Chipotle Cannabis Crema

Use this cannabis-infused and chipotle-spiked crema as the finishing touch for savoury dishes that call for sour cream and spice. It’s divine loaded onto nachos or baked potatoes, stirred into roasted vegetable soup, or drizzled onto tacos and burritos.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

10 min


1 cup crème fraiche

1/2 cup cannabis-infused magic milk

Lemon and lime juice, to taste

1 chipotle in adobo, chopped finely (more if you like the heat!)

Salt, to taste

Lemon or lime zest (optional, to taste)


Whisk together crème fraiche and magic milk. Season to taste with lime juice and/or lemon juice. Add chopped chipotle and mix well.

Season with salt. For an extra citrusy crema, add lemon and/or lime zest to taste.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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