High tea is a British-styled mini meal tradition that is presented between after work and dinner time. It’s that cup (or pot) of tea and hearty treat many folks indulge in to keep up through the evening. The cannabis community takes kindly to the phrase as it makes for a great pun and a wonderful excuse to consume some pot-infused goodies.
This recipe is my own rendition of high tea time. It’s a bit clever, but mostly just delicious. The hibiscus berry blend adds a near dominant floral and tanginess, while the honey calms the tartness and the coconut smooths the whole of the experience. I may be addicted.
I’d say this pudding reminds me of a tea latte on a sunny afternoon- with coconut and chia seeds added to the mix, of course. The healthy fats in the chia seeds and coconut milk give the pudding creamy substance that will hold me through til dinner. While the hibiscus and green tea give me that extra perk for the afternoon, along with a boost of antioxidants. I use CBD honey from Potli that adds to the overall effect of being satisfied, perked, and grounded.
CBD, short for cannabidiol, is an active compound found in the oils of the Cannabis plant. CBD has been shown to provide benefits ranging from inflammation relief, stress and anxiety relief, and works as an excellent sleep aid. Unlike its counterpart, THC, cannabinoid does not have any intoxicating effects, meaning CBD cannot get you “high”. Because of its health-promoting, non-intoxicating effects, CBD is gaining popularity all across the United States.
Rather than stacking the different flavors together, like I did in these photos, you can serve the different tea batches in separate teacups for two.
High Tea Chia Pudding with Rose Coconut Whipped Cream
- 1 cup chia seeds
- 2 cups coconut milk
- 1 teaspoon CBD honey
- 1 teaspoon matcha green tea powder
- 1 teaspoon hibiscus tea powder
- 1/2 cup blackberries, fresh or frozen
- Optional Toppings
- rose coconut cream
- Coconut flakes
- Bee pollen
- Fresh berries
- Hemp seeds
- Wild, edible flowers
in a 12 oz. mason jar add coconut milk, chia seeds, and CBD honey. Secure jar with airtight cap and shake a few times. Using a spoon, stir the mixture to make sure there are no clumps. Leave mixture in the refrigerator for at least 20 minutes or overnight.
Once chia pudding is formed, remove half and place in an immersion blender or food processor with hibiscus powder and blackberries. Blend to desired consistency. Add to a cute glass.
Add a layer of original chia pudding on top of the purple layer.
Blend remaining chia pudding with green tea powder to desired consistency. Add a final layer to a cute glass.
Top with your favorite toppings. I enjoy mine with rose infused coconut cream (top layer of chilled coconut cream whipped with 1/8 teaspoon rosewater), berries, and fresh wildflowers.
Erin Willis of Mother Indica
“I am a [cannabis-friendly] nutritionist, florist, and mother of a toddler boy, working to better myself and my family’s wellness, through nature, simplicity, and mindfulness. I’m here because I desire to help other mothers achieve their best selves, too.”
To book her services visit her at www.motherindica.com