This is my favorite infusion: ingredients that have great healing properties working together to create the first ganja superfood. Use it on bread, in tea, in salad vinaigrettes, or just by the spoonful. However you use it, this recipe tends to be potent, so start slow. The coconut oil is added to make sure the THC is fully absorbed into the honey, and its effect on the taste is marginal.
Canna Recipes | Vegeterian
18 oz (500g) high-quality honey
10g cannabis, crushed and decarboxylated
2 tbsp coconut oil
- Fold the cheesecloth into a double layer. Place the decarboxylated cannabis in its center and roll it up, creating a small pouch with the cannabis at its center. Using kitchen twine, tie it securely so the cannabis cannot seep out of the cheesecloth while cooking; make sure it’s not too tightly wrapped, as you want the honey to sift through the cloth.
- Place the honey, the coconut oil, and the cheesecloth-wrapped cannabis in a heavy pot over very low heat. The cheesecloth will float, but don’t worry about it—it will still do the work.
- Cook for 8 hours, stirring every hour or so to allow the cannabis to fully interact with the honey (it’s very important to make sure the heat is on the very lowest setting – if the honey reaches a boil its taste and properties will suffer). Remove from the heat and set aside at room temperature for 24 hours.
- Heat the honey up a bit to liquefy it, and remove the cheesecloth pouch. Using your hands or tongs, squeeze whatever you can out of the pouch and discard it. Transfer the honey to a sterilized can or jar; it will keep for months. If the honey is too stiff, you can always warm it up a bit.
Potency: If you’re using a 15% THC strain, this recipe yields approximately 1,200mg of THC. See how to calculate potency