Hemp Milk Chai

Ingredients

• •½ cup hemp seeds
• •2 teaspoons chlorella powder
• •1 teaspoons reishi or cordyceps powder
• •¼ teaspoon ground cardamom
• •2 pieces cinnamon sticks
• •1½ inch ginger
• •16 pods cardamom pods
• •⅛ teaspoon kosher salt
• •4 bags strong black tea
• •3 tablespoons pure maple syrup

Cooking Instructions

1. 1.

   Purée hemp seeds and 3 cups 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.

   5 min

2. 2.

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

   2 min

3. 3.

   Bring cinnamon sticks, ginger, cardamom pods, salt, and 2 cups 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.

   20 min

4. 4.

   Strain chai mixture through a fine-mesh sieve into a clean saucepan. Add maple syrup and 2 cups 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.

   5 min

5. 5.

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