5 Cannabis Infused Tea Recipes for Fall
Feel warm and cozy in no time.
Published on December 14, 2015

As the weather gets colder, our beverages tend to get warmer. Cannabis-infused tea is a surprisingly easy and healthy way to consume the plant -- not to mention comforting, as tea should be.

Jamaican mothers-to-be already drink the brew to help with nausea and stress. The effects of the tea can last for up to four to eight hours but also take about 30 to 90 minutes to be felt.

The basic foundation of making marijuana tea is to grind up some leaves and mix it with butter to the ratio of half a gram of marijuana to half a teaspoon of butter. Butter in your cup of tea may not sound like your cup of tea, but the fat from the butter is what makes the THC soluble in water. Mix the two together until the leaves are nicely coated. Then stuff the mixture in tea infuser or wrap it in a coffee filter to let it steep for about 20 minutes.

But take it up a notch by adding in other dried herbs and flowers (about a teaspoon for a single serving) to brew up a delicious cup of afternoon tea.

  1. Chai Latte

Add a cup of milk of your choice and a splash of vanilla to the marijuana mixture and throw it all in the blender until completely smooth. Let it sit for about an hour. Meanwhile, steep a chai tea bag in a cup of hot water as you would normally. Use a fine mesh sieve and pour the milky marijuana concoction into the cup.

  1. Minty lavender

Fresh or dried lavender mixed with a few mint leaves creates a light and refreshing tea. Add honey to sweeten it up.

  1. Rosy black tea

Upgrade your grandmother’s favorite tea. For a flowery but delicate flavor, mix about two parts rose petals with about one part black tea.

  1. Fruity lemon

Add dried lemon balm leaves with dried acai berries for an invigorating but fruity beverage. Grate some lemon peel to really get things going.

  1. Ginger chamomile

Ginger is great for settling upset stomachs so grate some of the fresh root into the infuser. Mix in chamomile flowers and top it off by adding a splash of lemon juice into the water.  

Kathleen Wong
Raised in Hawai'i, Kathleen is a bonafide beach-goer who suffers from a severe case of island fever. She came to and stayed in New York because of its endless food options. Kathleen has written for High Times, Refinery29 and Mashable.
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