Tasty Cannabis Recipes for Homemade Edibles

Cannabis edibles don’t have to be boring brownies or complicated chemistry experiments. Whether you’re new to infusions or looking to spice up your edible game, these fun recipes bring flavor, creativity, and a little buzz to your kitchen. Each one includes simple step-by-step directions, tips for dosing, and how to store leftovers (if there are any).

How to Calculate Cannabis Dosage (Without Losing Your Mind)

Before you get cooking, let’s break down how to figure out your edible dosage — no spreadsheets required.

The Simple Math:

1 gram of cannabis = 1,000 mg of flower
If your flower has 20% THC → that's 200 mg THC per gram

Now, let’s say you use 1 gram of 20% THC cannabis in your infused oil or butter. That’s about 200 mg THC total in the whole batch.

Example:

• You use the full infused batch in a recipe that makes 10 cookies
• 200 mg ÷ 10 cookies = 20 mg THC per cookie
• Want them milder? Use less cannabis or cut a cookie in half!

General Guidelines for Beginners:

Pro Tip: Everyone’s tolerance is different. Always start low and go slow — especially with edibles, which can take 30–90 minutes to kick in.

Cannabis-Infused Lavender Honey Ice Cream

If dessert could give you a hug, this would be it.
Creamy, dreamy, floral, and just a little bit fancy — this ice cream tastes like what self-care would serve if it wore silk pajamas. And yes, it’s infused. Because why just chill when you can chill?

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup cannabis-infused honey
• 1 tbsp dried lavender
• Pinch of salt

How to Make:

1. In a small saucepan, warm the milk over low heat and add the lavender. Let it steep for 10–15 minutes.
2. Strain out the lavender and pour the infused milk into a bowl.
3. Whisk in the cream, cannabis honey, and salt.
4. Chill the mixture in the fridge for 1–2 hours.
5. Pour into an ice cream maker and churn until thick.
6. Freeze for 2–4 hours before serving.

Dosing Tip: Start with 5–10 mg THC per ½ cup serving. If using homemade honey, calculate based on the potency of the flower or extract.

Storage: Freeze in an airtight container for up to 2 weeks — though good luck making it last that long.

Sparkling THC Mojito with Lime & Basil Syrup

This drink is summer in a glass — with a little herbal kick (and we don’t mean just the mint). It’s bubbly, zesty, and just fancy enough to make you feel like you're at a beachside bar... even if you're actually standing in your kitchen in pajama pants. No judgment.

Ingredients:

• Handful of fresh mint
• 4–5 basil leaves
• 1 tbsp lime juice
• 1 tbsp cannabis-infused simple syrup
• Sparkling water
• Ice

How to Make:

1. In a glass, muddle mint and basil with the lime juice.
2. Add the infused syrup and give it a swirl.
3. Fill the glass with ice.
4. Top with sparkling water.
5. Stir gently and garnish with extra mint if you're feeling fancy.

To Make Infused Simple Syrup:
Combine 1 cup water, 1 cup sugar, and your preferred dose of cannabis tincture or glycerin in a saucepan. Simmer until the sugar dissolves completely. Let cool before using.

Dosing Tip: About 5 mg THC per drink is a good starting point. You can adjust the syrup strength or use less per glass — no need to cannonball into the deep end on your first sip.

Storage: Keep the infused syrup in the fridge, tightly sealed, for up to 2 weeks. Shake well before each use — syrup separation is natural, kind of like your friend group after karaoke night.

Baked Brie with Cannabis-Infused Fig Jam

Elegant, gooey, and just a little extra — this dish is what happens when your charcuterie board gets high-end and high at the same time. Whether you wrap it in puff pastry or let it shine solo, this baked Brie brings snack time into luxury mode.

Ingredients:

• 1 small wheel of Brie
• 2–3 tbsp cannabis-infused fig jam
• Optional: puff pastry, fresh rosemary, chopped walnuts

How to Make:

1. Preheat your oven to 375°F (190°C).
2. Place the Brie on a lined baking tray — or wrap it in puff pastry if you're feeling fancy.
3. Spread the infused fig jam generously over the top.
4. Bake for 15–20 minutes, or until the cheese is soft and starting to ooze.
5. Garnish with rosemary or walnuts. Serve warm and watch it disappear.

Dosing Tip: Fig jam is sweet but sneaky — stick with about 5 mg THC per tablespoon. Divide the Brie into 6–8 portions to keep dosing manageable (and sharing fair).

Storage: Leftovers? Brave. Store in the fridge for up to 3 days and reheat in the oven — the microwave just isn’t worthy of this masterpiece.

Spicy Cannabis Popcorn with Coconut Oil & Paprika

This isn’t your average movie night snack — this is the popcorn that kicks back, lights one up, and says, "Let’s make this plot twist interesting." Smoky, crunchy, and lowkey addictive, it’s perfect for binge-watching or just vibing with a good playlist.

Ingredients:

• ½ cup popcorn kernels
• 2–3 tbsp cannabis-infused coconut oil
• 1 tsp smoked paprika
• Salt to taste

How to Make:

1. In a large pot, heat the cannabis oil over medium heat.
2. Drop in 2–3 test kernels. Once they pop, the oil’s ready.
3. Add the rest of the kernels, cover, and shake the pot gently every 10–15 seconds.
4. When popping slows to 2–3 seconds between pops, remove from heat.
5. Sprinkle with smoked paprika and salt. Toss like a pro (or shake in a paper bag like it’s the ‘90s).

Dosing Tip: Infused coconut oil can be potent — aim for 5–10 mg THC per 2-cup serving. If you're not sure, use less and wait before grabbing a second handful.

Storage: Best fresh (like, really fresh). But if you must save some, store in an airtight container for up to 2 days. Re-crisp in the oven if it goes soft.

