Dear Cheri:
I would like to do an infusion of cannabis in grape seed oil, however I do not wish to bake or cook. Can I use this solution with an eyedropper in my morning coffee and if so how many drops would you recommend? I am a long-term patient and can handle about a half joint of quality marijuana. Any ideas? Thanks.
Thanks for writing Chris. To answer the first part of your question, yes, you can add drops of oil to your coffee (or tea or hot cocoa, etc.). If you add milk (or vegan milk substitutes like soy milk, almond milk, etc.) so much the better as the lecithin in these products binds to THC.
Another easy no-cook way I like to use marijuana oil is in vinaigrette salad dressings. Mix with vinegar and some seasonings and this versatile dish is ready to use on salads, on steamed veggies, simply cooked chicken or fish, and more.
As to the second part of the question, that is trickier and there is no one answer. Dosing with cannabis is never a one-size-fits-all situation and is highly individualized. How much you use will depend on the strength of the cannabis used to make the oil as well as how much of it you have concentrated in that oil.
For the purposes you describe, I would use more cannabis to make the oil than I typically would when making it for cooking. Most recipes, depending on strength, would consist of a single dose being between 1 teaspoon and 1 tablespoon of oil. To my taste this would be a lot of oil floating in my coffee, so I would rather make a more concentrated oil so I would need to use less of it. I hope this makes sense. Find more information on making marijuana oil here.
The best way to know how much marijuana oil to use is to test. Start small, give it an hour or two and see how you feel. Adjust up or down, as needed, the next day. Continue until you find your perfect balance. Keep in mind though that the next time you make oil, it may be different as you will be cooking with different plants, so test with each new batch.
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Hi Cheri-
I’ve only recently started baking with cannabutter and while I consider myself a fairly decent cook, I’m terrible at baking. I’ve found that my cookies always come out with a grainy texture that I don’t like at all. The most recent batch I made was using a quad of ground up AK47, I decarboxylated it at 250 for about 20 minutes and put it in the slow cooker on low with 4 sticks of butter and some water and let it sit, occasionally stirring for about 10 hours (the time before I only cooked it for about 3 hours with an eighth and one stick of butter – that was too strong for me). I let it cool in the fridge overnight and have used the butter for 2 batches of cookies (using 1 stick of butter each) that have both had a mealy, grainy texture that I always have to wash down with something else. I usually use a cookie mix instead of making from scratch but have never had this problem with regular butter. The flavor isn’t a huge deterrent for me and I’d like to be confident making something simple like this before incorporating cannabis into other types of dishes.
Any advice?
Water can make canna-butter texture grainy, but I still like adding it to the mix when infusing as I feel it gives a better flavor (and you can se it and forget it). After making your infusions, drain and strain, then try heating over very low heat, for a just a few minutes, in order to evaporate any lingering bits of water. I find this helps with the texture.