Salted Butterscotch THC Pudding Shots
Decarboxylation
What you'll need:
- Cannabis flower (use 8 grams for approximately 10mg THC per shot when making 20 shots, 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 (Canna-Cream)
What you'll need:
- Decarboxylated cannabis (from above)
- 2 cups heavy cream
- Saucepan
- Cheesecloth or fine strainer
Steps:
1. Combine cream and decarboxylated cannabis in saucepan.
2. Heat on low (160-180°F) for 1-2 hours, stir occasionally—do not boil.
3. Cool slightly, strain through cheesecloth into container, squeeze gently.
4. Refrigerate until cold. This is your canna-cream.
Recipe (makes about 20 shots)
Ingredients:
- 1.5 cups canna-cream (from above)
- 1/2 cup whole milk
- 1 package (3.4 oz) butterscotch instant pudding mix
- 1/2 cup butterscotch schnapps
- 1/2 cup Irish cream liqueur (like Baileys)
- Whipped cream (for topping)
- Coarse sea salt (for garnish)
- Optional: caramel sauce drizzle
Steps:
1. In large bowl, whisk canna-cream and milk.
2. Add pudding mix, whisk 2 minutes until thickened.
3. Stir in butterscotch schnapps and Irish cream liqueur—mixture will loosen slightly.
4. Pour into 2-oz shot cups or small glasses.
5. Refrigerate 1-2 hours until set.
6. Top with whipped cream, a drizzle of caramel, and pinch of sea salt just before serving.
Each shot contains approximately 10mg THC (based on 8g of 15% THC flower divided into 20 shots; actual potency varies—start with half a shot and wait 2 hours). The boozy butterscotch and salted topping make these adult pudding shots rich and addictive. Keep chilled—best served cold. Store covered in fridge up to 3 days.