How to Make Canna-Infused Condensed Milk
Decarboxylation
What you'll need:
- Cannabis flower (use 10 grams for approximately 10mg THC per tablespoon when the finished condensed milk yields about 1.5 cups / 24 tablespoons, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Direct Milk Infusion)
What you'll need:
- Decarboxylated cannabis (from above)
- 4 cups whole milk (full-fat for best extraction)
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract (optional)
- Heavy-bottomed saucepan
- Cheesecloth or fine strainer
Steps:
1. Combine milk, sugar, and decarboxylated cannabis in saucepan.
2. Heat on medium-low, stirring until sugar dissolves.
3. Reduce to low simmer (160-180°F), cook uncovered 1.5-2 hours, stirring occasionally—volume reduces by half to thick, creamy consistency.
4. Remove from heat, add vanilla if using.
5. Cool slightly, strain through cheesecloth into container, squeeze gently to extract all liquid.
6. Refrigerate until fully chilled—it thickens more as it cools.
Recipe Yield: About 1.5 cups infused condensed milk.
Each tablespoon contains approximately 10mg THC (based on 10g of 15% THC flower divided into ~24 tablespoons; actual potency varies—start with half a tablespoon and wait 2 hours). Use in coffee, baking, ice cream bases, or Vietnamese iced coffee. Store in airtight jar in fridge up to 1 week—shake before use if separation occurs. For longer shelf life, freeze in portions.