6 Delicious Brunch Recipes — That Will Get You High

Photographed by Povy Kendal Atchison.
If you've ever tried a pot cookie and thought, "I could do better," we've got just the book for you. The Cannabis Kitchen Cookbook (officially out tomorrow) aims to bring weed-infused foods up to the level of your culinary talents.

But even for seasoned cannabis consumers in weed-legal states, edibles can be intimidating. Which is why the book so helpfully starts with a crash course in different strains and dosing. Then, it moves into techniques for infusing pot into everything from butter and coconut oil to milk and honey. (If you don't already know how to do a basic infusion, check out our beginner's instructions for butter and click through for a 20-minute oil).

The rest of the book's recipes are all built on these infused staples. But don't get us wrong — these aren't freshman-year-dorm-kitchen weed brownies. These are real deal gourmet treats with an extra "feel-good" kick. And going beyond the classics, there are recipes you can use for every meal of the day (but we wouldn't necessarily recommend that).

As big brunch fans, we've collected a few of the most enticing breakfast recipes. You've got the usual pancakes, waffles, and coffee. But we've swapped that go-to mimosa for a refreshing lemon and lavender Champagne cocktail.

Since all of these are pot-infused, you might want to go slow and just try one at a time — as difficult as that may be.
THC calculations for these recipes were made based on the assumption of 10 percent THC in the plant. That’s used as a standard, but your chances of growing or buying cannabis with 10 percent THC are extremely low.These calculations are for comparison purposes only. The potency of the material you use is the most important indicator of how a recipe will affect you.

Refinery29 in no way encourages illegal activity and would like to remind its readers that marijuana usage continues to be an offense under Federal Law, regardless of state marijuana laws. To learn more, click here.

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Photographed by Povy Kendal Atchison.
20-Minute Cannabis Olive Oil
Chris Kilham

Makes about 1⁄4 cup
THC per cup: 283.5 milligrams

1/4 oz cured cannabis flowers, finely ground
1/4 cup organic extra virgin olive oil
Coffee grinder
Fine-mesh strainer

1. Place cannabis into a coffee grinder and grind until powdered. The cannabis will stick to the insides of the grinder, so scrape it out thoroughly. (Be careful about licking the spoon; that’s some potent goo.)

2. Place oil into a 6-inch, shallow frying pan or saucepan. Using a wooden spoon, continuously stir cannabis into oil over very low heat. Simmer for 10 to 20 minutes. 

3. Remove from heat and let cool.

4. Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids.

5. Use oil immediately or transfer oil to a clean clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.

Chris Kilham’s immediate-gratification infused olive oil is a no-mess way to extract full benefits from the plant in less than an hour. When he’s in a hurry, Kilham grinds cannabis for this recipe in a coffee grinder, but it makes a mess of the machine. If he has the time, Kilham prefers the simple meditation of laying out cannabis on a cutting board and chopping for hours until it’s micro-pulverized. (Hand chopping is a luxury that adds substantially to prep time.) To make his oil, Kilham stirs together a quarter ounce of ground, cured cannabis flowers and a quarter cup of extra virgin olive oil for about twenty minutes and strains it. That’s it. This easy, versatile staple can be stirred into pasta sauce, brushed on bruschetta, and used in many recipes that call for extra virgin olive oil.
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Photographed by Povy Kendal Atchison.
Lemon, Poppy Seed, & Cannabis Pancakes
Grace Gutierrez

Makes 12 large pancakes
THC per pancake: 2 milligrams

1 32-oz carton almond milk
2 grams cured cannabis, finely ground
3 cups fresh strawberries
3/4 cup granulated sugar, divided
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup poppy seeds
Zest of 2 lemons
2 tbsp fresh lemon juice
1/4 cup plain Greek yogurt
2 eggs
1 teaspoon vanilla coconut oil or butter for cooking pancakes

1. To infuse almond milk, stir together cannabis and almond milk in a saucepan and bring to simmer. Let simmer for about 45 minutes, covered, stirring every 10 minutes or so. Remove from heat and set aside to cool.

2. Layer about 4 pieces of cheesecloth over a small bowl and secure with a rubber band around the edge. Press very gently to slope the cheesecloth slightly into the glass. Pour milk and cannabis over cheesecloth. Wrap cheesecloth around cannabis flowers and press out all liquid. If making this ahead of time, transfer to a jar or bottle with a tightly fitting lid, label, and refrigerate until ready to use.

