When you think of cooking with cannabis, the first thing that comes to mind might be the ultimate classic—pot brownies. However, with the help of cannabutter and cannabis-infused olive oil, you can pull off plenty of other recipes, too, spanning from breakfast to dinner. Try your hand at cannabis-infused brioche French toast for a relaxing (and decadent) start to your morning, or a soothing mug of cannabis-infused tea. For dinner, cannabis-infused pasta with clams and green chiles is a fun way to experiment in the kitchen. And if you’re in the mood for brownies? Don’t worry, we have a recipe for those as well, plus blondies if you want to switch it up. Read on for all nine of our culinary cannabis recipes.

Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

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Premium Cannabutter

Making cannabutter is a time-honored way of infusing cannabis into food, since so many recipes include butter as an ingredient. But not all cannabutters are created equal. Before cannabis can be used in a recipe, it must be “activated” or, in a technical sense, decarboxylated, to maximize its benefits. Traditionally, decarbing meant heating the buds at a low temperature for two to three hours in the oven. But this method can destroy flavor and lead to bitterness. But thankfully, there’s a better (and more delicious) way. Decarbing using the sous-vide technique eliminates the uneven and often harsh heat of the old-school method and preserves the fragrant, floral compounds in cannabis known as terpenes. Here’s how to make this cannabutter step by step. Recipes for Cannabis-Infused Jam-Stuffed Brioche French Toast, Buttered Pasta with Clams and Green Chiles, or Citrus-Caramel Blondies are great places to start cooking with it. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Ingredients

3.5 grams cannabis flower (about 1/8 ounce)
3 tablespoons distilled water
1 cup unsalted butter (8 ounces), preferably organic and grass-fed

SPECIAL EQUIPMENT

Directions

Instructions Checklist
  • Set immersion circulator to 200°F and place in a medium saucepan filled with tap water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with 3 tablespoons distilled water. Using the vacuum sealer, seal the bag completely.

  • When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, turning the bag every 5 to 10 minutes to ensure the cannabis is submerged in water.

  • Transfer the bag to a bowl of ice water to stop the cooking and preserve the terpenes; let cool. Melt butter in a small saucepan; add cannabis, and simmer, stirring often, for 20 minutes. Remove the saucepan from the heat and let the butter mixture steep for another 30 minutes.

  • Strain the mixture through a fine mesh sieve into a shallow container with an airtight lid. You’ll have 12 tablespoons (3/4 cup) of cannabutter, with about 43mg of THC per tablespoon based on a 20% THC strain. Keep refrigerated and use it within 30 days.

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Cannabis-Infused Tea with Rose and Lavender

Ingredients

Cannabis Tincture

Tea Blend

Directions

Instructions Checklist
  • Preheat oven to 220F; spread cannabis on a small baking sheet. Bake cannabis for 45 minutes; transfer to a bowl and let cool.

  • Pour alcohol into an 8-ounce glass jar and secure the lid. Separately, place jar and cannabis in the freezer for 1 hour. Add cannabis to alcohol in jar, seal tightly and shake tincture vigorously for several minutes. Return jar to the freezer for 24 hours, shaking jar at least 3 or 4 times during that period.

  • Set a fine-mesh strainer over a large liquid measuring cup with a spout; line strainer with a paper coffee filter. Pour tincture through filter; discard filter. Using a small funnel, pour tincture into four 2-ounce dark-glass dropper bottles. Tincture is ready to use immediately, although it will become more potent (but darker and more bitter) over time. Store tincture in the refrigerator for up to 1 year.

  • To make the tea blend, combine the tea ingredients and store in an airtight container until ready to use. To prepare a cup of tea, steep 1 teaspoon of tea blend in 1½ cups of boiling water until infused, about 5 minutes (or according to preference). Stir in cannabis tincture to your taste (see below for THC dosage information) and sweeten as desired.

     

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Cannabis-Infused Citrus-Caramel Blondies

Ingredients

Caramel

Blondies

Directions

Make the Caramel
  • In a small saucepan, combine the granulated sugar with 1 tablespoon of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil the syrup over moderately high heat until a deep amber caramel forms, about 5 minutes. Remove from the heat and immediately whisk in the cream, butter and Maldon sea salt. Let the caramel cool to room temperature.

