Spiked Chai Tea Concentrate
(20 mg THC each · 12 servings · 240 mg total batch)
Rich, spiced black tea concentrate with warming cardamom, cinnamon, ginger, and a subtle rum undertone. Mixes into perfect hot or iced chai lattes – tastes like the best coffee shop version, zero weed flavor.
Decarboxylation
1.2 g flower @ 22–25 % THC (or 0.6 g good kief)
240 °F for 40 minutes in sealed mason jar → ~240 mg usable THC
Infusion
1 cup (240 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 240 mg THC cream
Chai Concentrate Base
All 240 mg THC cream
4 cups (960 ml) water
8 black tea bags (Assam or English breakfast)
½ cup (100 g) dark brown sugar (or to taste)
6 green cardamom pods, cracked
4 cloves
2 cinnamon sticks
1-inch fresh ginger, sliced
½ tsp black peppercorns
1 star anise (optional)
2 tbsp dark rum (optional but adds depth)
Pinch fine salt
Steps
1. Bring water + spices + sugar + salt to a gentle simmer → cook 10 minutes to bloom flavors.
2. Add tea bags → steep off heat 5–7 minutes (strong but not bitter).
3. Strain through fine mesh → cool slightly → stir in THC cream + rum.
4. Bottle → chill 4+ hours (overnight deepens spice notes).
5. To serve: mix 1 part concentrate with 1 part milk (hot or iced) for 12 lattes.
Storage
Airtight bottle → fridge 2 weeks (shake before use)
Dosing
240 mg ÷ 12 = 20 mg exact per serving (when mixed 1:1 with milk)
Half serving = cozy morning warmth
Full serving = spiced blanket that lasts all evening
Deep caramel color, bold spice aroma, creamy mouthfeel when mixed, with layers of cardamom, ginger heat, and cinnamon sweetness.
This concentrate turns any milk into barista-level chai in seconds.
Make double.
Keep one bottle hidden for late-night lattes.
Winter (or any season) in a glass.