Not a baker, but interested in cooking with cannabutter? These cannabutter recipes are for you, ranging from easy to more advanced and will have all sorts of occasions covered. All the following cannabutter recipes are calibrated so that one tablespoon of cannabutter is enough for you to feel good and high. The actual strength of the cannabutter is relative to your preference or tolerance, so you’ll want to play around with that when you’re making a batch for cooking.
10 Killer Cannabutter Recipes
This recipe from The Kitchn can easily be made with cannabutter. Note: Follow the recipe exactly if you’re making popcorn for four. If making popcorn for two, use 2 tablespoons each of cannabutter and regular butter to adjust dosage strength accordingly. Popcorn for three should be prepared with 3 tablespoons cannabutter and 1 tablespoon of regular butter.
2. Lobster with Melted Cannabutter
Note: For humane preparation of your crustaceans, the Lobster Institute at the University of Maine recommends chilling live lobsters in the freezer for about half an hour before piercing through their head with the tip of a sharp knife.
4 – 1½ pound lobsters
4 tablespoons cannabutter
- Melt cannabutter in small pot over very low heat and add a few grinds of black pepper. Set aside.
- Bring a large pot of salted water to a boil, then add lobsters to pot and cover with lid.
- Once water returns to a boil, set a timer for 10 minutes.
- After timer is up, drain lobsters and serve immediately with melted butter and lemon wedges.
Adapted from The Spruce
Makes 4 servings of sauce
Note: For this recipe, you want to bring your butter and eggs to room temperature before working with them. Simply remove two whole eggs and butter from the refrigerator the night before you prepare this recipe — don’t worry, they’re both stable at room temperature.
4 tablespoons cannabutter (or even better, use cannabis-infused clarified butter)
4 tablespoons regular butter
2 egg yolks
1 tablespoon lemon juice (the juice from half a lemon)
Salt, to taste
Cayenne pepper, to taste
- Bring two inches of water to a simmer in a pot set over medium heat.
- Whisk together egg yolks with a splash of cold water and a few drops of lemon juice in a stainless-steel bowl that is big enough to fit over your pot of water. Continue whisking until light and foamy.
- Place metal bowl on pot (if necessary, drain out enough water so that it does not touch bottom of bowl) and continue whisking for another minute or until mixture begins to thicken.
- Remove from heat and place on a tea towel to stabilize bowl. Whisk in melted butter very gradually and constantly, so as not to break your emulsion. That means adding only a few drops at a time, combining thoroughly before adding more, until the sauce begins to thicken — at which point, you can be more generous as you add butter.
- Once you have added all your cannabutter, whisk in lemon juice as well as salt and cayenne to taste. Serve immediately or keep warmed in thermos for up to an hour until ready to serve with eggs benedict, asparagus, or even a fillet of salmon.
4. Golden Milk Latte
¼ cup of hemp seed hearts
1 cup filtered water
1 tablespoon cannabutter
1 tablespoon grated fresh turmeric or 1 teaspoon ground turmeric
1 tablespoon thinly-sliced fresh ginger
1 teaspoon ground cinnamon
Honey or maple syrup
- Combine water, hemp seed, and a pinch of sea salt in a blender. Blend on high until fully combined.
- Transfer fresh hemp milk to a small saucepan with turmeric, ginger, and cinnamon, and black pepper. Heat gently over low to medium-low heat until just steaming.
- Remove from heat and stir in cannabutter. Add honey or maple syrup to taste and serve immediately.
5. Beurre Blanc
Adapted from Food Network
Makes four servings of sauce
4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons finely minced shallots
Salt and white pepper
4 tablespoons of chilled cannabutter, cut into four pieces
¾ cup of chilled regular butter, cut into twelve pieces
- Combine vinegar, wine, shallots, salt, and pepper in medium saucepan. Bring to a simmer over medium-low heat and reduce by over a half, until there’s about 1 ½ tablespoons of liquid left in pan.
- Remove from heat and whisk in two pieces of chilled regular butter until thoroughly combined before adding two more pieces. Return pan to low heat and continue to whisk and combine, adding two pieces at a time. Add cannabutter pieces last. Sauce should be thick.
- Remove saucepan from heat and serve immediately with poultry, fish, or vegetables.
6. Honey Butter
This recipe from Alton Brown at Food Network can be adapted easily. Just use cannabutter instead of regular butter for eight servings of honey-cannabutter that you can use on biscuits or toast.
7. Baked Potatoes
Loaded baked potatoes are an obvious vehicle for cannabutter.
4 Russet potatoes
4 tablespoons cannabutter
4 slices bacon
Chives or scallions
Grated cheddar cheese
- Preheat your oven to 350 degrees Fahrenheit.
- Meanwhile, fry bacon in a large skillet over low to medium-low heat until crispy. Transfer to scrap brown paper or paper towel to drain. Set aside.
- Rub russet potatoes with vegetable oil, pierce all over with a fork, then place directly on a rack and bake for about an hour. Skin should be crispy but flesh should be fork tender.
- Careful to avoid getting burned by steam, partially split baked potatoes down the middle so that you create a pocket. Add a tablespoon-sized pat of butter and season with salt and pepper.
- Chop bacon and chives into topping-sized bits and set them out with grated cheese and sour cream into little bowls to create a topping station. Top your baked potato to your liking.
This is a great recipe to have up your sleeve for festive cannabis dinner parties. Just swap out the regular butter for ½ cup of cannabutter for eight servings of hot cider.
9. Radishes and Butter
Waking and baking never felt so Parisian. The classic combination of radishes and butter is taken to the next level when served alongside a pinch of specialty salt, but feel free to use regular sea salt.
1 bunch radishes
4 tablespoons cannabutter
Truffle salt, smoked salt, or plain sea salt
- Trim greens from radishes and save for another use (they’re delicious sautéed with garlic), leaving enough stem for use as a sort of handle. Scrub any dirt from radish bulbs — no need to peel.
- Soften cold cannabutter a bit by working through it with a spoon, spreading and recombining into a soft mass.
- Divide up cannbutter and radish into four servings and set out a bowl of truffle salt. Enjoy by dipping radish in butter and then dipping in or sprinkling with a bit of salt.
This recipe from Serious Eats is a cinch to pull together. Adapting for use with cannabutter simply requires you to use 4 tablespoons each of cannabutter and regular butter for a four-serving preparation (rather than the 8 tablespoons of regular butter that the recipe calls for).
Keep reading: Page 1 of 1Next