(Bruce Wolf, The Cannabist)

This Thai iced tea puts a different spin on “herbal infusion” (recipe)

Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen.

I decided that combining the condensed milk with cannabutter was the logical way to infuse. And all these folks are putting butter in their coffee, so it seemed right.


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I have a giant pitcher in my fridge. And the pitcher has a big “I’m medicated” sign on the bottle. The tea is sweet once you stir it, and the added sugar is optional. It’s pretty filling, like a piña colada. Just more exotic.

The butter for this dreamy drink was made with the strain Ace of Spades. It is kind of citrusy in its taste and flavor profile, and I found the high to be long lasting and totally positive. It was easy to focus, and just as easy to relax.

I have a big block of this butter waiting to be turned into some yumminess. Soon it will be used to make sour cream coffee cake (find the recipe here). It’s amazing, and you can use less medicated butter in the recipe if you want to go slow. I am also going to make a loaf of garlic bread to go with my non-medicated meatballs and spaghetti. Beef, not turkey, if you were wondering. Although my BFF Freddi makes a fine unadulterated turkey meatball, that’s just not how I roll.


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Thai Iced Tea

Serves 6

6 chai tea bags, or 6 black tea bags with ½ teaspoon of ground cinnamon, two cardamom pods, 1 star anise and ½ teaspoon vanilla extract

8 cups boiling water

¼ to ½ cup granulated sugar, optional

1 can condensed milk (14 ounces)

3-5 tablespoons melted cannabutter


More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
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Directions

1. Place the chai tea bags (or the black tea bags with the spices) in a pitcher. Pour 8 cups of boiling water over the tea bags. Allow to steep for 4-5 minutes. Remove the bags and add the optional sugar. Let cool to room temperature.

2. In a small bowl combine the condensed milk and melted cannabutter.

3. Fill 6 glasses with ice cubes. Fill each glass two-thirds of the way with the tea. Top the tea with about 2 ounces of the condensed milk mixture. It will sink to the bottom, and that’s good. Stir and drink. So, so good.