Cannabis recipes for edible lovers who want to try their hand at their own creations. Beyond cannabutter and oil (but we have those too if you need them).

11 Easy Cannabis Recipes

We live in a golden age of cannabis cookery! As medical and recreational cannabis legalization gains ground in more and more states, more chefs than ever – both professional and amateur – have the chance to try their hand at whipping up cannabis confections, and the results never fail to delight!

That’s why we’ve collected 11 actually easy cannabis recipes for one or two people using ingredients you have around the house and minimal equipment. Let’s dive right in! 

1. Cannabis Herbal Tea

  • 1 teaspoon herbal tea of your choice (or 1 tea bag)

  • 1½ cups water

  • ¼ teaspoon, or desired amount, of cannabis tincture*

  • Honey, milk, or sugar to taste

Cannabis Tincture is available commercially, but here are the ingredients to make your own: 

  • 1.75 grams cannabis flower (~20% THC), coarsely ground

  • ¼ cup Everclear (or substitute 100 proof or higher vodka)


  1. (For Homemade Tincture): Preheat your oven to 245°F (120°C). Grind the cannabis buds coarsely with a hand or electric grinder, and spread the ground cannabis evenly on a parchment paper-lined baking sheet. Bake it in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even toasting. This process is called decarboxylation.

  2. Mix the decarboxylated cannabis with the Everclear in a mason jar and leave overnight. The next day before you use it, strain out the liquid and reserve it. Make sure you mark it clearly for safety. Always shake before use.

  3. When you’re ready to make tea, simply put the tincture in at the same time you prepare your herbal tea according to instructions (usually around 5 minutes of steeping in near boiling water). Add honey, milk, or sugar to taste. Enjoy when steeped to your liking.

2. Cinnamon and Cannabis French Toast

For the topping/filling: 

  • 2 teaspoons cinnamon (or more to taste)

  • 2 tablespoons cannabutter (see directions below the recipes for how to make your own)

Four 1 1/2-inch-thick slices of your favorite bread

  • 3 large eggs

  • 1/4 cup heavy cream

  • 1 1/2 teaspoons granulated sugar

  • ½ teaspoon salt 

  • 4 tablespoons butter

  • Confectioners’ sugar


  1. Preheat the oven to 350 degrees. In a small bowl, stir together the cinnamon and cannabutter. If you want stuffed french toast, cut a small slit into each piece of bread and fill with ¼ of the mixture. Otherwise, reserve for topping. 

  2. In a shallow bowl or baking dish, whisk together the eggs, heavy cream, sugar, and ½ tsp of salt. 

  3. Heat a skillet over medium to medium high and melt two tablespoons of butter. Brown all four pieces of bread on both sides.

  4. Transfer the browned bread to a baking dish and cook in the oven for around 5 minutes (more or less to your liking). Top with confectioners sugar and cannabutter if you didn’t use it in step one. 

3. Cannabutter Popcorn

  • 1 bag of microwave popcorn (choose plain)

  • 2 tablespoons cannabutter (see directions below the recipes for how to make your own)

  • 1/4 teaspoon salt (adjust to taste)

  • Optional toppings: garlic powder, chili flakes, nutritional yeast, parmesan cheese, dried herbs,


  1. Pop the popcorn by following the instructions on your microwave popcorn bag. 

  2. After the popcorn pops, microwave the cannabutter in a small microwave-safe bowl in 15-second intervals, stirring between each, until completely melted. Be careful not to scorch it!

  3. Transfer the popped popcorn to a large bowl. Drizzle with the melted butter and sprinkle with salt. Gently toss to evenly coat. Add your desired toppings, starting with a small amount and tasting after each addition to avoid overpowering the popcorn.

4. Cannana Bread

  • 3 medium bananas (about 1 cup mashed)

  • ½ cup cannabutter (see directions below the recipes for how to make your own)

  • 1 egg at room temperature

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup sugar

  • ½ cup pecans chopped


  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

  2. In a large bowl, mash the bananas until smooth. Stir in the melted butter until well combined.

  3. In a separate bowl, whisk together the flour, baking soda, and salt.

  4. Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix!

  5. Beat in the egg until fully incorporated.

  6. Pour the batter into the prepared loaf pan and smooth the top.

  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let cool for ten minutes and then transfer to a wire rack. Serve at room temperature. 

