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Enjoy the buzz without the booze! sipz is perfect for those who want to unwind and have fun without worrying about a hangover. Each can contains 2mg of hemp delta-9 THC, 2mg of CBD, and additional cannabinoids to elevate the fun. With just 40 calories per can and three mouthwatering flavors to choose from, these seltzers let you indulge without the guilt. Feel the effects in under 15 minutes. Caution: good times ahead.
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Weekends are made for indulgences – and what could be better than marijuana milk?
Weekends are made for indulgences – donughts, sleeping in, relaxing and maybe a bit of chilling. But what about marrying a childhood treat and relaxing with a little marijuana? Or having a little canna-focus when you get ready for the day? Around 42% of adults aged 19–70 years drink some form of milk – in coffee, in cereal, in a glass or in a variety of other ways. Marijuana milk is a creamy weekend treat.
Today there are 52 types of milk including the original – cow’s milk…the others include goat, soy, oat, white, coconut, almond and more. This recipe is perfect to use in coffee, in a dessert, in a cold glass, or dunking your favorite cookie…add honey or vanilla to give it a sweeter flavor and just has it as a treat.
Photos by Jessie Moore
Canna-Milk
Makes about ¾ cup (the milk reduces slightly during cooking)
1 cup milk (your choice of type of 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:
Sometimes day drinking just feels right. Football games, brunch with friends, a sun day, apré skiing. Here hte best day drinking guide with recipes to enjoy the day. The biggest rule is drinking enough water, it’s important to be eating throughout the day, an empty stomach can cause problems. Aside from those two, moderate and have fun. While beer and Bloody Marys are the usual, try some of these to add zest to your day drinking adventure!
Erik Hakkinen, Head Bartender, Zig Zag, Seattle
“My favorite two low-octane drinks are Campari and grapefruit juice (2 oz Campari, 4 oz fresh grapefruit juice), and then Bonal and tonic (2 oz Bonal, 2-4oz good tonic, like Fever Tree, East India Imperial, squeeze of lime). So simple, so delicious! I like both served as long drinks.”
Ramon Garcia, Bar Director, Alchemist, San Francisco
KISS N’ TELL
1 oz Manzanilla Sherry
1 oz Dolin Blanc Vermouth
.5 oz Rosemary syrup
.25 oz Lemon juice
1 bar spoon Laphroaig 10yr Whisky
1 small pinch of salt
4 oz La Croix Peach Pear sparkling water
Shake all ingredients with ice except La Croix Peach Pear and double strain into a Collins glass filled with ice. Top off with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a rosemary sprig.
Rosemary syrup:
1 cup Sugar
1 cup Water
3 Rosemary sprigs
Bring water to a boil and add sugar, then simmer until sugar dissolves add the rosemary sprigs and let them steep for 30 mins. Strain the Rosemary and store in a nonreactive containers.
Morgan Weber, Co-owner, Eight Row Flint, Houston
ALL DAY LONG
3 oz Lillet Rosé
2 oz Topo Chico
½ oz Fresh Lemon
¼ oz Rich Simple
2 dashes grapefruit bitters
Build in Collins glass full of ice. Garnish with fat grapefruit peel, oil expressed into glass.
Krissy Harris, Creative Director, The Wren, NYC
RUBY ROSE SPRITZ
“This cocktail is currently on our brunch cocktail menu (also, that’s my daughters name).”
1 oz Martin Miller’s Gin
¾ Aperol
¼ Giffard Black Rose Liquor
Shake & Strain into a Highball glass. Top with Schofferhofer Grapefruit Bier.
LOOK MA! NO HANDS
“We serve this at the Wren off menu, but we call it a Dirty ‘Delo.”
Modelo Especial can
Valentina Hot Sauce (or equally good brand)
Salt
Lime
Use lime to wet the lip of the can new opening. Dip can into salt. Open can. Pour healthy dose of Valentina into and around the opening. Garnish with lime wedge.
“I like to pre-spice the tequila by slicing 1-2 jalapeños and adding them to the full bottle of tequila. I taste every hour or so until I get to the desired heat level. That way, it’s a consistent drink every time. This was on our brunch cocktail menu and will come back!”
1 oz El Jimador Blanco or Herradura Silver
½oz Del Maguey Vida Mezcal
1 oz Pineapple Juice
¼ oz Agave
½ oz Lime Juice
3 slices Jalapeno
Add all ingredients to a shaker, add ice and shake. Pour into a salt rimmed rocks glass.
COCCHI CUP
2 oz Cocchi Americano Bianco
1 oz Lime
cucumber & mint
Add all ingredients to a shaker, add ice. Dump contents into a pint glass adding ice to fill glass. Top with Ginger Beer.
It is cold outside, which means it time to turn to a classic warm drink – cocoa. Except this modern version has marijuana and turmeric
When the temperatures drop, people turns to they’re a classic love. A survey of those over 21 or found the nation’s favorite winter drink is a cocoa classic: hot chocolate. It is the top choice of women (35%), men (30%), and adults under the age of 50 (34%). So why not give it al modern flair – make some marijuana-infused turmeric hot cocoa.
In India’s Ayurvedic medical culture, turmeric powder or juice is given to people with many gripes, particularly for pain and inflammation. Somewhere in the internet, golden milk was touted as an ‘ancient Indian secret’ and though it’s often added to milk in India, this concept seems to be an interpretation rather than an authentic classic. Interpretation being the specialty of any chef looking to stash the power of cannabis, a desire to take hot cocoa to the next level spawned this awesome take on two favorites.
What you end up with is quite delicious and is the perfect vehicle to get maximum benefit from turmeric. Combining it with hot cocoa is utterly divine, adding the devils lettuce, makes it not only literally intoxicating, it’s ingredients push through both the THC and turmeric’s curcumin faster and better than most consumables. Black pepper and cardamom, both enhance your stone and help the turmeric work its magic, and since everything is fat soluble, it will play nicely together.
In a mug, add cocoa and sugar put aside. If you are using a milk frother, lightly crack spices except turmeric and add to mug with cocoa. Without a milk frother, use a dry saucepan to lightly toast the cardamom and pepper before heating milk, do not boil, do not pour milk over flame.
While milk is heating, boil water separately and pour over cocoa, stirring thoroughly. Remove milk from heat and stir in infused oil and turmeric. Let stand for a few seconds, then slowly pour over cocoa.
Put ¼ cup coconut oil in a clean mason jar with decarboxylated starting material (20 min at 225 in a sealed container for raw cannabis, 10 for hash and wax). Seal the Mason jar and placed in a warm water bath for 1 hour. Cool the Mason jar to room temperature and place in a freezer overnight. The next day, defrost and place in a water bath once more, just to heat through. Strain if using raw cannabis. If using a concentrate or hash you won’t have to strain the material.
If you want to get really weird, you can use some boozy rum cream with the milk, and it will be mildly alcoholic, but incredibly tasty. Drink up when you’re feeling under the weather in any way–inflammation doesn’t just mean injuries and sore muscles, it counts for sinuses and PMS too.
