How to Turn Any Family Recipe Into an Infused Recipe (4 Steps)

The best infused food starts with food you already love. Your grandmother's pound cake. Your Sunday chili. Your famous dip. You don't need a special "edibles recipe" — you need a method for converting the recipe you already have.

Step 1: Know your recipe first

Cook it once without THC. Count or weigh exactly how many servings it really makes. Most recipes say "serves 6" and actually make 8. If your yield is wrong, your dose is wrong.

Step 2: Pick the dose and do the math

Decide the THC per serving — 2.5 mg is a gentle start, 5 mg is a common standard serving. Then:

Grams of powder = servings × mg per serving ÷ 100 (for a powder at 100 mg THC per gram)

8 servings at 5 mg = 40 mg = 0.40 g of powder.

Step 3: Find the dosing point

Look for the smallest liquid or fat in the recipe that ends up in every bite: the milk in a batter, the cream in a soup, the butter you finish a sauce with, the dressing on a salad. That's where the dose goes. Add it off the heat, or in anything baked at or below 350°F.

Step 4: Portion it the same way every time

Decide how you'll serve it before you cook: by weight, by a ruled cut, by a measured ladle or a level spoon. Then write it down so the next batch matches.

Make it repeatable

The ebook includes a printable Recipe Conversion Worksheet that walks you through these steps for any dish, plus a batch log to track every batch you make. Get The Art of Nano Infusion. Adults 21+.