5. Grandma’s Cannabis Christmas Fudge

  • 8 tablespoons cannabutter (see directions below the recipes for how to make your own)

  • 1 cup chocolate chips

  • 1/2 cup powdered sugar, sifted

  • 1/4 cup whole milk (or milk of your choice)

  • Walnuts, sprinkles, or other toppings of your choice


  1. Line an 8x8 inch baking pan with parchment paper for easy removal.

  2. In a saucepan over medium heat, melt the cannabutter until simmering.

  3. Remove from heat and stir in the chocolate chips until melted and smooth.

  4. Add the sifted powdered sugar and milk, and stir until fully combined and glossy.

  5. Pour the fudge into the prepared pan and spread evenly.

  6. Refrigerate for at least 2 hours, or until firm.

  7. Cut into squares and enjoy!

6. Grasshopper Ice Cream

  • 2 cups heavy whipping cream

  • ½ teaspoon salt

  • 2-5 grams decarbed cannabis (see the first step of the cannabutter recipe below for directions)

  • 14 ounces sweetened condensed milk

  • 2 ounces crème de menthe

  • 1 ounce crème de cacao

  • ½ teaspoon mint extract

  • 6 drops green food coloring optional

  • 4 ounces chopped chocolate chunks


  1. Grab a saucepan and whisk together the heavy cream and decarbed cannabis. Heat the mixture over medium heat until it simmers gently. Don't let it boil – a gentle bubble is all we need. Let it simmer gently for about 1.5 hours. Strain when finished & place in the fridge to cool. 

  2. In a mixing bowl, whip the sweetened condensed milk, crème de menthe, crème de cacao, and mint extract together until combined.

  3. Remove the cooled cream from the fridge and whip together with the other ingredients until stiff peaks form. Add chocolate chips near the end. 

  4. (Optional): Add 6 drops of green food coloring and stir until the mixture reaches your desired minty shade. 

  5. Transfer the mixture to a covered container and refrigerate for at least 4 hours, or until completely chilled. Overnight chilling is ideal for an extra scoopable texture.

7. European-Style Cannabis Infused Hot Cocoa

  • 2 tablespoons cannabutter (see directions below the recipes for how to make your own)

  • 1 ½ cups whole milk

  • ½ cup heavy cream

  • 1 tablespoon finely chopped dark chocolate (60-70% cacao)

  • 1 ⅓ tablespoons unsweetened Dutch-process cocoa powder

  • 1 tablespoon granulated sugar, to taste

  • 1 tablespoon cornstarch

  • Pinch of salt

  • Whipped cream and chocolate shavings, for garnish (optional)


  1. Melt the cannabutter in a saucepan over medium heat. Once melted and slightly bubbly, begin the next steps quickly. 

  2. Add the milk and heavy cream to the saucepan and heat over medium heat until simmering around the edges. Don't let it boil.

  3. While the milk warms, crumble the chocolate into a small bowl. Once the milk simmers, add the chocolate and whisk until melted and smooth.

  4. In a separate bowl, whisk together the cocoa powder, sugar, cornstarch, and salt. Gradually add this dry mixture to the hot milk, whisking constantly until fully combined.

  5. Cook the hot chocolate for 5-7 minutes, stirring occasionally, until slightly thickened but not pudding-like. Be careful not to overcook, as it will thicken further as it cools.

8. Cannabis Coffee Creamer

  • 2-10 grams of decarbed cannabis 

  • 4 cups of milk (your choice)

  • 2 cans (14-oz each) of sweetened condensed milk

  • Cooking thermometer


  1. To decarb your flower: Preheat your oven to 245°F (120°C). Grind the cannabis buds coarsely with a hand or electric grinder, and spread the ground cannabis evenly on a parchment paper-lined baking sheet. Bake it in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even toasting. Remove from the oven and allow to cool.

  2. Combine the decarbed cannabis and milk in a small saucepan over low heat.

  3. Gently bring the mixture to 165° F slowly (usually takes around 30 minutes). Once it reaches temperature, maintain the heat for 30 minutes.

  4. After 30 minutes, lower or remove from the heat and whisk in the two cans of sweetened condensed milk until smooth. 

  5. Strain out the cannabis with a fine mesh strainer, allow the mixture to cool, and then place into mason jars or a similar container in the refrigerator for storage up to the expiration date of your milk.

