I like the High Chai because it often tastes very little of cannabis, I can get a full on power high, WHILE ingesting all the miraculously healing cannabinoids, AND... this stuff takes just 40 minutes in the oven, then one hour simmering. So... in an hour and 40 minutes you can be consuming your powerful, but not too powerful (because I hate that!) chai. And guess what... I've done this with wet herb, right off the plant. Slightly different technique, but yes, wet herb, prepared correctly, can be drunk in just about two hours after picking the buds.
The technique I am currently using seems to be activating the cannabinoids pretty damned well. It's the whole feeling of smoking, just stronger. Some edible cannabis products were either over or under decarboxylated, resulting in feelings of an incomplete high. Sometimes too sedative and not enough "head" feeling. Another time, an improper decarb resulted in uncomfortable anxiety. I've been at it for a month straight, several batches daily using different methods, trying every damn recipe I could find. Some worked, many more didn't work well enough to keep my attention.
This chai gets me high like when I first started smoking weed. Drink 1/2 cup, wait an hour or so... zip, zang, doodle! "Let's go look at beautiful things and have amazing thoughts".
The craftier edible-eater may down another 1/2 cup an hour after the first. Humans are often interested in a second dose of chai-flavored altitude, I find.
What the hell, I've droned on this long, spent all this energy editing because I'm a bit anal about writing, so... I might as well include the recipe I'm currently using.
High Chai Version 27...
*There are plenty of places on the net to learn about the science of decarboxylation, or "decarb" for short. There's a video on YouTube by Dr Hornby... VERY informative. Google it.
It's important to decarb the buds before adding to chai because the temperature of the simmering chai won't be high enough to decarb.
To decarb: Preheat oven to 270F.
Break up 6 grams of primo herb (or estimate equivalent weight of trim leaves, hash, etc, I'll leave that math to you). For the oven, I used to grind the herb first, then toast it. Now I just break the herb into small bowl pack-sized nugs and toast it like that. I don't crush it to a powder until after it's toasted and very easily crumbled and powdered.
Lay the herb on a flat surface to go into oven (I use a pizza stone, but a cookie sheet or something like that should be fine as well).
Place herb into your 270F pre-heated oven and toast the herb for 40 minutes.
Remove herb from oven and crush it up to a fine powder... which is easy now because the herb is completely bone dry (or at least it should be).
At this point, I've basically told you all you need to know about activating the potency of the cannabis with the oven for later extraction. The way you extract it is up to you. This recipe uses the fats in whole milk, as well as a little butter (to boost the fat content a smidgen).
I'll give the basic cannamilk recipe, you add chai spices to it if you want. I flavor it with traditional ginger, black pepper, cardamon, cinnamon, black tea, honey. But as long as you've simmered the decarbed herb for 45+ minutes in the milk/butter, you can make anything with the milk and get high WITHOUT having to ever cook that milk again. Just drink it.
I'm being long with this recipe. Remember... I am chai high as I type. And... I have spent the last month OBSESSING over how to get this right each and every time. It was very hit or miss, some recipes were potent, others complete duds. A shameful waste of cannabis flowers. Gorgeous flowers who's fates were stolen by me, in the name of my decarboxylation educationalization. I'd like to believe their sacrifice was justified.
Getting this right took time, patience, and a painful amount of wasted, primo LOG OG Kush, Skunk 47, Bloody Mary, Killer Queen (KQ has a spiritual high when drunk!). A moment of silence for these fallen heroes. All right, that's enough...
Add 6 grams (weight BEFORE the oven) crushed, decarbed cannabis to 2 Cups of Whole Milk in a double boiler (you can easily improvise a double boiler... Google it).
The herb and the milk should be on very low heat. Keep covered, but stir every 5 minutes or so during the simmer. DON'T BOIL because it may burn the milk. I use a whisk to stir. My thinking is that a good, brisk frisking with a kitchen whisking tool just may speed up the extraction of THC into the fat. The imaginary microscope in my head tells me whisking is a good thing for this particular extraction technique. No?
So, again... 6 grams @ 270F for 40 Minutes ------> FOR DECARBOXYLATION
Simmer in milk with just a little butter, only enough butter to slightly raise the fat content of the milk. Strain, get high. Simple.
If I HAD cancer, which I don't expect I did, it's sure on the run now!
I wrote this long explanation because 1.) when I was searching for specific info in my quest to find a very potent, consistently repeatable recipe, I would have loved to read something like this. 2.) I wrote this under the influence of said chai.
FYI... After the milk or chai, or hot cocoa or whatever you make has cooled, you'll want to reheat it before drinking more. At least until you notice the tiny, cold pieces of coagulated fat become liquid again and mix back into the milk. If you drank it without reheating and stirring/shaking, all the most potent fats will be at the top and be drunk by whoever drinks the unshaken/cold drink. This means the rest of the drink will be a lower potency. We don't want that.
