Recipe: Weed Milk

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How to make Weed Milk

Servings: 2

Serving time: 2 hours

Ingredients: 6 grams of flower and two cups of whole milk or heavy cream. ( You want to use whole milk or a heavy cream because these two dairy options give you the fat content you need to pull the decarbed weed into your milk. Swag.


1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months.

2. In a medium saucepan over medium-low, heat the milk or cream. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F|93°C, for about 45 minutes. Remove from heat and let sit, undisturbed, for 10 minutes, before straining through a fine mesh-sieve set over a bowl. Press carefully with a spoon to extract as much oil as possible. The marijuana milk will keep, covered and refrigerated, for up to 8 weeks.

Now be careful! Wake and baking with edibles can result in a time warped day. Make sure you are a veteran stoner to pull something like this off. Mostly likely this recipe will get you cooked and then some.

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