According to many users, cannabis infused milk, or cannamilk as it is more commonly called, is perhaps the greatest innovation in the cannabis market ever.
And why not, since it is one of the easiest and healthiest ways of consuming marijuana after all. You can drink it directly, or use it in a variety of other recipes as well.
While there are a number of brands widely available in the market, today, we’ll be letting you in on the long guarded secret on how cannamilk is actually made.
But before we do that, let’s spend some time understanding what cannamilk actually is.
What is Cannamilk?
As you probably were able to guess from its name, cannamilk is milk which has been infused with cannabis. As an edible, cannamilk holds a special place in the top rack, along with other great, classic edibles like cannabutter, cannabis stem tea, cannaoil and cannabis infused honey.
All of these edibles contain “dissolved” or “infused” cannabinoids like THC or CBD, and are often more potent (and delicious), than the actual plant that was used to create them.
But don’t just drop your pot in a random gallon of milk, that won’t work. There’s a lot more science that goes into this than you realize.
More than just milk and weed
While it may sound like it, making cannamilk – or any other edible, is not like mixing chocolate milk. You can’t just expect to mix in a spoonful of your favorite weed into a glass of milk and hope that it’ll work.
Nope, it just doesn’t work like that. You see, in its raw form, weed isn’t psychoactive. Even if you do eat raw weed, your body wouldn’t be able to process it in a way that allows the cannabinoids into your bloodstream.
Best case scenario, your body simply digests it as it would any other vegetable. On the other hand, it might just decide to reject the raw weed completely, and result in stomach problems, diarrhea, or vomiting.
So what do you do?
It is a big word, but decarboxylation is not all that scary. It basically involves heating your dried and cured marijuana at a certain temperature for a required amount of time in order to make it digestible and activate its cannabinoids and thus its medicinal and psychoactive effects.
Don’t worry, it’s quite easy to do. Here’s how you can decarb your weed.
- Preheat your oven to 115° C (around 240° F for people on the other side of the border).
- Break up your dried cannabis buds into small, manageable pieces using your hands.
- Spread the small pieces evenly on a baking sheet, and bake at 115° C for approximately 35 minutes, or till they turn golden brown
- Be sure to keep an eye on things, cause your dried buds can burn quite easily. Once they are done, remove the cannabis from the baking sheet, and let it cool. Be careful though, cause the buds are very crumbly at this point.
- Once it has cooled, use a grinder or food processor to grind the weed till it becomes a fine powder like oregano.
You might be wondering why we don’t decarboxylate before smoking a joint or bong. Well you see, lighting your weed on fire results in instant decarboxylation, and the active cannabinoids are transferred into the smoke you inhale.
The problem is, that once you have burned your weed, there really is nothing but ashes left with which to cook. Hence, we use a low and slow source of heat to decarboxylate, and keep the buds intact for the next step.
Now that you have your decarboxylated weed, we can now start making our own cannamilk.
How to make Cannamilk?
Perhaps the first thing you need to look at when making cannamilk is the amount of fat there is in your preferred brand of milk. The higher the fat amount, the higher you’ll get.
This is simply because cannabinoids like THC, CBD and CBN absorb much more quickly in fats than most other liquids (with the exception of alcohol and certain hydrocarbons).
So if your preferred milk has a higher percentage of fat, the more cannabinoids will be absorbed into it. This also means that you’ll probably need a lot less cannamilk to get high.
And you don’t really need to be using cow milk to make cannamilk. If you prefer vegetarian/vegan options, or are lactose intolerant, we always recommend using soy, almond, or coconut milk. Do be sure to choose a brand offering at least 3 grams of fat per serving.
Now that you know which milk to buy, let’s look at the other ingredients.
What you’ll need
- 7-10 grams of of your favorite cannabis
- 2 cups of milk
- A baking sheet
- A large saucepan
- A whisk
- A cooking thermometer
- A bowl or large container
- A storage container with a lid
- A fine mesh strainer or cheesecloth
- Grind your decarboxylated buds and place them into the large saucepan.
- Place the saucepan on the stove and pour in two cups of milk
- Whisk the two ingredients together.
- Set your stove to a low heat, and measure the temperature using a cooking temperature till it reaches 105° C (or 220° F).
- Maintain this temperature for around 45 minutes, and stir the mixture well every five minutes.
- After 45 minutes, remove the pan from the stove and allow it to cool
- Once it has cooled, slowly pour your cannamilk through a cheesecloth or strainer into your chosen storage container.
- We do recommend straining the milk at least twice or thrice, to remove all plant matter from the liquid. These little bits won’t hurt you, but they can change the texture of the milk, or any recipes you may use it for.
- Store your freshly made cannamilk in a covered container in the refrigerator to let it cool.
- Voila, your cannamilk is ready. Drink it directly, or add use it to make a number of delicious, cannabis infused edibles. It’s all up to you.
(Note, in this recipe, we made a very small amount of milk – 2 cups. If you want, you can easily scale up the amount by using the same ratio of cannabis to milk, i.e. 5 grams per cup of milk.)