Tea is an ideal form of medicinal cannabis use. You will not get to stoned or high. It is similar to medical marijuana oil. It also takes longer to work, 50-60 minutes. Tea can be stored in the refrigerator and remain good for a few weeks.The recipe below said supply sufficient quantities of tea upto 10 days. It is therefore very efficient. Compared to 2 grams smoking it in a few days. To make Bhang you need:

- 1 liter of water - 2-3 slices of ginger the size of a euro coin

- 1 liter of fat milk - Vanilla sugar

- 1-2 cinnamon sticks - 2-4 grams of good weed.

- Cardamon powder - 6 black peppercorns.

Make water boil high in the pan. Let all ingredients including cannabis for a small hour in the boiling water over a low temperature. Do not forget to stir regular. Add the milk and cook ( simmer ) for half an hour while stirring it regular. Allow to cool, stir well and pour the tea through a strainer into a bottle. You can keep the tea at least two weeks good in the fridge. Use one half to one cup of tea per day and add sugar or honey if wished for taste. You can use the tea warm or as cold drink. Cannabis Tea is relaxing and works very well as muscle relaxant. It makes you sleep better and it has positive effects on the intestines. Cannabis Tea without milk can remain active for three days. Animal fat binds and keeps the active ingredient thc for two weeks in the fridge.

A recipe for an alcoholic cannabis drink for Two.

In a saucepan, melt half a cube ( 1/8 pound ) of butter or ghee. Crumble marijuana tops or leaves ( 1/3 - 1/2 ounce or 9 to16 gram. Stir the grass into the molten butter. Continue stirring over medium heat for one minute. While it is sizzling, add 8 ounces of vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly. Continue to boil for 30 seconds or more, stirring all the while. A pinch or two of powdered cardamom seed may be added during boiling. After boiling as much as desired, strain the liquids. Press the mash in a strainer with the back of a spoon to remove all juices. Discard mash or boil it again in fresh vodka to salvage more materials. Sweeten to taste with honey if wanted. Pour the liquid into 4-ounce wine glasses. This recipe is not only an efficient method of extracting the active principles from marijuana, and an excellent medium for assimilation (alcohol, butter and honey), but it also has a delicious and satisfying flavor. It is reminiscent of hot chocolate, but is much more pleasant to drink. It is one of the most swiftly absorbed cannabis concoctions. The effects of the grass may be felt in less than fifteen minutes. Cheers. Source ; The Lycaeum Forums.

Source India Curry; Bhang Seed Chutney Recipe.

Seeds are dry roasted, powdered and then used to make Chutney with fresh peppermint leaves. In the olden days Marijuana seeds were used to extract oil. The oil was used like Linseed oil in paints. When dried, it provides a very tough coat on the material being painted against water, salt-water, and sunlight. The Marijuana oil is also used as in cooking similar to Flax seed oil. Similar to Flax seeds, Marijuana seeds are high in fiber and Essential Fatty Acids. It is illegal to sell marijuana seeds that may be used to grow Marijuana. The sterile seeds can be sold. Normally, seeds are steamed to make them sterile. Steaming splits the seeds making them prone to become rancid.

Ingredients

1. Bhang Seeds: ¼ Cup

2. Serrano: 2

3. Juice from fresh limes: 3 Tablespoons

4. Fresh Peppermint leaves: 2 Tablespoons

5. Water: 3 Tablespoons

6. Salt: ½ teaspoon

Method

1. Roast Bhang seeds in a dry hot skillet over medium heat for about 3 minutes till seeds start to turn brown.

Turn off heat. Let the seeds totally cool down to room temperature.

2. Grind dry roasted seeds to a very fine powder. You may use coffee-grinder, food processor, or mortar and pestle

3. Put powdered Bhang seeds and remaining ingredients in an electric blender, process to make s smooth paste.

Source India Curry; Bhang Besan Halwa Recipe.

This fudge sweet is made with Bhang Besan Nuts Ghee and Sugar. Popular during Holi.

Ingredients

Bhang Extraction

1. Ghee: ½ Cup

2. Bhang leafs: ½ Cup

Making Halwa

1. Besan (Chickpea flour): 1 Cup

2. Ghee (Clarified butter): ½ Cup

3. Cardamom seeds: ½ teaspoon

4. Seeds Nuts: ¼ Cup Total

Watermelon seed, Cantaloupe seeds

5. Sugar: 1 Cup

6. Water: 1 Cup

7. Milk: 1½ Cup

Method

Bhang Extraction

1. Heat Ghee in a pan. Add Bhang. Cook on medium heat till the Ghee starts to get green form Bhang

2. Shut off heat. Wait about 5 minutes

Making Halwa

1. Heat water, milk and sugar. Let it come to a boil. Make sure sugar is dissolved. Set aside.

2. In a separate pan, mix Ghee and Besan, to make raw roux Paste. Stir in Bhang and oil.

3. Turn on heat. Cook it on low heat till the flour turns light brown. Do NOT over fry the Besan.

4. Add syrup. Let it cook till it is nice paste like dough for Chapati.

5. Stir in remaining ingredients.

6. Turn off heat.

7. Put it in a deep cookie pan while still hot. Sprinkle the nuts over the surface. Press the ingredients with spatula. Let it cool.

