Get cooked!

Bhang is a traditional cannabis beverage of India. Certain Hindu sects considered it “the food of the gods” and used it for meditation or studying scripture.
Yogis have said they “center their thoughts on the eternal” after drinking this sacred beverage.

I hope you’ll love it as much as I do.


1 cup rice milk (or plain milk)
2 cans full fat coconut milk
1 cup ground cannabis buds
1 tbsp. star anise
1 tbsp. cloves
2 tbsp. cardamom
5 tbsp. blanched almonds (ground) or hulled hemp nut
1 tsp. poppy seeds
4 tbsp. cinnamon
1/3 cup pure maple syrup
7 rose petals or rose water

Combine milks into a large sauce pan and stir over medium heat. Add cannabis and stir frequently for about 10 minutes. Add all other ingredients one at a time, stirring constantly. Simmer on low heat for roughly 30 min.

Strain mixture through cheesecloth or strainer.

Garnish with a sprinkle of cinnamon and a cannabis leaf on top. Serve warm.

You should be able to find all of these spices and a rose at your local grocery store. Most of the spices are optional, so feel free to experiment with variations to find your favorite combination.

If you have leftovers, you can keep bhang in the fridge for about one week. The mixture will become very thick, so reheat it over a low heat in a saucepan and add more milk to thin it out before serving.

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