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VapeHeatLabCannabis Infused Milk Recipe: 5 Steps to Perfect Cannamilk
This cannabis infused milk recipe — also known as cannamilk — is one of the most versatile cannabis edibles you can make. Use it in hot chocolate, coffee, oatmeal, or any recipe that calls for milk. It is easy to make with a Magical Butter Machine or right on the stovetop, and the result is ...
This cannabis infused milk recipe — also known as cannamilk — is one of the most versatile cannabis edibles you can make. Use it in hot chocolate, coffee, oatmeal, or any recipe that calls for milk. It is easy to make with a Magical Butter Machine or right on the stovetop, and the result is a potent, creamy base that opens up a whole world of infused recipes.
What Is Cannabis Infused Milk?
Cannabis infused milk is whole fat milk (or coconut milk) infused with decarbed cannabis, hash, or cannabis concentrates. THC and CBD are fat-soluble, meaning they bind to the fat in milk during the infusion process. This makes whole fat milk ideal — do not use almond milk, soy milk, or other low-fat alternatives as the fat content is not sufficient for proper infusion.
Vegan option: Use whole fat coconut milk instead of dairy milk. It has a high enough fat content to carry cannabinoids effectively and works great in cannabis infused hot chocolate.
Cannabis Infused Milk Recipe: 5 Simple Steps
Follow this cannamilk recipe step by step for the best results:
- Decarboxylate your cannabis: Before infusing, you must decarb your cannabis, hash, or concentrate. This activates the THC. Bake flower at 240°F (115°C) for 40 minutes, or use decarbed hash/sludge as shown in the video.
- Add milk and cannabis to your vessel: Pour 1 litre (just over 4 cups) of whole fat milk into your Magical Butter Machine or a heavy-bottomed pot. Add your decarbed cannabis or hash — start with 1–2 grams for moderate potency (approximately 50mg THC per cup depending on potency).
- Infuse at low temperature: Magical Butter Machine: set to 130°F (54°C) for 1 hour. Stovetop: maintain 165°F (74°C) max for 30 minutes using an instant-read thermometer. Never exceed 212°F (100°C) or the milk will curdle.
- Strain the milk: Pour the infused milk through a fine mesh strainer or cheesecloth into a clean container. Work slowly to avoid clogging. Push gently with a gloved hand to extract all the liquid without forcing plant material through.
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