How to Make Hash-Infused Egg Nug

egg-nog-2991133_1920 copy.jpg

Our favorite holiday speciality is a hash-infused version of traditional egg nog which has been dubbed Egg Nug!

Made famous by local cook Aurora Leveroni, also know as “Nonna Marijuana,” the 95 year old mother of Valerie Corral, co-founder of Santa Cruz’s WAMM collective, this recipe will warm your heart and relax your mind. Containing both bourbon and THC, this is a psychedelic beverage that will conjure images of flying reindeer if you overdo it! Incredibly rich and satisfying, the hash adds just a hint of earthy, spicy flavor to the Egg Nug, so don’t forget to go low and slow while sipping this seasonal treat. Wait for two hours after your first serving before drinking another!

We recommend using Nasha hash to infuse the cream for this recipe, especially a sweet flavored variety such as the Sunset Sherbet. Using an active ingredient with lab-tested results enables you to estimate the potency of your finished Egg Nug. A half-gram of this 58% THC hash would contain 290 milligrams of THC, assuming that it’s all activated while being heated along with the cream. You’re likely to yield about 70% of the total THC, since some molecules will be vaporized or degrade into other cannabinoids such as CBN. Guesstimating that there’s 200 mg of THC in the finished recipe, that makes for 20 servings of approximately 10 mg in two fluid ounces.

If you’d like a more mellow Egg Nug, simply reduce the amount of hash to 1/4 tsp. to cut potency to 5 mg of THC in two fluid ounces.

Remember that this recipe also contains eggs which are consumed raw, so use the best quality fresh organic eggs that you can find (or pasteurized eggs), and avoid consuming this drink if you have a compromised immune system.

Egg Nug

Yield: 5 cups

20 servings of approximately 10 mg in two fluid ounces


1/2 tsp Nasha hash (.5 gram)

1 cup heavy cream

6 egg yolks, separated

3/4 cup warm honey

2 cups half and half

6 oz. bourbon

1 tsp nutmeg

1 tsp cinnamon

6 egg whites

1 tbsp sugar


First, infuse the cream with hash. Mix the hash and cream in a small, heavy-bottomed saucepan over low heat, stirring occasionally. Keep the mixture on low heat for one hour and then remove from heat and allow to cool before making the egg nug.

In the bowl of a stand mixer, add the egg yolks and beat until light in color. Slowly add the honey, half-and-half, bourbon, hash cream and mix for a minute, then pour into a pitcher.

Wipe out the bowl and add the egg whites and beat until you have soft peaks. Add the sugar and beat for another minute. Carefully add the egg fluff to the mixture in the pitcher and gently fold it into the liquid. Serve immediately or keep chill in the fridge for up to one day.