Flavoured
Bhang Drink
Ingredients
2 cups
water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Method
Bring the
water to a rapid boil and pour into a clean teapot. Remove any seeds
or twigs from the marijuana, add it to the teapot and cover. Let this
brew for about 7 minutes.
Now strain the water and marijuana through a piece of muslin cloth,
collect the water and save.
Take the
leaves and flowers and squeeze between your hands to extract any liquid
that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk.
Slowly but firmly grind the milk and leaves together. Gather up the
marijuana and squeeze out as much milk as you can. Repeat this process
until you have used about 1/2 cup of milk (about 4 to 5 times). Collect
all the milk that has been extracted and place in a bowl. By this time
the marijuana will have turned into a pulpy mass.
Add the
chopped almonds and some more warm milk. Grind this in the mortar until
a fine paste is formed. Squeeze this paste and collect the extract as
before. Repeat a few more times until all that is left are some fibers
and nut meal. Discard the residue.
Combine
all the liquids that have been collected, including the water the marijuana
was brewed in. Add to this the garam masala, dried ginger and rosewater.
Add the sugar and remaining milk.
Chill,
serve, and enjoy
