#41 - How to infuse milks and make lavender honey posset

July 6, 2020

In episode 41 of Lunch With Lo, I whipped up two versions of this delicious dessert from The Adventure Bite: Lavender…

July 6, 2020

In episode 41 of Lunch With Lo, I whipped up two versions of this delicious dessert from The Adventure Bite: Lavender Honey Posset

I'm not going to reprint the recipe from the Adventure Bite because I more or less followed it word for word for both the cream and the coconut milk versions, with the exception of using coconut milk in place of the heavy cream, and adding 1 packet of flavored gelatin. I also halved the recipe so that I wasn't stuck with 16 ramekins full of posset. 

I am going to share the recipe for infusing each kind of milk.


  • 1 pint of heavy cream OR 1 can of coconut milk (14-16 ounces)
  • 3.5 grams of cannabis flower
  • 1 gram of kief


  • Sheet pan 
  • Double boiler (or a sauce pot and a metal bowl)
  • Mesh strainer
  • Cheesecloth
  • Candy Thermometer
  • Airtight container for storage


  1. Preheat oven to 240 degrees Fahrenheit. Roughly break up cannabis flower and mix with kief. Place on a sheet pan. Covering it is optional. Bake for 40 minutes. 
  2. Allow cannabis to cool and come to room temperature. 
  3. Set up a double boiler and add milk. Stir in cannabis. Allow to simmer for at least one hour, but you can allow to simmer for as long as you'd like. Take care to add more water to the pot as needed. 
  4. Strain plant material from the milk through a cheesecloth-lined mesh strainer. 
  5. Store in an airtight container in the fridge for up to 4 days. 

April 24, 2020

With everything that's been going on, I saw that a lot of my fellow smokers were having a hard time finding isopropyl alcohol for cleaning their glass. Or if they could find it, they were holding on to for more pertinent needs than cleaning their glass (or maybe they donated to someone more in need). Regardless, I thought it was a good time to try out some new methods for cleaning my glass for when my own stash of rubbing alcohol runs out. 

I took to Instagram to ask my followers what their favorite way to clean without alcohol is. And then I asked on Twitter. And the responses I got were primarily "hot water". Or some variation of hot or boiling water and shaking and salt. 

So I decided to use my own knowledge about cleaning and figured I could arrange a bit of an experiment with a few different ingredients that most of us have in our kitchens.

I timed it perfectly too because between my husband and myself, there were plenty of pipes and pieces that needed a bit of a cleaning. 

One of the pieces I put straight into the dishwasher. It was a smaller piece, a bowl for a bong. This worked ok but missed a big spot on the inside of the bowl. I would not recommend this method if you don't have a basket/utensil caddy for your dishwasher. 

The second, most low maintenance method was simmering a bowl in a pot of hot water. This worked ok but it wasn't as effective as I expected. I placed the pipe in the water cold, then brought it all up to temperature together. You DO NOT want to add a cold pipe to boiling water (or a hot pipe to cold water). Gradual temperature change is the name of this game. 

The remaining three sets of pipes I used either: hot water and vinegar; hot water, vinegar, and dish soap; or just hot water and dish soap. 

I squirted dish soap directly down the mouthpiece and into the bowl for both sets that used dish soap. I boiled some water in my tea kettle, waited to hear the boiling stop inside of the kettle, then slowly poured it over the pipe with just dish soap, in a large plastic container.

For the two sets with half hot water and half vinegar, I used a large measuring cup to measure 2 cups of vinegar. I added 2 cups of hot water from my tea kettle then slowly poured that over the pipes in a plastic container. 

All soaked for 15 minutes, and there was one clear winner when it came time to rinse: dish soap and hot water. 

I was honestly expecting the one with dish soap and vinegar to work the best. That the dish soap and hot water won was a complete shock. I believe that it has a lot to do with the temperature of the liquid when it went over the pipe in the container. The hot water lost a lot of heat when it went into the measuring cup with room temperature vinegar. 

Check out the video below to see the results and tell me your favorite ways to clean glass with or without alcohol. 

March 27, 2020

How are you doing, buds? I hope you're staying safe and you're able to stay home. If you're still having to work outside of the home, that likely means your an essential worker (or your boss is a dick), either way, thank you for your service to the community. I appreciate you, always have, and always will. 

This week on Lunch With Lo, I am going to show you how to infuse coconut milk and then I'm going to turn that coconut milk into a delicious dairy-free version of chocolate ice cream. According to my husband, this recipe tastes exactly like a fudgesicle. 

Infused Coconut Milk Method


  • 1 can of whole fat coconut milk
  • 3.5 grams of ground cannabis flower or 1 gram of life


  • Baking sheet
  • Saucepot
  • Metal/heat-safe mixing bowl that can rest on the saucepot
  • Alternate to saucepot and bowl: double boiler
  • Wire mesh strainer
  • Cheesecloth
  • Airtight container


  1. Preheat oven to 240 degrees Fahrenheit
  2. Spread cannabis across the baking sheet (line sheet with a piece of parchment paper, tin foil, or silicone baking mat). Bake in the oven for 30-40 minutes. 
  3. Set up your double boiler and bring water to a very low boil.
  4. Open the coconut milk and give it a good stir. Empty the coconut milk can into your mixing bowl/top of the double boiler. Add your decarboxylase cannabis to the milk and whisk together. 
  5. Allow milk and cannabis to simmer for 1 hour, stirring occasionally. 
  6. Strain out cannabis through a mesh strainer and cheesecloth and store in an airtight container in your fridge for up to 4 days. 

