Cannabis-Infused Pumpkin Spice Latte

Warm up and relax with the flavors of fall, and soothing cannabis effects. This cannabis-infused pumpkin spice latte is perfect for any fall brunch, or for an evening of trick or treating too!

Ingredients

• 2 tablespoons canned pumpkin
• 1/2 teaspoon pumpkin pie spice (plus extra for garnishing)
• 1/4 gram decarboxylated kief or decarboxylated hash (ground finely)
• You can also use cannabis-infused milk instead
• To decarboxylate kief or hash, bake at 275℉ for appx 25 minutes.
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract
• 2 cups whole milk
• 1/2 cup brewed espresso or strong coffee
• 1/4 cup heavy cream whipped (or canned whipped topping)

Method

1. Grab a small saucepan and mix the canned pumpkin, pumpkin pie spice, and kief.
2. Turn on the burner to medium heat and cook the mixture, stirring constantly for about 30 seconds.
3. Stir in the sugar, and cook for around 30 seconds.
4. Whisk in milk and vanilla extract, continuing to constantly stir. Do not boil the mixture, but allow it to reach maximum heat.
5. Next, use a hand whisk or immersion blender to mix until frothy.
6. Grab two mugs and fill each with half of the espresso or coffee. Pour the hot cannabis-infused pumpkin mixture over the coffee. Add your heavy whipped cream (whipped until stiff peaks are formed) or your canned whipped topping.
7. Garnish with pumpkin pie spice, cinnamon, or nutmeg.
8. Enjoy!