Ingredients:
2 grams cannabis shake or bud, finely ground
7 fluid ounces coconut cream
1/4 cup chocolate syrup
1 pint almond milk
1/2 fluid ounce Kahlua or Amaretto (optional)
Recipe by: James Hsu & thirdmonk.net
Steps:
1. Infuse the coconut cream with cannabis. You’ll need to make what the French call a “bouquet garni,” or an herb bundle, but in this case “bouquet ganja,” would be the proper term.
2. Grind your herb and wrap it in cheesecloth, tying the bundle closed so you have a “tea bag.” Make sure the string is long enough to tie to the pan’s handle so you can retrieve the “bouquet ganja” later.
3. Cook it slowly with the coconut cream in a small saucepan over a very low flame for at least 2 hours, and up to 4 hours if you have the time. After the infusion is complete, remove the “bouquet ganja” and discard.
4. Combine the coconut cream with the chocolate syrup and almond milk. Shake in a shaker with ice. Strain and garnish with whipped cream, mint, and strawberries, if desired.
Ingredients:
2 grams cannabis shake or bud, finely ground
7 fluid ounces coconut cream
1/4 cup chocolate syrup
1 pint almond milk
1/2 fluid ounce Kahlua or Amaretto (optional)
Steps:
1. Infuse the coconut cream with cannabis. You’ll need to make what the French call a “bouquet garni,” or an herb bundle, but in this case “bouquet ganja,” would be the proper term.
2. Grind your herb and wrap it in cheesecloth, tying the bundle closed so you have a “tea bag.” Make sure the string is long enough to tie to the pan’s handle so you can retrieve the “bouquet ganja” later.
3. Cook it slowly with the coconut cream in a small saucepan over a very low flame for at least 2 hours, and up to 4 hours if you have the time. After the infusion is complete, remove the “bouquet ganja” and discard.
4. Combine the coconut cream with the chocolate syrup and almond milk. Shake in a shaker with ice. Strain and garnish with whipped cream, mint, and strawberries, if desired.
Recipe by: James Hsu & thirdmonk.net