High! How are you? It’s high tea time here at Wake & Bake HQ and it’s about high time we talked about how to make a weed tea that will actually get you… well… high.
I generally loathe stoner puns, but sometimes, you just gotta. And for this High Chai recipe, I just hadta. I would promise I won’t do that ever again, but it’s highly doubtful that I’d keep my promise. Okay. I’m done.
So! I’m now halfway through designing and editing the Second Edition of Wake & Bake: a cookbook (now available for pre-order in Hardcore Hardcover and Classic Softcover). I’m also about 1/3 of the way done with the completely new, gorgeous, low/no sugar Wake & Bake 2 that I mentioned in the post for Cannabis Infused Walnut Oil. Plus, the farmer asked for my hand in marriage last month when we were kickin’ it out in the wilderness. So, yes. Life is good, super sweet and flowing fast. When I finally checked my email and the comments section, I had so many questions and requests, that I snapped out of Finish the Damn Books mode into Respond to the Homies mode. And whabam! here we are.
A fella named George wanted to know where the High Chai recipe was that I talked about in the Cannabis Infused Coconut Oil Tutorial. Well, by George, you got me. I hadn’t posted it yet.
And I don’t know how I neglected it, because this cannabis infused tea is one of my favorite weed drinks and is a total must after making marijuana infused oil. The powerful spices completely enhance the flavor of the strong-as-hell oil that comes out of the plant material sack.
One of the great things about homemade chai is that it’s totally customizable to fit your taste buds (okay… seriously, I’m done). If you hate cardamom, add more ginger and cinnamon. Not into cloves? Add more ginger and cinnamon! Want it to have a stronger tea vibe? Add more ginger and cinna… oh… add more tea! (hint: ginger and cinnamon are rad)
This is also a great opportunity to share a page from the second edition… This is what High Chai is going to look like in the future:
It’s similar to the first version of Wake & Bake, sure. But notice the easy-flowing, cook-friendly recipe experience. I don’t like looking back and forth between the ingredients and the instructions when I’m cooking. I want to know how much of what I have to put in and when. After talking to other chefs and home cooks about this at length, I found out that everyone else digs this instruction style too… So, voila! I’ve been so blessed to be able to make the changes that I wanted to make and add super fun new things to this edition. It feels more like my style and I’m so excited to finish it and release it into the world.
So… that’s that… I need to get back to wrapping this book up…. Thanks for all of your questions and comments! Keep ‘em comin’
Here’s the recipe in a text based version for your copying and pasting pleasure:
1.5 tspn Garam Masala
3 tspn Cinnamon
10 Cardamom Pods (crushed)
6 whole Cloves (crushed)
2-3 T fresh Grated Ginger
6 Cups Water
2. over med high heat and boil for 10-20 minutes.
3. Reduce heat to medium-low.
Bag of Leftover Plant Material from GM oil
6-7 Organic Black Tea Bags
5. Steep for 10-15 minutes.
6. Allow to cool enough so you can pull the cheesecloth bag out of the water and sqeeze out the remaining oil and tea.
7. Strain all spices. Add
1/4-1/2 Cup Nutmilk (full fat coconut milk is best)
and whisk insanely or hit it with an immersion blender (this will temporarily emulsify the oil).
Sweeten to taste. Re-emulsify as necessary.
Scroll down for a savory Infused Cannabis Oil Tutorial, stay up here for a tale of what happens after a High Times Cannabis Cup:
What a weird f*ucking month.
I took ye lil cannabis cookbook to the Cannabis Cup in Denver on April 20th. In a little over 45 days, I scored a multi-book deal with Tommy Chong, moved to Denver, wrote over half of a new (super dank) cookbook, lost the deal with Tommy Chong, moved back to Durango, and planted a garden and a sick ass melon patch. Don’t worry guys. The melon queen is back.
I’m not sure if I’m legally allowed to discuss the Tommy Chong book deal disappearing in front of my eyes, but I will anyway because I’ve had one Sierra Nevada. I’ve told bigger and more illegal secrets after drinking 3/4 of a Sierra Nevada, so this feels natural.
