Recipe: Humboldt Fog Tea Latte
A warm + creamy matcha tea drink
Are you partaking in Dry January? As we collectively rethink our relationship with alcohol and look to cannabis drinks as a healthier replacement, here’s a warm and cozy drink recipe to jumpstart your morning and the new year.
This Humboldt Fog Tea Latte is my twist on the classic London Fog tea drink—inspired by those misty forests and famed cannabis growing region—swaps earl grey for matcha tea. When the steamed, cannabis-infused milk swirls into the green tea and resembles those low-hanging clouds that drift across the treeline. As you sip the creamy tea, sweetened with vanilla brown sugar to balance the herb, you’re transported to a pine-covered forest floor.
As a nod to the fresh, piney aromas of Humboldt County, pair with Pinene-rich strains such as Blue Dream, Jack Herer, and OG Kush. Try this recipe for my cannabis and matcha tea latte.
About Cannabis + Caffeine
Matcha contains caffeine, though generally less than a cup of coffee or black tea. The combination of THC and caffeine, colloquially known as a hippie speedball, purportedly makes drinkers feel more focused and alert. The combination feels great because THC and caffeine both trigger the release of dopamine, and in low doses can magnify the feelings of motivation, alertness, focus, and happiness that come with dopamine.
ORIGINALLY WRITTEN FOR AND PUBLISHED ON THRILLIST:
Humboldt Fog Tea Latte Recipe
Dosing:
One tablespoon of cannamilk contains ~2mg THC. Five (5) tablespoons of infused cannamilk are used in this recipe for a total of ~10mg THC in the entire recipe. For those who are new to edibles and cannabis, it is recommended to start at 5mg THC or less per person.
INGREDIENTS:
6–8 large cannabis leaves, fresh or dried
½ cup boiling water
1 teaspoon (3.5g) matcha powder
2 cups unsweetened milk of choice
5 tablespoons cannabis-infused milk (recipe follows)
1 tablespoon vanilla brown sugar syrup
Vanilla brown sugar syrup
1 tablespoon light brown sugar
1 tablespoon hot water
¼ teaspoon vanilla extract
Cannabis-infused milk
One tablespoon of infused cannamilk will approximately contain 2 mg THC. Results will vary slightly depending on the potency of your flower, choice of milk, and decarb efficiency.
2 cups milk of choice (note: milk with higher fat content infuses better, since THC is fat soluble)
0.4g cannabis flower, ~25% THC (activated and decarbed at 240 degrees F for 40 to 50 min.)
DIRECTIONS:
1. Make cannabis-infused milk: Mix flower and milk in a glass oven-safe container, mason jar. Seal the lid, place into the oven and bake at 170°F for 2 to 3 hours to infuse THC into the milk. Remove from oven and cool to room temp. Store in fridge until ready to use, keep cool.
2. Make the vanilla brown sugar syrup: In a small bowl, stir together brown sugar, hot water and vanilla until melted. Set aside.
3. Make a cannabis leaf tea: Combine cannabis leaves and boiling water in a cup. Steep for a few minutes until the water turns a bright green, pour the hot water through a sieve to strain out the cannabis leaves and into a second cup with the matcha powder. Whisk or froth the matcha with the cannabis tea until well blended and you see air bubbles. (Note: It’s ok if you can’t get your hands on fan leaves—they’re more for bonus vitamins and flavor than cannabis effects. Continue the recipe as written, sans leaves.)
4. Steam the milk: In a small saucepan, combine the milk and vanilla brown sugar syrup and warm it on the stove (not to a boil) while whisking gently to froth the milk. Or use a heated milk frother to heat the milk.
5. Pour the frothy milk into the cup with the cannabis matcha tea. Add more vanilla brown sugar syrup to taste. Sprinkle matcha powder on top to garnish.
A video from Moon Made Farms in Humboldt County inspired this drink recipe. But since Substack doesn’t support video embeds, here’s a photo of what the fog rolling in through the mountains of Humboldt looks like. Simply stunning.
I’m having an infused tea party with my mom and her friends soon. 😊 This will be perfect!