Inspired by the recent pandemic panic, LUV KUSH CO decided to recreate an ancient Hindu elixir of life: amrita. While the true ancient Ayurvedic elixir of immortality is lost (partly to the incrimination and stigma on psychedelic/psychoactive plant medicine), my parents had their own version of the amrita they would give us during flu and cold season. It's commonly known as haldi doodh or turmeric milk. When we were children, we didn't appreciate the taste, so my parents called it amrita and told us it would give us strength of the Devas (gods). They were usually right, as the elixir would magically rid us of our ailments. My version is much tastier (sorry mom) and uses a special ingredient- bhang!
In my opinion, mustard seeds are the underdog in this drink. When crushed, its heating properties act as an anti-bacterial that detoxes the blood. Combined with the anti-inflammatory boost from turmeric and black pepper, this sweet elixir warms the body and boosts the immune system. Coconut milk fortifies the body with electrolytes. Ginger aids as a digestive stimulant and supports cardiovascular health. The addition of cannabis as a super food heightens the natural effectiveness of these herbs, while feeding the endocannabinoid system to alleviate distress and regulate the body’s homeostasis.
Intentionally blending these super-foods is called samyoga, a branch of Ayurveda that focuses on the intentional art of synergistic herb use to magnify certain desired effects and eradicate unpleasant symptoms to alkalize the body. The ancient science emphasizes the superiority of a ‘full spectrum’ medicine when working with herbs. A full spectrum medicine means that the healing powers of a plant lie within the knowledge of utilizing the whole herb in different concentrations. The curing potential of a full plant cannot be limited to an isolated element. Cannabinologists (is that a word? wow!) are now rediscovering the value of a full spectrum experience when determining how your body processes cannabis, as well as other plants.
Our amrita latte recipe uses bhang paste, an age old tradition in India to make danky desserts. This makes our latte full spectrum, or containing all plant cannabinoids. The whole cannabis plant is decarboxylated (activated through heat), steeped in butter or oil, and blended into a ‘pulp’ or paste. Bhang paste is perfect for infusing your coconut milk (or classic milk) base, adding the mildly psychoactive kick you need to connect with your inner divine.
WHAT YOU'LL NEED:
BHANG PASTE:
7 g cannabis buds or 10 grams cannabis trim
1 tbsp ghee or nutritious oil (coconut, avocado, olive)
1 tbsp sugar
2-3 tbsp water
Preheat your oven to 220 degree F.
Grind the buds. Seeds, stems, sticks, it’s all good. Put it all in there.
Bake the cannabis at 220F for 10 minutes, mixing the bud in the pan every 5 minutes.
Transfer the bud into a pot, add the rest of the ingredients to the pan and mix well. Return to the stove for 9 minutes, mixing well every 3 minutes. Add more water 1 tsp at a time if needed to prevent the buds from burning.
Remove from the oven and cool.
Blend the mixture into a thick paste. This recipe yields about 2-3 tablespoons of bhang paste that can be kept fresh in the fridge for 3 months or frozen for up to a year.
AMRITA LATTE:
2 ¾ cup coconut (or any) milk
1 tsp bhang paste (add more if a stronger psychoactive effect is desired)
¼ cup water
1 tsp turmeric (powdered or fresh)
¼ tsp black pepper
¾ tsp cinnamon
1 tsp ginger (powdered or fresh)
½ ts whole mustard seeds, crushed or ¼ tsp ground mustard powder
¼ tsp ashwagandha (optional)
In a small saucepan, combine coconut milk, water, turmeric, ginger, cinnamon stick, mustard seed, black pepper.
Whisk to combine and warm over medium heat. Heat until boiling under medium heat for about 5 minutes - whisking frequently.
Continue to let the elixir boil, whisking frequently, allowing the spices to season the coconut milk. After about 4 minutes, turn the heat to low and add the cannabis pulp.
Allow the amrita to steep under low heat for about 15 minutes, whisking often to prevent the coconut milk from scalding.
Turn the heat off, strain (remembering to squeeze!) and serve immediately. If you prefer a sweet drink, add a touch of honey once removed from the stovetop. Best when fresh, leftovers can be stored covered in the refrigerator for up to 2 days. Reheat on the stove top or microwave until hot.
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