), and cool to room temperature, about 30 minutes. Cover with plastic wrap or a lid and refrigerate until the tembleque is chilled, 4 to 6 hours.

Remove the tembleque from the refrigerator and let it sit at room temperature for about 10 minutes.

Submerge the bottom of the mold in a container of warm water for 1 minute.

Carefully separate the tembleque from the mold by running a thin knife along the edges.

Place a serving plate on top of the mold and invert the tembleque onto the plate; decorate with cinnamon.

CHEF JIMBO

@chef_jimbo420