Cannabis & Food

It’s a brand new world out there!

Hash brownies, weed cookies, infused muffins… these are all stoner delights of the past. Now that cannabis is making headway in the legalized world, we want to show you how to elevate your cannabis and food experience. If you are a card holding cannabis medical patient you can view local medical dispensaries here. If you are patiently waiting, you can visit Endos Ethos in Huntington or Northport for Hemp products.

Cannabis Recipes

Let’s set the stage for creating and indulging in a Cannabis Mocktail. If you are a newbie, make sure you are enjoying your infused mocktails in a safe environment like your home (and remember, if you feel different, you drive different – it’s illegal to drive under the influence). Next, don’t expect your infused mocktail to take effect like a normal cocktail would. Your stomach needs to absorb and digest the cannabis compounds, so don’t assume that you need another drink after 15 or 30 minutes. The best way to infuse your drink is using tinctures, syrups, and creamers.

Infused Cucumber Jalapeño Margarita


  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup chopped cucumber
  • 1 jalapeño , halved and seeded
  • 2 tbsp coarse salt
  • 1 tbsp lime zest
  • 1 tsp smoked paprika
  • 1/2 tsp hot-red-chili-flakes
  • 1 lime , cut into wedges
  • 1/2 cup fresh lime juice
  • 1 cup club soda
  • Your desired amount of Tincture


COMBINE sugar and water in a small pot. Bring to a boil and cook until sugar dissolves. Add chopped cucumber and jalapeño and boil for another 2 min. Set aside to cool and infuse.

STIR salt, zest, paprika and pepper flakes in a shallow bowl.

CUT a slit into a lime wedge, leaving the peel intact. Run the slit around the rim of 4 glasses until coated with juice. Dip rims in salt mixture to coat.

FILL each glass with 2 tbsp lime juice. Remove cucumber and jalapeño from syrup and discard; add 1 tbsp syrup to each glass. Stir, then top with ice and 1/4 cup club soda. Add in the recommended Tincture dosing.

GARNISH each mocktail with a cucumber ribbon and a jalapeño ring.

Infused Cinnabon Rolls


Cinnamon Roll Dough:

Cinnamon Sugar Filling:

  • 1 cup brown sugar packed
  • 2 ½ TBS ground cinnamon
  • 6 TBS butter softened (or add in tincture if you don’t want to use cannabutter)

Cream Cheese Frosting:


Make the Cinnamon Roll Dough:

  1. Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
  2. Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
  3. Add the ½ cup sugar, cannabutter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
  4. Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
  5. Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
  6. Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
  7. Grease a large bowl and place the dough inside.
  8. Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
  9. Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:

  1. While the dough is rising, make the filing. In a small bowl, combine cannabutter (or BR tincture), brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
  2. Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
  3. Assemble Cinnamon Rolls
  4. Sprinkle a large work surface with flour.
  5. Gently press the gas out of the dough and form it into a rectangle.
  6. Roll the dough into a 24×12” rectangle, about 1/4 inch thick.
  7. Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
  8. Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
  9. Line a 9×13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
  10. Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
  11. Bake Cinnamon Rolls
  12. Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven.

Make the Cream Cheese Frosting

  1. While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
  2. Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
  3. Cool & Serve!



1/4 oz/7g decarboxylated cannabis flower

12 oz/340g cold unsalted butter

2 cups/473g cold water


  • Candy thermometer (optional)
  • Fine-mesh strainer
  • Cheesecloth
  • Tall 1-qt [960-ml] deli container or measuring cup
  • 1/2-pt [240-ml] glass Mason jar with tight-fitting lid


In a medium saucepan over medium heat, combine the cannabis, butter and water.  Bring to just below boiling, 200F to 210F without stirring.  Adjust the heat to low.  Keep the mixture at this temperature for 4 hours.  Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it.  The liquid will be at a constant gentle simmer.  A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil.  If you notice the water getting low from evaporation, add 1 cup of hot tap water to prevent the mixture from burning.

After 4 hours, remove the pan from the heat and let cool for 10 minutes.

Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-butter mixture. Use a rubber spatula to scrape out the pot, making sure you get all the butter and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible. Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)

Pour the butter-water liquid into a tall container—make sure the container isn’t too wide or your butter block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit—that’s liquid gold in there! Cover and refrigerate for 24 hours.

Once the mixture cools, the butter and water will separate. Remove the butter block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the butter pieces out. Use a small strainer to scoop up any remaining butter bits.

On the bottom of the butter block you will see a green film. Using the back of a knife, scrape off this film and toss it along with the remaining water down the drain.  In a small pot over low heat, melt the canna butter. Once melted, immediately turn off the heat and pour the butter into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to 1 month, or freeze for up to 6 months.