The Medical Marijuana Dispensary by Laurie Wolf & Mary Wolf

Author:Laurie Wolf & Mary Wolf
Language: eng
Format: epub
Publisher: Althea Press
Published: 2016-08-24T04:00:00+00:00

You can leave the herbal tea out of this recipe for plain cannabis tea. The cannabis root contains alkaloids that can cause liver damage if consumed in high amounts or for a long period of time. This herbal tea should be limited to 1 cup a day with light to moderate long-term use.

CANNABIS BHANG TEA

GLUTEN-FREE | SOY-FREE | VEGETARIAN

Bhang is a cannabis-infused tea served during the Hindu festival of Holi each year. This is one of the oldest known methods of ingesting cannabis. Depending on the strain you use, this heavily spiced and creamy tea may make you melt into your seat or send you dancing.

MAKES 48 OUNCES

[8 ounces = 1 serving]

Prep time: 15 minutes

Cook time: 1 hour, 30 minutes

Required Equipment

Cheesecloth

Fine mesh strainer

DOSAGE

TEST

Start with half of a serving and wait 4 hours to fully assess your reaction to its strength and effects.

8 grams cannabis, coarsely ground

2 cups water

1 tablespoon unsalted butter

4 cups whole milk

2 tablespoons almond flour

¼ teaspoon garam masala

2 teaspoons loose chai tea

½ cup honey

Half-and-half or cream

1. Preheat the oven to 240°F.

2. Place the cannabis on a rimmed baking sheet and bake for 45 minutes to activate the THC, resulting in decarboxylated cannabis.

3. In a medium saucepan, bring the water, butter, and milk to a boil.

4. Reduce the heat to low, and add the decarboxylated cannabis, almond flour, and garam masala. Cover and simmer for 30 to 45 minutes.

5. Remove from the heat and add the tea to the saucepan. Steep for 7 minutes.

6. Line a fine mesh strainer with cheesecloth and place it over a large, heat-safe bowl. Carefully pour the tea through the cheesecloth. Press to extract any remaining liquid through the cheesecloth.

7. Add the honey to the bowl and stir until dissolved.

8. Pour the tea into a mug and add the desired amount of half-and-half or cream.

9. Store the remaining servings in an airtight container in the refrigerator for up to 1 week. To reheat, heat in a small saucepan over low heat.

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