Though the most common foods people tend to associate with cannabis infusions are baked goods or gummies, just about anything can be infused with cannabis. Baked goods often use infused butter or cooking oils while gummies usually involve the addition of cannabis tinctures. But what about an ice-cold milkshake? Or a whipped topping on some pie? For recipes like these, cannabis-infused milk or cream is a great option.
Why milk is great for Cannabis Infusions
Though often overlooked, milks make a great medium for cannabis infusions. Not only are they tasty but they’re also filled with those glorious lipids (fats) that cannabinoids love so much. In fact, cannabinoids won’t stick to anything but fats or alcohol, and since alcohol products aren’t ideal for all consumers, having another source of liquid infusion is pretty important.
How to Infuse Milk or Milk-Like Products with Cannabis
Because cannabinoids require lipids to bind to, the best milk or milk-substitute products (nut milks, oat milks, soy milks, etc.) to use for cannabis infusions will be the fully-fatty kind (no skim or reduced fat) like whole milk, coconut milk or heavy cream.That being said, most milks do contain some fat content so feel free to use whichever option you like best – regular milks or plant-based options will both work! To make your own cannabis-infused milk products, gather the following.
What you’ll need
- Milk, Cream, Coconut Milk or Other Milk Substitute
- 1 Gram of Decarboxylated Cannabis Per Liter of Milk
- Sauce Pan
- Air-tight Liquid Storage Container
- Finely grind your cannabis into a powder (the finer the grind, the better it will infuse into your milk)
- Next, add your finely ground cannabis directly to your milk, place over low heat and whisk to combine. Be careful not to let the mixture boil over!
- Stir the milk mixture frequently to prevent scorching and allow the cannabis and milk to simmer for 30 minutes to an hour depending on your preferred potency
- After 30 minutes to an hour, remove from heat and let sit for 5-10 minutes to help the cannabinoids set into the fat cells
- Place cheesecloth over the top of a large mason jar or other air-tight liquid storage container then pour the mixture over the cheesecloth to strain out all plant matter
- When it’s cool enough to handle, squeeze all excess liquid from the cheesecloth into your storage container
- Tightly seal your container, label with its contents and expiration date (the same date that was listed on the milk container) or freeze in ice cube trays for later use
- Always remember to label all cannabis-infused products (including your canna-milk ice cubes) and keep them secured away from children at all times
- ¾ cup (the milk reduces slightly during cooking)
- 1 cup milk
- About 3 grams marijuana (see recipe notes, below)
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.
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.
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.
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.
Make Your Marijuana Edibles Taste Less Like Weed
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!
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
Clever ways to Use Your Infused Milk
Cannabis-infused milkshakes are awesome, but they aren’t the only way to enjoy your fresh canna-milk. Now that you’ve learned how to make your very own cannabis infused milk at home, here are a few quick recipe ideas for infusions.
Cannabis-Infused Alfredo Sauce
Infuse a pint of heavy whipping cream (and some cannabutter if you feel so inclined) for this easy dinner recipe. To make it, just mix one pint of heavy whipping cream, ½ cup of (infused) butter, and four ounces of cream cheese in a saucepan. Melt over low heat until smooth then add ½ teaspoon of minced garlic, one teaspoon of garlic powder, one teaspoon of Italian seasoning, and ¼ teaspoon of both salt and pepper and stir until combined. Add one cup of grated parmesan cheese, stir and simmer for three to five more minutes. Toss your finished Alfredo sauce over your favorite noodles and enjoy.
Homemade coffee creamer is easy, tasty and less complex than store-bought brands. To make cannabis infused coffee creamer at home, just mix two cups infused milk or heavy cream with one 14-ounce can of sweetened condensed milk in a large Mason jar and store for up to one week. Feel free to add your favorite flavored syrups, too.