This is a wonderful treat that reminds me of my favorite Starbucks drink, the green tea latte, and it’s a great way to get the antioxidant benefits of both matcha and cannabis. You can adjust the potency by using more or less cannabis when you infuse the coconut cream. You can also use coconut milk or almond milk, both of which have less fat—meaning your body won’t absorb as much fat-soluble THC.
Matcha Cannabis Coconut Latte
1 teaspoon matcha powder, sifted if possible
¼ cup hot water
¼ cup warmed cannabis coconut cream (recipe follows)
Honey or maple syrup, to taste (optional)
Combine matcha, hot water and coconut milk into large mug. Whisk briskly for about 30 seconds, until frothy.
Add sweetener to taste, if using. Serve.
Cannabis-Infused Coconut Cream
2 13.5-ounce cans organic full-fat coconut cream
1/2 gram cannabis flower or trim
Fine mesh strainer
Cheesecloth or paper coffee filter
Combine coconut cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
Let cool but do not let harden.
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before cream runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth.
Use immediately or refrigerate in labeled airtight container. Store in the refrigerator for up to a week and freezer for up to six months.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook