5 mg/ tablespoon (1/2 oz)Easy

Slow-Sipping Chai Syrup

Name: Slow-Sipping Chai Syrup
Yield: 10 servings
Ingredients: 240 ml (1 cup) water; 4 black tea bags; 1 cinnamon stick; 1 thumb-sized piece fresh ginger, thinly sliced; 1 tsp finely grated orange zest; 4 green cardamom pods, lightly crushed; 1 whole star anise; 6 whole cloves; 6 black peppercorns; ¼ tsp freshly grated nutmeg; 100 g (½ cup, packed) light brown sugar; 1 tsp vanilla extract; 2.5 ml cannabis tincture at 20 mg THC per ml = 50 mg THC total (adjust the volume to your tincture's strength); Cool water, for topping up to volume

Baked Elf Chef
House Kitchen

Adapted from Chai Tea Concentrate Recipe (The Modern Proper) — rewritten with the infusion and dose worked in.

baked by 0 elves

Your dose · per tablespoon (1/2 oz)

Written at 5 mg per tablespoon (1/2 oz). Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Othermg

Ingredients · 10 tablespoon (1/2 oz)s · 50 mg total

240 ml (1 cup) water4 black tea bags1 cinnamon stick1 thumb-sized piece fresh ginger, thinly sliced1 tsp finely grated orange zest4 green cardamom pods, lightly crushed1 whole star anise6 whole cloves6 black peppercorns¼ tsp freshly grated nutmeg100 g (½ cup, packed) light brown sugar1 tsp vanilla extract2.5 ml cannabis tincture at 20 mg THC per ml = 50 mg THC total (adjust the volume to your tincture's strength)Cool water, for topping up to volume

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Bring the water to a boil in a small saucepan, then take it off the heat.
Drop in the tea bags, cinnamon stick, ginger, orange zest, cardamom, star anise, cloves, peppercorns and nutmeg. Cover and leave to steep for 15–20 minutes — longer if you like it fierce.
Strain through a fine-mesh sieve into a jug, pressing the spices to release the liquid, then return the strained tea to the rinsed pan.
Set over low heat and stir in the brown sugar until it has completely dissolved. Keep it well below a simmer — you are melting sugar, not cooking syrup. Take it off the heat as soon as it's smooth.
Stir in the vanilla, then leave the pan uncovered until the syrup is fully at room temperature, at least 45 minutes. The pan should feel cold against your palm. Tincture never goes near a warm pan.
Pour the cool syrup into a measuring jug and bring it to exactly 240 ml with a splash of cool water; if you have more than 240 ml, set the extra aside undosed.
Measure your 50 mg of tincture into the syrup and stir steadily for a full minute so it's evenly spread. Decant into a clean jar with a tight lid and shake before each pour.
To serve, jigger exactly 1 tablespoon into a mug and top with 240 ml hot or iced milk — dairy, oat or almond. One tablespoon per cup, measured, every time; the pot of milk stays plain so each cup is dosed on its own. Start low, go slow.
Label the jar: Slow-Sipping Chai Syrup · 50 mg THC total · 5 mg per tablespoon · 10 tablespoons · made [date] · 21+ only.