Cannabis/Turmeric Latte
This is a recipe for a creamy, savory, yet sweet latte made with inflammation-fighting cannabis, turmeric, coconut milk, almond milk, and MCT oil. This is very simplified version of a traditional Bhang Lassi drink served in India and Nepal during Hindu festivals like Holi, Janmashtami, and Shivratri. The original recipe calls for yogurt, nuts, spices, and rosewater. The fat in the recipe increases the absorption of the cannabinoids, and fat and black pepper (piperine) enhance the bioavailability of curcumin, the active anti-inflammatory compound in turmeric. It’s best to sip these concoctions slowly so that you are relaxed and not overwhelmed by too much of an intoxicating effect.