BHO Chai Latte

*Mostly copied from one of my own posts elsewhere*

Welcome my fellow stoner gourmands. Vtac added this new section and I thought it might benefit from some posts, so...here goes! This recipe is by no means originally mine, nor are many of the ideas used here. Chai is mostly about making your own, finding the blend of spices that tastes just right to you. Also, there are many ways to do it, this is not the "best" in any manner...this is just a simple one that I've had fun with. Special credit goes out to QuantumTimeSpace for introducing me to many of the concepts of chai brewing, and Khalista for helpin me with ideas makin chai!

First thing to know, its all about the ratio of spices. This recipe takes a little practice to be great at...but tastes good everytime, and is fun and easy!

What you need:
.15g or so of BHO
Cloves - about 8 is normal
Cardamom-about a teaspoon
Cinnamon-a one inch stick
Ginger-bout a teaspoon worth, if not more
Whole Milk-2/3 cup
Sugar
Black Tea, unperfumed(must be unperfumed, and preferbly Assam or Darjeeling)
I also used some anise seed, and i really like to use whole peppercorns...both work great, although with anise or (if you can get it) star anise, be careful on how much you use....that strong licorice flavor really isnt for everyone.

Pretty simple...
1.5 Cups of water, plus the spices, simmer for about 10 minutes covered. You can go longer, no worries, but too long will make the chai flavor too strong. While this is going, put the milk into a different pan, on low heat, and stir your BHO in. I used a full .2 here.
When the spices are done simmering and the bho is dissolved into the milk, add the milk and a tablespoon of sugar into the water/spices mixture. Bring it back to boil (if you're doin it with BHO, this is almost instantaneous...with cold milk, takes a few seconds but not long) and then add a tablespoon of tea and take it off the heat. Let it sit for no more than 3 minutes (you want only the sweet flavors from the tea, and none of the bitter tannins) and then strain and enjoy. Makes two small cups, easily scalable for larger batches.



And now, to the pics:








Enjoy!!

This chai looks divine. Unfortunately, I don't make BHO. I'm wondering if one couldn't use swamp water or tincture in this and have some success? Might have to check it out.....

mom,

id suggest using cannabutter. Only problem with that is that cannabutter tends to vary in potency, but id say a 1/2 teaspoon of strong cannabudder would be about right (maybe a heaping 1/2 teaspoon). Substitute nonfat milk as well. Downside is it wont taste quite as fresh without oil, the cannabudder tends taste a little "green."

I'm not sure what you mean by "swamp water" but if the tinc is alcohol tinc i might avoid it... although thats just my taste. I doubt the alcohol would hurt anything, but the key to using whole milk is to use the milk fat to dissolve the oil. The two blend together quite nicely, with a very fresh taste that doesnt overpower the spices of the chai. Alcohol, glycerine, and even the small amount of plant matter in cannabudder could all add an unpleasant taste to the chai.

For the curious, feel free to make the recipe without actually using any oil or cannabudder. Just follow the non-oil steps, and add cold milk instead. Whole works best generally, i find it best when its more thick and milky.

With a little practice, you can make phenomenal chai lattes for yourself in 10 minutes with very low cost (spices may seem expensive, but compare it to the price of these drinks from a starbucks or coffeehouse). Best part is you'll know exactly how you like your own chai, and its easy to recreate your favorite ratio of spices.

It looks delicious, but the problem here is that you're not going to be decarboxylating much of the BHO (so not activating it properly). Boiling for 10 mins just isn't enough. Maybe if you did it overnight.

Qbit,

I've done more than my fair share of edibles, both "decarboxylated" and not. For both taste and effect, you wont catch me super cooking my oil down to a overly-CBD'd mess. Please, give the recipe an actual try before you make statements about its efficacy.

For those curious, the super cooked oil should be dominated by the more heavy feeling cannabinoids. However, if you select genetics appropriately, picking indica dominant material for oil can make this mostly unnecessary.

Regardless, there are more effects of cannabis than just the heavy feeling of sinking into the couch, and gently dissolving bho into milk like this tends to preserve the other, sometimes more subtle effects of the high.

Also, super-cooking your oil will have a heavy effect on taste. My favorite part of using BHO as an edible is that it wonderfully preserves the buds taste (provided you dont load too much BHO into your edibles), allowing you to infuse foods with specific flavors. For example, I prefer to use Bubba Kush in my chai lattes, the earthy flavor really mixes with the different spices, and augments the natural flavor of the chai.

Not to say theres anything wrong with making edibles so strong that they taste terrible....just that I prefer to infuse multiple parts of a dish, keeping the flavor normal, instead of super loading a single item.

momofthegoons said:

This chai looks divine. Unfortunately, I don't make BHO. I'm wondering if one couldn't use swamp water or tincture in this and have some success? Might have to check it out.....

Click to expand...

I think that for a recipe like this along the lines that Spidey is talking about a green dragon sort of tincture would be better (flavor wise) if you used one of the teks (cold or other) and evapped it down to the 'gummy' consistency I would imagine you could make something similar.

Although I would imagine the butane is a better solvent for the plant (effects wise) Im pretty sure we could exact similar results with alcohol. (Ethyl)

AGBeer

For purely effects, you will probably come rather close. For flavor, I highly doubt it.

Spiderman said:

Qbit,

I've done more than my fair share of edibles, both "decarboxylated" and not. For both taste and effect, you wont catch me super cooking my oil down to a overly-CBD'd mess. Please, give the recipe an actual try before you make statements about its efficacy.

Click to expand...

I agree - you certainly shouldn't overcook your weed or BHO. I cook mine to only about 120c/250F for about an hour in cooking oil. I'll try and find where I got that temp and time, but I read it in an actual scientific paper somewhere online where they determined these as optimal figures. Mind you, they were decarboxylating weed in an oven rather than in oil. I don't know if that makes much difference.

According to the experiments described, you won't get significant amounts of CBN (which is what THC breaks down to) at these temps but at lower temps you need to cook for much longer. The temperature of decarboxylation is 105C/220F (higher than the boiling point of water), and even when held at that temperature, full decarboxylation takes a long time.

I'd give your recipe a go, but really I don't want to risk the weed unless someone can give me a reason to think that you're getting the decarboxylation you need. I know that .15g of BHO, cooked my method, would get me absolutely trolleyed. I'd barely use half that, even with a decent tolerance, and only If I wanted to get quite baked.

Mind you I certainly like the idea of a cannachai - I may well give either your recipe or another a go, but using my cannaoil.

Feel free to try it however you wish, I can only offer you what I've learned from doing this over the years. Having tried both, I prefer the recipe as its posted above.