Adding weed makes just about everything in life better—especially when it comes to food and creating “special” recipes.
As the great Michael Kelso once said, “Someday I’m gonna own a restaurant, and everything is gonna be “special.” And then when people ask me and they say “Hey Kelso, what’s the special today?” I’m gonna say ‘everything!’
Until that restaurant actually does open, we’ve decided to provide you with some of the best tried-and-true recipes we know.
Once you learn the basics, you can make just about anything into stoner food.
Lets start off with a few staples:
Servings: 1 pound
1 pound of unsalted butter
1 ounce of cannabis
Tupperware container with a lid
rubber band that will fit around the Tupperware
• Pour 2 inches of water into the saucepan and boil.
• Once boiling, add the butter into the saucepan, being careful that the butter does not burn. Once melted, turn the heat to low.
• Stir the cannabis into the butter, and simmer on low heat. Let simmer for at least 3 hours. The longer the simmer, the higher the potency. Make sure to stir often.
Strap 2 sheets of cheesecloth overtop the Tupperware bowl using the rubber band.
• Slowly pour the cannabis butter through the cheesecloth and into the Tupperware.
• Remove the cheesecloth, and ring-out any extra butter stuck in the cloth into the Tupperware.
Put the lid on the Tupperware and put it in the fridge until the water and butter separate. Carefully pour out the water—the remaining block is cannabutter.
Servings: 1 Quart
1½ quart ice cream container
2 cups of cannamilk
1 cup of half-and-half milk
½ cup sugar
1 tablespoon of corn starch
dash of salt
2 egg yolks
2 tablespoons of vanilla extract
• Use the large saucepan to mix the cannamilk, half-and-half, ½ cup sugar, cornstarch and salt. Whisk thoroughly.
• Cook the mixture over medium heat and stir constantly for about 10 minutes until the mixture thickens, then take off heat.
• In a separate bowl, whisk the egg yolks and gradually add 1 cup of the hot canna-cream mixture in the saucepan.
• Take the new combined mixture from the bowl and put it all back in the sauce pan, and heat for an additional 2 minutes while stirring constantly.
• Poor the mixture through the fine strainer and into a bowl. Remove any solid pieces.
• Put the mixture in the fridge for 1 hour, uncovered. Stir occasionally, and after an hour, plastic wrap the top of the bowl and let it sit in the fridge for an additional 12 to 24 hours.
• Pour the mixture into a 1½ quart ice cream freezer container and stir in the vanilla extract.
• Put the lid—or plastic wrap—on the container and place it in the freezer until it solidifies into an ice cream consistency.
Servings: 1 Gallon
1 gallon of whole milk
1 ounce of finely ground cannabis
rubber band that can fit around the Tupperware.
• Warm the milk in the saucepan on medium heat. Do not let it boil.
• Add cannabis to the warm milk and lightly stir.
• Let the mixture simmer for at least an hour, while stirring occasionally.
• Strap the cheese cloth over the open Tupperware using the rubber band.
• Slowly pour the cannamilk mixture through the cheesecloth and into the Tupperware. Repeat if necessary to remove any plant particles.
• Cover the Tupperware with a lid and put it in the fridge.
These are some of our favourite cannabis recipes:
Servings: 12 pops
1 cup of sugar
½ cup cannabis corn syrup
2 tablespoons of water
1 ½ tablespoons of vinegar
¼ cup cannabutter
¼ vanilla extract
• Line baking sheet with wax paper then grease using cannabutter.
• Combine sugar, cannabis corn syrup, water, vinegar and cook over medium heat for 5 minutes stirring constantly with wooden spoon.
• Continue to cook mixture while adding the butter.
• The candy mixture should boil at a moderate, steady rate for 25/30 minutes. The candy thermometer should read 300 degrees.
• Remove the saucepan from heat and stir in the vanilla extract. Let cool for 5 minutes, then pour the mixture (1 or 2 tablespoons at a time) onto the lined baking sheets.
• Quickly place a lollipop stick into each piece of candy and let the lollipops harden.
• Wrap the canna-pops in plastic wrap and store at room temperature.
Servings: 2 Milkshakes
2 cups of cannabis ice cream
1 cup of cannamilk
Place all ingredients in a blender and mix until smooth.
Servings: 10 poppers
10 jalapeño peppers
2 tablespoons of cannabis corn syrup
¼ cup chopped green onion, white parts only
2 cloves of garlic, minced
¾ cup peanut butter
• Preheat oven to 350°F
• Cut off the tops of the peppers and put them aside. Use small knife to remove as much of the pith and the seeds as possible. Rinse out the pepper with water.
• Warm a small saucepan over medium heat and add cannabis corn syrup. Let the oil warm for 30 seconds then add onion and cook for 1 minute. Add garlic and sauté for 2 minutes.
• Add peanut butter and stir, adding 2 to 3 tablespoons of water as needed to thin the consistency.
• When sauce is at easy stir, remove from heat.
• Use a small funnel to fill the jalapeño peppers with sauce. Fit the pepper tops back on and secure with tooth pick. (Soak toothpicks in water first)
• Place peppers on foil-lined baking sheet and bake for 20 minutes.
Note* wear gloves when handling peppers
Servings: 4 potatoes
baking sheet greased
4 baking potatoes
4 tablespoons of light brown sugar
¼ cup of sour cream
¼ cup of cannabutter
salt and pepper
• Preheat the oven to 375°F.
• Place potatoes on baking sheet and bake until tender (1 hour).
Remove from oven and allow potatoes to cool.
• Cut potatoes length-wise.
• Scoop out the insides while making sure the skin still holds its shape.
• Mix the scooped potato with sour cream, cannabutter, salt and pepper together until everything is smooth.
• Stuff the potato mixture back the into potato skin.
• Bake in oven for 10 minutes or until tops brown.
• Add desired toppings (cheese, bacon bits).
PHOTO BY LEAH LIZARONDO
2 tablespoons of olive oil
1 onion, minced
1 large garlic clove, minced
6 cups of fresh spinach
1 (15 ounce can) artichoke hearts drained and thinly sliced
½ tablespoon of black pepper
1 ½ teaspoon of salt
1 ½ cups of cannabis cream cheese
½ Parmesan cheese
¼ cup of milk
¼ cup mayonnaise
• Heat olive oil in large saucepan with the onions and the garlic. Sauté on medium heat until golden brown.
• Add spinach and artichokes and continue to sauté until spinach cooks.
• Add salt and pepper then reduce heat.
• Stir cannabis cream cheese, parmesan cheese and mayo together. Stir while cheese melts.
• Simmer for 2 minutes after cheese melts
• Transfer hot spinach dip to a serving dish.
• Serve with chips , bread or veggies