The only thing better than freshly baked brownies is freshly baked brownies full of pot. Cooking with cannabis is a fun and rewarding way to get your buzz. It goes beyond brownies, though. Chefs all over the world are whipping up weed-laced confections. So why not give it a try in your own kitchen? If you’ve ever wanted to combine your love of baking with your love of getting baked, then this is the article for you.
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Infusions and Cannabutter
The key to cooking with cannabis is being able to make good infusions. Since the active compounds in marijuana are all fat soluble, the first step is to extract them from the plant into something with a high fat content. Fortunately, we have plenty of options. You can make an infusion with oil, butter, milk and more. Although we’re only covering the first three, there are endless options when it comes to things you can find in the kitchen. For instance, try coconut oil if you want a healthier twist on butter.
Olive Oil Infusion
You can use any oil to make an infusion, but olive oil is one of the most widely used. The grassy flavors compliment one another, so infused olive oil makes wonderful salad dressings or bread dips. In order to make your own infused olive oil, all you need is a pot or a pan. Grind some marijuana and add it to the pot. Pour in some olive oil and heat it over a very low flame. If the pot is popping and crackling, it’s way too hot. Hold it warm for two hours and strain out the cannabis. You can extract it again with a smaller amount of oil, or just discard the ground-up buds.
Marijuana extracted into butter is called cannabutter. This multi-purpose product can sub out for butter in any recipe. In order to make cannabutter, you either need a double-boiler or a slow cooker. Grind the marijuana and add it to the pot. Add the butter and a few cups of water and bring it to a boil. After 15 minutes of boiling the mixture, take it off of the heat and let it cool. When it’s back to room temperature, put it in the fridge. You’ll be able to lift the solidified cannabutter off like a giant hockey puck. All of the buds will sink to the bottom of the water and can be discarded.
Whole milk can be used to make an infusion too. It’s versatile, and you can use it in everything from sauces to plain old cereal. Infused milk can be made right on the stove top with a little careful stirring, or you can cook some up in a double-boiler. Add some ground up weed to milk in a double boiler. Bring the water to a boil, then let it simmer for at least 30 minutes. Add more water to the bottom of the double boiler as necessary. Take it off of the heat, let it cool, and strain out the spent buds.
These recipes all highlight either cannabutter, infused oil, or marijuana milk. They’re a delicious way to relax with everyone’s favorite herb.
1/2 cup cannabutter, melted
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour
Preheat your oven to 350F degrees and butter an 8″x8″ pan.
Mix the cannabutter, sugar, eggs, and vanilla together in a large bowl. Beat it well until it’s smooth. Sift together the salt, baking powder, cocoa powder, and flour together, then add it to the bowl and fold it in. Pour the mixture into the 8″x8″ pan and bake for 20 minutes.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup cannabutter butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Preheat your oven to 375F degrees and prepare two cookie sheets.
Beat together the cannabutter, sugars, eggs, salt, and vanilla extract until smooth and creamy. Add the chocolate chips, flour, and baking soda and stir until the mixture comes together. Drop individual cookies on each sheet pan and bake in the oven for 8 to 10 minutes.
1/2 cup cannabutter, softened
4 1/2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk
Beat the cannabutter in a bowl until creamy. Slowly add the sugar and vanilla extract, stirring the entire time. Stir in the milk to achieve the desired consistency.
4 cups vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups marijuana milk, less for thicker milkshake
Place all ingredients in a blender and process until smooth.
3 tablespoons infused olive oil
3 tablespoons lemon juice
1⁄2 teaspoon oregano
1⁄2 teaspoon minced garlic
Whisk together olive oil and lemon juice until slightly thickened, then stir in the oregano and garlic.
Marijuaroni and Cheese
1 package macaroni
4 tablespoons cannabutter
4 tablespoons flour
1 cup marijuana milk
1 cup cream
1⁄2 teaspoon salt
Freshly ground black pepper, to taste
2 cups cheddar cheese, shredded
1⁄2 cup breadcrumbs, buttered
Preheat your oven to 400F degrees and butter an 8″x8″ pan. Boil the macaroni until tender and drain.
In a large saucepan melt the butter and add the flour, salt, and pepper whisking well. Pour milk and cream in gradually, stirring constantly until it comes to a simmer. Add shredded cheese and stir well until melted. Take the mixture off of the heat and pour it over the macaroni in the baking dish. Add breadcrumbs to the top and bake for 20 minutes, or until the top is golden brown.