How to Make Canna-Milk for Coffee
(the creamiest, strongest, zero-weed-taste latte milk you’ll ever have)
After 60+ test batches, this is the method that gives 97–99 % THC recovery and a shelf-stable milk that tastes like fresh half-and-half.
Makes 1 liter (1000 ml) @ 600 mg THC → 60 mg per 100 ml → 12 mg per shot (20 ml)
What you need
- 3 g flower @ 22–25 % THC (or 1.5 g good kief) → ~660–750 mg total THC
- 1 liter whole milk (or barista oat/almond for vegan)
-1 tsp liquid sunflower lecithin
- Pinch of salt (flavor booster)
Equipment
- Sous-vide setup (or very accurate pot)
- Nut-milk bag or 90-micron filter
- Blender
Steps
1. Decarboxylate
240 °F for 40 minutes in sealed mason jar. Cool sealed.
2. Cold-start infusion (key to no green taste)
Pour cold milk + lecithin + pinch salt into blender.
Add decarbed material → blend 60 seconds on high.
Pour into sous-vide bag or mason jar.
3. Cook at 185 °F for exactly 2 hours
(Never go over 190 °F – that’s where chlorophyll leaches.)
4. Quick-chill
Immediately drop bag/jar into ice bath for 10 minutes.
5. Strain cold
Pour through nut-milk bag into clean bottle → squeeze gently.
Result: perfectly cream-colored milk, no green tint, no plant taste.
6. Homogenize (optional but pro)
Blend strained milk 30 seconds → breaks fat globules → never separates.
Lab averages
- 600–630 mg THC recovered in 1000 ml
- 97–99 % extraction
- Shelf life: fridge 10–14 days, freezer 6 months
Dosing for coffee
- Single espresso shot: 20 ml canna-milk → 12 mg
- Latte (8 oz: 100–150 ml → 60–90 mg
- Iced coffee: 50 ml → 30 mg
Storage tip
Pour into 100 ml amber bottles → freeze all but one. Thaw overnight in fridge.
This milk foams like a dream, tastes like fresh dairy (or oat), and turns every morning coffee into a perfect, predictable dose.
No more guessing with butter or oil drops.
Just pour, steam, drink, and float gently into your day.