- 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.
Recipe by chef Tito Dudley
Photography & prop styling by Erin Scott
Food styling by Lillian Kang