Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.
Chlorella and reishi powders are available at health foods stores and online.
Recipe information
Yield
4 servings
Ingredients
Hemp milk
Superdust (optional)
Chai and assembly
Preparation
Hemp Milk:
Step 1
Purée 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.
Superdust:
Step 2
Mix together chlorella, reishi, and cardamom in a small bowl.
Chai and assembly:
Step 3
Bring cinnamon sticks, ginger, cardamom pods, salt, and 2 cups water to a boil in a large saucepan over medium-high. Reduce heat to low, cover, and simmer until very fragrant, 10–15 minutes. Remove from heat; add tea. Cover and let sit 5 minutes.
Step 4
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. Divide among mugs; top with superdust.
Do Ahead
Step 5
Hemp milk can be made 5 days ahead. Cover and chill.