I’ll start by saying that Mr. Chong really had nothing to do it, and neither did I. Tommy’s still my childhood hero who I deeply respect and will forever admire. And I’m still a chick who wrote a cookbook that he held in his hands (which is still delightful as hell).
From what I understand, he thought he was endorsing the one and only Wake & Bake, a book that someone suggested he put his face all up on. Instead, a third party signed me up to put his face on several books that weren’t approved by Mr. Chong. Apparently this person was trying to put Tommy Chong’s face on everything. When the Chong folks caught wind, they cancelled all of the contracts that were signed by this individual (and that included mine). The lesson: middle men can suck it.
I heard all of this today after living in the dark about what happened for several weeks. I’m not sure what will happen with the deal moving forward (someone contacted me today to discuss possibly reviving it). Either way, I’m glad that it’s over and that I get to settle back into my mundane life of making weed food and hiding in the woods.
The best part of all of this is that I’m close to finishing a second cannabis cookbook in less than a year. I’ll probably use Kickstarter again to launch Wake & Bake’s sequel… I’m thinking something like… Wake & Bake II: into dankness. This next level cookbook will be designed to show you how to simply incorporate advanced techniques into basic (vegan-ish, gluten-free, healthy-as-hell) recipes to make your cooking danker than ever…
So keep your eyes peeled for that sh*t to be copied and pasted all over the internet.
Until then, I’ll be posting recipes on here…
*The magical folks at MagicalButter.com made one of my dreams come true and shortened up my Christmas list by sending me a hard-to-get Magical Butter machine that is designed to make cannabis oil infusing as simple and effective as possible. The machine was on back order when I started the cookbook, and they were wonderful enough to send me one in a hurry. It would be a lie if I said this thing didn’t change my life and that it wasn’t easier than the simple crockpot method that I used in the first book. If you make weed food on the reg, it’s a must have. I wasn’t paid to say this, but it is truly the shit. However, you can totally still use the easy crockpot method to make this Walnut Cannabis Oil.
This oil is by far the best one that I’ve found for savory recipes. It gets an “oh my god” from homies and testers every single time I open the jar. That being said, it’s a special oil that I don’t make very often because I have to order the MCT Oil on the internet and Walnut Oil is expensive as sh*t. But if you really want to impress some folks with your cannabis oil makin’, weed food creatin’ skills, or if you want to make the most bangin’ Pothead Pesto in the universe, you MUST try this oil.
I’ll talk more about why using Sunflower Lecithin is highly recommended in a post later on, but for right now, just trust that it takes your oil to the next level (think: higher/faster/longer). The MCT oil is not completely necessary, but it provides the fatty acids that your CBDs and THC bind to in your cannabis oil, so I recommend using it as well. If you can’t wait to try this, you can use 100% walnut oil, but I can’t guarantee that it will be as potent. I’m going to try subbing the MCT with coconut oil someday, and when I do, I’ll let you know how that goes.
Also, you should always decarboxylate your weed before you make oil. It takes a couple of hours and an oven, but it’s a really really really good idea.
And there you have it! Let me know what you’re going to use this oil for… or tell me some recipes you’d love to see using this walnut cannabis oil. I can’t wait to hear your thoughts!
*This recipe is not intended for use in states where marijuana is still considered illegal. Please support medical and recreational cannabis legalization in your state. Do not operate heavy machinery under the influence of weed food (and yes… that includes your tiny a** honda). Always remember to label anything made with dope and keep out of reach of children.
When I first posted this recipe, I must have been ripped as hell. I was yammering on about Mayans and Pan-Europeans and cracker-ass-crackers… and it didn’t make any sense at all. Not in the slightest.
Well, folks… Now I’m re-writing it… and again, I’m ripped as hell. So I’m not making any promises about quality improvement. Or sense making ability. What I will promise, is that this Pot Cocoa is the shit.
It’s been awhile since I’ve made it, since this is a rewrite and all, but I remember that it was Hot Cocoa that had marijuana in it. And when I tasted it, the green light over my dome went off and thought “this recipe pun writes itself”.
