July 3, 2025 • 19 mins
Ready to elevate your summer refreshment game? Discover how to create delicious cannabis infused bubble tea at home with this accessible, step-by-step guide that transforms the popular Taiwanese beverage into a customizable cannabis experience.
What makes this recipe truly special is how customizable it is to your preferences. You can experiment with potency, different tea varieties, sweetener alternatives, and milk options to create your perfect infused beverage. The result is a refreshing, fun summer drink that combines the fun of bubble tea with the benefits of precisely dosed cannabis—the perfect way to take control of your high life while beating the heat. Try this recipe today and discover why homemade edibles offer the best of both worlds: culinary creativity and cannabis customization.
Stop lurking and start connecting—head to JoinBiteMe.com right now. Find a private community of cannabis growers, makers and lovers who are just as obsessed or curious as you are.
Visit the website for full show notes, free dosing calculator, recipes and more.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Welcome, friends, to episode 306, and today we're
doing bubble tea.
Welcome to Bite Me, the showabout edibles where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here, hi.
(00:27):
Friends.
Cooks make safe and effectiveedibles at home.
I'm so glad you're here, hifriends.
Welcome back to the show, to thepodcast that explores the
intersection of food culture andcannabis, helping cooks make
great edibles at home.
I'm so glad that you're here.
What are you making today?
Why don't you let me know viathe fan mail?
I would love to find out whatit is that has you excited, what
you're infusing in the kitchenand if you're just joining us
(00:49):
for the first time.
I'd also love to hear whereyou're listening from and if
you've been sticking around fora while.
I so dearly appreciate you.
You're the reason why I'mmaking this podcast.
So, as always, I encourage youto share the episode with a
friend and, if you feel socompelled, to leave a five-star
rating and review.
(01:10):
That really does help spreadthe word about the show, because
this is a niche podcast.
Those little things really domake a difference.
I'm pretty excited about today'sepisode because if you listened
to last week's, you know thatat this point that I had
Christina Wong on the show totalk about entertaining in the
(01:32):
cannabis space, and I'm reallyexcited to take some of the
things that I learned from herand apply them in my own life,
whether it's the onlinecommunity, the Bite Me Cannabis
Club, which I encourage you tocheck out I would love to have
you in there.
I would like to host somein-person events as well.
Start out small, maybe grow.
(01:58):
Christina does beautiful eventslike absolutely stunning.
If you haven't checked out thatepisode yet, I highly recommend
that you do because you will beinspired.
Recommend that you do becauseyou will be inspired.
Before we get into today'sepisode, let's do a little
stoner trivia, because I knowhow much you love to test your
knowledge.
I'm taking a random card out ofthe deck the stoner trivia race
to 420, and the question is fortoday which Saturday Night Live
(02:22):
alumni was busted trying tosmuggle nine pounds of cannabis
through O'Hare Airport?
Was it Steve Martin, billMurray, john Belushi or Chris
Farley?
Well, isn't that interesting.
I had no idea that this hadhappened to someone I shouldn't
say had happened that a SaturdayNight Live alum decided it was
(02:44):
a good idea to try and smugglenine pounds of cannabis through
an airport.
Talented, maybe not so bright.
So which alumni was it?
Was it Steve Martin, billMurray, john Belushi or Chris
Farley?
And if you guessed Bill Murray,you would be correct.
That is really shocking.
(03:05):
I've always known, as many ofyou likely do as well, that Bill
Murray has been an advocate forcannabis for quite some time.
Trying to smuggle nine poundsof weed through an airport I
don't know if that was your bestmove, bill, just saying there
may have been a better way totry and get your weed from point
A to point B.
I'm not sure what that is, butnine pounds, no small amount
(03:27):
either.
That's a pretty healthysuitcase full of weed.
And, of course, bill Murray.
I don't know if you've everheard of Bill Murray sightings.
They have become a bit legend.
I might have to include some ofthose in the show notes, but
he's such an interestingcharacter that fellow notes.
(03:48):
But he's such an interestingcharacter, that fellow.
Now that we've gotten that outof the way, let's turn to the
topic of today's episode,because I'm really looking
forward to.
This recipe was inspired byChristina Wong herself and, with
permission.
She said that, yes, I couldshare a recipe from her website
and she has plenty of lovelyrecipes over there.
