Warren Bobrow’s Recipe for Nur’ó’c Mía, an Iced Cannabis Infused Vietnamese Sugarcane Juice
In an interview with High Times Magazine, author and mixologist Warren Bobrow said his favorite infused beverage featured in his book, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations, is the Nur’ó’c Mía:
“My favorite one is the Vietnamese specialty, Nur’ó’c Mía—Iced, Medicated Vietnamese Sugarcane Juice. The MagicalButter Machine comes in handy for the cannabis-infused condensed milk. Plus, the high fat of the condensed milk infuses like a dream. And, I use coconut water ice in the mix, so when the ice starts to melt, the complexity and flavor balance of the cocktail courses through your body with glee. It’s refreshing and lovely but never drink more than one per hour. They creep up on you quickly. Add an ounce or two of non-caramel colored rum when using a more sedative strain for a trip down the lazy river.”
So, VIRIDE asked the talented mixologist to share his recipe with our readers, so you can recreate this cup of magic in the comfort of your own home.
Warren says, “Even if you’re not drinking it yourself, there’s something inherently refreshing about watching Vietnamese street vendors crush freshly cut sugarcane into brimming glasses of the aromatic juice known as nur’ó’c mía. The juice’s sultry flavor is strangely reminiscent of Rhum Agricole from Martinique—and even of Brazil’s potent patron spirit, cachaça—just minus the alcohol. Now you can make a medicated version at home. Just top up sugarcane juice with a dose of your THC-Infused Condensed Milk: it’ll invigorate you right down to your toes. Make your condensed milk with a Sativa strain, which promotes mental clarity and focus, such as Asian Fantasy. Its spice- and grape-tinged aromatics complement both the sugarcane juice and the rich, sweet milk.”
2 OUNCES (60 ML) THC-INFUSED CONDENSED MILK (SEE BELOW)
THAI BASIL LEAVES, FOR GARNISH
COCONUT WATER ICE CUBES
6 OUNCES (180 ML) NUR’Ó’C MÍA(FRESH SUGARCANE JUICE), CHILLED
Fill a Collins glass with coconut water ice cubes. Add the sugarcane juice, and top with the THC-Infused Condensed Milk. Mix gently. Garnish with a leaf or two of Thai basil. Add a colorful straw, and serve immediately.
THC-Infused Condensed Milk
Westerners tend to reserve condensed milk for cooking, baking, or making confectionery, but there are plenty of other applications for it—many of them drinkable. It’s also essential for the warming, coffee-based Potato Head Blues on page 116. And you don’t have to stop there, either: go ahead and add a tablespoon or so to your favorite tea or coffee (hot or iced).
1 CAN (8 OUNCES, OR 235 ML) SWEETENED CONDENSED MILK
3-4 GRAMS DECARBED CANNABIS, PLACED IN A HEMP TEA BAG
Add the condensed milk and ground cannabis to a small saucepan. Heat until just below boiling, about 165°F (74°C). Turn down the heat to low, and cook for 1 hour to infuse the condensed milk with the cannabis.Remove the teabag, squeezing out as much of the condensed milk as possible. Transfer the mixture to a heat-proof bowl. The result will be very thick and concentrated. (That’s a good thing!) Dilute it with fresh condensed milk until you’ve reached the desired consistency and volume. Let cool completely and use in recipes that include medicated condensed milk. Store in the fridge for 5 to 7 days.
If you’d like to give the MagicalButter Machine a go, here’s a little inside deal for you! Save $30 when you use the code VIRIDE and start concocting your own infusions.