Cannabis-Infused Thai Iced Tea
Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy, and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen.
I decided that combining the condensed milk with cannabutter was the logical way to infuse. And all these folks are putting butter in their coffee, so it seemed right.
Serves 6:
- 6 chai tea bags, or 6 black tea bags with ½ teaspoon of ground cinnamon, two cardamom pods, 1-star anise, and ½ teaspoon vanilla extract
- 8 cups boiling water
- ¼ to ½ cup granulated sugar, optional
- 1 can condensed milk (14 ounces)
- 3-5 tablespoons melted cannabutter
Directions:
- 1. Place the chai tea bags (or the black tea bags with the spices) in a pitcher. Pour 8 cups of boiling water over the tea bags. Allow steeping for 4-5 minutes. Remove the bags and add the optional sugar. Let cool to room temperature.
- 2. In a small bowl combine the condensed milk and melted cannabutter.
- 3. Fill 6 glasses with ice cubes. Fill each glass two-thirds of the way with the tea. Top the tea with about 2 ounces of the condensed milk mixture. It will sink to the bottom, and that’s good. Stir and drink. So, so good.