So I was looking through thelist of recipes that I was going
(04:10):
to choose and if you've beenfollowing Christina at all and
you should she is a phenomenalbaker and she has done a lot of
baking and her baked goods aregorgeous, like it's.
They're stunning.
So I specifically decided notto do one of those because I'm
(04:35):
like I don't even know if I caneven come close to making these
look as beautiful as she does.
So I was like I'm going tochoose something else and I came
across a boba milk, also knownas bubble tea, and I thought I
haven't had bubble tea inforever and I enjoy bubble tea.
It's delicious.
If you haven't tried it, thenyou are going to enjoy this
particular recipe, and if youhave tried it, and you know what
(04:57):
I'm talking about, you're infor a real treat, because, did
you know?
You can make it yourself andit's not that difficult, it's
super easy.
So, from her website, fruit andFlour this is what she says is
the preamble to this recipe.
Boba milk, also known as bubbletea, is a popular drink that
originated in Taiwan in the1980s.
(05:17):
It is a refreshing drink that'smade by combining tea, milk and
tapioca pearls, which give thedrink its distinctive chewy
texture.
While you can buy the boba milktea at many bubble tea shops,
making a cannabis-infusedversion at home is easy and
delicious, I concur.
Now in my town there are acouple of bubble tea shops, and
(05:39):
one of them I haven't even.
It's been open for a littlewhile and haven't made it in
there yet.
As much as I do enjoy it, Ijust never think to go.
I've had bubble tea many timesand the tapioca pearls are
really, really are one of myfavorite parts about it.
Now I have seen that you canmake your own tapioca pearls.
That are for those who are soinclined.
I know I have a cookbook on myshelf that is not within arm's
(06:01):
reach right now, a cannabiscookbook that shows you how to
make the bubble tea pearls, thetapioca pearls, if you're so
inclined.
So I'll link to that, if I canremember which book that it's in
, because at this point I havequite a few books, which is one
of the reasons why I love tohave the different cannabis
cookbooks, because I find Ilearn something from each and
every one of them.
(06:21):
But if you're so inclined, youcan do that.
But don't worry, you don't haveto.
That will add an extra step tothe process, and while this is
easy to make, there are a fewdifferent steps to creating a
really good bubble tea.
A few different steps tocreating a really good bubble
tea.
What do you need to make bubbletea?
Well, you probably have most ofwhat you need.
(06:43):
You're going to need milk, abrown sugar syrup, the boba
pearls and tea, and that's it.
Now you may be asking where isthe infusion point in this
recipe?
It's the cannamil.
You can use milk.
I think I used whole because Ihad whole milk on hand.
For those of you who don't know,I live with my father and he
(07:05):
loves milk, often drinking alarge glass.
I haven't done that since I wasa child.
He'll often ask me if I want aglass of milk.
I'm like no, no, thank you.
I don't really drink milk.
Now I use milk, obviously inrecipes like this, this boba tea
recipe.
Sometimes I use it to makeother forms of dairy that I
enjoy much more, like yogurt orcottage cheese, and I, of course
(07:27):
, like many people, love cheese.
So I'm not against milk per se,but sitting down to drink a
glass of milk, I just I don'tpersonally get it.
He loves it, not me, but anyway, that's why I went with the
choice of whole milk.
You can also use oat, almond,soy, coconut.
The only thing that Christinais recommending that you don't
use is skim milk To make yourcan of milk.
The nice thing you've heard metalking about it at all is
(07:50):
Vanessa Lavorato introduced tome the concept that you can
infuse in 30 minutes and extractmost of the cannabinoids that
will make up this infusion, andthen doing it for longer really
is a marginal increase incannabinoids in your infusion.
So the beautiful thing is youcan make this can of milk while
you're getting the other thingsready, because it's only going
(08:11):
to take you half an hour.
Now I did it in my Levo 2device because I just set it and
forget it, but I did change itbecause the default on that
device is two hours.
Now, if you don't have a deviceor you don't want to get one
out, obviously not a problem.
Just do it on the stove likeyou would a regular infusion.
I like to do it in a pot ofwater with a clean glass jar
(08:34):
with your contents in it in thepot of water and let it simmer
for 30 minutes.
Christina also does outlinepersonalizing your dose for this
particular recipe.
As it's written, which I willalso include in the show notes,
it serves two, so you'll get twobeverages out of this one
recipe.
