How to Make THC-Infused Nut Milks
Decarboxylation
What you'll need:
- Cannabis flower (use 7 grams for approximately 10mg THC per 1/2 cup serving when yielding 4 cups milk, 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 Nut Milk Infusion)
What you'll need:
- Decarboxylated cannabis (from above), finely ground
- 1 cup raw nuts (almonds, cashews, hazelnuts, or pistachios—cashews give creamiest texture)
- 4 cups filtered water (for blending)
- Blender
- Nut milk bag or fine cheesecloth
- Large bowl
Steps:
1. Soak nuts in water 8-12 hours (or overnight)—this softens for better blending and extraction.
2. Drain and rinse soaked nuts.
3. In blender, combine nuts, filtered water, and finely ground decarboxylated cannabis.
4. Blend on high 1-2 minutes until completely smooth.
5. Strain mixture through nut milk bag or cheesecloth into bowl—squeeze firmly to extract all liquid (pulp will contain some cannabinoids but most transfer to milk).
6. Optional flavor: Add pinch of salt, vanilla, or sweetener during blend.
7. Bottle infused nut milk.
Recipe Yield: About 4 cups infused nut milk.
Each 1/2 cup serving contains approximately 10mg THC (based on 7g of 15% THC flower infused into 4 cups; actual potency varies—start with 1/4 cup and wait 2 hours). Shake well before use—natural separation occurs. Use in coffee, cereals, smoothies, or baking. Store in fridge up to 4-5 days. For longer life, freeze in portions. Pulp can be dried and used in baked goods for secondary potency. Experiment with nut types for flavor variation.