So make it. Write something down. Make it again. And go back to that thing you already wrote down. Say, “screw that shit. I can do better.” And then prove yourself wrong.
3/4 Cup Nut Milk or Milk
1T High Quality Cocoa Powder
1 T Sugar or Honey
1t- 1T Cannabis Infused Coconut Oil or Butter
And all together now (for your copying and pasting pleasure)…
3/4 Cup Nut Milk or Milk
1T High Quality Cocoa Powder
1 T Sugar or Honey
1t- 1T Cannabis Infused Coconut Oil or Butter
1. Mix Cocoa + Sugar in a mug.
2. Combine Cannabis Oil or Butter and Nut Milk or Milk.
3. Heat over medium until oil is melted and milk is hot (do not boil).
Optional: Whisk before adding Cocoa mix.
4. Add Cocoa Mix to Hot Milk Mixture.
5. Whisk until frothy and creamy. Add more sweetener or cocoa to taste.
6. Serve immediately. Stir occasionally to keep the oil from separating.
For Special Brownie Points: What’s your favorite winter pot recipe?
*This recipe is not intended for those who live in states and nations where cannabis is still illegal. Please support decriminalization and legalization efforts in your area. Always test the potency of your oil before incorporating it in these recipes. Remember to label your finished product and keep out of reach of children.
If you ever want to impress someone, bust out some homemade cinnamon rolls. If you ever want to impress someone, and have them forget all about it in a few minutes, bust out these Cinnamon Rollies.
The first time I made these tightly rolled cannabis infused cinnamon rolls, it was last November. We’d just moved to our new spot near Durango and we were trying our damndest to settle in. It’s the most ridiculous place I’ve ever lived in: a huge kitchen, fireplaces, a shit ton of windows, and hella acreage, and a sweet garden area in the back yard. While it was nice to know that we’d have a place to eat, live and sleep in, it was hard to believe that we really had a home.
Since the farmer and I had been together, we’d moved from Colorado’s oldest commune, to a yurt at an uptight B&B, to homeless in a Subaru BRAT, to a tent in the jungle, to a farm on Kauai, to a tent at a just-forming commune, to a quirky housesit where one of the bathroom doors was a projector screen, and back to homeless. In over a year-and-a-half, we hadn’t had the need for many material objects or any furniture.
The first couple of weeks that we lived here, we slept on camping pads, made bookshelves out of boxes, and filled each of the cabinets with something to make it seem like we lived here. Still, we’d wake up every morning feeling like squatters on an abandoned ranch. After awhile, we started to score items (I found a super sweet rototiller at a moving sale and they threw in a recliner for free), and it started sinking in that we’d actually be here for awhile.
But it wasn’t until our first Wake & Bake Test Kitchen Weekend that this house started feeling like a home. The book designer came over from denver. A few old friends from my Fargo days stopped in. And the house seemed warmer and full of life.
It all started with these Chronic Cinnamon Rollies… They were the first recipe developed in our new crib, and they fueled an amazing work party and an awesome afternoon nap.
They’re warm, spiced, not too sweet (if you want a sweeter roll, add more icing), and they make your house smell like a home… but not like just any home… like a home where people bake their own stellar, digestively progressive, weed food to settle into their new home kind of home… And isn’t that the kind of home we all want to live in?
[Hit "Continue Reading" for Recipe & Method]
You know what they say,
“Delete an entire website once, shame on you. Delete an entire website once, wait… Why didn’t you back that shit up?”
For those of you who are familiar with Wake & Bake: a blog, you know that there used to several helpful posts about cooking with cannabis… Until I accidentally deleted the whole damn thing without ever backing it up. So now, I’m back to share the one tutorial that’s completely essential in learning how to have your very own homemade-edibles-throw-down:
This tutorial is the easiest on the planet. Sure, we can debate over decarboxylation and temperatures that destroy CBDs. We can talk about plunging the warm oil in a cold water bath to pull out impurities and improve taste, but that all comes later, in the Advanced Oil Tutorial.
If you’re already familiar with this process and have techniques that you’d like to add, please join the discussion in the comments section.
A couple of tips for beginners:
[Click "Continue Reading" for the full tutorial!]