9 Cannabis Recipes to Try at Home

Easily infuse the benefits of cannabis into foods by making a homemade tincture. When stored in the fridge, the tincture will keep almost indefinitely, ready to be stirred into your favorite food before serving. It’s especially soothing in a warm mug of tea scented with rose, jasmine, and lavender.

Cannabutter, orange zest, and caramel all go into these show-stopping blondies. The recipe is a modified version of one developed by Sarah Simmons, swapping cannabutter in for unsalted butter. Once they’re made, they can be stored in an airtight container at room temperature for up to three days.

After decarbing, you'll gently infuse the cannabis in olive oil, creating an aromatic ingredient you'll be able to use in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake. You'll need an immersion stick circulator, cannabis grinder, vacuum-sealable bag, and a vacuum sealer for this recipe.

This dish is a modified version of a recipe developed by Andrew Brochu, swapping in cannabutter for some of the unsalted butter originally called for. (You’ll need one tablespoon of cannabutter, and three tablespoons of unsalted butter.) If you want to get a head start on the recipe, the chile mixture can be prepared the day beforehand and then refrigerated overnight—just make sure you bring it to room temperature before you use it.

A touch of semolina flour gives this citrus- and cannabis-infused dessert a texture similar to a cornmeal cake, while a vibrant citrus glaze and fresh fruit add layers of tart sweetness. Enjoy for dessert, alone or with a dollop of crème fraiche or mascarpone.

These chewy, malty chocolate cookies are ideal for chocolate-covered pretzel fans. Since the recipe calls for olive oil instead of butter, the dough will be quite soft when it's first mixed, but will firm up to the perfect scoopable consistency after a couple of hours in the fridge. If you'd like to skip the cannabis-infused olive oil, just swap in an additional amount of regular olive oil.

If you want to make pot brownies, give these salted caramel fudge ones a shot. Made from a modified version of a recipe developed by Anya Von Bremzen, they’re packed with a layer of salted caramel and two tablespoons of cannabutter, and can be frozen for up to a month. 

This recipe, an adaptation of Jessica Koslow’s jam-stuffed brioche French toast, gets an extra luxurious touch from cannabutter. Don’t forget to have a little crème fraîche, extra strawberry jam, lemon juice, and fleur de sel on hand for serving.