3. Before you make pancake batter, cut strawberries into small pieces and mix with 1/4 cup of the sugar in a small bowl. Set aside.

4. To make pancakes, stir flour, baking powder, baking soda, salt, 1/2 cup of sugar, and poppy seeds in a large bowl. In a separate, medium-sized bowl, mix together lemon zest and juice, 1 3/4 cups of the infused almond milk, Greek yogurt, eggs, and vanilla.

5. Combine wet ingredients with dry ingredients. Mix with a wooden spoon until only a few clumps are left in the batter.

6. Using a 1/4-cup measuring cup, pour batter onto greased griddle or pan on medium-high heat. When the pancakes start to bubble around the edges (about 3 minutes), flip and cook other side.

7. Remove from griddle and serve with syrup and strawberries.

Opium poppy seeds — believed to promote sleep, fertility, and abundance — have been used in food and medicine for thousands of years. Delivering calcium, iron, and zinc, the crunchy seeds pair perfectly with tart lemon and 1 3/4 cups of cannabis-infused almond milk in these pancakes, inspired by Grace Gutierrez’s favorite breakfast muffin. If you can, make the cannabis-infused almond milk the night before. It has to simmer for 45 minutes and come to room temperature before you can use it in the pancake batter — and that’s no fun when people are waiting for pancakes. Gutierrez recommends using at least a gram of finely ground, cured cannabis flowers, preferably a sweet sativa such as OG Kush, Pineapple Express, or Maui Waui, for the almond milk. You can make pancakes larger or smaller to control dosage.
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Photographed by Povy Kendal Atchison.
Ganja Java Go-Juice
Chris Kilham

Makes 2 generous cups
THC per serving: 5 milligrams

2 cups pure filtered water
2 large handfuls whole coffee beans, finely ground
1/2 cup organic whole milk
1 gram cured cannabis, finely ground
Sugar or honey, to taste (optional)
Fine-mesh strainer

1. Boil water. Place finely ground coffee beans in unbleached paper filter inside drip filter. Pour boiling water through to make 2 cups of coffee.

2. Heat milk in a saucepan over low heat. Heating slowly, bring to lowest simmer, stirring constantly with a wooden spoon.

3. Stir cannabis into milk in saucepan. Stir continuously with wooden spoon over lowest simmer for 10 minutes. Remove milk from stove.

4. Line fine-mesh strainer with cheesecloth and pour liquid through to strain out cannabis. Compost cannabis solids.

5. Add strained milk to coffee. Sweeten if desired.

Chris Kilham has declared (on Fox News, The Doctor Oz Show, and elsewhere) that coffee is a health food — and studies back him up. Full of antioxidants, coffee improves digestion and enhances mental alertness. For added benefit, sometimes Kilham stirs sativa-infused milk into his morning or afternoon cup. Kilham uses a gram of raw, cured cannabis and an equal mix of Raven’s Brew Deadman’s Reach and Allegro Organic Mexican Zarazoga coffee beans for this simple pick-me-up. He uses a Melitta slow-drip filter to make his coffee, but any method will do. Kilham doesn’t decarboxylate the cannabis before he simmers it with milk for this recipe. If that doesn’t work for you, heat the cannabis flowers on a baking sheet in a 200-degree oven for 45 minutes to convert THC-A to THC before you use it.
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Photographed by Povy Kendal Atchison.
Raspberry, Apple, & Pear Cannacrisp With Almonds, Cashews, & Walnuts
Leslie Cerier

Serves 4 to 6
THC per serving:
With 20-minute cannabis olive oil: 14 milligrams

3/4 cup almonds
2 cups rolled oats
1/3 cup plain or black walnuts, halved
1/4 cup whole cashews
1/2 tsp sea salt
1/2 cup maple syrup
1/4 cup infused extra-virgin coconut oil, melted
1 1/2 cups fresh or frozen raspberries
1 1/2 cups pears, sliced
1 cup apples, peeled and sliced
1/2 cup fresh or frozen blueberries
1 cup peach juice or other fruit juice

1. Preheat the oven to 375°F.

2. Place almonds in food processor and grind to a meal.

3. Transfer to large mixing bowl along with oats, walnuts, cashews, and salt. Mix well with a wooden spoon.

4. Add maple syrup and oil and stir until well blended.

5. Arrange raspberries, pears, apples, and blueberries in bottom of a 2-quart baking dish. Cover with topping, pour juice on top, and bake for 30 minutes or until fruit is hot and bubbly and topping is crisp.

