Vietnamese sugar-cane juice with cannabis-infused milk is the perfect elixir for a gloomy day.
I’m a huge fan of hot-weather beverages. Right now, it’s anything but hot out, but this little mocktail will transport you. This time of year can be warm and sunny, or it can be thanklessly cold and rainy. It may officially be spring, but we are experiencing the occasional icy wind that goes right through you. That’s where Vietnamese-style, freshly crushed sugar-cane juice comes in. This scintillating liquid — extracted from the stalk using a machine that resembles a sausage grinder — is refreshing, and come summer, it’ll stave off the heat and humidity with alacrity. To take my iced sugar-cane juice to a higher level (so to speak), I use condensed milk for the infusion. The condensed milk takes to decarbed cannabis beautifully, and you can use it in a plethora of concoctions — from the obvious caramel, by cooking it very low and slow until it caramelizes, or as the aide-de-camp to a Vietnamese iced sugar-cane juice, which is the topic of this article.
READ MORE AT: http://www.seattletimes.com/life/take-this-tropical-sugar-cane-mocktail-to-a-higher-level-cannabis-recipe/