Ever wanted to try bhang, but don’t have any fresh, unpasteurized goat milk on hand? Try this perfectly delicious vegan bhang recipe, until you can find yourself a milkin’ goat.
Start Your Day with a Bhang!
Actually, please don’t.
It sounds clever, but I urge you not to try this first thing in the morning unless you have nothing more to do than nap in a sunbeam on the floor with some cats.
Which is what happened to us.
After the first big harvest at Marsha’s place, we brought home a couple big bags of trim and loose bud that didn’t make it into the final drying racks. As this was the first time I’d possessed multiple pounds of trim, I was really excited to make bhang for the first time.
I’d heard about it for years, but who just has ounces of weed laying around to use for a drink or two? Most of the recipes I looked up contained a half ounce of trim and flower for one 8 oz. serving. Get the heck outta town with that business. Only a grower or someone with way more disposable income than this lady would be able to afford this.
Additionally, the traditional recipe calls for full-fat goat’s milk and just a quick boil. The bhang is immediately consumed, without a lot of time for the cannabis to steep in the heat.
Obviously, I wanted my bhang to pack a little more of a punch.
It sure did.
The first night, we drank it right away (8 oz) as a piping hot, thick drink before bed. Tytron reported that he felt awake and invigorated, and that it kept him up too late. I felt a similar sensation, though I fell asleep easily when I was ready.
The second day, after allowing my bhang to cool overnight in the fridge without straining, we decided that since it was such a wakeful and invigorating experience, we should start our day with it, using a half (4oz) cup to sweeten our coffee, like a weed and coffee milkshake, and I’ll just say that it went exactly the way one would expect. Please refer back to “Dramatic Re-enactment” illustration, above.
That said, we got six servings for ourselves, and gave about six more to our friends, out of this batch, using this method. The traditional recipe will have to wait until we can get it in a traditional setting — ie. from a rural Indian goat farmer and cannabis grower. Since that seems unlikely, I’m perfectly happy with this iteration of bhang. At the 4oz serving size, you can have this in an evening and you’ll be pleasantly stoned for several hours.
Just…be careful. Try it for the first time in a controlled environment, and as always, it’s a great idea to have a very high CBD strain, either in vape, liquid, or flower form laying around to help bring you down if you get uncomfortably high. And one more word of warning: An ample portion of the cannabis I threw into the pot was guard leaves and trim. If you try to use all flower for this, you’re going to end up with an insanely strong end product. Just be aware, and start small with your taste-testing so you don’t get sick and ruin all the bhangin’ fun.
I’m sorry, guys, I just can’t stop saying “bhang.” I know it’s really immature. Here: have some more bhangs.
VEGAN BHANG RECIPE
While this is not a completely traditional recipe, this is a good way to make a seriously potent drink out of your trim, post-harvest. In my understanding, the traditional recipe does not call for so much heating of the cannabis, so you use more cannabis for a smaller serving. As normal humans don’t typically have ounces of trim laying around all the time, I opted for a much stronger infusion that can be served in smaller containers and shared.
- I used a cast iron dutch oven to make this on the stove top, so the heat lingered a long while after I removed the bhang from heat. If you’re using a stainless steel pot that cools much more quickly, you may want to give the bhang an extra 5 minutes to boil.
- I allowed my bhang mixture to cool overnight without straining. (I think this made it crazy strong.)
- I recommend cheesecloth for straining, but you can use a fine mesh strainer if you want.
- What to do with the strained remains? We froze them into ice cube trays and added them to smoothies for a few weeks.
64 oz almond milk
- 12 oz coconut cream*
- 1 ounce of fresh cannabis leaves and flowers
- 1 tsp ground ginger or 3 tsp freshly grated root ginger
- 1 tsp crushed fennel seeds
- 1/2 tsp crushed anise
- 1 tsp garam masala
- 1 tsp crushed cardamom seeds, about 5 pods
- 2 tsp rosewater
- 1/2 cup honey
- Rose petals
*Coconut cream is NOT the same as Creme de Coco. Coconut cream is the high-in-fat cream that is skimmed from the top of normal coconut milk (like milk and whipping cream, yo). Coconut cream should be unsweetened. Creme de Coco is a sugary coconut syrup used for piña coladas and is not a substitute. The fat is the key that allows the cannabis to infuse into the bhang, so if you can’t get coconut cream, use 1/2 cup of coconut oil instead. This will slightly diminish the quantity of your bhang, so add 8 oz extra milk sub of your choice, if you’d like to bring the recipe back up to correct volume.
- Lightly toast the anise, cardamom, fennel, and anise in a dry pan over heat.
- Add the spices to the coconut and almond milk, then bring to a rolling boil.
- Add cannabis, stir in, turn heat to low for 10 minutes and allow to simmer, then remove from heat.
- Add the honey and rosewater while the bhang is still warm enough easily dissolve the honey. (Around 100F)
- Allow to rest until cool enough to strain through a cloth or fine strainer.**
- Serve warm or cold in 4 oz servings. Garnish with small or crush rose petals, crushed pistachio nuts, spices, etc.
It separates a little upon freezing, but you can shake it up and it’s fine. We froze some for friends for over a month, and it was delicious when thawed. Otherwise, store in an airtight container in the fridge for up to a week.