The Session (Cannabis Hosting)
Whenever people hear “cannabis hosting,” they think it’s about rules or control or some complicated setup. It’s really not. Whether it’s a house full of friends and family or something small like a game night, all I care about is that nobody feels confused or uncomfortable about what they’re eating or drinking. You feel me.
I don’t want people guessing. I don’t want anyone accidentally overdoing it. And I definitely don’t want the vibe to get weird because somebody didn’t know what they were picking up. So ya girl keeps things simple. The first thing I do is separate infused and non-infused items. Same level of cute, same level of effort, just clearly split and labeled. Nothing loud, just enough information so people feel comfortable making their own decisions without asking me questions all night. Once that’s done, the food really takes care of itself. Charcuterie is always my starting point because it already encourages pacing. Nobody’s committing to a full plate. You’re grazing, talking, checking in with yourself. That alone makes it perfect for a session.
Instead of infusing everything, I like to infuse a few anchor items. Things people naturally use a little at a time. Honey is one of my favorites.
Infused Honey (This Is My Go-To)
One thing I don’t go back and forth on is my infusion ratio. I always use 7 grams of flower to 1 cup of oil, butter, or honey — whatever I’m working with. With that being said , most flower sits somewhere between 15–25% THC, and this ratio gives me a strong, dependable base that I can then use lightly. I don’t bother making a bunch of different strengths. I’d rather make one infusion I trust and control the experience by how much I set out.
Before we do anything we have to decarb the cannabis, which is really just a slow, low bake to get it ready for infusing. Heat your oven to 240°F. Break up 7 grams of flower into small pieces — don’t grind it into powder. Spread it on a foil-lined tray, loosely cover with foil, and bake it for 40 minutes. Let it cool for about 10 minutes.
And voilà…. It’s activated.
From there, add the flower and 1 cup of honey to a heat-safe jar and close the lid finger-tight — just snug. Set the jar into a simple double-boiler setup, bring the water to a gentle simmer, and let it do its thing for about an hour, stirring the honey every 15–20 minutes. Keep the heat low. There’s no rush here. Once it’s done, strain the honey into a clean jar. Store it the same way you would regular honey, and label it with the date and an approximate potency. Homemade infusions are always estimates, and that’s completely fine. Note:The honey will be strong — and that’s intentional. On the table, I’m only using small amounts, which makes it easier for people to pace themselves.
Turning That Honey Into Something People Actually Eat
One of my favorite low-effort moves is turning infused honey into a dip. This is something you can make while people are already on the way over.
Hot Honey Cream Cheese Dip
Soften 8 ounces of cream cheese and stir it until smooth. Add 2-4 tablespoons of infused honey to start, plus a pinch of salt. Add a little hot sauce or chili flakes — nothing wild. Taste it. (*If you want it sweeter without making it stronger, add regular honey instead of more infused honey. That’s an important trick.) Serve it with crackers, pretzels, apple slices, strawberries — whatever makes sense for the table. Because the honey is used sparingly, it stays light and easy to pace
If you’re more into savory, a yogurt-based dip works just as well.
Green Goddess-Style Yogurt Dip
Stir together 1 cup Greek yogurt, lemon juice, salt, and pepper. Drizzle in 1 tablespoon infused olive oil or melted butter. Add garlic and whatever herbs you have — parsley, cilantro, dill, chives. Chill it for a few minutes if you can, or serve it right away.
Something Sparkling
I always want at least one drink at a session, and it’s almost always sparkling. But I don’t want it to feel like juice pretending to be a mocktail. This is one I make all the time.
Sparkling Grapefruit Honey Spritz
Fill a glass with ice. Add grapefruit juice — not a lot, just enough for flavor. Stir in ½ to 1 teaspoon infused honey. If it needs more sweetness without raising the dose, add regular honey. Top with sparkling water and give it a gentle stir. Garnish with grapefruit peel and a sprig of rosemary.
For anyone not partaking, the non-infused version is made the exact same way — same glass, same garnish, same flavor profile. The only difference is regular honey instead of infused. I want everyone holding a drink that feels just as considered, so nobody feels singled out or like they’re missing something.
Why This Works
I’ve found that when people know what they’re choosing, everything relaxes. There’s less hovering, less second-guessing, and way fewer questions. People eat, sip, talk, and enjoy themselves without overthinking it. That’s really all I’m trying to create.
At the end of the night, a good session should feel fun. Easy. Like something you’d happily do again. If people leave feeling good — not overdone — then i call that a success.
