Cannabis-Infused Condensed Milk
Sweetened condensed milk is the not-so-secret ingredient in a wealth of treats from across the globe, from fudge and its Indian cousin burfi, to dulce de leche, key lime pie, to just about any dessert bar you can imagine.
Our cannabis-infused version of this versatile ingredient can be used in any recipe that calls for condensed milk, including our very own Vietnamese coffee.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 cup sweetened condensed milk
2 grams decarboxylated cannabis, finely ground
Pour condensed milk into a mason jar and add ground cannabis. Seal jar and place in a deep pot filled with a hot water bath. (Note: the pot should be deep enough to fit the entire jar. Don’t submerge the jar – water should come to about ¾ of the jar’s height).
Bring water to a simmer. Use a thermometer to ensure the water temperature never exceeds 85°C (185°F), otherwise the milk may burn. Simmer for 3 hours, topping up the water bath as needed.
Remove from heat and strain the infused milk through cheesecloth. Wring the cheesecloth to get every last bit out.
Store in a tightly sealed container in the fridge for up to two weeks.