Hemp Milk Chai

Ingredients for Hemp Milk Chai

• 70g hemp seeds

• 2 teaspoons chlorella powder

• 1 teaspoon reishi or cordyceps powder

• 1/4 teaspoons ground cardamom

• 2 (3-inch) cinnamon sticks

• 1 1/2" piece ginger, peeled, finely grated

• 16 cardamom pods

• Very small pinch of kosher salt

• 4 bags strong black tea

• 45ml pure maple syrup

Purée hemp seeds and 725ml cold water in a blender until very smooth. Strain through a fine-mesh sieve (a sheet of cheesecloth or nut-milk bag also work) into an airtight container.

Mix together chlorella, reishi, and cardamom in a small bowl.

Bring cinnamon sticks, ginger, cardamom pods, salt, and 475ml water to a boil in a large saucepan over medium-high. Reduce heat to low, cover, and simmer until very fragrant, 10–15 minutes. Remove from heat; add tea. Cover and let sit 5 minutes.

Strain chai mixture through a fine-mesh sieve into a clean saucepan. Add maple syrup and 475ml hemp milk (save the rest for another use); cook over medium heat, whisking if milk separates, just until hot. Divide among mugs; top with superdust.

Hemp milk can be made 5 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.