Now, of course, if we want tomultiply it, you can certainly
do that, increasing theingredients, but you just need
(08:54):
to be mindful of the potency.
So she has it broken down inthis recipe for five milligrams
THC per serving, or a high doseof 100 milligrams of THC per
serving, which I find is apretty wide range.
I know lots of people who havethat type of high dose tolerance
.
I definitely fall somewhere inthe middle, in fact, closer to
(09:15):
the low dose range.
I can consume 20 to 30milligrams.
If I'm getting to 25, 30milligrams I'm going to be a
little more couch locked,whereas the 10 to 15 milligram I
have a nice light buzz thatwill allow me to still function,
if you will, which is onereason why I also enjoy cannabis
(09:35):
beverages on the legal market,because at 10 milligrams I do
feel those.
So I can still get a buzz fromthem and it works really well
for me.
But that is a pretty wideranging dose, but she does
mention if you are going to bedoing if you want to do 10
milligrams per serving, you'lldouble the amount of low dose
cannabis flour.
If you want 25 milligrams ofTHC per serving, you're going to
(10:00):
multiply the amount of low dosecannabis flour by five times,
and so on and so forth.
Again, I'll include that in theshow notes.
So if you're doing a low doseof cannabis, you'll be infusing
your milk with 0.1 grams ofcannabis.
That's all you need, which iskind of wild because that's
really Well.
Obviously it's very littlecannabis and it just goes to
(10:21):
show how little it takes toreally get some people buzzed.
And the high dose at 100milligrams is 1.5 grams of flour
and because, as we know, for afive milligram THC per serving
you'll need a total of 10milligrams of THC in the entire
recipe and that's slightly lessthan 0.1% of grams of 20% THC
(10:43):
cannabis flour.
So you may be making someassumptions here if you don't
know the actual percentage ofyour cannabis.
So you can play around withthat.
But I do like how she does breakit down.
I didn't realize further downthat she had the ways to
personalize the dose and I thinkthat's really smart.
So the first step you're goingto be doing is infusing your
milk with the appropriate amountof THC that will work for you
(11:06):
into a two serving recipe.
I should also mention that youprobably don't want to infuse
more than you need, unlessyou'll be consuming this infused
milk within a day or two.
It just doesn't really keeplike other infusions.
Do you know?
If you infuse some olive oil orbutter, or and think of any
other typical infusion, theywill have a healthy shelf life.
(11:30):
But I find milk just has a muchshorter shelf life, and so
you're better off just infusingwhat it is that you need at that
time.
And now that we know that itonly takes 30 minutes, well,
that's not such a big problemanymore.
Now is it?
Now, while you're infusing yourmilk, you can make your brown
sugar syrup.
Making a brown sugar syrup orsimple syrups of any kind are
basically just adding sugar andwater and perhaps something else
(11:52):
on a stove and you stir untilthe sugar is dissolved and you
set it aside to cool.
That's essentially what you'redoing for this brown sugar syrup
Super quick, super easy.
And then you're going to brewyour tea as well.
Super quick, super easy, andthen you're going to brew your
tea as well.
I just boiled some water in akettle and then took three tea
bags.
I just infused some tea for afew minutes and then the one
thing that you will need tolikely go out and buy is your
(12:14):
tapioca pearls.
And I went to a local Asiangrocery store that's been in my
town for 30 odd years.
It used to be run by theparents.
Now the children run it.
I bought two different kinds ofbubble tea pearls.
When I asked, told them what Iwas looking for the typical
black ones that you see mostcommonly, but they also had some
colored ones.
(12:34):
So I picked up some of those aswell, just because I thought it
would be kind of fun.
I'm sure I will be making thisover the summer.
You've made your brown sugarsyrup brewing your tea, so you
have a really nice strong teaand then you're going to be
preparing your bubble tea pearls.
I will say that in the recipeshe's written that it said to
just boil them for five minutes.
The first time I made this Ilooked at the package of the
(12:57):
bubble tea pearls and it said ithad a time that was quite a bit
longer.
And then I looked at the recipeI thought five minutes.
So I thought I would try thefive minutes and they turned out
very, very chewy.
I'm going to kind of eat themanyway.
But so the next time I did itaccording to package
instructions.
