I.

Bring water to a boil. Remove from heat and add the cannabis. Let it steep for 7 minutes.

II.

Using a cheesecloth or fine-mesh sieve, filter the plant material from your "tea." Press until all the liquid has been removed. Keep the "tea" water and reserve the plant material.

III.

Transfer the pressed cannabis to a mortar and pestle. Add 10 ml of warm milk. Slowly grind the buds so they absorb the milk. Repeat this process until you have used approximately 120 ml of milk. Set aside the milk infused with the plant extract.

IV.

Add the toppings to the mortar with a little milk. Grind into a fine paste. Remove any large stems and other pieces from the paste.

V.

Mix the "tea" with the milk extract and paste. Add the spices and rosewater. Add the remaining hot milk and a little honey or sugar to taste.

VI.

Mix well and enjoy! Bhang tastes best when served chilled.