Bhang is super easy to make at home. Below is a step-by-step guide, along with our favourite bhang-based drink recipes!

 

WHAT IS BHANG?

Bhang is an edible cannabis paste from the Indian subcontinent. It's been added to food and drink for over a thousand years. Bhang is widely consumed during the Hindu festival of Holi. Otherwise known as the Festival of Colours, Holi marks the arrival of spring.

Celebrations are usually a frolicking, colourful, joyous party in the streets. And, of course, they include plenty of psychoactive delicacies made with bhang. In fact, the role of bhang in local cultures and spiritual practices is one reason why cannabis has never been fully criminalised in India.

 

HOW TO MAKE A SIMPLE BHANG PASTE

This recipe has everything you'll need to make a simple bhang paste. This paste is your base—add it to drinks and other fancy bhang concoctions. Here's what you'll need:

HARDWARE

• Mortar and pestle
• Saucepan
• Cheesecloth
• Blender or food processor

INGREDIENTS

• 1 cup cannabis leaves (you can add buds for a stronger effect)
• 4 tsp. sugar
• 2 tsp. oil
• ½ cup water

INSTRUCTIONS

1. Crush the cannabis leaves/buds using a mortar and pestle.
2. Combine the water and oil in a saucepan and bring to a boil, then add the crushed cannabis.
3. Lower the heat and allow to simmer for 15 minutes, stirring occasionally.
4. Remove the mixture from heat and cool at room temperature.
5. Blend the cooled mixture into a paste.
6. If the result is too watery, strain off the excess liquid with your cheesecloth. Instead of discarding the liquid, you can take it like a tiny "weed shot".

 

TOP 3 BHANG RECIPES

These drinks are bhangin'! And we make no apologies for it. But before we get to the recipes, a bit of trivia so you can navigate the world of bhang with confidence and ease: The term "bhang" is actually pars pro toto—a part that gets taken for the whole. Bhang is the paste that goes into these drink recipes, but the term is also frequently used to refer to the drinks themselves.

BHANG LASSI

A lassi is a traditional Indian drink made with milk or yogurt. You may have tried a mango lassi at your favourite Indian restaurant. This is the bhang version—just as delicious, but considerably more psychoactive. Think of it like a delicious cannabis milkshake.

HARDWARE

• Blender or food processor

INGREDIENTS

• 10–15g bhang paste
• 1 cup thick plain or Greek yogurt
• 1–2 tbsp. blanched and chopped almonds, pistachios, cashews
• ½–1 tsp. rosewater
• ½ cup honey or sugar

Bhang spices:

• ½ tsp. garam masala or masala chai mix (a blend of coriander, cumin, cinnamon, cardamom, clove, black pepper, ginger, fennel)

INSTRUCTIONS

1. Using a blender or food processor, finely grind your chopped nuts.
2. Add the bhang paste and blend it with the nuts (2 minutes).
3. Add the yogurt, spice mix, rosewater, and honey or sugar and blend for another two minutes.
4. Serve chilled.

 

BHANG THANDAI

Bhang thandai is another recipe that's extra-refreshing in the warmer months. It's rich, creamy, full of delicious spices and served chilled. Oh, and it's designed to get you high. What could be better?

HARDWARE

• Food processor
• Saucepan
• Whisk (or electric hand blender)

INGREDIENTS

• 1 litre full-fat milk
• ¾ cup sugar
• a few saffron strands
• 1 tbsp. bhang paste
• ¼ cup almonds, blanched with skin removed

Bhang thandai masala (spice mix):

• 1 tbsp. fennel seeds
• 1 tsp. whole black peppercorns
• 3 cardamom seed pods, powdered

INSTRUCTIONS

1. Add all ingredients listed under "bhang thandai masala", along with the blanched almonds and bhang paste, to your food processor and blend into a smooth paste or powder.
2. In a saucepan, bring the milk and saffron to a rolling boil, stirring frequently.
3. Once boiling, stir in the sugar and bhang thandai masala.
4. Blend well using a whisk or electric hand blender.
5. Remove from heat and allow the mixture to cool, then refrigerate for 5–6 hours (you can also use ice to speed up the cooling process).
6. Serve chilled.

 

HOT-BUTTERED BHANG

This vodka and cannabis hot toddy-style drink will leave you feeling extra cosy in the fall and winter. Its effects should kick in around 15 minutes after drinking.

HARDWARE

• Saucepan
• Mesh strainer or cheesecloth

INGREDIENTS

• ~57g butter or ghee
• 10–15g bhang paste
• 0.25l vodka
• 1–2 pinches cardamom seed powder
• honey to taste

INSTRUCTIONS

1. Melt the butter or ghee in a saucepan over medium heat.
2. Add the bhang paste and bring to a sizzle.
3. Carefully pour in the vodka and add a pinch or two of cardamom powder.
4. Stir continuously for 30 seconds.
5. Remove the mixture from heat and pour through a mesh strainer or cheesecloth to make sure it's smooth.
6. Serve hot in wine glasses or glass mugs and sweeten with honey as desired.

 

A BHANGIN' FUTURE

Bhang plays a key role in the spring festival of Holi, synonymous with joyous explosions of colour and partying in the streets. Now, you can generate some of those good vibes at home with these simple recipes. Bhang paste can be added to a ton of delicious treats, even chutneys. So, don't be afraid to branch out. A whole new world of edibles awaits you.