Sometimes what we need is a just a base when it comes to cooking. If you want to make soups like lobster bisque, you need lobster stock. If you want to make anything with weed, you have to make a cannabis oil or butter. Why not make some cannabis infused milk while you are at it? Use it to make beef stroganoff or add it to whatever delicious bisque you are making.
What about just waking up in the morning and looking forward to a refreshing glass of milk? If you look forward to a little wake-and-bake, then some cold refreshing cannabis milk could make all of your dreams come true both literally and figuratively. Check out this recipe on how to make cannabis infused milk. It makes two servings, takes about two hours and requires six grams of cannabis and two cups of milk or cream.
1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months.
2. In a medium saucepan over medium-low, heat the milk or cream. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F|93°C, for about 45 minutes. Remove from heat and let sit, undisturbed, for 10 minutes, before straining through a fine mesh-sieve set over a bowl. Press carefully with a spoon to extract as much oil as possible. The marijuana milk will keep, covered and refrigerated, for up to 8 weeks.
If made right you may have soft light green tone to your milk, but that is okay it kind of looks like peppermint milk. Be careful to store it in a safe place and properly label so nobody mistakes it for anything but what it is, a strong cannabis infused milk. If you have any recipes you would like to share with us, please send them our way.