"Tea, though ridiculed by those who are naturally coarse in their nervous sensibilities, will always be the favourite beverage of the intellectual," wrote writer and 19th century drug aficionado Thomas de Quincey.

A seasoned connoisseur of psychoactive plants, de Quincey was onto something in praising the mentally stimulating qualities of a good cuppa. Tea is one of the rare beverages that does double-duty as both an after-dinner pick-me-up, and a relaxing drink to help you wind down on a lazy weekend afternoon.

Tea also pairs exceptionally well with another mild, psychoactive herb: cannabis. Just be aware that making a proper cup of infused tea takes more work than simply adding ground herb to hot water. (Happily, not that much more.)

Once you've got a handle on the basics of decarboxylating (lightly baking the marijuana to activate the THC), a whole world of cannabis-infused beverages is at your fingertips. Here's the easiest way we've found yet to enjoy a little THC and CBD with your tea.

Cannabis Tea Latte

(recipe adapted from Royal Queen Seeds)

  • 7g finely-ground buds
  • 15g softened butter (or 30ml of pre-heated coconut oil)
  • 400ml full-fat milk (or almond milk etc.)
  • 400ml water
  • Tea leaves and a metal tea infuser
  • 1 teaspoon of vanilla extract, 4 tablespoons of honey, a few pinches of cinnamon
  • Yields 4 servings of 200ml each.

Instructions:

1. First of all, decarboxylate the cannabis at 105-110°C for 1 hour using an oven. This step is recommended to achieve the highest potency possible. Note: Most ovens are not very precise, it is crucial to monitor temperatures with an additional thermometer. Anything above 115°C can potentially do more harm than good! Several experts state that 106°C is the ideal temperature for 1 hour of decarboxylation.

2. Mix plant matter, milk, vanilla extract, and butter (or coconut oil) thoroughly. Let this mixture sit at room temperature for about 1 hour.

3. Now you can pour the mix into a pot, add water, and also place your pre-loaded metal tea infuser in the middle. Let it simmer for about 20 minutes, aim for low to medium temperatures, and don't boil anything!

4. Pour your "tea latte" through a fine kitchen sieve to remove all plant matter and refine flavours with a tablespoon of honey, a dash of cinnamon, and anything else you desire.