Learn how to make a delicious, warm herb and spice-infused beverage, the cannabis chai latte, at home to support your healthy lifestyle with anti-inflammatory benefits and multiple cannabis infusion options to choose from.
Table of Contents
Features
- A simple recipe with step-by-step instructions
- Multiple cannabis infusion options to choose from
- Dietary features: naturally vegan, vegetarian, Paleo, and Keto-diet friendly
Why You Will Love This Recipe
If you’ve ever had a chai latte before, you know that the tasty, spicy, sweet flavor is truly the best.
The only way to make this traditional beverage better was to infuse it with cannabis!
Members of my Well With Cannabis Community have been loving this healing beverage made with anti-inflammatory herbs and spices.
In this guide, I will show you how to make this delicious chai latte with your favorite spices and include multiple different cannabis infusion options for you to choose from.
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Ingredient Notes
- Coconut milk – I prefer coconut milk, but you can use any type of milk you like. Just remember, the more fat, the better.
- Cardamom pods – you can purchase whole cardamom pods online
- Black peppercorns – you can easily find these in your local grocery store
- Allspice berries – you can purchase whole allspice berries online
- Cinnamon stick – you can easily find these in your local grocery store
- Anise – you can purchase star anise online
- Whole cloves – you can easily find these in your local grocery store
- Ceylon tea – any type of loose leaf black tea will do
- Decarbed cannabis flower – you can use either decarbed cannabis flower or decarbed kief here
- Brown sugar – this will add sweetness to the drink, but you could use cannabis sugar here, too
- Vanilla – whole vanilla beans, , or vanilla extract will all work
- Fresh ginger – while this ingredient is optional, it does add a delicious, fresh flavor to the drink. Sub ground ginger if you don’t have fresh
Note: a complete list of ingredients with amounts and printable instructions is located in the recipe card below.
Step-by-Step Instructions
- Step 1 -Preheat a water bath to 185° F. Various water bath techniques are explained in the notes section below.
- Step 2 – In a small cast iron pan over medium heat, add the whole cardamom pods. Constantly move the pan to stir and prevent burning for 3-4 minutes.
- Step 3 – Add the whole black peppercorns and cook an additional 3-4 minutes, constantly moving the pan to stir.
- Step 4 -Add the cinnamon stick, whole allspice berries, whole anise pod, and whole cloves. Cook for 2-3 minutes and then turn off the pan. You are looking for fragrant spices with a light golden brown hue.
- Step 5 – Shake well and pour coconut milk into a mason jar and then add the brown sugar, tea, decarbed flower, vanilla, and ginger.
- Step 6 – When the spices are cool enough to handle, break the cinnamon stick by hand into smaller pieces and hand crack open the cardamom pods.
- Step 7 – Add all of the toasted spices to the coconut milk mixture and gently stir to incorporate.
- Step 8 – With a clean paper towel, wipe the rim of the jar and place the lid on, tighten the metal ring till fingertip tight (it does not need to be tightened all the way down.)
- Step 9 – Carefully lower the sealed jar into the water bath. When the water bath returns to 185° F and starts a timer for 2 hours. Allow cooking undisturbed.
- Step 8 – After 2 hours, remove the mason jar from the water bath and place it onto a tea towel-lined work surface. Remove the lid and give a couple of gentle stirs.
- Step 9 – Using a fine-mesh strainer, cone filter, doubled-up cheesecloth, or even a coffee filter; strain the tea into another mason jar or other heat-resistant vessel.
- Step 10 – This can be enjoyed immediately, garnished with fresh ground cinnamon or decarbed kief for a little extra jazz. This chai can also be enjoyed cold.
Note: complete step-by-step printable instructions are located in the recipe card below.
Storage Instructions
Store in the refrigerator for up to a week. If you plan to reheat this chai after cooling, do so slowly in a saucepot. Do not microwave the chai as you will risk overheating and denaturing your cannabis cannabinoids.
The Health Benefits of Chai Spices
Chai tea, or masala tea (spiced tea), is a delicious brew that is brimming with aromatic spices, steeped tea leaves, and natural additives, like decarbed cannabis.
This tea’s unique flavor profile and powerful nutrition benefits make it a popular drink for those who want to enjoy the euphoric benefits of cannabis edibles.
However, most people don’t realize that chai tea is an ancient remedy traditionally used to soothe many common ailments.
The origin of chai tea is buried deep within Ayurvedic medicine and ancient Chinese remedies―where people have been sipping this botanical blend for centuries.
Over the years, the traditional chai tea has gone through thousands of renditions as it got passed down from one generation to another.
The traditional masala chai is a potent blend of spices, herbs, and freshly steeped tea leaves.
The power of this drink lies in the synergistic benefits of the spices and herbs.
If you’re making your own chai tea blend, then here is more information about the individual health benefits of its ingredients.
Cardamom
Cardamom is a staple ingredient in ancient Tibetan remedies.
