For each cup:
- 10 oz of water (about 1.5 cups)
- 3 whole cloves (see then dance!)
- 4 whole green cardamom pods, cracked
- 4 whole black pepper corns
- ½ stick cinnamon
- ¼ teaspoon black tea (preferably Jasmine)
- ½ cup milk
- 2 slices fresh ginger root (optional)
Make at least 4 cups at one time. The measurements can vary according to your taste, but be sure not to put in too many cloves or cinnamon.
1. Bring water to a boil and add the cloves, cardamom, peppercorns and cinnamon.
2. Cover and continue boiling for 10 to 15 minutes, then add the black tea.
3. Let it sit for a minute or two, then add the milk and return to a boil, remove immediately from heat.
4. Strain and serve with honey to taste.
When making large quantities of Yogi Tea, you will not need to use as many spices per cup as above.
This is our Yogi Chai Tea recipe for large quantities.
- 2 quarts water
- 15 whole cloves
- 20 black peppercorns
- 3 sticks of cinnamon
- 20 whole green cardmon pods (split the pods first)
- 8 fresh ginger slices (1/4″ thick, no need to peel)
- 1 tea bag of black or jasmine tea
- Dairy or almond milk and raw honey or maple syrup to taste
Bring two quarts of water to a boil. In a cheese cloth or similar fabric that can serve as a strainer/filter out all the ingredients, except for black or jasmine tea. Cover and boil for 30 minutes. Reduce heat and simmer for two hours. Remove from heat, add black tea, and let cool. Strain and store in the refrigerator. Reheat when you want a cup and add milk and honey to taste.
From "The Golden Temple Vegetarian Cookbook" by Yogi Bhajan