6. Spoon into bowls and serve warm.

Leslie Cerier’s light, sugar-free fruit crisp made with a quarter cup of cannabis-infused coconut oil is delightful at any time of day. Infused with an uplifting sativa, it’s a healthy way to catch a moderate buzz at breakfast. Cerier mixes a quarter cup of cannabis oil and maple syrup with rolled oats, walnuts, and cashews to make a protein-rich topping for raspberries, pears, apples, and blueberries, and then bakes the crisp until the fruit is bubbly. You can use whatever combination of organic fruit looks great at your local market for this crisp, and you can use frozen berries in the dead of winter.
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Photographed by Povy Kendal Atchison.
Teff Cannabis Waffles
Leslie Cerier

Serves 3
THC per serving:
With 20-minute cannabis olive oil: 18 milligrams

4 eggs
3/4 cup apple juice or cider
3 tbsp cannabis-infused extra virgin coconut oil or butter
3 tbsp maple syrup
1 tbsp vanilla extract
1 1/2 cups teff flour
1 tbsp baking powder
1/2 tsp sea salt

1. Preheat waffle iron.

2. Whisk eggs in a large bowl. Stir in juice, oil, maple syrup, and vanilla. Add flour, baking powder, and salt. Stir until well combined.

3. Brush top and bottom surface of waffle iron with oil. Then, ladle in enough batter to cover bottom surface. Close waffle iron and cook until steaming stops or the waffle is golden-brown.

3. Serve immediately or keep cooked waffles in a warm oven until ready to serve.

Teff is a tiny grain with a mild, nutty flavor that grows predominantly in Idaho and Ethiopia. High in protein, calcium, and amino acids, teff is ground into a gluten-free flour alternative that can be used to make all sorts of baked goods. Its name comes from the Greek phrase "maskai teff," which means “the grass of love.” Cerier can’t think of anything better to pair with cannabis, that other grass of love. She makes these healthy waffles with three tablespoons of cannabis-infused coconut oil for a slight morning buzz. If the potency is a little on the mild side, serve these waffles with optional cannabis-infused butter. Infuse the oil or butter with a fruity sativa such as Pineapple Express or Sweet Island Skunk if you have access to them.
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Photographed by Povy Kendal Atchison.
Lemon-Lavender Champagne
Grace Gutierrez

Serves 8
THC per serving: 1 milligram

1/2 cup water
1/2 cup granulated sugar
1 gram cured cannabis flowers, broken up
1/4 cup dried or fresh lavender flowers
1 tsp vegetable glycerin (available at health-food stores)
16 tbsp fresh-squeezed lemon juice
1 bottle Champagne
Garnishes such as lemon peel twirls, lemon wedges, or lavender sprigs White wine glasses
Fine-mesh strainer

1. To make a simple syrup, heat water and sugar until sugar is dissolved. Raise heat and bring to a boil. Stir in cannabis. Let simmer on medium-high heat for 20 minutes, covered.

2. Add lavender and vegetable glycerin to syrup. Boil another 5 minutes, stirring every minute or so. Remove from heat and let cool.

3. Line strainer with cheesecloth and pour simple syrup through to strain out cannabis and lavender solids. Squeeze cheesecloth and compost plant matter.

4. For the cocktail, combine 2 tablespoons lemon juice and 2 tablespoons infused lavender simple syrup into an 8- to 12-ounce white wine glass. Fill the rest of the glass with your favorite champagne.

5. Garnish with a lemon peel twirl or a lemon wedge and lavender sprig.

Floral, bright, and bubbly, Gutierrez’s summertime Champagne cocktail makes any occasion a celebration. Gutierrez makes a cannabis and lavender simple syrup by breaking up cured cannabis flowers with her hands (she leaves the stems) and combining them with sugar, water, lavender, and vegetable glycerin, a sugar alcohol used to extract botanicals. Gutierrez stirs together the simple syrup with fresh lemon juice and quality champagne for a mildly potent cocktail that’s perfect for weddings and garden parties. You can use a half to three-quarters of a gram of cured cannabis flowers instead of a full gram for the simple syrup to make the cocktails less potent; Gutierrez warns that making the simple syrup with more than two grams will ruin your party. She infuses the simple syrup with an uplifting sativa for brunch and a potent indica for an end-of-the-day refresher. As enticing as lavender can be, resist the temptation to use more than the recipe calls for. Too much lavender makes the cocktail taste soapy.

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