Makes 8 cups
1/8 ounce cured cannabis flower or trim, finely ground
1-1/2 cups cannabis-infused almond milk
1/3 cup sliced, peeled fresh ginger, cut ¼-inch thick
10 cups water
3 tablespoons cardamom pods
4 cinnamon sticks
5 whole cloves
1-3 tablespoons maple syrup (to taste)
1 tablespoon vanilla extract
coffee grinder or mortar and pestle
fine mesh strainer
Grind cannabis in a coffee grinder or using a mortar and pestle. Combine with almond milk in a double boiler, stir well, and bring to a simmer. Simmer over very low heat for at least an hour, stirring occasionally. Do not let it boil.
Remove from heat and let cool.
Line strainer with cheesecloth and place over a bowl or large measuring cup. Pour milk through strainer as many times as is necessary to remove all plant matter from milk. Compost plant solids or save to use later.
Combine ginger and water in a saucepan and bring to a boil. Lower heat, cover and simmer 30 minutes.
Add cardamom, cinnamon and cloves and continue to simmer 20 minutes.
Strain tea through fine-mesh sieve into clean saucepan. Add almond milk and maple syrup and gently reheat without boiling for 2-3 minutes until warm. Stir in vanilla. Add more milk or sweetener to taste.
Store cannabis milk in a labeled jar in the refrigerator for up to a week. Tea will keep in the refrigerator for up to two weeks without milk and sweetener.