For traditional Old World Hindu treat during the holidays (beats the hell out of egg nog). Labor intensive.
Bhang. 2 cups water 1 ounce sweet leaf trimmings (or 1/4 oz of nugs, or 1.5 gms of hash). 4 cups whole milk 2 tablespoons blanched and chopped almonds 1/4 tsp Garam Masala (GM = pinch of clove, pinch of cinnamon, pinch of cardoman) Small piece ginger root Splash of rosewater 1 cup of honey.
Bring the water to a boil. Add trimmings and cover. Boil 10 minutes. Strain through cloth, squeeze sweet leaf to extract liquid. Save both leaf and extract.
Heat milk until warm. Put trimmings in a mortar add a bit of milk, slowly grind together, adding more milk, until paste like. Squeeze paste to get extract. Repeat, until you have close to a 1/2 cup. Put leaves back in mortar. Save milk.
Add chopped almonds to the mortar, with the remaining leaves add more warm milk, grind slow, until paste, squeeze paste. Save extract. Do the same with the ginger.
Add all collected liquids together, including water leaf was boiled in and additional milk, add honey, garam masala, and a small splash of rose water.
Chill and serve.
4 to 6 servings. Use small cups. Don't drive.
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