So you probably want to followthe package instructions instead
(13:20):
of what is said in this recipe,unless it matches.
Matches, because I just foundthat they were a little
undercooked.
But the next time I did it andfollowed the package
instructions and they were great.
And then to put it all together,because at this point you've
probably also strained your canof milk, because that only takes
30 minutes.
So you'll strain that.
And then you do need to let thetea go to room temperature.
(13:43):
Ideally you know straight outthe tea leaves if you're using
loose leaf tea, or take out thetea bags and you want to cool it
to room temperature.
So you kind of can prepare alot of this stuff and let it sit
while it cools a little bit.
And then you're going to taketwo tall glasses and you're
going to pour in the desiredamount of boba pearls and brown
sugar syrup.
You're going to add your icethis is an iced drink and then
(14:05):
you add half of the black teaand half of the milk in the
glass and stir together andvoila.
And the reason I like thisrecipe so much is because it is
simple to infuse and it'sbeautiful for a hot day, and at
the time of me recording thisparticular episode, it is hot,
(14:26):
it is hot, hot, hot.
Summer definitely feels like ithas arrived.
It's a great warm weatherbeverage and the bubble tea
pearls just make it so much fun.
I really enjoy it.
Now the one thing I willmention is you can customize it,
and you know me, I lovesomething that is customizable
Because, think about it, you gointo a bubble tea shop and, of
course, there's endless optionsfor how you can make the bubble
(14:47):
tea your own.
You can experiment withdifferent teas.
My sister mentioned a coupletimes oolong tea I didn't
realize was caffeine free.
So if you're looking for acaffeine free version, that
might be one direction to go, soyou can enjoy this without, you
know, lying wide awake at 2am,as I know happens to some people
, my sister included.
But you could try, you know, awhite tea or green tea also, and
(15:11):
I'd made it a second time.
And I used, instead of thebrown sugar syrup, I used a
rhubarb simple syrup becauserhubarb also happens to be
growing in the garden and itgrows pretty prolifically here.
So I picked some rhubarb and Imade a rhubarb simple syrup.
So I have that in the fridgenow because that does keep.
The simple syrup itself ismostly water and sugar.
(15:32):
With the simple, with therhubarb simple syrup, it's
basically the same thing.
You just add sugar, water andrhubarb, you let it break down
and then you strain the rhubarb,the plant material, out, just
like you'd be doing an infusion,and of course, you can still
consume the rhubarb pulp, butthe simple syrup itself is just
liquid.
So I tried that again with thisrecipe, or using this recipe as
(15:56):
a base, and then use therhubarb simple syrup, and it was
really lovely.
The rhubarb simple syrupactually didn't come through as
strongly, if you will, and Ifound it was a little less sweet
than the brown sugar syrup.
But you can probably try awhole bunch of different things.
Whatever you happen to have onhand.
Just follow the baseinstructions and I think you'll
(16:18):
be good to go and it's a reallyfun hot weather recipe that you
can make again and again andtailor it to your own tastes and
preferences, which is the onething I love about any kind of
recipe.
I just want to say thanks againto Christina for this lovely
recipe, as always.
You can infuse this with THC,but if you're so inclined and
(16:39):
you want something that's a CBDnon-psychoactive relaxing option
as well, you do you.
That is what making your ownedibles is all about.
You're taking control of yourhigh life, so I hope you give it
a try.
Are you familiar with bubbletea?
Have you had it before?
Let me know.
I would love to hear it.
You can always let me know overat bitemepodcastcom.
There are comments allowed onthe posts that I create over
(17:03):
there.
And, of course, join Bite Me tofind out how to join the Bite
Me Cannabis Club.
I would love to have you overthere as well.
Now I do have some fun episodescoming up as well that you can
look forward to.
One is I will be interviewingvery soon Steve Stacey, author
of Death by Cannabis and Deathby Cannabis the Re-Up, a couple
(17:26):
of books that he published.
It's a murder mystery in agrow-up and they are such a fun
read, so I'm really excitedabout having him on the show.
I have an episode with AngelinaBlessed coming out very soon.
She's a Canadian retired MuayThai fighter edibles maker and I
have been playing around withinfused poutine, which is very
(17:48):
Canadian.
It's about time that I did it,but it was a lot of fun playing
around with that.
I'll be working with it alittle bit more because the
first time I made it the cheesewasn't squeaky enough.
