Cannabis, Chai, and Chia Seed Breakfast Pudding

Chai 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.


  • 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

How it’s done:

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

Source: Eater.com