9. Steak with Cannabutter

  • 1 thick-cut steak (around 1-1.5 inches thick), such as ribeye, New York strip, or sirloin

  • Kosher salt and freshly cracked black pepper

  • 1 tablespoon vegetable oil

  • 2 tablespoons cannabutter (see directions below the recipes for how to make your own)

  • Optional toppings: garlic cloves, fresh herbs like thyme or rosemary


  1. Remove the steak from the refrigerator 30 minutes to an hour before cooking to bring it to room temperature. Generously season both sides with salt and pepper.

  2. Preheat a heavy-bottomed cast iron skillet or steak pan over high heat until very hot. You should be able to see wisps of smoke rising.

  3. Add the vegetable oil to the hot pan and immediately place the steak in the pan. Sear undisturbed for 2-3 minutes per side, or until a nice crust forms.

  4. Reduce the heat to medium-high and add the cannabutter to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1-2 minutes per side. You can add garlic cloves or herbs such as rosemary and thyme to the pan during this step for extra flavor.

  5. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

  6. Transfer the steak to a plate and let it rest under aluminum foil for 5-10 minutes before slicing. If there is any remaining cannabutter, add it now. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

  7. Slice and serve.

10. Mary Jane’s Mug Cakes

  • ¼ cup + 1 ½ teaspoons all-purpose flour (total 13 ½ teaspoons)

  • 2 tablespoons sugar

  • ¼ teaspoon baking powder

  • Dash of salt

  • 2 tablespoons cannabutter, melted (see directions below the recipes for how to make your own)

  • 3 tablespoons milk

  • ½ teaspoon vanilla extract

  • 1 teaspoon sprinkles (optional) or chocolate chips


  1. In a microwave-safe mug, melt the cannabutter gently (check it at fifteen second intervals and remove when just melted). 

  2. In a second mug, whisk together the flour, sugar, baking powder, and salt.

  3. Pour in the melted butter, milk, and vanilla extract and stir until just combined. Don't overmix!

  4. Sprinkle the top with your desired amount of sprinkles or chips. 

  5. Microwave on high for 50-60 seconds, or until the cake is just set and slightly puffed. Be careful, the mug will be hot!

  6. Let the cake cool for a minute or two before digging in.

11. Crispy Cannabis Treats

  • 1 stick cannabutter (½ cup) (see directions below the recipes for how to make your own)

  • ½ stick unsalted butter (¼ cup)

  • Two 10-oz bags mini marshmallows, divided 

  • ¾ teaspoons vanilla extract

  • ½ teaspoon salt

  • 8 ½ cups Rice Krispies or crispy rice cereal


  1. Generously grease a 9x13 inch baking pan with butter.

  2. In a large saucepan over medium heat, melt the butter and cannabutter. 

  3. Add half of the mini marshmallows (one bag) to the melted butter and stir constantly until completely melted and smooth. Be careful not to burn!

  4. Remove the pan from heat and stir in the vanilla extract and salt until well combined.

  5. Add the Rice Krispies to the marshmallow mixture and gently fold until evenly coated.

  6. Add in the remaining bag of marshmallows and stir until they are melted. Melt to your desired consistency. 

  7. Transfer the mixture to the prepared pan and press down firmly with a spatula to evenly distribute and compact it. You can even use a dampened hand for extra smoothness.

  8. Let the treats cool completely at room temperature, at least 2 hours, before cutting into squares. This allows them to set and become firm.

How to Make Cannabutter 

Made by simmering cannabis in butter, this method extracts both cannabinoids and terpenes, resulting in a more complex and robust infusion that retains many of the herbal smells of the weed you use.

While it may have a stronger herbal flavor compared to cannabis oil, cannabutter enthusiasts appreciate the traditional touch it brings to baked goods.

Cannabutter has a shorter shelf life than cannabis oil (it lasts for several weeks in the fridge or up to 6 months in the freezer), so it's best to use it relatively soon after preparation for optimal freshness.


  • 1 cup butter

  • ¼ ounce decarbolized cannabis (see instructions)

  • Optional: 1 cup water

Cannabutter Recipe

1. Decarboxylation:

  • Preheat your oven to 245°F (120°C).

  • Grind the cannabis coarsely with a hand grinder.

  • Spread the ground cannabis on a parchment paper-lined baking sheet.

  • Bake the cannabis in the oven for 30-40 minutes, stirring it every 10 minutes to ensure even toasting.

2. Infusing the Butter:

  • Melt the butter in a saucepan over low heat. If desired, add water to regulate the temperature more effectively during cooking. 