The spice is known for its antibacterial, antimicrobial, and anti-inflammatory properties.
All of which play a pivotal role in supporting our immune system and fighting off various disorders.
Moreover, the antioxidants found inside cardamom fight off free radicals and decrease the risk of cell damage.
Cinnamon
In short, cinnamon is a superfood that elevates the health benefits of chai tea.
Cinnamon is extracted from the bark of its tree. The fragrance of the cinnamon stalks comes from the oil it secretes.
The medicinal properties of this spice include antibacterial, anti-inflammatory, and antioxidant benefits.
Clove
Clove comes from the flower buds of a clove (or myrtle) tree, which gives off a distinctive smell.
The buds are bursting with valuable components such as vitamin E and B, fiber, and manganese.
Apart from this, the clove shows signs of analgesics that offer instant pain relief.
The combination of minerals and vitamins enhances chai tea’s nutritional value.
Anise
Star anise is made from grounded seeds of a native Chinese tree (Illicium verum).
The seeds are encased within star-shaped pods that are sold in the spice market.
The spice is made of bioactive compounds that give its antioxidant, anti-inflammatory, and antimicrobial properties.
Overall, star anise has a soothing influence on our body and mind.
Black Pepper
The ‘king of spices’ black pepper is perhaps the most widely used spice in the world.
For ayurvedic practitioners, it’s more than a culinary staple.
That’s because black pepper contains anti-inflammatory, antibacterial, and antimicrobial properties like the other spices.
In short, black pepper is a gut-friendly ingredient that keeps you healthy and fit.
Vanilla
Often considered as a sweetener, vanilla bean extracts are actually a potent source of nutrients.
The pods contain high levels of magnesium, calcium, and vitamin A and D. These nutrients enrich your body and make it stronger.
As a result, the inclusion of vanilla bean extract has a positive impact on your health.
Determine The Dose
Want to get a more accurate guesstimate of the potency of your cannabis infusions and extractions? Try my popular edibles dosage calculator. Not sure what your perfect dose is? Learn more here.
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More Drink Recipes You Will Love
Don’t forget to check out these other delicious cannabis drink recipes, and my Cannabis Drinks Made Simple Cookbook!
Take your edibles to the next level…
My Edibles Made Easy Online Cooking Course will teach you how to easily make cannabis edibles and topical recipes at home. This step-by-step video course will teach you how to infuse, extract, and create edibles with many different product types – all from the comfort of your own home.
Spiced Cannabis Chai Latte
Ingredients
- 2 cans lite coconut milk 13.5-ounce cans
- 15 whole cardamom pods
- 8 whole black peppercorns
- 2 whole allspice berries
- 4" whole cinnamon stick
- 1 whole anise star
- 6 whole whole cloves
- 2 tablespoons Ceylon tea
- 1 teaspoon decarbed cannabis flower
- 3 teaspoons brown sugar
- 1/4 inch piece vanilla bean 1/8 teaspoon pure vanilla extract
- 1 inch piece fresh ginger thinly sliced
Instructions
- Preheat a water bath to 185° F. Various water bath techniques are explained in the notes section below.
- In a small cast iron pan over medium heat, add the whole cardamom pods. Constantly move the pan to stir and prevent burning for 3-4 minutes.
- Add the whole black peppercorns and cook an additional 3-4 minutes, constantly moving the pan to stir.
- Add the cinnamon stick, whole allspice berries, whole anise pod, and whole cloves. Cook for 2-3 minutes and then turn off the pan. You are looking for fragrant spices with a light golden brown hue.
- Shake well and pour coconut milk into a mason a jar and then add the brown sugar, Ceylon tea, decarbed cannabis flower, vanilla bean or extract, and fresh ginger.
- When the spices are cool enough to handle, break the cinnamon stick by hand into smaller pieces and hand crack open the cardamom pods.
- Add all of the toasted spices to the coconut milk mixture and gently stir to incorporate.
- With a clean paper towel, wipe the rim of the jar and place the lid on, tighten the metal ring till fingertip tight (it does not need to be tightened all the way down.)
- Carefully lower the sealed jar into the water bath. When the water bath returns to 185° F and starts a timer for 2 hours. Allow cooking undisturbed.
- After 2 hours, remove the mason jar from the water bath and place it onto a tea towel-lined work surface. Remove the lid and give a couple of gentle stirs.
- Using a fine-mesh strainer, cone filter, doubled up cheesecloth or even a coffee filter; strain the tea into another mason jar or other heat resistant vessel.
- This can be enjoyed immediately, garnished with fresh ground cinnamon or decarbed kief for a little extra jazz. This chai can also be enjoyed cold.
- Store in the refrigerator for up to a week. If you plan to reheat this chai after cooling, do so slowly in a saucepot. Do NOT microwave the chai as you will risk overheating and denaturing your cannabis cannabinoids.
