Bhang is a very popular Indian drink made with the leaves and the flower buds of the cannabis plant. Bhang is a favorite drink of the people of India where Bhang is consumed as a part of the celebrations during the Holi or the Festival of colors.
Indians consider Bhang to be auspicious and is associated with Lord Shiva. Now drinking Bhang has become a daily practice. Although, bhang can give you a hangover, it is not considered to be a drug. Bhang has been consumed over the ages as a natural appetizer.
marijuana milk or cream can be used in many recipes,use when oil or butter are not used, and it is great with chocolate chip cookies.
Because THC is fat soluble it is best to use whole milk or cream--The more fats the better the transfer.
Warm Whole milk over a low flame (must be whole milk or cream). wait until it is just under boiling, and add marijuana in the desired quantity.Here I used 3g of cannabis bud, (dry and broken down) for a pint of heavy whipping cream.
Keep an eye on the temperature and stir often to avoid boiling over. Simmer for 10-15 minutes, and strain through cheese cloth or strainer*.Squeeze the milk from the cheesecloth or press cream filled cannabis with a spoon in order to remove as much Bhang as you can.
Serve warm and sweeten with honey, or serve cold. I like to make chocolate milk.
Here is a beautiful traditional drink called Bhang lassie. There are many variations of this drink, but this is a very tasty version.
1 tbsp. star anise
1 tbsp. cloves
2 tbsp. cardamon
5 tbsp. blanched almonds (ground)
1 tsp. poppy seeds
4 tbs. cinnamon
1 cup ground cannabis
1 cup rice milk
2 cans full fat coconut milk
1/3 cup pure maple syrup
7 rose petals
Put both milks into a large sauce pan and stir over med heat. Add all other ingredients on at a time, stirring constantly. Simmer on low heat for roughly 20 min.
Strain mixture through cheesecloth, sifting or tea strainer, and serve.
Delicious!! You will love it!
Marijuana cooking Tips & Tricks
MUFFIN MAKING TIPS&TRICKS
Many muffin batters can be made ahead of time. If you have room in the fridge, you can even scoop the batter into muffin tins so the muffins are ready to go in the oven first thing in the morning.
The number one rule of muffin-making is don't over mix the batter unless you want hockey pucks instead of muffins
If you're wondering which recipe to choose, note that less butter and sugar in a recipe results in a bread-like muffin, while more butter and sugar produces something closer to cake
Have all ingredients at room temperature. Mix the dry ingredients, whisk the wet ingredients, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there will be lumps. Small lumps are fine
Add fruit, nuts, etc. after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you're done. Is the batter still thick and lumpy? That's exactly what you want
That thick, lumpy batter is best portioned out with a ladle or a small ice cream scoop
Some say muffin tops are the best part. To get yours, bake the batter in shallow muffin tins or overfill regular muffin tins. Even if you use paper liners, a quick spritz of vegetable cooking spray on the top of the muffin tin will make muffin removal much easier
Position your oven rack in the middle of the oven for even heat distribution
Let muffins cool for a few minutes before turning them out of the pan
Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months. Thaw, still wrapped, at room temperature