How to make Cannabis-infused Coffee

Cannabis edibles are becoming ever more popular and now there is increasing interest in cannabis drinkables.  Although cannabis-infused tea has been around for a while, there has been nothing like the range of choice available these days and those interested in herbal healing have really been working hard to harness the power of cannabis with the power of other healing plants.  Now cannabis-infused coffee is gaining popularity with people who want to combine the stimulating effects of caffeine with the stimulating effects of cannabis and the internet is filling up with coffee recipes and debates about which, exactly, is the best cannabis coffee.

Making cannabis-infused coffee

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At the risk of stating the obvious, cannabis-infused coffee must contain cannabis and coffee and the better quality cannabis and coffee you use, the better your cannabis-infused coffee will turn up to be.  Your choice of cannabis will probably be influenced by your medical needs, but your choice of coffee can be purely a matter of personal taste in every sense of the phrase.  Objectively speaking, there is no such thing as a the single best cannabis coffee for all coffee recipes, it’s simply a matter of what the drinker prefers at any given time (or what they have handy).  You can make cannabis-infused coffee with plain, ordinary ground coffee as well as with the finest (and most expensive) beans you can find.  It’s entirely up to you.

Here are 3 coffee recipes for cannabis-infused coffee

Ultra basic “bullet-style” coffee

This recipe uses cannabis-infused coconut oil.  There are plenty of recipes for this around the internet but here is our suggestion

Preheat oven to 120C/Gas Mark ¼ (basically a very low heat)

cannabis-infused coffee-weed-and-coffee-beans

Take one cup/7g cannabis, spread it across an oven-proof container and cover it with tinfoil

Bake for about 40 minutes

This can be done in advance and the result stored in an airtight tin until you are ready to infuse your coconut oil.

Then take one cup of coconut oil and one tablespoon sunflower lecithin.  (If you don’t like lecithin you can take this down to one teaspoon or even omit it completely, but it really does aid the absorption of cannabis-infused coconut oil and hence means you need to use less of it to get the same results).  Put these in a saucepan with a cup of water and your cannabis and leave to simmer on a really low heat for at least 3 hours, stirring occasionally.  Finally, strain the infusion to remove the plant matter.  The oil can be stored in a cool, dark place for up to 2 months or longer in the refrigerator.  To make a bullet-style coffee, add 2 to 4 tablespoons of the infused oil to your standard cup or mug of coffee and blend.

 

Super healthy coffee smoothie

healthy-cannabis-infused-coffee-with-oats-and-banana

1 cup coffee brewed to your taste

1 banana

1/4- cup rolled oats

1 tablespoon cocoa powder

1 tablespoon hemp seeds

Pinch ground cinnamon

1 teaspoon honey

1 teaspoon ground cannabis (or less if you wish)

1 cup coconut milk

For the record, you can use coconut oil instead of coconut milk for this recipe, but it will change the texture, you can also use cannabis-infused coconut oil instead of cannabis plus coconut milk or coconut oil.

Freeze the coffee in an ice-cube tray.  When it is frozen put it in a blender with the other ingredients and blend until smooth.  Sweeten if necessary.

NB: An alternative take on this recipe is to switch out the hemp seeds with chia seeds.  This is absolutely fine from the perspective of taste, but if you do decide to try this you need to remember that chia seeds absorb a lot of water.  This means you either need to soak them first (but not in the coffee, which you’re going to put in the freezer) or make sure to use coconut milk rather than coconut oil so that the chia seeds have liquid to absorb.  You can either use the same quantity of coconut milk so that your smoothie has a similar taste but a thicker texture or add extra coconut milk to keep the texture the same but give it more of a coconut taste.

 

Marijuana Mochaccino

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3/4 cup full-fat milk

6 ice cubes

1 tablespoon white sugar

2 teaspoon instant coffee

2 teaspoons cocoa powder

1 teaspoon vanilla powder

1 teaspoon ground cannabis (or less if you wish)

1 tablespoon chocolate syrup

1 tablespoon whipped cream

Put all the ingredients except the chocolate syrup and the whipped cream into a blender and blend until smooth.  Pour the chocolate syrup into a glass to line it and then add the coffee mixture.  Top with whipped cream.

NB: You can substitute full-fat milk for lower-fat milk or soya/nut milk but if you do then you will probably need to lower the number of ice cubes.

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