This sensual drink packs a punch without alcohol, but if you want to add some liquor to the mix, Kahlúa or Amaretto would match the flavor profile. A dessert cocktail, this recipe can substitute for a sweet treat after a nice meal. This nondairy concoction is also suitable for vegans and the lactose-intolerant. Using store-bought almond milk works fine, but if you’d like to make your own, all you need to do is soak one part almonds in two parts water overnight. Rinse the almonds, then add them to a blender with fresh water, and blend on high for two minutes. Strain through cheesecloth, squeezing hard to get all the liquid out of the almond pulp. Add a few drops of almond extract, and your milk is ready! It will stay good in the fridge for several days … just shake (rattle and roll) before using.
STONES 2
2 grams cannabis shake or bud, finely ground
7 fluid ounces coconut cream
¼ cup chocolate syrup
1 pint almond milk
Whipped cream, mint, and strawberries, for garnish (optional)
Equipment: cheesecloth
1. Infuse the coconut cream. You’ll need to make what the French call a “bouquet garni,” or an herb bundle, but in this case, “bouquet ganja” would be the appropriate term. Grind your herb and wrap it in cheesecloth, tying the bundle closed so you have a “tea bag.” Make sure the string is long enough to tie to the pan’s handle so you can retrieve the “bouquet ganja” later. Cook it slowly with the coconut cream in a small saucepan over a very low flame for at least 2 hours, and up to 4 hours if you have the time. After the infusion is complete, remove the “bouquet ganja” and discard.
2. Combine the coconut cream with the chocolate syrup and almond milk. Shake in a shaker with ice. Strain and garnish with whipped cream, mint, and strawberries, if desired.