Cannabis-Infused "Afterglow" Spiced Chai Hot Chocolate
A Note on Dosing: This recipe makes 2 mugs. We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a warm, comforting evening infusion—designed for shared relaxation and intimate conversation by the fire or under a blanket.
Approximate Dose (using 0.5g of 15% THC flower): ~18mg THC per serving. Adjust your cannabis amount for desired potency.
---
Step 1: The Cannabis-Infused Spiced Milk Base
Ingredients:
· 0.5 grams cannabis flower
· 2 cups whole milk (or full-fat oat milk for creaminess)
· 1 chai tea bag OR 1 tbsp loose-leaf chai blend (cinnamon, cardamom, cloves, ginger, black pepper)
· 1 cinnamon stick
· 3 whole green cardamom pods, lightly crushed
· 2 thin slices of fresh ginger
Decarboxylation Method:
1. Preheat oven to 225°F (107°C).
2. Finely grind cannabis flower and spread on parchment-lined baking sheet.
3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.
Infusion Method:
1. In a small saucepan, combine milk, chai tea bag (or loose leaf in a mesh infuser), cinnamon stick, cardamom pods, and ginger.
2. Heat over medium-low until steaming and small bubbles form at the edges. Do not boil.
3. Remove from heat. Add the decarboxylated cannabis, stirring to submerge.
4. Cover and let steep for 30 minutes, allowing the spices and cannabis to infuse together. The milk should remain very warm but not cook.
5. Strain through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Press gently to extract all liquid.
6. This is your Cannabis-Infused Spiced Milk Base. Keep warm on lowest heat.
---
Step 2: The Assembly
Ingredients:
· All of your warm Cannabis-Infused Spiced Milk Base
· 3.5 oz (100g) high-quality dark chocolate (70%), finely chopped
· 1-2 tablespoons maple syrup or brown sugar (to taste)
· Pinch of sea salt
· 1/2 teaspoon vanilla extract
For Garnish (Choose Your Favorites):
· Whipped cream (cannabis-infused* or regular)
· A dusting of cocoa powder, cinnamon, or chai spice mix
· Dark chocolate shavings
· A cinnamon stick stirrer
· A single star anise
· Mini marshmallows
*For Infused Whipped Cream: Whip 1/4 cup cold heavy cream with 1 teaspoon of your Cannabis-Infused Honey (from previous recipe) or 1/2 tsp cannabis-infused coconut oil until soft peaks form.
Equipment:
· Small saucepan
· Whisk
· Two heatproof mugs
Method:
1. Create the Hot Chocolate: Ensure your Infused Spiced Milk Base is warm over low heat. Add the finely chopped chocolate, maple syrup, and a pinch of salt.
2. Whisk to Perfection: Whisk constantly until the chocolate is completely melted and the mixture is smooth, creamy, and slightly frothy, about 3-4 minutes. Do not boil.
3. Finish: Remove from heat and stir in vanilla extract.
4. Serve: Pour equally into two pre-warmed mugs.
5. Garnish Liberally: Top with a dollop of (infused) whipped cream, a dusting of spice, chocolate shavings, and any other chosen garnishes.
---
Safety & Storage
CRITICAL NOTES:
⚠️ LABEL CLEARLY: If storing leftover infused milk base, mark container "CONTAINS CANNABIS - INFUSED".
⚠️ COMMUNICATE: Clearly state that the beverage is infused. The effects from a liquid infusion can come on slightly faster.
⚠️ STORE: Best consumed immediately. Infused milk base can be stored covered in the refrigerator for up to 2 days and gently reheated.
⚠️ START LOW: This is a rich, potent infusion. Sip slowly and allow 45-60 minutes before considering more.
---
Romantic Presentation:
Serve on a tray with:
· The two steaming mugs
· A small plate of shortbread cookies or biscotti for dipping
· A cozy blanket draped over the side
· A votive candle
The deep, spicy warmth of the chai melds with the luxurious chocolate and the earthy cannabis infusion, creating a drink that soothes the body and gently elevates the mind—a perfect recipe for an "afterglow" state of connection.