Somewhere in my vast archives of research and study, I have recipe from the eastern side of India that relates a very hearty beverage consisting mainly of ganjenga simmered in milk.

The milk of course, was of a higher fat concentration than 2% or below, as commonly found in the grocery store. They also added spices such as cardamon, cinnamon and the vanilla bean.

Many today use soy milk as it contains ample fat, can be acquired pre-flavored to vanilla and is a bit thicker in feel.

So, while this can be done, it must be noted that a flavoring of warming spices may be wanted to help mask and blend the taste.

--Believe.
DankAndFile Reviewed by DankAndFile on . Boiling weed in milk (I'm posting this for my friend, he made an account, but hes not authorized yet to post anything.) When you boil weed in milk how long do you have to boil it for? Do you need to let it cool off for a certain time? Does it matter what type of milk you use? What should I set the stove temp to? Thanks Rating: 5