Marijuana Milk? It’s A Thing And We Have The Recipe

What's better that hot milk to put you to sleep? THIS.

marijuana milk
Photo by Piotr Łohunko via tookapic

This season, up your cookie dipping game with a DIY marijuana milk. Basically, what you’re doing here is infusing the milk with marijuana by slowly cooking it over low heat. You’re left with a thick, slightly sweet, distinctly marijuana-scented batch of milk which can be used either as a drinking liquid or as an ingredient for cooking or baking. I personally think it tastes great slightly warmed with a little honey, but you can add some wherever you’d normally use milk: your morning cereal, a batch of buttercream, or stirred into coffee.

Photos by Jessie Moore

Canna-Milk

Makes about ¾ cup (the milk reduces slightly during cooking)

  • 1 cup milk
  • About 3 grams marijuana (see recipe notes, below)

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

1. Decarboxylate the marijuana. Scatter the marijuana on a lined, rimmed baking sheet; toast at 240 degrees F for 30-40 minutes, turning a few times throughout the baking. Remove from the oven, let cool completely, and then grind it finely. You can also grind it before, but I find that it’s easier to grind after this heating process as it is drier.

Photo by Jessie Moore

2. Pour the milk into a saucepan. Add the marijuana. It will float at first, but as it warms it will become more combined. Place the saucepan over medium heat, and bring the mixture to a simmer, stirring occasionally to discourage scorching on the bottom of the pot.

3. Once the mixture comes to a simmer (with bubbles around the edges and steam coming off the mixture, but not boiling), reduce the heat to the lowest setting. Cook, uncovered, for 30-45 minutes, stirring every few minutes and making sure that the mixture isn’t getting so hot that it scorches the bottom of the pan, and that it isn’t forming a “skin” on top (if it does, just break it up and stir it around) If it seems like the milk is reducing a lot, add ¼ cup more. The mixture will thicken slightly as it cooks; it will also begin to take on a slightly greenish-yellow tint.

Photo by Jessie Moore

4. Remove from heat and let the mixture cool completely (I let it cool with the marijuana still in the mixture; extra infusing couldn’t hurt, right?). Strain through a mesh strainer or cheesecloth into your storage container. Place in the fridge, and enjoy as you see fit.

Photo by Jessie Moore

Recipe notes:

Dosage: dosing your marijuana milk can be tricky because of the differing strengths of strains and your personal tolerance. I personally found that about 3 grams per cup of milk was a good amount. For me, each “serving” was about ¼ cup. So, each serving had about 1 gram of marijuana, which for me is a little more than the average joint. If the average joint is far larger or smaller for you, you can adjust this recipe accordingly.

Dilution: The milk will reduce during the cooking process. You can either add more milk during the cooking process if it is losing a lot of volume, or you can mix a little milk in after your batch of cannamilk has cooled, so that it will bring it back to the original amount of liquid.

Storage: Store your canna-milk as you would store regular milk, in a sealed container in the fridge. Keep in mind, the expiration date on your milk is still going to be the expiration date for your canna-milk, so consume with that in mind!


Serving suggestions

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

* Mix it into some mac & cheese

* Stir it in your coffee or tea

* Add it to cake frostings or fillings

* Make your morning cereal better

Have you ever made canna-milk? If so, what’s your favorite way to consume?

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