Cinnamon-Chili Cannabutter

• 2 cups unsalted butter
• 1 cup water
• 2 cinnamon sticks
• ½ hot chili pepper, such as serrano or jalapeno, split lengthwise
• 4 grams cannabis, decarboxylated

Combine butter, water, cinnamon sticks and chili in saucepan over low heat. As butter melts, mix in cannabis. Simmer 3½ hours, stirring often and making sure temperature doesn’t exceed 220 F. 

When cool, discard cinnamon and chili. Strain through cheesecloth into glass container. Refrigerate until solid, pouring off any water. Makes 2 cups butter, each about 183.5 mg THC, based on a 15% strain. 

Get the recipe for decarboxylated cannabis here.

Recipe by chef Tito Dudley

Photography & prop styling by Erin Scott

Food styling by Lillian Kang