A weed-infused chocolate rum balls recipe just in time for the holidays

Published Dec 17, 2019 02:00 p.m. ET
iStock / riksons

Rum balls are an old-fashioned favorite that is perfect for family gatherings or parties no matter what time of year it is, but this particular rum ball recipe is an adult-only version with a boost of chocolate that makes this dessert even better. So, keep that in mind as you prepare this delicious holiday treat, and consider making a batch without the magic cannabis-infused ingredient so that everyone can indulge in some sweet rum balls this Christmas.

Preparation time: 35 minutes

Cooking time: 1 hour

Calories: 298

Servings: 24

Origin: American


  • 2 cups flour
  • 1 ½ cups granulated sugar
  • ½ cup cocoa (unsweetened)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups of lukewarm water
  • ½ cup spiced rum
  • ¾ cup cannabis-infused vegetable oil
  • 1/3 cup chocolate sprinkles
  • ¼ cup condensed milk (sweetened)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoon white vinegar


  • Whisk
  • Mixing bowls
  • 9x13 baking pan
  • Toothpick
  • Wooden spoon
  • Tablespoon
  • Small bowl
  • Parchment paper
  • Cookie sheet
  • Sealed container


  1. Preheat the oven to 350°Fahrenheit.

  2. Add all the dry ingredients inside of a mixing bowl and combine using a whisk.

  3. Now pour all of the wet ingredients into the bowl and combine them until the
    batter is smooth and lump-free.

  4. Fill an ungreased 9x13 baking pan with the batter then bake it in the oven for 30 minutes, or until it passes the toothpick test, which just means inserting a toothpick into the middle of the cake and once it comes out clean, you are good to go.

  • Give the cake at least 1 hour to cool. Once it reaches room temperature, you can place it in the fridge to speed up the process.

  • Once the cake has cooled, you can move on to the next portion of the process which is shaping the delightful cake into perfect rum balls. To start, crumble all the cold cake into a large mixing bowl.

  • Sprinkle the rum and sweetened condensed milk over top of the crumbled cake bits.

  • At this point, you are going to need a good solid mixing spoon to mash everything together. Some people prefer to wear gloves and do the job by hand, but the outcome is relatively the same either way.

  • Take a tablespoon full of the rum balls batter and roll it by hand into a perfect sphere. Each one should be close to an inch in size for the mixture to make 24 balls.

  • Once you have rolled your first rum ball, you can fill a small bowl with the chocolate sprinkles and then roll it in them before placing it onto a parchment paper-lined cookie sheet.

  • Repeat step 10 until all the batters are rolled into rum balls.

  • Gently place each of the rum balls into a well-sealed container before leaving them in the freezer to harden. If you want to enjoy your fresh chocolate rum balls immediately, that’s ok too, but most people prefer the crunch and chewiness that a supercooled treat has to offer, so it’s entirely up to you.

  • How many of these chocolate rum balls should each person eat?

    This rum ball recipe includes both alcohol and cannabis, so it is important to enjoy these edibles in moderation. Though there is no ideal number for everyone, two rum balls will be more than enough to get even the most experienced stoners high for several hours, so start low and go slow, waiting at least 2 hours between servings for the safest and best results.

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