Coffee and cannabis, a match made in wake 'n' bake heaven.
Joanna O'Boyle
Adding an MCT (medium-chain triglyceride) oil to your morning cup o’ joe is rumored to provide a more sustained energy boost than regular caffeinated coffee. And consuming whole-plant cannabis extract is a health-conscious decision for many reasons, not the least of which is simply to feel good. Coffee with a spoonful of cannabis-infused coconut oil combines the best of these modern discoveries as my new favorite energy boost hands down.
Coconut oil happens to be both high in MCTs and ideal for infusing with a cannabis concentrate like Rick Simpson Oil (RSO), an edible cannabis-oil extract created by Canadian medical-marijuana activist Rick Simpson. RSO is an orally consumable cannabis oil that’s my go-to for low-heat recipes as it’s an accessible and potent whole-plant extract with activated THC. Just mix warm coconut oil with RSO, then add the right amount of your infused oil to a cup of hot coffee or tea to enjoy a delicious, buzzy treat!
Melt the coconut oil and then whisk in the liquid sunflower lecithin and RSO oil. Pour the mixture into an airtight glass container and mark it clearly as “Infused With Cannabis.” Measure out as desired per cup into hot coffee or tea. (I use about two teaspoons for each eight-ounce cup.) The concoction keeps for up to a week.
A note on potency: I used 200 milligrams of 70.5 percent activated-THC RSO oil, for approximately 141 mg THC total. The recipe makes 12 servings of about 11.75 mg of THC per two-teaspoon serving. Always take it easy with edibles and allow at least one to two hours after consuming to gauge your personal dosage preference. You can always eat more, but you can’t eat less!
Originally published in the June, 2019 issue of High Times magazine. Subscribe right here.
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