Cannabis and Hemp Milk Chai
Chai is already a fragrant, spicy drink, a hot sweet tea laced with cardamon, cinnamon and ginger. Typically served with milk, our version skips the dairy in favour of hemp milk, a super-creamy dairy alternative.
Although hemp milk on its own contains negligible cannabinoids (the active ingredients in cannabis), we’ve added them to this tea in the form of a sweet cannabis-infused maple syrup.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
½ cup hemp seeds
3 cups cold water
2 3-inch. cinnamon sticks
1 1/2-inch piece of ginger, finely grated
16 cardamom pods
Pinch of salt
2 cups water
4 bags strong black tea
4 tbsp cannabis-infused maple syrup
To make hemp milk: In a blender, puree hemp seeds and 3 cups cold water until very smooth, and strain through a fine mesh sieve or cheesecloth. Store in an airtight container. (Hemp milk can be made 5 days in advance).
Bring cinnamon sticks, ginger, cardamom, salt, and 2 cups of water to a boil in a large saucepan over medium-high heat. Reduce to low, cover, and simmer until very fragrant, about 10-15 minutes.
Remove from heat and add black tea. Steep for 5 minutes.
Strain chai mixture through a fine mesh sieve into a clean saucepan. Add the infused maple syrup and 2 cups of hemp milk (save the rest for another use). Cook over medium heat just until hot, whisking if milk separates. Pour into mugs and enjoy!