How to Make Cannabis-Infused Milk or Cream (Bhang)
Updated: Feb 28
Cannabis-infused milk (or "bhang") has been enjoyed by humans for over 4,000 years; particularly in India where it was used in religious festivals.
Hindu monks used it during meditation to achieve transcendental states and ancient Indian texts refer to the active ingredient as a beneficial herb that "releases anxiety."
Cannabis needs lipids (fats) to bond to in order to be infused into food. The high fat content of whole milk or heavy cream provides those necessary lipids.
You can add fruit, herbs, and spices to the mix if you prefer something with a little more flavor.
You can also use infused milk as an ingredient in other dishes, such as my homemade cannabis-infused ice cream.
Real bhang typically includes garam, marsala, ginger, fennel, aniseed, cardamom powder, rose pedals, mint leaves, and sugar.
You can find the full recipe for bhang by clicking the link.
2 Cups water
3 Cups whole milk or heavy cream
1/2 ounce of fresh cannabis buds (broken up; but not ground)
#1. Heat the water on high and then remove it from heat once it begins to boil.
#2. Add the cannabis buds to a heat-resistant bowl and cover with the hot water. Allow it to sit for seven minutes.
#3. Add the milk to the water and cannabis mixture. Use a blunt object like a wooden spoon or a pestle to grind the leaves into the milk.
#4. Strain the milk through a cheesecloth to remove the plant mater.