Chronic Carmel Coffee

Ingredients

• 2 cups (475 ml) hot brewed coffee
• 1 cup (235 ml) sweetened condensed milk
• 1 tablespoon (15 g) brown sugar
• 2 teaspoons cannabutter
• 2 tablespoons (28 g) chopped toffee chocolate bar
• Unsweetened cocoa powder or ground cinnamon

DIRECTIONS

1. In a medium saucepan over medium heat, combine the coffee, condensed milk, brown sugar and cannabutter and cook for 10 to 12 minutes, stirring occasionally.
2. Carefully pour into a blender. Process for 1 to 2 minutes.
3. Divide between 2 heatproof glasses or mugs. Sprinkle with the toffee bits and dust with cocoa, cinnamon — or both.