Recipe Corner: CBD Chai

Recipe Corner: CBD Chai

February in Vermont often brings below zero temps and we need ALL the cozy drinks to keep us warm after a day of skiing, snowshoeing, or just curling up with a good book. This delicious CBD chai contains warming spices like ginger, cinnamon and cardamom which will thaw you out in no time! 

CBD Chai

Note: We used our 1000 mg CBD Oil for this recipe, but any of our unflavored CBD oils will work just as well. We note below how much to use depending on which strength oil you have on hand.

Yield: 3 cups
40mg of total CBD
Serving Size: 1 ½ cups
CBD/serving: 20mg


  • 1 whole cinnamon stick
  • 6-8 green cardamom pods
  • 1 tsp whole black peppercorns
  • 3-4 whole cloves
  • 2 ½ cups water
  • 2 Tbsp grated ginger (for less intense ginger flavor, slice instead of grating)
  • 3 Tbsp loose leaf black tea (or 3-4 black tea bags, preferably Darjeeling)
  • 2 cups milk (whole, oat milk coconut, almond, or any other milk preferred)
  • Maple syrup to taste (or sweetener of choice: brown sugar, honey, agave)
  • 40mg Lily Hill CBD


1. Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices. You aren’t crushing them into a powder, just slightly crushing into small pieces.
2. To a medium saucepan, add crushed spices, water, and ginger and bring to a boil over high heat. Reduce heat to a simmer for 15 minutes or until it reduces by about one third.
3. Add tea, CBD and milk of choice (our favorite is oat) and turn heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep with cover on for 5 more minutes (or longer for deeper flavor).
4. Add maple syrup or sweetener of choice to taste.
5. Strain through a fine mesh strainer before serving.
6. Keep strained, cooled leftovers covered in the fridge up to 3-4 days. Reheat on the stovetop. Not freezer friendly.

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