Bhang is a delicious cannabis-based drink with origins in South Asia. It has a history that stretches back several millennia making it one of the oldest edibles in existence and is traditionally served during the spring festival of Holi. An important part of traditions in India, it is said to have a divine origin and many attribute several medicinal qualities to the drink such as help with digestion, curing fevers and claim that it can even act as a stimulant. While it may be a somewhat exotic option for consuming cannabis at this time we’re sure enthusiasts will be finding bhang as part of many edibles menus very soon.
Check out the recipe below so that you can make your own batch of bhang at home and follow the link for more information on the origins of this ancient cannabis drink!
2 cups water
28g of cannabis buds
4 cups of warm milk
2 tablespoons chopped almonds
1/4 cup ginger
1/8 tsp garam masala, cinnamon, and cardamom
1/2 cup honey
1 tsp rosewater
Start by filling your pot with water and putting it on a stovetop to boil. Next, place cannabis buds into the pot and remove it from the stovetop. Then, place a lid on it for five to ten minutes.
Next, grab the strainer or a muslin cloth to separate the plant matter from the liquid. Then warm up the milk and add two teaspoons of it to the mortar with the strained weed.
Use the pestle to grind the milk and weed together slowly. Continue adding two teaspoons at a time while grinding until you’ve used half a cup. Strain the weed from the milk and set the milk aside.
Add almonds and warm milk to the mortar and grind until you’re left with a fine paste. Squeeze the paste and collect the extracts.
Take all liquid ingredients including the water that was used to boil the plant matter. Add the garam masala, cinnamon, ginger, cardamom and rosewater. Finally, top it with as much honey or sugar as you want with the remaining warm milk and mix it all up and you’re done.