Make the Blondies
  • Preheat the oven to 350°. Spray an 8-inch square metal baking pan with nonstick cooking spray and line the pan with parchment paper, allowing 1 inch of overhang on 2 opposite sides; spray the paper. In a small bowl, whisk the flour with the kosher salt and baking powder. In a medium bowl, whisk the unsalted butter, Premium Cannabutter, and brown sugar until combined, then whisk in the eggs and orange zest. Add the flour mixture and stir until just incorporated.

  • Spread the batter in the prepared pan in an even layer. Drizzle the caramel over the top, then swirl it decoratively using a toothpick. Bake the blondie for 25 to 30 minutes, until it is golden on top and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Lift the blondie out by the overhanging parchment and peel off the paper. Cut into bars and serve.

Make Ahead

The blondies can be stored in an airtight container at room temperature for up to 3 days.

Notes

Each serving contains about 8 mg THC based on the Premium Cannabutter recipe and a 20% THC strain of cannabis.

Maldon sea salt has a great crunch and a remarkably subtle, briny flavor. It is available at most grocery stores and online.

This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.

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Cannabis-Infused Olive Oil

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set the immersion circulator to 200°F and place in a medium saucepan filled halfway with water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with the distilled water. Using the vacuum sealer, seal the bag completely. When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, rotating the bag every 5 to 10 minutes.

  • Transfer the bag to a bowl of ice water to stop the cooking and to preserve the terpenes; let cool. Set a fine-mesh sieve over a bowl; strain and reserve the cannabis, discarding the liquid.

  • In a small saucepan, combine oil and cannabis in a small saucepan and bring to a gentle simmer over medium heat; continue to cook for 20 minutes, stirring often. Remove saucepan from the heat and let steep for 30 minutes more.

  • Strain the mixture through a fine-mesh sieve into a resealable heat-proof food container with an airtight lid. Keep refrigerated and use within 30 days.

     

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Cannabis-Infused Pasta with Clams and Green Chiles

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine 1/2 cup of the olive oil with 1/4 cup of the mint and the parsley and chives and puree until smooth. Strain the herb oil through a fine-mesh sieve into a small bowl, pressing on the solids; discard the solids in the sieve.

  • In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until nearly smoking. Add the poblanos, Cubanelle, shishitos and a generous pinch each of salt and pepper. Cook over high heat, stirring occasionally, until blistered in spots and just softened, about 3 minutes. Add the minced shallot, minced garlic and capers and cook over moderate heat, stirring, until just softened, 1 to 2 minutes. Let cool slightly, then stir in the herb oil.

  • In a large pot, toast the mixed spices over moderate heat until fragrant, about 2 minutes. Add the sliced shallots and crushed garlic, then carefully add the wine and simmer until reduced by half, 3 to 5 minutes. Add the clam juice and bring to a boil. Add the clams, cover and steam over high heat, stirring occasionally, until the clams open, about 10 minutes. Using tongs, transfer the clams to a large rimmed baking sheet to cool slightly, then remove the meat from the shells; discard the shells and any clams that do not open. Strain the clam cooking liquid through a fine-mesh sieve into a bowl; discard the solids.

  • Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain well.

  • Wipe out the pot. Add the butter and cook until melted. Add the clams, chile mixture, pasta, crème fraîche and 1/2 cup of the strained clam cooking liquid and cook over moderately high heat, tossing, until hot, about 3 minutes. Stir in the Premium Cannabutter, lime juice, and the remaining 1/2 cup of mint and season generously with salt and pepper. Transfer to bowls, garnish with more mint and the wasabi masago and serve right away.

     

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Cannabis-Infused Olive Oil Citrus Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper; lightly grease and flour pan. Set aside. Whisk together cake flour, semolina flour, baking powder and salt in a medium bowl; set aside.

  • In the bowl of a stand mixer fitted with the whisk attachment, combine sugar, extra-virgin olive oil, Cannabis-Infused Olive Oil, milk, lemon zest, 1 tablespoon orange zest, and the vanilla bean paste. Beat on medium until well combined, about 2 minutes. With mixer still on medium, add eggs, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture, beating until just combined, about 30 seconds. Using a rubber spatula, scrape whisk attachment to release any trapped citrus zest and fold it into the batter.