  • Add the decarboxylated cannabis to the melted butter.

  • Keep the heat low (ideally between 160ºF and 180°F) and let the mixture simmer for 2 to 3 hours, stirring occasionally. Be careful not to let the mixture boil.

3. Straining the Butter:

  • Set a funnel on top of a jar and line it with cheesecloth.

  • Once the butter has cooled slightly, pour it over the cheesecloth funnel and allow it to strain freely. Avoid squeezing the cheesecloth to prevent plant material from getting into your butter.

4. Storing the Cannabutter:

  • Transfer the strained cannabutter into a container or jar.

  • Store it in the refrigerator or freezer. Cannabutter can be kept in the fridge for several weeks and in the freezer for up to six months.

How to Make Cannabis Oil

Though the ingredient doesn’t come up much in the recipes above, cannabis oil is another staple of cannabis cooking. Made by infusing cannabis into a carrier oil, such as coconut or olive oil, cannabis oil allows for precise dosing and easy incorporation into various recipes.

Its lighter taste is ideal for those who want the benefits of cannabis without a strong herbal undertone. Additionally, cannabis oil can be stored for an extended period, making it a convenient option for those who like to plan their cannabis-infused culinary adventures in advance.


  • 1 cup oil (your choice)

  • ¼ ounce decarbolized cannabis (see instructions)

How to Prepare Cannabis Oil

1. Decarboxylation:

  • Preheat your oven to 245°F (120°C).

  • Grind the cannabis buds coarsely with a hand grinder.

  • Spread the ground cannabis evenly on a parchment paper-lined baking sheet.

  • Bake it in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even toasting.

2. Choosing and Preparing the Oil:

  • Select an oil for infusion. Common choices include coconut oil, olive oil, or canola oil, depending on your preference or recipe requirement.

  • Measure the oil based on the ratio you desire. A common ratio is 1 cup of oil to 1 cup of ground, decarboxylated cannabis.

3. Infusing the Oil:

  • Combine the oil and decarboxylated cannabis in a saucepan or slow cooker.

  • Heat the mixture on low heat (ideally between 160°F and 200°F) for 2 to 4 hours. This slow process helps infuse the oil without burning the cannabis. If using a slow cooker, this can be extended to 6-8 hours.

4. Straining the Oil:

  • Line a strainer with cheesecloth and place it over a large bowl or jar.

  • Slowly pour the oil and cannabis mixture through the cheesecloth and strainer. Let the oil drip through; avoid squeezing the cheesecloth to prevent excess plant material from entering the oil.

  • Discard the leftover plant material.

5. Storing the Cannabis Oil:

  • Transfer the strained oil into an airtight container.

  • Store it in a cool, dark place. The refrigerator is ideal for long-term storage.

Frequently Asked Questions

What food can you infuse with cannabis?

THC and CBD, the two most significant active compounds in cannabis, are fat soluble, which means that they can be infused into butter, oil, and other fat-based products. Cannabis-infused oil or butter (or “canabutter,” as it’s often called) can then be used as an ingredient in any number of possible foods, including baked goods, sauces, gummies and other candy, beverages, soups, stews, ice cream – pretty much anything you can imagine.

How do you make edibles potent?

Generally the potency of an edible will depend on the strength of the cannabis you use and on how concentrated the infusion is into the cooking fats you’re using. Packaged edibles are able to provide very precise dosing information, similar to the nutrition information you can find on any other packaged food item. However, this process is less difficult to track consistently when you’re cooking or baking at home, so you should err on the side of caution when it comes to dosage. When you’re consuming homemade or premade edibles, always start with a little and wait up to 3 hours before having more since the effects of edible cannabis take much longer to fully kick in than it does when smoked.

What is the flavor of cannabis in cooking?

Cooking with cannabis often imparts a strong, herbaceous flavor to the final product. This can pair very well with savory dishes, though sometimes people find it a little overpowering in sweets and other baked goods. That said, weed brownies and cookies are two of the biggest staples in homemade cannabis cookery, so everyone’s taste is different. Chocolate and caramel are both very good at standing up to the herbaceous flavor of cannabis, and you can cut your cooking fat with uninfused butter or oil if you want to slightly turn down the presence of cannabis in the final flavor profile.

What is the most popular way to consume cannabis?

Brownies have stood the test of time as a great way to enjoy edible cannabis. Gummies and chocolates have also become very popular.

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