Healthy Living, How To, Recipes

High Chai: Infused Iced Chai Lattes

High Chai: Infused Iced Chai Lattes


As the temperatures rise, so does the desire to switch out your hot drinks for their icy counterparts. And just as a steaming chai latte heats you up in the dead of winter, a frosty iced chai latte deliciously refreshes on a sweltering summer day. We found an amazing ‘high chai’ recipe thanks to one of our favourite canna cookbooks, the Wake and Bake Cookbook by Corinne Tobias. The recipe starts by using leftover cannabis from making cannabis coconut oil or cannabis infused honey. All you have to do is bundle up your bud in a cheesecloth satchel when you’re infusing. Then after the oil or honey is ready, just reuse that little cannabis filled parcel to make your tea.



Makes 12 cups


  • Leftover cannabis satchels from infused coconut oil or infused honey (see honey recipe below)
  • 24 chai teabags
  • 12 cups water
  • Milk (your choice of regular, coconut, almost, etc.
  • Sweetener of choice (if using infused coconut oil, not honey)


  1. In a large pot combine 12 cups of water and the cheesecloth satchel leftover from making your infused coconut oil or infused honey.
  2. After coming to a boil, remove from heat and add 24 chai teabags.
  3. Cover and steep for 10-15 minutes.
  4. Remove the cannabis satchel and teabags. Refrigerate until cold.
  5. Pour your iced chai into a glass filled with ice. Add milk and/or sweetener as desired. Top with sprinkled cinnamon for a little coffee house flair.



Ingredients & Tools

  • 2 cups honey
  • 15 grams decarboxylated cannabis
  • 1-2 tablespoons sunflower lecithin
  • Cheesecloth
  • Slow cooker


  1. Wrap the cannabis in a piece of 10” x 10” cheesecloth.
  2. Combine the honey, lecithin and cannabis satchel in a quart jar and screw on the lid tightly.
  3. Line a crockpot with a hand towel, fill with water and turn it on low. Place the honey jar inside.
  4. After the honey warms, shake the jar periodically and check the lid to make sure pressure isn’t building. (If it is, slowly release a little air and tighten the lid again.)
  5. After 8 hours remove the cannabis satchel from the honey, squeezing out as much as you can with tongs (or your hands if you want to get sticky).
  6. Use the leftover satchel to make your chai.

Recipes adapted from Wake and Bake Cookbook.



The strength of your canna oil and honey should be dependent on your individual needs and tolerances. If your infused oil is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.