Ingredients

• 1/2 cup hemp seeds
• 2 teaspoons chlorella powder
• 1 teaspoons reishi or cordyceps powder
• 1/4 teaspoon ground cardamom
• 2 (3-inch) cinnamon sticks
• 1 1/2" piece ginger, peeled, finely grated
• 16 cardamom pods
• Very small pinch of kosher salt
• 4 bags strong black tea
• 3 tablespoons pure maple syrup

Instructions

1. Purée hemp seeds and 3 cups cold water in a blender until very smooth. Strain through a fine-mesh sieve (a sheet of cheesecloth or nut-milk bag also work) into an airtight container.
2. Mix together chlorella, reishi, and cardamom in a small bowl.
3. Bring cinnamon sticks, ginger, cardamom pods, salt, and 2 cups water to a boil in a large saucepan over medium-high. Reduce heat to low, cover, and simmer until very fragrant, 10–15 minutes. Remove from heat; add tea. Cover and let sit 5 minutes.
4. Strain chai mixture through a fine-mesh sieve into a clean saucepan. Add maple syrup and 2 cups hemp milk (save the rest for another use); cook over medium heat, whisking if milk separates, just until hot. Divide among mugs; top with superdust.
5. Hemp milk can be made 5 days ahead. Cover and chill.