Bhang is a milk-based cannabis drink (recipe below) that has been used as early as 2000 B.C. within the borders of India. Texts from 1200 – 1000 B.C. describe the drink as a beneficial herb that relieves anxiety. This is one of many examples of cannabis being used in ancient times.
Bhang still plays a role in Indian Hindu culture today. In fact, the drink is still taken during certain holidays like Holi.
Many Hindus believe the drink will bring them closer to the Gods and the sale of bhang became legal in shops with a government-authorized permit for religious reasons. The green milk has attracted and overwhelmed many tourists.
Bhang is an easy drink to make, and it’s great for cannabis events!
Here’s the recipe!
- 2 cups water
- 28g of cannabis buds
- 4 cups of warm milk
- 1/8 tsp garam masala, cinnamon, and cardamom
- 1/2 cup honey
- 1 tsp rosewater
- 1/4 cup ginger
- 2 tablespoons chopped almonds
Boil water in a teapot or pot. Place only the buds of your weed into the pot, no stems, no seeds, no sticks! Remove from the heat and place a cover on it. Let it sit for 5 to 10 minutes.
Use a strainer or muslin cloth to get all the plant matter out of the water. Set the water aside. Put the strained buds into a mortar and add 2 teaspoons of warm milk.
Grind the milk and leaves together slowly. Continue adding 2 teaspoons at a time while grinding until you have used a 1/2 cup.
Save the milk and put it in a bowl. Add almonds and warm milk while grinding in the mortar. Do this until a fine paste is all you’re left with. Squeeze the paste and collect all the extracts.
Combine all the liquids including the water that was used to boil the weed. Add the garam masala, cinnamon, ginger, cardamom, and rosewater. Finally, add as much honey or sugar as you want and top it off with the remaining warm milk. Mix it all up, drink up!