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.