Cardamom-Rose Bhang

Ingredients

• .5 g dried cannabis
• 2 cups whole milk, divided
• 2 Tbsp. sugar
• 1 Tbsp. raw almonds
• 1 tsp. rose water
• ½ tsp. fennel seeds
• ½ tsp. ground cardamom
• ¼ tsp. ground turmeric
• ¼ tsp. kosher salt
• 8 black peppercorns
• Dried rose petals (for serving)

Steps

1. Preheat oven to 225°. Spread 0.5 g dried cannabis in a single layer on a parchment-lined baking sheet and bake until fragrant and lightly toasted, 14–16 minutes.
2. Transfer cannabis leaves to a blender and add 1 cup whole milk, 2 Tbsp. sugar, 1 Tbsp. raw almonds, 1 tsp. rose water, ½ tsp. fennel seeds, ½ tsp. ground cardamom, ¼ tsp. ground turmeric, ¼ tsp. kosher salt, and 8 black peppercorns. Blend until frothy and smooth, about 30 seconds. Add remaining 1 cup whole milk and blend again until sugar is dissolved, about 30 seconds.
3. Transfer mixture to a small saucepan and bring to a simmer over low heat, about 3 minutes. Let cool.
4. Divide among 8 small glasses filled with ice; top with dried rose petals.