1-4 grams of ground cannabis (depending on how potent you want your milk)
Soak the raw almonds in water for 8-12 hours before making the almond milk. This will help soften the nuts, creating a smoother and creamier texture, while also producing more milk and less pulp.
Blend the almonds and water together in a food processor or blender on the highest speed for 2 minutes until the mixture takes on a milk-like appearance.
Strain the almond milk using the cheesecloth or strainer device and place it into a saucepan.
If desired, decarboxylate the cannabis (to release the active THC) by grinding it and then spreading the cannabis onto a baking sheet evenly. Bake it at 220-240 degrees Fahrenheit (104-116 degrees Celsius) for 30-45 minutes. This can be done ahead of time.
Add the ground cannabis and slowly heat the milk, simmering for 2 hours. Stir frequently and make sure the mixture never full boils.
Strain the cannabis pieces out of the almond milk and chill
Store the canna almond milk in a clearly marked, airtight container in the refrigerator and use within 1 week.
*Note: If cheesecloth is not available (though if canna cooking often, we recommend getting one), alternatives can include everything from a fine wire sieve or some cotton fabric to a coffee filter or even panty hose. Anything that holds the almonds while allowing the milk to squeeze through.