Chocolate "Fudgesicle" Ice Cream Recipe


  • 1 can of infused coconut milk
  • 1 cup of Almond milk (or other non-dairy milk)
  • 1/2 cup sifted cocoa powder
  • 1/4 cup sifted dark cocoa powder (or dutch processed cocoa powder)
  • 1/2 cup white sugar (why not cannasugar)
  • 1/3 cup brown sugar (and how about cannabis brown sugar)
  • Pinch of salt
  • 1/2 tablespoon vanilla extract


  • Measuring cups
  • Measuring spoons
  • Hand blender/standing blender/mixer
  • Mixing bowl
  • Ice cream maker
  • Mesh strainer
  • Airtight container for storage


  1. Sift cocoa powder into mixing bowl through a mesh strainer. Add all other dry ingredients and give it a quick blend. 
  2. Add wet ingredients and blend with a hand mixer/blender. 
  3. Cover bowl and chill in the fridge for 2 or more hours. 
  4. Add mixture to your ice cream maker and run for 15 minutes (or for however long is recommended by the manufacturer). 
  5. Store in an airtight container in your freezer. 

March 6, 2020

It's my birthday! And while I don't really love cake and am not usually a very festive person, I totally felt in the mood this year and decided to whip up some infused cupcakes. Plus I still had some of that Instant Pot infused butter in my fridge and I really wanted to use it. Cupcakes with buttercream frosting sounded like the perfect idea. 

Unfortunately, I decided that using the IP for infusions is not the way to go if you don't like the taste of cannabis. Overall in both the butter and the olive oil, there was an overwhelming flavor of cannabis. 

These cupcakes were pretty good. I think I make have over cooked them just a little bit too long at 20 minutes. Or it could just be that it's an edible and edibles are kind of dry for some reason.

Ingredients for the cupcakes: 

  • 1/4 boiling water
  • 3 tbs unsweetened cocoa powder
  • 1/4 cup softened infused cannabutter
  • 6 tbs sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 6 tbs flour

Ingredients for the strawberry buttercream: 

  • 1/4 cup infused cannabutter
  • 1 cup powdered sugar
  • 2 tbs strawberry preserves/topping
  • 1 tbs whole milk, buttercream, or almond milk

Tools needed: 

  • Hand mixer or standing mixer (or a strong arm and a whisk)
  • Mixing bowl
  • Mis-en-place bowls (cereal bowls will do)
  • Spatula
  • Measuring cup
  • Measuring spoons
  • Cupcake pan or standalone silicone cups
  • Liners if using a pan
  • Pastry bag and tips or a knife or spatula to spread buttercream on the cupcakes


  1. Preheat oven too 375. Grease or line cups and set aside. 
  2. Mix boiling water and cocoa powder. Blend thoroughly. Set aside to cool. 
  3. In a small bowl, add flour, baking powder and salt. Set aside. 
  4. In another larger bowl, cream together butter and sugar. Add egg and blend thoroughly. Add vanilla and the dry ingredients. Blend until just mixed. Finally, add the cocoa and hot water mixture. Blend until thoroughly mixed. 
  5. Spoon the batter evenly among six cupcake cups. Bake for 18-22 minutes, or until a toothpick comes out clean from the center. Allow to cool completely before frosting. 
  6. To make the frosting, beat together the butter and powdered sugar. Add milk and strawberry, and beat until thoroughly combined and stiff peaks begin to form. Pipe or spread onto cupcakes. 

This is such a great recipe to make a small batch of cupcakes for just one or two people to enjoy, or for a small gathering. 

March 3, 2020

Brown sugar is an essential ingredient in any kitchen. Whether you like to bake or make your own sauces and glazes. It's needed in a variety of recipes. And now that I feel I have mastered the art of making cannasugar I thought it was time to take the next step and make my own cannabis-infused brown sugar. 

To make cannabis brown sugar, I pretty much just took my stovetop tincture recipe to make regular white cannasugar. After the oven drying process, you just add one tablespoon of molasses per cup of white sugar and blend it together. It's so simple to make and will give you even more possibilities for cannabis-infused foods. 


  • Everclear
  • Cannabis
  • Sugar
  • Molasses


  • mason jar
  • small sauce pot
  • cheesecloth
  • mesh strainer
  • baking sheet
  • mixing bowl
  • whisk


  1. Preheat oven to 230 degrees Fahrenheit
  2. Roughly break up cannabis flower and spread evenly across a baking sheet. Bake for about 30 minutes. Tossing once or twice to evenly cook. 
  3. Place the now decarboxylated cannabis in a mason jar and fill with Everclear until just covered. Loosely place the lid on the mason jar (EMPHASIS ON LOOSE). Place in a small sauce pot and fill pot with water until it reaches the same level as the Everclear and cannabis in the jar. Bring the water to a light boil and simmer for 30 minutes. 
  4. Strain the flower from your tincture. Allow tincture to come to room temperature before proceeding so as not to melt the sugar. 
  5. Preheat oven to 240 degrees fahrenheit. 
  6. Line a baking sheet with parchment paper or a silicone baking mat. 
  7. Add sugar to mixing bowl (amount depends on how much cannabis you've used, but in my experience, you should use at least a cup). Pour tincture over and then whisk/mix together until the tincture is evenly distributed. 
  8. Spread sugar and tincutre mixture across your lined baking sheet and bake for 1 hour. Making sure to stir and mix every 20 minutes. 
  9. Once the cannasugar is dried, pour it into a mixing bowl and add 1 tablespoon of molasses per cup of sugar. Blend thoroughly.
  10. Store in an airtight container. 

Are you ready to blaze and graze? Get the complimentary recipe book now.

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