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Wake and Bake: Cannabis, Chai, and Chia Seed Breakfast Pudding Recipe

Start the weekend off with a bong.

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Courtesy of Skyhorse Publishing

Recently published, The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks is a deep dive into the world of marijuana edibles. It takes an encyclopedic approach to cooking with weed and, unlike your college dorm roommates, prescribes specific quantities of specific strains of pot so you don't pass out with a headache after one cookie. Here, author and lifestyle and wellness editor Robyn Griggs Lawrence shares a recipe from the book (created by Boulder-based chef Chad Forsberg) for a healthful and relaxing chia seed pudding. Loaded with superfoods, it's a chill way to ease into the weekend.

Cannabis, Chai, and Chia Seed Breakfast Pudding

We love the simplicity of Boulder, Colorado-based cannabis chef Chad Forsberg's breakfast pudding (which could, of course, be eaten for dessert or a late-night snack). It takes a few minutes to prep and is ready in less than an hour, so you can take a shower or check emails while the chia seeds set. Made with protein-rich almond milk and unprocessed whole-grain chia seeds, which are packed with essential fatty acids, antioxidants, and calcium, the pudding is a healthy way to start to the day. If you're not a fan of agave, you can substitute honey for this recipe. Just add a tiny bit more almond milk if the honey makes it too thick to stir. Each serving of Chad's pudding delivers about a teaspoon of cannabis-infused coconut oil, which is a pretty nice buzz first thing in the morning. You can make it less potent by using a teaspoon of non-infused coconut oil and a teaspoon of infused oil.

Serves 2
THC per serving: 5 milligrams

1 cup almond milk (regular or vanilla)
3 tablespoons chia seeds
2 teaspoons agave nectar (or honey)
1-2 chai tea bags, to taste
1 teaspoon cannabis-infused coconut oil (recipe follows)

• Bring almond milk to simmer in small saucepan. Place tea bags in almond milk and simmer very gently for 5 minutes.
• Remove tea bags and stir coconut oil into warm milk.
• Remove from stove and let cool to room temperature.
• Stir in chia seeds and agave. Let sit for 30 to 45 minutes so chia seeds can absorb liquid.
• Once set, refrigerate or enjoy right away.

Cannabis-Infused Coconut or Olive Oil

Makes about 5 cups

THC per cup: 453 milligrams

1 1⁄2 cups spring water
8-10 ounces organic cannabis trim, finely ground
5 cups organic coconut, grapeseed, or extra-virgin olive oil

fine mesh strainer
airtight glass jar

• In a large pot, combine cannabis and water.
• Over very low heat, press down on cannabis with a potato masher to extract a dark brown liquid. Simmer until water evaporates, about 5 minutes maximum.
• Add oil and simmer at very low temperature for 4-5 hours.
• Line a fne mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids.
• Transfer oil to a clean clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.

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