Make Your Own Cannabis-Infused Pumpkin Spiced Latte!

Step 1

Preheat your oven to 220 -240ºF/105-115ºC. Line a baking tray with parchment paper then evenly spread your roughly ground cannabis on top. Cover the tray with foil and tightly seal it. Bake in the preheated oven for 30-45 minutes.

Step 2

Bring the water to a boil on low heat and add the sugar. Stir frequently until the sugar is fully dissolved in the water.

Step 3

Once the sugar has dissolved, add your decarboxylated cannabis and let it gently boil for 10 minutes. Stir frequently and do not allow it to get too hot and over boil. Too high of a temperature can damage the THC and other cannabinoids.

Step 4

In a medium sized mixing bowl or jar, pour in the non-fat milk, heavy cream, vanilla extract, and sweetened condensed milk. Using a whisk or electric whisk, whip the mixture until it has large bubbles, and then becomes thick and smooth.

Step 5

Add a pinch of salt. Optionally, add more sugar or ¼ tsp pumpkin pie spice for extra fall flavor. Continue to whip until fully combined and the foam has thickened, just before it forms soft peaks.

Step 6

Fill a cup with ice and pour in 8 ounces of cold brew or two shots of espresso. Add 1 tablespoon of simple syrup.

Step 7

Carefully spoon or pour the cold foam over the cold brew or espresso.