To help us cool off this week we’re making Stoney Chocolate Milk Shakes. Super easy and super cool. Be the envy of all of your friends and sip on this badboy poolside. Remember your Visine; edibles give you bloodshot eyes, too.
What We’ll Need:
3 scoops chocolate ice cream
1/2 cup of cannamilk
In blender combine all ingredients and blend until smooth. Pour into glass and top with whipped cream, chocolate syrup or chopped candy pieces. ENJOY!
Cannabis is often added to alcohol to make a quick and effective drink that will keep. However, we suggest consuming this red wine concoction on the night of making, and of course sharing it. This simple recipe serves 6-9 people and is an easy way to rid yourself of any trimmed leaves you may otherwise be discarding.
- 1 bottle of good red wine
- 4 cloves
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cardamom
- 1/2 teaspoon ground cinnamon
- an orange to stick the cloves into
- 28 grams (1 ounce) of trimmed cannabis leaves
Combine ingredients in a large pan and warm gently for 2 hours. Then strain and serve.
Marijuana French toast? Yep, you read that right, and there’s no tastier way to completely ruin your early-morning motivation.
(source: Dee Adams)
- 1 French baguette
- 1 ½ tbsp. butter
- 3 tbsp. cannabutter
- 4 eggs
- 1 cup milk
- ¼ cup sugar
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- ½ tsp. salt
- powdered sugar
Lightly butter a 13 by 9-inch (32.5 by 23-cm) baking dish. Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick. Using a small bowl, cream the pair of butters together until thoroughly combined. Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.
Next, whisk together the eggs, sugar, milk, syrup, vanilla, and salt. Pour the mixture over the bread and press the slices down into it before covering the dish and allowing it to refrigerate for 8 hours.
When ready to cook, preheat your oven to 350°F (180°C). Once heated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Dust them with powdered sugar and serve.
As in Turkish coffee houses, or in bars of 16th century Amsterdam, this recipe has been a favorite for centuries.
- 300 milliliters (½ pint) hot fresh coffee
- 1-2 grams finely ground hash
- ½ teaspoon caster sugar
- 1 tablespoon of Tia Maria
Brew some fresh coffee and divide it into two cups. Add the sugar, liqueur and hashish to each. Top with whipped cream and dust in cocoa.