Bhang is a term that can refer to either the flowering tops of the female cannabis plant or a special elixir made from them. Enjoyed for thousands of years by Hindus, this spiritually inspired cannabis-infused libation is best enjoyed warm and is traditionally drunk at the celebration of Holi, which honors Lord Shiva, a Hindu god who’s known for his love of cannabis. The annual spring celebration includes an evening of bonfires and a carnival of color, where people decorate each other with brightly colored pigments and dyes. It’s a day when social conventions are set aside, and things usually forbidden (such as cannabis) are indulged in. So celebrate your own Holi festival, and serve this delicious spiced drink. Cannabis infuses easily into the whole fat of milk, and you can use cow’s or goat’s milk for this basic recipe.
STONES 2
1 ounce cannabis (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched, chopped almonds
⅛ teaspoon garam masala (a mixture of cloves, cinnamon, and cardamom, available at well-stocked grocery stores or Indian specialty groceries)
¼ teaspoon powdered ginger
½ to 1 teaspoon rose water
1 cup sugar
Equipment: Cheesecloth
1. Bring 2 cups water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the cannabis, add it to the teapot, and cover. Let this brew for about 7 minutes.
2. Strain the water and cannabis through a piece of cheesecloth, and reserve the water. Squeeze the leaves and flowers between your hands to extract any liquid that remains. Add this extract to the water and set the water aside.
3. Place the leaves and flowers in a mortar and add 2 teaspoons of the warm milk. Slowly but firmly grind the milk and leaves together. Strain the marijuana through cheesecloth, squeezing out as much milk as you can. Repeat this process about 4 to 5 times, setting aside the strained milk as you go, until you have used about ½ cup of milk. Set this milk aside.
4. By this time the cannabis will have turned into a pulpy mass. Add the almonds and another 2 teaspoons warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste through the cheesecloth and collect the extract as before. Repeat this process a few more times, setting aside the milk as you go, until all that is left are some fibers and nut meal. Discard the residue.
5. Now combine the extract with the infused milk and water you set aside previously. Add garam masala, ginger, rose water, sugar, and the remaining milk. Warm it up in a saucepan for about 3 minutes, then serve and enjoy.