“Tres Leches” Infused Shake + Vegan Option

Prep time: 5-10 min.
Yields: 2 Cups
Dose: 10 mg. per Cup / 20 mg. total

INGREDIENTS

• Vanilla Ice Cream – 1.5 cups
• Whole Milk (or 2%) – 1/4 cup
• Sweet Condensed Milk – 1/4 cup
• Dulce de Leche / Caramel – 2-3 Tbsp
• Powdered Milk – 1 Tbsp
• Baldor Syringe (or drops) – 20 mg

INSTRUCTIONS

1. Before anything,  infuse sweetened condensed milk (SCM).
2. Simply add cannabis concentrate to your SCM and mix thoroughly with a small spoon.
   1. If using drops, add 0.5 mL of the concentrated tincture (2nd line on the dropper). Make sure to mix and disperse fully.
   2. If using a syringe, double the recipe and add 0.05 mL OR roughly 1 rice grain-sized dots of concentrate (~50 mg. total). Make sure to mix well and disperses in the SCM.
3. Before blending, make sure all ingredients are as cold as possible.
4. When blending, start with the oat milk, powdered milk, and SCM; blend until smooth.
5. Then add ice cream, and dulce de leche.
6. Serve in a chilled glass, with a metal straw (because we care about the turtles), and top with whipped cream OR favorite tres leches cake.
7. Bong Appetit!
   * Remember this recipe will yield 2 cups of the shake and can be adjusted to the desired dose and/or quantity as needed.

VEGAN “Tres Leches” Infused Shake

INGREDIENTS

• Oat-ly! Vanilla (or any vegan ice cream) – 1.5 cups
• Oat Milk – 1/4 cup
• Coconut-Sweetened Condensed Milk – 1/4 cup
• Coconut Dulce de Leche – 3 Tbsp
• Powdered Coconut Milk, 2 cans – 2 Tbsp
• Baldor Drops (or syringe) – 20 mg

INSTRUCTIONS

Coconut Dulce de Leche Recipe:

1. Put 1 sealed can of coconut-sweetened condensed milk in a saucepan, then fill the pan with enough water to submerge the can.
2. Heat the saucepan on medium-high heat and allow for the water to simmer;
3. Once simmering, turn the heat down to medium-low and cover. This will cook for a while, set a timer for every 30 min. and check the water level. Replenish with warm water as needed to keep the can underwater.
4. Cook for 3-4 hours at most; the longer you simmer the condensed milk, the darker and thicker it will be.
5. When done cooking, carefully remove the can and set it somewhere safe to cool down.
6. Once cool, open the can and transfer dulce de leche to a mason jar for storage.

Infused Shake:

1. Before anything, infuse your coconut-sweetened condensed milk (SCM). Simply add your concentrate to SCM and mix thoroughly with a small spoon until fully mixed.
   • If using drops, add 0.5 mL of the concentrated tincture (2nd line on the dropper). Make sure to mix and disperse fully.
   • If using a syringe, double the recipe and add 0.05 mL OR roughly 1 rice grain-sized dots of concentrate (~50 mg. total). Make sure to mix well and disperses in the SCM.
2. Before blending, make sure all ingredients are as cold as possible.
3. When blending, start with the oat milk, powdered oat milk, and SCM.
4. Blend until smooth, then add ice cream, and finally dulce de leche.
5. Serve in a chilled glass, with a metal straw (because we care about the turtles), and top with whipped cream OR favorite tres leches cake.
6. Bong Appetit!
   * Remember this recipe will yield 2 cups of the shake and can be adjusted to the desired dose and/or quantity as needed