And if you know anything aboutcheese curds, if you know, you
know cheese curds are anessential ingredient of that
particular recipe and the cheesecurds I had they just they're
(18:08):
supposed to be squeaky.
Those are some episodes that Ihave coming up.
If there are any recipes thatyou'd love to see on the show or
guests that you would like meto interview, let me know.
I would love to try and makeyour dreams come true.
So until next time, my friends,I'm your host, margaret.
Welcome, friends, to episode 306, and today we're
doing bubble tea.
Welcome to Bite Me, the showabout edibles where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here, hi.
(00:27):
Friends.
Cooks make safe and effectiveedibles at home.
I'm so glad you're here, hifriends.
Welcome back to the show, to thepodcast that explores the
intersection of food culture andcannabis, helping cooks make
great edibles at home.
I'm so glad that you're here.
What are you making today?
Why don't you let me know viathe fan mail?
I would love to find out whatit is that has you excited, what
you're infusing in the kitchenand if you're just joining us
(00:49):
for the first time.
I'd also love to hear whereyou're listening from and if
you've been sticking around fora while.
I so dearly appreciate you.
You're the reason why I'mmaking this podcast.
So, as always, I encourage youto share the episode with a
friend and, if you feel socompelled, to leave a five-star
rating and review.
(01:10):
That really does help spreadthe word about the show, because
this is a niche podcast.
Those little things really domake a difference.
I'm pretty excited about today'sepisode because if you listened
to last week's, you know thatat this point that I had
Christina Wong on the show totalk about entertaining in the
(01:32):
cannabis space, and I'm reallyexcited to take some of the
things that I learned from herand apply them in my own life,
whether it's the onlinecommunity, the Bite Me Cannabis
Club, which I encourage you tocheck out I would love to have
you in there.
I would like to host somein-person events as well.
Start out small, maybe grow.
(01:58):
Christina does beautiful eventslike absolutely stunning.
If you haven't checked out thatepisode yet, I highly recommend
that you do because you will beinspired.
Recommend that you do becauseyou will be inspired.
Before we get into today'sepisode, let's do a little
stoner trivia, because I knowhow much you love to test your
knowledge.
I'm taking a random card out ofthe deck the stoner trivia race
to 420, and the question is fortoday which Saturday Night Live
(02:22):
alumni was busted trying tosmuggle nine pounds of cannabis
through O'Hare Airport?
Was it Steve Martin, billMurray, john Belushi or Chris
Farley?
Well, isn't that interesting.
I had no idea that this hadhappened to someone I shouldn't
say had happened that a SaturdayNight Live alum decided it was
(02:44):
a good idea to try and smugglenine pounds of cannabis through
an airport.
Talented, maybe not so bright.
So which alumni was it?
Was it Steve Martin, billMurray, john Belushi or Chris
Farley?
And if you guessed Bill Murray,you would be correct.
That is really shocking.
(03:05):
I've always known, as many ofyou likely do as well, that Bill
Murray has been an advocate forcannabis for quite some time.
Trying to smuggle nine poundsof weed through an airport I
don't know if that was your bestmove, bill, just saying there
may have been a better way totry and get your weed from point
A to point B.
I'm not sure what that is, butnine pounds, no small amount
(03:27):
either.
That's a pretty healthysuitcase full of weed.
And, of course, bill Murray.
I don't know if you've everheard of Bill Murray sightings.
They have become a bit legend.
I might have to include some ofthose in the show notes, but
he's such an interestingcharacter that fellow notes.
(03:48):
But he's such an interestingcharacter, that fellow.
Now that we've gotten that outof the way, let's turn to the
topic of today's episode,because I'm really looking
forward to.
This recipe was inspired byChristina Wong herself and, with
permission.
She said that, yes, I couldshare a recipe from her website
and she has plenty of lovelyrecipes over there.
So I was looking through thelist of recipes that I was going
(04:10):
to choose and if you've beenfollowing Christina at all and
you should she is a phenomenalbaker and she has done a lot of
baking and her baked goods aregorgeous, like it's.
They're stunning.
So I specifically decided notto do one of those because I'm
(04:35):
like I don't even know if I caneven come close to making these
look as beautiful as she does.
So I was like I'm going tochoose something else and I came
across a boba milk, also knownas bubble tea, and I thought I
haven't had bubble tea inforever and I enjoy bubble tea.
