Cannamilk Recipe: How to Make Cannabis-Infused Milk
Quick answer: Cannamilk is cannabis-infused milk. You make it by decarboxylating your flower (heating it so THC becomes active), then gently simmering it in full-fat dairy or plant milk for 45-60 minutes and straining out the plant material. The fat in the milk carries the cannabinoids. Because potency varies, start with a small serving and wait before having more.
Cannamilk is simply milk infused with cannabis, a smooth, versatile base you can drink warm, pour over cereal, or use in coffee, sauces and desserts. Because cannabinoids like THC and CBD are fat-soluble, the fat in milk is an excellent carrier, which is why full-fat dairy or full-fat plant milk works best.
Recommended Strains
Cereal Milk
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THC | 23% - 25% (High) |
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Type | Feminized |
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Yield | Medium |
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Phenotype | 50% Indica / 50% Sativa |
RS11 x Cereal Milk
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THC | 20% - 25% (High) |
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Type | Feminized |
|
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Yield | Medium |
|
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Phenotype | 45% Indica / 55% Sativa |
The process is easy but has two keys: decarboxylating your flower first so the THC is active, and simmering gently so you infuse without scorching the milk. Get those right and you have a flexible infusion for all kinds of recipes. The quick-facts table below sums it up, and the steps follow.
| Quick facts | |
|---|---|
| Prep + cook time | ~10 min prep, ~45-60 min simmer (plus decarb ~40 min) |
| Yield | About 4 cups (1 liter) |
| Base | Whole dairy milk or full-fat plant milk (fat carries cannabinoids) |
| Main step | Decarb flower, then simmer gently in milk and strain |
| Dosing | Start low; potency varies – test with a small amount first |
Ingredients You Need
You need just two main ingredients: milk and cannabis. Choose a full-fat milk, because fat is what captures the cannabinoids; whole dairy milk works well, and for a vegan version full-fat options like coconut, oat or soy milk are ideal since low-fat milks infuse poorly. For the cannabis, use dried flower, with the amount depending on how strong you want the result and the flower’s potency.
A rough starting point is around 7-14 grams of flower per liter (about 4 cups) of milk, adjusted to taste and tolerance, less for a mild infusion, more for a stronger one. You will also want a fine strainer or cheesecloth for straining. That is it: two ingredients and a little patience.
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How to Make Cannamilk, Step by Step
First, decarboxylate the flower: break it up, spread it on a lined tray, and bake at about 240 F (115 C) for roughly 40 minutes so the THC activates. Skipping this step leaves most of the THC inactive. For detail, see our guide on decarboxylation methods.
Next, warm the milk in a saucepan over low heat (do not boil), add the decarbed flower, and keep it at a gentle simmer for 45 to 60 minutes, stirring now and then so it does not scorch. Finally, strain the milk through cheesecloth or a fine strainer to remove the plant material, let it cool, and refrigerate. Use it within a few days, and shake before serving since cannabinoids cling to the fat.
Dosing, Storage and Variations
Dose carefully. Homemade edibles vary a lot in strength, so start with a small serving (for example half a cup), wait a full one to two hours before deciding whether to have more, and never judge by the first few minutes, edibles are slow. Label the container clearly and keep it well away from children and pets. For a gentle approach, see our guide on microdosing.
For storage, keep cannamilk refrigerated in a sealed container and use it within about three to five days. You can flavor it with vanilla, cinnamon, honey or cocoa, or use it as the base for golden milk and hot chocolate. If you prefer a fat you can cook with more broadly, our cannabutter and cannabutter from kief guides use the same principles.
Ways to Use Cannamilk
One of the best things about cannamilk is its versatility. Warm it gently with honey, cinnamon and a pinch of turmeric for a soothing golden milk, stir it into coffee or hot chocolate, or pour it over cereal or granola for an easy infused breakfast. It also works in creamy recipes, from oatmeal and smoothies to sauces and desserts, anywhere you would normally use milk and want a gentle infusion.
Whatever you make, keep heat moderate, since boiling can degrade cannabinoids and scorch the milk, and remember that the dose comes along with the milk. If you are adding cannamilk to a recipe that serves several people, work out the portions so everyone gets a sensible, consistent amount, and keep an un-infused alternative on hand for anyone who is not partaking.
FAQs about Cannamilk Recipe
How do you make cannamilk?
Decarboxylate your flower by baking it at about 240 F (115 C) for 40 minutes, then simmer it gently in full-fat milk for 45-60 minutes without boiling, and strain out the plant material. The fat in the milk carries the cannabinoids. Refrigerate, use within a few days, and start with a small serving.
Can I make vegan cannamilk?
Yes. Use a full-fat plant milk such as coconut, oat or soy, since the fat is what carries the cannabinoids; low-fat versions infuse poorly. The method is the same: decarb the flower, simmer gently in the plant milk for 45-60 minutes, then strain. Full-fat coconut milk is especially effective thanks to its high fat content.
How strong is cannamilk and how much should I drink?
Strength depends on the flower’s potency and how much you used, and homemade infusions vary, so treat it with caution. Start with a small serving, around half a cup, and wait one to two hours before having more, since edibles take time to work. Keep it labeled and away from children and pets.
What can I use cannamilk for?
Use it anywhere you would use milk and want a gentle infusion: golden milk, coffee, hot chocolate, cereal, oatmeal, smoothies, sauces and desserts. Keep heat moderate so you do not degrade the cannabinoids, and mind the dose per serving, especially when sharing. Start small and keep an un-infused option for anyone not partaking.
How long does cannamilk last?
Store cannamilk in a sealed container in the fridge and use it within about three to five days, since infused dairy or plant milk spoils like any other milk. Shake well before each use, because cannabinoids cling to the fat and settle. Do not leave it at room temperature, and discard it if it smells or tastes off.
