Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works. Although there are three steps to this process, the final beverage is worth it!
How To Make Your Hemp Milk
½ cup hemp seeds
Puree hemp seeds and 3 cups cold water in a blender until very smooth. Strain through a fine-mesh sieve (a sheet of cheesecloth or nut-milk bag also work) into an airtight container.
Do Ahead: Hemp milk can be made 5 days ahead. Cover and chill.
2 tsp chlorella powder
1 tsp reishi mushroom powder or cordyceps powder
¼ tsp ground cardamom
Mix together chlorella, reishi, and cardamom in a small bowl. Set aside.
2, 3” cinnamon sticks
1½” piece ginger, peeled, finely grated
16 cardamom pods
Very small pinch of kosher salt
4 bags strong black tea
3 Tbsp pure maple syrup
Bring cinnamon sticks, ginger, cardamom pods, salt, and 2 cups water to a boil in a large saucepan over medium-heat. Reduce heat to low, cover, and simmer until very fragrant, 10-15 minutes. Remove from heat; add tea. Cover and let sit 5 minutes.
Strain chai mixture through a fine-mesh sieve into a clean saucepan. Add maple syrup and 2 cups hemp milk (save the rest for another use); cook over medium heat, whisking if milk separates, just until hot. Wisk in the superdust. Divide among mugs.
Kelly Harrington, MS, RDN
Registered Dietitian Nutritionist for Healthy Goods