Weed Milk Recipe - Get That Milkshake High
Marijuana milk is an excellent idea for cannabis-infused milkshakes.
Servings: 2
Total time: 2 hours
INGREDIENTS
6 grams of marijuana
2 cups whole milk or heavy cream
DIRECTIONS
1. Heat the oven to 250°F|120°C. Spread cannabis out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the cannabis 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.
Be sure to store your cannabis-infused milk in the fridge, and use it before the milk’s original expiry date.