Marijuana milk is a creamy weekend treat

Weekends are for enjoying – and what could be better than marijuana milk?

Weekends are for enjoying – eating donuts, sleeping in, relaxing and maybe chilling out a bit. But how about combining a childhood treat and relaxing with some marijuana? Or focus a little on canna as you prepare for the day? Around 42% of adults aged 19 to 70 drink some form of milk – in coffee, in cereal, in a glass or in various other ways. Marijuana milk is a creamy weekend treat.

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Today, there are 52 types of milk, including the original – cow's milk… Others include goat's milk, soy milk, oat milk, white milk, coconut milk, almond milk and more. This recipe is perfect for use in coffee, in a dessert, in a cold glass, or for dunking your favorite cookie. Add honey or vanilla to give it a sweeter taste and simply enjoy it as a treat.

Photos by Jessie Moore

Canna milk

Makes about ¾ cup (the milk will reduce slightly as it cooks)

  • 1 cup milk (milk of your choice)
  • About 3 grams of marijuana (see recipe notes below)

*This recipe can be scaled up or down using the same ratios

1. Decarboxylate the marijuana. Scatter the marijuana onto a rimmed baking sheet lined with parchment paper. Roast at 450 degrees F for 30-40 minutes, turning a few times during baking. Remove from the oven, allow to cool completely and then grind finely. You can also grind it beforehand, but I find that it is easier to grind after this heating process because it is drier.

Photo by Jessie Moore

2. Pour the milk into a saucepan. Add the marijuana. At first it floats, but the warmer it gets, the more it bonds. Place the pot over medium heat and allow the mixture to simmer. Stir occasionally to prevent the bottom of the pan from burning.

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3. Once the mixture is simmering (with bubbles around the edges and steam coming out of the mixture but not boiling), reduce the heat to the lowest setting. Cook, uncovered, for 30-45 minutes, stirring every few minutes and being careful not to let the mixture get so hot that it burns the bottom of the pan and to avoid a “skin” forming on the top (if any). This works, just break it up and stir.) If you feel like the milk is decreasing significantly, add ¼ cup more. The mixture will thicken slightly as it cooks; it also begins to take on a slightly greenish-yellow hue.

Photo by Jessie Moore

4. Remove from heat and allow the mixture to cool completely (I let it cool while the marijuana was still in the mixture; an extra infusion couldn't hurt, right?). Strain through a sieve or cheesecloth into your storage container. Place in the fridge and enjoy as desired.

Photo by Jessie Moore

Recipe notes:

Dosage: Dosing your marijuana milk can be difficult due to the varying strengths of strains and your personal tolerance. Personally, I found about 3 grams per cup of milk to be a good amount. For me, each “serving” was about ¼ cup. So each serving contained about 1 gram of marijuana, which for me is a little more than your average joint. If your average roast is significantly larger or smaller, you can adjust this recipe accordingly.

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Dilution: The milk is reduced during the cooking process. You can either add more milk during the cooking process if the batch is losing a lot of volume, or you can add some milk after your Cannamilk batch has cooled to bring it back to the original liquid level.

Storage: Store your canna milk like regular milk in a sealed container in the refrigerator. Remember that the expiration date of your milk is still the expiration date of your canna milk, so consume this with this in mind!

Serving suggestions

How should you use your canna milk? Here are just a few ideas:

*Mix it with some macaroni and cheese

* Stir it into your coffee or tea

* Add it to cake frostings or fillings

* Make your morning cereal better

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