It’s September, and you know what that means – the pumpkin spice season is upon us. Luckily, the fine folks over at High Times are way ahead of the game with their recipe for cannabis-infused pumpkin spice lattes. And while that sounds positively, delightfully autumnal, it’s the canna-milk recipe that’s really piqued our interest.
The Infused PSL Recipe
We won’t steal their PSL thunder, so hop on over to High Times for their infused pumpkin spice latte recipe. But we’re all about this canna-milk how-to. Just imagine the possibilities! From golden milk lattes and hot chocolate to rice pudding, oatmeal, coffee creamer, maybe even pancakes, the options are intriguing and totally awesome.
So, all due credit to High Times, but we’re posting their recipe for canna-milk right here, right now.
- Decarboxylated cannabis
- Your choice of strain (choose CBD or THC-dominant based on the effect you’re after); .5 to 1 gram of cannabis per quart of milk is a good baseline, but be aware that adjustments may be necessary. Follow this guideline for calculating dosage.
- Full-fat is the recommendation.
Pour milk into a slow cooker and add the decarboxylated cannabis. Set to high heat for an hour, then reduce heat to low and continue cooking for another hour or two. Then, strain the milk through cheesecloth. Keep your infused milk in a glass jar in the fridge – labeled and inaccessible to any kids in the house – and then let your imagination run wild with recipe possibilities.
Direct them to your favorite neighborhood budtender! And when you whip up your canna-milk creations, we’d love to see them. Share on social media and tag @kyndcannabisco. Bring on fall, and bring on the canna-milk!