If you know of a more effective decarb method to prepare the herb for making milk or some other unbaked edible, let me know! Right now my method takes about 1 gram of herb to get me "there". I'd like to be able to achieve the same elevation with just 1/2 gram. Always tweaking the technique until it's as perfect as I can get it! Let's hear your input on oven decarbing.
cc
The technique I am currently using seems to be activating the cannabinoids pretty damned well. It's the whole feeling of smoking, just stronger. Some edible cannabis products were either over or under decarboxylated, resulting in feelings of an incomplete high. Sometimes too sedative and not enough "head" feeling. Another time, an improper decarb resulted in uncomfortable anxiety. I've been at it for a month straight, several batches daily using different methods, trying every damn recipe I could find. Some worked, many more didn't work well enough to keep my attention.
This chai gets me high like when I first started smoking weed. Drink 1/2 cup, wait an hour or so... zip, zang, doodle! "Let's go look at beautiful things and have amazing thoughts".
The craftier edible-eater may down another 1/2 cup an hour after the first. Humans are often interested in a second dose of chai-flavored altitude, I find.
What the hell, I've droned on this long, spent all this energy editing because I'm a bit anal about writing, so... I might as well include the recipe I'm currently using.
High Chai Version 27...
*There are plenty of places on the net to learn about the science of decarboxylation, or "decarb" for short. There's a video on YouTube by Dr Hornby... VERY informative. Google it.
It's important to decarb the buds before adding to chai because the temperature of the simmering chai won't be high enough to decarb.
To decarb: Preheat oven to 270F.
Break up 6 grams of primo herb (or estimate equivalent weight of trim leaves, hash, etc, I'll leave that math to you). For the oven, I used to grind the herb first, then toast it. Now I just break the herb into small bowl pack-sized nugs and toast it like that. I don't crush it to a powder until after it's toasted and very easily crumbled and powdered.
Lay the herb on a flat surface to go into oven (I use a pizza stone, but a cookie sheet or something like that should be fine as well).
Place herb into your 270F pre-heated oven and toast the herb for 40 minutes.
Remove herb from oven and crush it up to a fine powder... which is easy now because the herb is completely bone dry (or at least it should be).
At this point, I've basically told you all you need to know about activating the potency of the cannabis with the oven for later extraction. The way you extract it is up to you. This recipe uses the fats in whole milk, as well as a little butter (to boost the fat content a smidgen).
I'll give the basic cannamilk recipe, you add chai spices to it if you want. I flavor it with traditional ginger, black pepper, cardamon, cinnamon, black tea, honey. But as long as you've simmered the decarbed herb for 45+ minutes in the milk/butter, you can make anything with the milk and get high WITHOUT having to ever cook that milk again. Just drink it.
I'm being long with this recipe. Remember... I am chai high as I type. And... I have spent the last month OBSESSING over how to get this right each and every time. It was very hit or miss, some recipes were potent, others complete duds. A shameful waste of cannabis flowers. Gorgeous flowers who's fates were stolen by me, in the name of my decarboxylation educationalization. I'd like to believe their sacrifice was justified.
Getting this right took time, patience, and a painful amount of wasted, primo LOG OG Kush, Skunk 47, Bloody Mary, Killer Queen (KQ has a spiritual high when drunk!). A moment of silence for these fallen heroes. All right, that's enough...
Add 6 grams (weight BEFORE the oven) crushed, decarbed cannabis to 2 Cups of Whole Milk in a double boiler (you can easily improvise a double boiler... Google it).
The herb and the milk should be on very low heat. Keep covered, but stir every 5 minutes or so during the simmer. DON'T BOIL because it may burn the milk. I use a whisk to stir. My thinking is that a good, brisk frisking with a kitchen whisking tool just may speed up the extraction of THC into the fat. The imaginary microscope in my head tells me whisking is a good thing for this particular extraction technique. No?
So, again... 6 grams @ 270F for 40 Minutes ------> FOR DECARBOXYLATION
Simmer in milk with just a little butter, only enough butter to slightly raise the fat content of the milk. Strain, get high. Simple.
If I HAD cancer, which I don't expect I did, it's sure on the run now!
I wrote this long explanation because 1.) when I was searching for specific info in my quest to find a very potent, consistently repeatable recipe, I would have loved to read something like this. 2.) I wrote this under the influence of said chai.
FYI... After the milk or chai, or hot cocoa or whatever you make has cooled, you'll want to reheat it before drinking more. At least until you notice the tiny, cold pieces of coagulated fat become liquid again and mix back into the milk. If you drank it without reheating and stirring/shaking, all the most potent fats will be at the top and be drunk by whoever drinks the unshaken/cold drink. This means the rest of the drink will be a lower potency. We don't want that.
If you know of a more effective decarb method to prepare the herb for making milk or some other unbaked edible, let me know! Right now my method takes about 1 gram of herb to get me "there". I'd like to be able to achieve the same elevation with just 1/2 gram. Always tweaking the technique until it's as perfect as I can get it! Let's hear your input on oven decarbing.
cc