Source India Curry; Bhang Masala Chai Recipe.

Similar to traditional Indian Garam Chai. Chai Hot tea Latte is replaced with Bhang leafs

Ingredients

1. Dried Bhang leafs: ¼ cup. Process leafs in food processor to make a coarse powder

2. Water: 2 Cups

3. Milk: 4 Cups

4. Sugar: ¼ Cup

5. Cinnamon stick broken up: 1 Inch

6. Cloves: 6 whole

7. Green Cardamom pods cracked open: 6

8. Whole Black peppercorns: 6

9. Fresh Minced ginger: 1teaspoon

10. Ghee: 1 teaspoon

Half n half cream

Vanilla bean (Optional)

Method Add items 1 through 10 in a pot. Bring to a boil. Simmer on low heat for half an hour. Let it cool. Strain the tea mixture. Put in a nice jar and tighten the lid. To serve add ¼ cup Half 'n Half cream to ¾ cup of strained tea mixture. Heat in microwave and serve. It should stay fresh for about one week when refrigerated. Note: To accentuate taste further, add Vanilla bean and substitute sugar with honey.

source indian curry ; Bhang Thandai Recipe.

A cold beverage made with Bhang, nuts seeds, sugar and milk In the olden days, there would be no Holi (Festival of colors) without Bhang Thandai. In the middle of our village square, there was a Piyau (A water well serving the thirsty free of charge as a community service) run by a temple. On Holi, it would serve Thandai, and Bhang Thandai. In certain areas, they would even spike it with Afeem (Opium). Now, it is illegal in India to use Afeem. You can buy Bhang at Government authorized stores. On Holi, people of all ages and gender would consume Bhang Thandai, filling our little village with sounds of uncontrollable laughter. A simple recipe without Afeem.

Ingredients

Prepare Bhang

1. Bhang leafs: ½ Cup

2. Sugar: 2 Tablespoon

3. Water: ¼ Cup

4. Ghee: 1 Tablespoon

Thandai

1. Whole Almonds: ¼ Cup

2. Pumpkin seeds hulled: ¼ Cup

3. Watermelon seeds Hulled: ¼ Cup

4. Cantaloupe seeds Hulled: ¼ Cup

5. Black Peppercorn: 1 teaspoon

6. Water: ½ Cup

7. Sugar: 2 Tablespoons

8. Milk: 2 Quarts

Serving

Ice cubes

Method

Prepare Bhang

1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf

2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes.

3. Let it cool to room temperature.

4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers.

Thandai

1. Soak Almonds in water over night. Remove the skins.

2. Combine all items except milk and sugar. Blend at a high speed or in a food processor untill it is very smooth fine paste. Add sugar and milk. Store in the refrigerator.

3. Stir in Bhang. Process about 1 minute.

4. Serve on Ice.

Source India Curry ; Bhang Lassi recipe

Fresh Bhang is used. The Bhang, Khus syrup and Pistachios impart a nice green color to this cold Indian beverage. Most of the Khus syrups are green in color. If you don't have Khus syrup, add: 2 Tablespoons of sugar , 4 drops of green food color, and 6 drops of Khus essence. All ingredients should be refrigerated for about two hour before blending to make Lassi thick.

Ingredients

Bhang Extraction.

1. Bhang leafs: ½ Cup

2. Sugar: 2 Tablespoon

3. Water: ¼ Cup

4. Ghee: 1 Tablespoon

Lassi

1. Blanched Pistachios: ¼ cup

2. Dahi Yogurt: 2½ Cups

3. Whipping cream: 2 Tablespoons

4. Khus syrup: 2 Tablespoons

Method

Bhang Extraction.

1. In a mortar add sugar and bhang. Crush the sugar and bhang together with the pestle. Sugar helps completely bruise every leaf

2. Put crushed Bhang with sugar, water and Ghee in a heavy bottom pan. Bring it to a boil. Turn down heat and let it steep for 15 minutes.

3. Let it cool to room temperature.

4. Process in food processor or electric blender to make fine paste for about 5 minutes. Strain it in muslin cloth to get rid of any woody fibers.

Lassi

1. Mix Dahi yogurt, cream, and Khus syrup. Put in the refrigerator for about 2 hours

2. Add Pistachios to the blender. Process about two minutes. You are grinding the pistachios.

3. Add Bhang to the blender. Process two minutes.

4. Add Dahi mixture to blender. Process two minutes.