Mango Lassi with CBD & Turmeric

This one’s for the chill crowd. No THC, no heavy buzz — just creamy mango goodness, golden turmeric warmth, and a mellow lift from CBD. It’s like a tropical vacation for your nervous system, minus the airport lines.

Ingredients:

• 1 cup mango (fresh or frozen)
• ½ cup plain yogurt
• ½ cup milk (dairy or plant-based)
• ½ tsp turmeric
• 1–2 tsp honey (optional, depending on mango sweetness)
• CBD tincture (your preferred dose)

How to Make:

1. Add all ingredients to a blender — everything except the CBD.
2. Blend until silky-smooth.
3. Add your CBD tincture and give it one last quick pulse to mix.
4. Pour into a glass and serve chilled. Tiny paper umbrellas optional (but encouraged).

Dosing Tip: CBD won’t get you high, but it’s still smart to start low. 10–20 mg per serving is a solid sweet spot for daytime calm.

Storage: Store in the fridge for up to 24 hours. Just stir or shake before sipping — separation is natural (like your boundaries on a weekend).

Garlic-Infused Cannabis Oil (for Dipping or Cooking)

This is the edible that says, “I can host brunch and get buzzed doing it.” Rich, savory, and unapologetically garlicky, this infused oil works on everything — from pasta to pizza crust to just tearing into a warm loaf of bread like a civilized savage.

Ingredients:

• 1 cup olive oil
• 3–4 cloves garlic, crushed (don’t be shy)
• 1–2 grams decarboxylated cannabis
• Optional: chili flakes, fresh rosemary, or whatever makes your tastebuds sing

How to Make:

1. In a small saucepan, heat the olive oil over very low heat. (Think “warm hug,” not “scalded eyebrows.”)
2. Add the crushed garlic and decarbed cannabis.
3. Let it simmer gently for 30–45 minutes, stirring occasionally. Do not let it boil — we’re infusing, not frying.
4. Strain out all solids through cheesecloth or a fine strainer.
5. Pour into a clean glass jar and let it cool. Label it unless you enjoy chaos.

Dosing Tip: If you use 1 gram of 15% THC cannabis, you’re looking at ~150 mg THC total. With 1 cup of oil (~16 tbsp), that’s about 9 mg THC per tablespoon. Use sparingly at first — garlic’s not the only thing with kick.

Storage: Store in the fridge for up to 2 weeks. Let sit at room temp for a few minutes before use if it solidifies. Great for pasta, salads, dipping bread, or just pretending you’re a high-end chef.

Cannabis Chai Cupcakes with Masala Glaze

These cupcakes are like a hug from your favorite aunt — warm, spiced, a little sweet, and possibly infused. With rich chai flavor and a gentle cannabis buzz, they’re the perfect way to turn tea time into me time.

Ingredients:

• 1 cup all-purpose flour
• ½ cup sugar
• ½ cup milk
• ¼ cup cannabis-infused coconut oil or butter
• 1 egg
• 1 tsp chai spice or masala blend
• 1 tsp baking powder

For the Glaze:

• ½ cup powdered sugar
• 1–2 tsp infused milk or strong brewed chai
• Pinch of chai spice

How to Make:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In one bowl, mix the flour, sugar, chai spice, and baking powder.
3. In another, whisk the milk, egg, and infused oil or butter until smooth.
4. Combine wet and dry ingredients — stir just until there are no lumps (but don’t overmix; this is baking, not cardio).
5. Divide the batter into liners and bake for 18–20 minutes, or until a toothpick comes out clean.
6. Let cool completely before glazing.
7. Mix glaze ingredients until smooth, then drizzle over cooled cupcakes. Sprinkle with extra chai spice if you’re feeling artsy.

Dosing Tip: Aim for 5–10 mg THC per cupcake. If you're unsure, test the batch by cutting one into quarters and trying a microdose first.

Storage: Keep in a sealed container for 3–4 days at room temp, or freeze unfrosted cupcakes for up to 2 months. (The infused glaze is best fresh, though.)

Frozen Pineapple & THC Popsicles

Tropical, tangy, and just the right amount of mischievous — these popsicles are the ultimate summer edible. They're like a mini vacation on a stick… that just happens to get you high.

Ingredients:

• 2 cups fresh or frozen pineapple chunks
• 1 tbsp lime juice
• 1 tbsp honey or agave syrup
• Cannabis tincture or infused syrup (measured to dose)
• Popsicle molds

How to Make:

1. In a blender, combine the pineapple, lime juice, and honey or agave. Blend until smooth.
2. Add your THC tincture or infused syrup and give it one quick blend to mix (don’t overdo it — we want evenly dosed pops, not a blender buzzkill).
3. Pour the mixture into popsicle molds, pop in the sticks, and freeze for 4–6 hours or until solid.
4. Remove from molds and enjoy… responsibly. No running with popsicles — especially infused ones.

Dosing Tip: Aim for 5 mg THC per popsicle if you’re serving friends. If you’re keeping them all to yourself, we won’t judge — just label clearly and know your limits.

Storage: Keep them frozen (obviously) for up to 2 months… though good luck resisting them that long.

Final Bite (and Sip)

Whether you’re baking, blending, dipping, or drizzling, these cannabis-infused creations prove that edibles can be way more exciting than mystery brownies in a Ziploc bag. From creamy chai cupcakes to sparkling mojitos, there's something here for every kind of vibe — chill, cheerful, or “I accidentally hosted a dinner party.”

Just remember: the golden rule of edibles is start low and go slow. Patience is a virtue (especially when your cupcakes are infused). And always — always — label your leftovers unless you enjoy explaining a three-hour nap to unsuspecting guests.

Now go forth and cook high... err, cook well.