Bhang
prep time: 10 min
cook time: varies
post cook time: 10 min
items: 2 cups water
1/2 cup ganja butter
4 cups warm milk
2 tblsp almonds, finley
chopped
1/2 tblsp ginger, fresh
ground
1/2 cup honey
1/4 tblsp garam masala
(cinnimon, cardamon, cloves)
Nelt ganja butter in sauce pan, stir in milk and bring to a boil. stir
in remaining items. cover and remove from heat. let stand for 10 min. pour into cup leaving almond residue in bottom of pan.
**submitted by gruds_ lapza**