Yogi Tea- the original recipe by Yogi Bhajan
To 3 quarts boiling water
20 whole cloves first; see them dance! Then add:
20 whole green cardamom pods, opened up
( not the really big brown ones, you want the little green ones)
20 whole black pepper corns
5 cinnamon sticks
(a finger-sized piece of peeled, sliced ginger, if desired)
let this simmer for 15-20 min, or longer.
Then add ¼ tsp or one teabag of any black tea
After one or two minutes, add ½ cup cold milk per cup of remaining liquid (cow or soy)
When it returns to the boiling point, remove immediately from heat. Strain and serve with honey to taste, if desired.
the measurements may vary by taste;
be careful not to put in too many cloves or cinnamon
The black pepper is a blood purifier, the cardamom is for the colon, the cloves for the nervous system, and the cinnamon for the bones. The milk aids in the easy assimilation of the spices and avoids irritation to the colon. The black tea acts as an alloy for all of the ingredients, achieving a new chemical structure which makes the tea healthy as well as a delicious drink. Slices of fresh ginger root may also be included, especially when you are suffering from a cold, recovering from the flu, or you just want extra energy
-recipe as stated in Kundalini Yoga: the Flow of Eternal Power by Shakti Parwha Kaur Khalsa, p 285
comments by Hari Kirin Kaur:
For class I fill my 3 ¾ quart saucepan to nearly the top, and add 30 rather than 20 of the cloves, cardamom, and peppercorns. Otherwise I follow the details above, and I always put in the ginger. After cooking the tea I let it steep overnight in the fridge and strain it prior to reheating for class. When I reheat it I add the honey and soymilk. I prefer the Edensoy vanilla. The easiest way to peel ginger is with a spoon.
If reheating tea with milk already in it, stir and watch it- be careful it does not curdle.
Yogi tea without milk (‘raw tea’) may be frozen and reheated; it also
makes a really great iced tea in the summer! Have fun!