Ingredients
- 500 ml water
- 700 ml warm milk
- 120 ml honey or sugar
- Max. 15g of fresh cannabis leaves & flowers
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground fennel
- 1/2 teaspoon ground anise
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon rosewater
- Whatever you wish to use as a garnish (edible flowers, mint stems, almonds flakes or crushed pistachios for example)
Preparation
Step 1
Boil Water, remove from heat and add the plant matter. Wait for seven minutes for the "tea" to steep.
Using a muslin cloth, strain cannabis leaves and flowers from water. Squeeze until all the liquid has been pressed from the plants. Set the "tea" to the side for now.
Transfer the plant matter from the muslin cloth to a mortar and pestle with 10ml of warm milk. Slowly grind this together, then squeeze the flowers to infuse the milk. Repeat this process until you have used about 120ml of milk. Set the milk with the plant extract to the side.
Put your garnishes into your mortar and pestle, along a splash warm milk. Grind into a fine paste. Collect the Remove any fibres or chunks from the paste.
Now it's time for the assembly! Combine "tea" water, milk extract, and paste together, then add garam masala, ginger, fennel, anise, cardamom, and rosewater. Add honey (or sugar if you refer) and the remaining warm milk.
Blend well and serve nice and cool. Enjoy your Bhang!
BHANG VARIATIONS
If you want to try a different type of Bhang, you can perform small adjustments to above recipe for a different flavor. Check out the examples below.
Bhang Lassi - Add ½ teaspoon of grenadine, 15ml of yoghurt, and 15ml of coconut milk.
Thandai - Grind up almonds, cashews, melon seeds, dates, and black peppercorn in the mortar and pestle until it's a thick paste. Add warm milk and premade bhang mixture to the paste and simmer for 4-5 minutes. Serve chilled.