🥛Bhang (Cannabis-Infused Milk or Cream) 

Bhang is a traditional Indian beverage made from the leaves and flower buds of the cannabis plant. Deeply rooted in Indian culture, especially during Holi (the Festival of Colors), Bhang is associated with spiritual practices and is often offered to and consumed in honor of Lord Shiva. Though it has mild psychoactive effects, Bhang is traditionally seen as a sacred and medicinal drink, not a recreational drug.

This modern variation uses milk or cream to extract THC, making it versatile for drinking on its own or using in other recipes like chocolate milk or baked goods.

🧾 Ingredients

  • 1 pint (2 cups) whole milk or heavy cream (the more fat, the better)

  • 3 grams of dried cannabis flower or leaves, roughly ground

  • Optional: honey, sugar, or cocoa powder for flavor

🔥 Instructions

  1. Prepare the Cannabis

    • Use dried cannabis (buds or leaves) and break it down into small pieces. A grinder or your hands will work fine.

    • For stronger effects, decarboxylate the cannabis first by baking it at 240°F (115°C) for about 30–40 minutes.

  2. Heat the Milk or Cream

    • Pour the whole milk or cream into a saucepan.

    • Heat gently over low to medium-low heat until it's just below boiling (small bubbles may form around the edges, but do not boil).

  3. Infuse with Cannabis

    • Add the ground cannabis into the hot milk or cream.

    • Stir gently and simmer for 10–15 minutes, keeping the heat low to avoid scalding or boiling over.

    • Stir often to prevent sticking or burning.

  4. Strain the Mixture

    • Pour the mixture through cheesecloth, a fine-mesh strainer, or nut milk bag into a clean container.

    • Press the plant material with a spoon or squeeze the cheesecloth to extract as much liquid (and potency) as possible.

  5. Sweeten and Serve

    • Sweeten to taste with honey, sugar, or add chocolate powder to make cannabis-infused chocolate milk.

    • Serve warm or chilled, depending on your preference.

⚠️ Tips & Notes

  • Use full-fat dairy: THC is fat-soluble, so more fat means better cannabinoid extraction.

  • Potency varies: Always start with a small serving to assess the strength.

  • Storage: Refrigerate unused bhang and use within 3–5 days.

  • Flavor suggestions: Add cardamom, ginger, or nutmeg for a traditional Indian touch.

🍫 Suggested Uses

  • Drink warm with honey like a soothing tea

  • Mix into chocolate milk or milkshakes

  • Use in place of milk/cream in recipes like cookies, hot cocoa, or custards

🌿 Bhang: A Traditional Cannabis-Infused Beverage

Bhang is an ancient Indian preparation made from the leaves of the cannabis plant. Historically, it has been consumed during festivals like Holi and Maha Shivratri, often associated with Lord Shiva. Bhang is typically prepared by grinding cannabis leaves into a paste and mixing it with milk, spices, and sweeteners to create a refreshing and intoxicating drink. 

🧾 Ingredients

  • 2 cups whole milk (or heavy cream for a richer texture)

  • 2–3 grams of dried cannabis leaves or buds

  • 1 tablespoon almonds

  • 1 tablespoon cashews

  • 1/2 teaspoon fennel seeds

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon rose water (optional)

  • 2 tablespoons sugar or honey (adjust to taste)

  • A pinch of saffron strands (optional)

  • Water as needed for grinding

🔥 Preparation Steps

  1. Decarboxylate the Cannabis
    Preheat your oven to 240°F (115°C). Spread the cannabis on a baking sheet and bake for 30–40 minutes to activate the THC.

  2. Grind the Cannabis
    Once cooled, grind the decarboxylated cannabis into a fine powder using a grinder or mortar and pestle.

  3. Prepare Nut and Spice Mixture
    In a blender, combine almonds, cashews, fennel seeds, cardamom, black pepper, and a small amount of water. Blend until a smooth paste forms.

  4. Combine Ingredients
    In a saucepan, heat the milk over medium heat. Add the cannabis powder and the nut-spice paste to the milk. Stir well to combine.

  5. Simmer the Mixture
    Reduce the heat to low and let the mixture simmer for about 15–20 minutes, stirring occasionally. Do not let it boil.

  6. Strain the Bhang
    Using a fine mesh strainer or cheesecloth, strain the mixture into a bowl to remove solid particles.

  7. Add Sweeteners and Flavorings
    Stir in sugar or honey to taste. Add rose water and saffron strands if using. Mix well until fully dissolved.

  8. Serve
    Chill the bhang in the refrigerator or serve it warm, according to preference.

⚠️ Consumption Tips

  • Potency: Bhang can be quite potent. Start with a small serving to gauge its effects.

  • Storage: Store any leftover bhang in the refrigerator and consume within 2–3 days.

  • Legal Considerations: Ensure that the preparation and consumption of cannabis-infused products are legal in your jurisdiction.