It's delicious.
If you haven't tried it, thenyou are going to enjoy this
particular recipe, and if youhave tried it, and you know what
(04:57):
I'm talking about, you're infor a real treat, because, did
you know?
You can make it yourself andit's not that difficult, it's
super easy.
So, from her website, fruit andFlour this is what she says is
the preamble to this recipe.
Boba milk, also known as bubbletea, is a popular drink that
originated in Taiwan in the1980s.
(05:17):
It is a refreshing drink that'smade by combining tea, milk and
tapioca pearls, which give thedrink its distinctive chewy
texture.
While you can buy the boba milktea at many bubble tea shops,
making a cannabis-infusedversion at home is easy and
delicious, I concur.
Now in my town there are acouple of bubble tea shops, and
(05:39):
one of them I haven't even.
It's been open for a littlewhile and haven't made it in
there yet.
As much as I do enjoy it, Ijust never think to go.
I've had bubble tea many timesand the tapioca pearls are
really, really are one of myfavorite parts about it.
Now I have seen that you canmake your own tapioca pearls.
That are for those who are soinclined.
I know I have a cookbook on myshelf that is not within arm's
(06:01):
reach right now, a cannabiscookbook that shows you how to
make the bubble tea pearls, thetapioca pearls, if you're so
inclined.
So I'll link to that, if I canremember which book that it's in
, because at this point I havequite a few books, which is one
of the reasons why I love tohave the different cannabis
cookbooks, because I find Ilearn something from each and
every one of them.
(06:21):
But if you're so inclined, youcan do that.
But don't worry, you don't haveto.
That will add an extra step tothe process, and while this is
easy to make, there are a fewdifferent steps to creating a
really good bubble tea.
A few different steps tocreating a really good bubble
tea.
What do you need to make bubbletea?
Well, you probably have most ofwhat you need.
(06:43):
You're going to need milk, abrown sugar syrup, the boba
pearls and tea, and that's it.
Now you may be asking where isthe infusion point in this
recipe?
It's the cannamil.
You can use milk.
I think I used whole because Ihad whole milk on hand.
For those of you who don't know,I live with my father and he
(07:05):
loves milk, often drinking alarge glass.
I haven't done that since I wasa child.
He'll often ask me if I want aglass of milk.
I'm like no, no, thank you.
I don't really drink milk.
Now I use milk, obviously inrecipes like this, this boba tea
recipe.
Sometimes I use it to makeother forms of dairy that I
enjoy much more, like yogurt orcottage cheese, and I, of course
(07:27):
, like many people, love cheese.
So I'm not against milk per se,but sitting down to drink a
glass of milk, I just I don'tpersonally get it.
He loves it, not me, but anyway, that's why I went with the
choice of whole milk.
You can also use oat, almond,soy, coconut.
The only thing that Christinais recommending that you don't
use is skim milk To make yourcan of milk.
The nice thing you've heard metalking about it at all is
(07:50):
Vanessa Lavorato introduced tome the concept that you can
infuse in 30 minutes and extractmost of the cannabinoids that
will make up this infusion, andthen doing it for longer really
is a marginal increase incannabinoids in your infusion.
So the beautiful thing is youcan make this can of milk while
you're getting the other thingsready, because it's only going
(08:11):
to take you half an hour.
Now I did it in my Levo 2device because I just set it and
forget it, but I did change itbecause the default on that
device is two hours.
Now, if you don't have a deviceor you don't want to get one
out, obviously not a problem.
Just do it on the stove likeyou would a regular infusion.
I like to do it in a pot ofwater with a clean glass jar
(08:34):
with your contents in it in thepot of water and let it simmer
for 30 minutes.
Christina also does outlinepersonalizing your dose for this
particular recipe.
As it's written, which I willalso include in the show notes,
it serves two, so you'll get twobeverages out of this one
recipe.
Now, of course, if we want tomultiply it, you can certainly
do that, increasing theingredients, but you just need
(08:54):
to be mindful of the potency.
So she has it broken down inthis recipe for five milligrams
THC per serving, or a high doseof 100 milligrams of THC per
serving, which I find is apretty wide range.
I know lots of people who havethat type of high dose tolerance
.
I definitely fall somewhere inthe middle, in fact, closer to
(09:15):
the low dose range.
