Yogi Tea Recipe
1 teaspoon whole cloves 1 tablespoon black peppercorns 4 heaping tablespoons green cardamom pods (crush with rolling pin to open pods) 1 cup sliced ginger root 2 cups cinnamon sticks 1 teaspoon or 1 tea bag of black tea ½ gallon milk sweetener to taste Bring water and spices to boil, cover and simmer for 30-45 minutes. Add 1 black tea bag. At this point you can let the tea cool, strain and refrigerate. I like to let the tea sit in the spices for 8 hours to get the full taste. Then strain the tea without the milk added and put it in the refrigerator. When you want a cup of yogi tea, just mix ¾ cup of the tea with ¼ milk and heat and serve. Or add milk, return to boil, immediately remove from heat (watch it so it doesn’t boil over). Strain and add sweetener to taste. Through the combination of ingredients a synergistic effect is created. Yogi tea is a tonic for the entire nervous system. It is also a great tonic to prevent colds and flu. Black pepper is a blood purifier. Cardamom is a digestive aid. Cloves are for the nervous system. Cinnamon is good for the bones. Ginger root helps prevent colds and flu, prevents physical weakness and is great for digestion. The pinch of black tea helps blend all the flavors. The milk helps in easy assimilation of the spices and helps avoid irritation to the stomach. If cow milk is not tolerated soy, rice or goat milk can be used instead. Another outrageous summer treat is Yogi Raj. Take cold yogi tea with milk and put in the blender with ice and a bit of sweetener (maple syrup is my favorite). Blend until frothy and serve. Yum! My favorite source for yogi tea spices in bulk is
San Francisco Herb Company
I have learned over the years that fresh spices are a must for great yogi tea. The type cinnamon that San Francisco herbs sells is also part of the secret to the magical taste of fresh brewed yogi tea.
5655 East Grant Road |