  • Pour the batter into the prepared pan. Bake until risen in the middle and a toothpick inserted in the center comes out with moist crumbs, 32 to 38 minutes. Let cake cool in pan on a wire rack for 10 minutes; run a knife along the edge and invert onto a plate. Flip cake, top-side up, to the wire rack to cool completely, about 1 1/2 hours.

  • Whisk together powdered sugar, lemon juice and remaining 1 tablespoon orange zest in a small bowl. Set wire rack with cake over a parchment-lined sheet pan. Pour glaze over cake and gently spread to the edges using a small offset spatula, allowing some of the glaze to drip down the sides of the cake. Let stand until glaze hardens, at least 30 minutes or up to 4 hours. Transfer cake to a serving plate. Garnish with citrus just before serving.

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Cannabis-Infused Chocolate Pretzel Cookies

Ingredients

Ingredient Checklist

Instructions Checklist
  • Whisk together flour, baking powder and salt in a medium bowl; set aside. Beat sugar, cocoa powder and both types of oil in a stand mixer fitted with a paddle attachment on medium-low until evenly moistened and mixture resembles wet sand, about 1 minute. With mixer on medium-low, add eggs, one at a time, beating until well combined after each addition, stopping to scrape sides of bowl as needed. Stir in vanilla bean paste. With mixer on low, gradually add flour mixture. Beat until well combined, 30 to 45 seconds, stopping to scrape sides of bowl as needed. Cover and chill dough at least 2 hours (or up to 2 days).

  • Preheat oven to 350°F. Line 3 baking sheets with parchment paper (or work in batches with 1 or 2 baking sheets). Place powdered sugar in a small shallow bowl. Spray a 1 3/4-inch cookie scoop with cooking spray; scoop dough and drop a ball into the powdered sugar and roll to generously coat. Transfer dough ball to a baking sheet. Press a pretzel into the center of the dough ball, gently flattening to form a 2-inch disc. Repeat with remaining dough, powdered sugar and pretzels, spraying scoop with cooking spray as needed and spacing dough discs at least 1 ½ inches apart. Freeze dough discs, uncovered, on baking sheets for at least 10 minutes (or up to 1 hour).

  • Bake cookies in batches in preheated oven until puffy and just set, about 12 minutes for soft and fudgy cookies or 14 minutes for a firmer, cake-like texture. Let cookies cool completely on baking sheets, about 30 minutes. Store cookies in an airtight container at room temperature for up to 3 days.

     

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Cannabis-Infused Salted Caramel Fudge Brownies

Ingredients

CARAMEL
BROWNIES

Directions

Make the caramel
  • In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hours.

Make the brownies
  • Preheat the oven to 325°. Lightly butter a 9-by-13-inch metal baking pan. Melt 14 tablespoons of butter, plus 2 tablespoons cannabutter in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Line baking pan with parchment. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely.

  • Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately

Make Ahead

The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month.

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Cannabis-Infused Brioche French Toast

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a small bowl, stir together jam and Cannabutter. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 heaping tablespoon of jam mixture into each one.

  • In a shallow bowl, whisk the eggs with the cream, granulated sugar and 1/2 teaspoon of fleur de sel.

  • In a large skillet, melt 2 tablespoons of the butter. Dip 2 slices of the stuffed brioche in the egg mixture and soak until saturated. Add to the skillet and cook over moderate heat until nicely browned on both sides, about 2 minutes. Transfer the French toast to a baking sheet. Repeat with the remaining butter, brioche and egg mixture.

  • Bake the French toast for about 5 minutes, until cooked through. Transfer to plates and sift confectioners’ sugar evenly on top. Dollop crème fraîche and strawberry jam on the French toast. Squeeze a little lemon juice over each slice and sprinkle with fleur de sel. Serve right away.

     

Editors, F. & W. (2021). 9 cannabis recipes to try at home. Food & Wine. Retrieved August 22, 2022, from https://www.foodandwine.com/recipes/cannabis-recipes