I can consume 20 to 30milligrams.
If I'm getting to 25, 30milligrams I'm going to be a
little more couch locked,whereas the 10 to 15 milligram I
have a nice light buzz thatwill allow me to still function,
if you will, which is onereason why I also enjoy cannabis
(09:35):
beverages on the legal market,because at 10 milligrams I do
feel those.
So I can still get a buzz fromthem and it works really well
for me.
But that is a pretty wideranging dose, but she does
mention if you are going to bedoing if you want to do 10
milligrams per serving, you'lldouble the amount of low dose
cannabis flour.
If you want 25 milligrams ofTHC per serving, you're going to
(10:00):
multiply the amount of low dosecannabis flour by five times,
and so on and so forth.
Again, I'll include that in theshow notes.
So if you're doing a low doseof cannabis, you'll be infusing
your milk with 0.1 grams ofcannabis.
That's all you need, which iskind of wild because that's
really Well.
Obviously it's very littlecannabis and it just goes to
(10:21):
show how little it takes toreally get some people buzzed.
And the high dose at 100milligrams is 1.5 grams of flour
and because, as we know, for afive milligram THC per serving
you'll need a total of 10milligrams of THC in the entire
recipe and that's slightly lessthan 0.1% of grams of 20% THC
(10:43):
cannabis flour.
So you may be making someassumptions here if you don't
know the actual percentage ofyour cannabis.
So you can play around withthat.
But I do like how she does breakit down.
I didn't realize further downthat she had the ways to
personalize the dose and I thinkthat's really smart.
So the first step you're goingto be doing is infusing your
milk with the appropriate amountof THC that will work for you
(11:06):
into a two serving recipe.
I should also mention that youprobably don't want to infuse
more than you need, unlessyou'll be consuming this infused
milk within a day or two.
It just doesn't really keeplike other infusions.
Do you know?
If you infuse some olive oil orbutter, or and think of any
other typical infusion, theywill have a healthy shelf life.
(11:30):
But I find milk just has a muchshorter shelf life, and so
you're better off just infusingwhat it is that you need at that
time.
And now that we know that itonly takes 30 minutes, well,
that's not such a big problemanymore.
Now is it?
Now, while you're infusing yourmilk, you can make your brown
sugar syrup.
Making a brown sugar syrup orsimple syrups of any kind are
basically just adding sugar andwater and perhaps something else
(11:52):
on a stove and you stir untilthe sugar is dissolved and you
set it aside to cool.
That's essentially what you'redoing for this brown sugar syrup
Super quick, super easy.
And then you're going to brewyour tea as well.
Super quick, super easy, andthen you're going to brew your
tea as well.
I just boiled some water in akettle and then took three tea
bags.
I just infused some tea for afew minutes and then the one
thing that you will need tolikely go out and buy is your
(12:14):
tapioca pearls.
And I went to a local Asiangrocery store that's been in my
town for 30 odd years.
It used to be run by theparents.
Now the children run it.
I bought two different kinds ofbubble tea pearls.
When I asked, told them what Iwas looking for the typical
black ones that you see mostcommonly, but they also had some
colored ones.
(12:34):
So I picked up some of those aswell, just because I thought it
would be kind of fun.
I'm sure I will be making thisover the summer.
You've made your brown sugarsyrup brewing your tea, so you
have a really nice strong teaand then you're going to be
preparing your bubble tea pearls.
I will say that in the recipeshe's written that it said to
just boil them for five minutes.
The first time I made this Ilooked at the package of the
(12:57):
bubble tea pearls and it said ithad a time that was quite a bit
longer.
And then I looked at the recipeI thought five minutes.
So I thought I would try thefive minutes and they turned out
very, very chewy.
I'm going to kind of eat themanyway.
But so the next time I did itaccording to package
instructions.
So you probably want to followthe package instructions instead
(13:20):
of what is said in this recipe,unless it matches.
Matches, because I just foundthat they were a little
undercooked.
But the next time I did it andfollowed the package
instructions and they were great.
And then to put it all together,because at this point you've
probably also strained your canof milk, because that only takes
30 minutes.
So you'll strain that.
And then you do need to let thetea go to room temperature.
(13:43):
Ideally you know straight outthe tea leaves if you're using
loose leaf tea, or take out thetea bags and you want to cool it
to room temperature.
