This recipe for caramel coffee appears alongside a bevvy of sweet and savory medicated selections in the book “Cooking with Cannabis,” by Laurie Wolf.
2 cups (475 ml) hot brewed coffee
1 cup (235 ml) sweetened condensed milk
1 tablespoon (15 g) brown sugar
2 teaspoons canna-butter
2 tablespoons (28 g) chopped toffee chocolate bar
Dusting of unsweetened cocoa powder or ground cinnamon, or both
Step 1. In a medium saucepan over medium heat, combine the coffee, condensed milk, brown sugar and canna-butter and cook for 10 to 12 minutes, stirring occasionally.
Step 2. Carefully pour into a blender. Process for 1 to 2 minutes.
Step 3. Divide between two heatproof glasses or mugs. Sprinkle with the toffee bits and dust with cocoa, cinnamon, or both.
Yield: Serves 2
This recipe first appeared in “Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites.” Click HERE to find out more.
TELL US, what edibles are you interested in trying?