Chipotle Cannabis Crema
Use this cannabis-infused and chipotle-spiked crema as the finishing touch for savoury dishes that call for sour cream and spice. It’s divine loaded onto nachos or baked potatoes, stirred into roasted vegetable soup, or drizzled onto tacos and burritos.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 cup crème fraiche
1/2 cup cannabis-infused magic milk
Lemon and lime juice, to taste
1 chipotle in adobo, chopped finely (more if you like the heat!)
Salt, to taste
Lemon or lime zest (optional, to taste)
Whisk together crème fraiche and magic milk. Season to taste with lime juice and/or lemon juice. Add chopped chipotle and mix well.
Season with salt. For an extra citrusy crema, add lemon and/or lime zest to taste.