So you kind of can prepare alot of this stuff and let it sit
while it cools a little bit.
And then you're going to taketwo tall glasses and you're
going to pour in the desiredamount of boba pearls and brown
sugar syrup.
You're going to add your icethis is an iced drink and then
(14:05):
you add half of the black teaand half of the milk in the
glass and stir together andvoila.
And the reason I like thisrecipe so much is because it is
simple to infuse and it'sbeautiful for a hot day, and at
the time of me recording thisparticular episode, it is hot,
(14:26):
it is hot, hot, hot.
Summer definitely feels like ithas arrived.
It's a great warm weatherbeverage and the bubble tea
pearls just make it so much fun.
I really enjoy it.
Now the one thing I willmention is you can customize it,
and you know me, I lovesomething that is customizable
Because, think about it, you gointo a bubble tea shop and, of
course, there's endless optionsfor how you can make the bubble
(14:47):
tea your own.
You can experiment withdifferent teas.
My sister mentioned a coupletimes oolong tea I didn't
realize was caffeine free.
So if you're looking for acaffeine free version, that
might be one direction to go, soyou can enjoy this without, you
know, lying wide awake at 2am,as I know happens to some people
, my sister included.
But you could try, you know, awhite tea or green tea also, and
(15:11):
I'd made it a second time.
And I used, instead of thebrown sugar syrup, I used a
rhubarb simple syrup becauserhubarb also happens to be
growing in the garden and itgrows pretty prolifically here.
So I picked some rhubarb and Imade a rhubarb simple syrup.
So I have that in the fridgenow because that does keep.
The simple syrup itself ismostly water and sugar.
(15:32):
With the simple, with therhubarb simple syrup, it's
basically the same thing.
You just add sugar, water andrhubarb, you let it break down
and then you strain the rhubarb,the plant material, out, just
like you'd be doing an infusion,and of course, you can still
consume the rhubarb pulp, butthe simple syrup itself is just
liquid.
So I tried that again with thisrecipe, or using this recipe as
(15:56):
a base, and then use therhubarb simple syrup, and it was
really lovely.
The rhubarb simple syrupactually didn't come through as
strongly, if you will, and Ifound it was a little less sweet
than the brown sugar syrup.
But you can probably try awhole bunch of different things.
Whatever you happen to have onhand.
Just follow the baseinstructions and I think you'll
(16:18):
be good to go and it's a reallyfun hot weather recipe that you
can make again and again andtailor it to your own tastes and
preferences, which is the onething I love about any kind of
recipe.
I just want to say thanks againto Christina for this lovely
recipe, as always.
You can infuse this with THC,but if you're so inclined and
(16:39):
you want something that's a CBDnon-psychoactive relaxing option
as well, you do you.
That is what making your ownedibles is all about.
You're taking control of yourhigh life, so I hope you give it
a try.
Are you familiar with bubbletea?
Have you had it before?
Let me know.
I would love to hear it.
You can always let me know overat bitemepodcastcom.
There are comments allowed onthe posts that I create over
(17:03):
there.
And, of course, join Bite Me tofind out how to join the Bite
Me Cannabis Club.
I would love to have you overthere as well.
Now I do have some fun episodescoming up as well that you can
look forward to.
One is I will be interviewingvery soon Steve Stacey, author
of Death by Cannabis and Deathby Cannabis the Re-Up, a couple
(17:26):
of books that he published.
It's a murder mystery in agrow-up and they are such a fun
read, so I'm really excitedabout having him on the show.
I have an episode with AngelinaBlessed coming out very soon.
She's a Canadian retired MuayThai fighter edibles maker and I
have been playing around withinfused poutine, which is very
(17:48):
Canadian.
It's about time that I did it,but it was a lot of fun playing
around with that.
I'll be working with it alittle bit more because the
first time I made it the cheesewasn't squeaky enough.
And if you know anything aboutcheese curds, if you know, you
know cheese curds are anessential ingredient of that
particular recipe and the cheesecurds I had they just they're
(18:08):
supposed to be squeaky.
Those are some episodes that Ihave coming up.
If there are any recipes thatyou'd love to see on the show or
guests that you would like meto interview, let me know.
I would love to try and makeyour dreams come true.
So until next time, my friends,I'm your host, margaret.
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