Start your day with a special addition to your morning brew: canna-caramel.
If you like a little spice, top this marijuana-infused coffee with a sprinkling of cayenne pepper or a pure ground chile powder, such as ancho. It’s a nice change of pace.
This coffee is also yummy served iced.
Caramel cannabis coffee
Yield: Serves 2
2 cups (475 ml) hot brewed coffee
1 cup (235 ml) sweetened condensed milk
1 tablespoon (15 g) brown sugar
2 teaspoons cannabutter
2 tablespoons (28 g) chopped toffee chocolate bar
Unsweetened cocoa powder or ground cinnamon
1. In a medium saucepan over medium heat, combine the coffee, condensed milk, brown sugar and cannabutter and cook for 10 to 12 minutes, stirring occasionally.
2. Carefully pour into a blender. Process for 1 to 2 minutes.
3. Divide between 2 heatproof glasses or mugs. Sprinkle with the toffee bits and dust with cocoa, cinnamon — or both.
Cannabutter how-to: Make the best cannabutter in 7 easy steps
This recipe is featured in “Cooking with Cannabis,” published by Quarry Books, and is available through Amazon.