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.

20 min
5 min


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!

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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