Disclaimer: This recipe is intended for informational purposes only. We’d also like to kindly remind you that any marijuana purchased and consumed should be done legally and is consumed at your own risk.
Pumpkin spice lattes just got cool again.
As fall bullies its way in and summer begrudgingly bows out, pumpkin spice lattes begin to infiltrate every coffee shop on earth. Hey, there might have been a point in your life when the idea of sipping on some tart orange drink intrigued you. Yet after seeing it in every edible (and some inedible) thing you can fit in your mouth, the PSL has lost its luster.
Let’s bring it back again — rekindle that dwindling flame — with an extra tasty ingredient: Weed-infused Pumpkin “Spice” lattes. Don’t worry, the recipe is shamelessly simple. Trust.
The half and half — as opposed to milk — makes the most of your kush, thanks to its high-fat content, and also delivers a creamier texture. The latte’s pumpkin spices blend well alongside the cannabis, which adds to the overall flavor, rather than take away. The high comes slowly, calmly, while keeping you alert thanks to the espresso shot.
Dear Pumpkin Spice, it looks like we’re friends again.
Weed-Infused Pumpkin ‘Spice’ Lattes
Pumpkin ‘Spice’ Latte
- 1/8 oz of finely ground cannabis
- 1 cup of half and half
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/4 cup of espresso
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin spice
Add weed and half ‘n’ half to a small saucepan and bring to a low simmer. Stir gently.
Add sugar, vanilla extract, espresso, pumpkin puree and pumpkin spice. Continue to gently whisk for 30 minutes.
Keep an eye on stove, as milk tends to overflow if it gets too hot. When it’s ready (and cool enough), strain into a mug. Top with a generous amount of whip cream.
Sprinkle on some more cinnamon & sugar. Insert the obligatory cinnamon stick.