Yogi Chai Tea--and the cleanse begins

Yogi Chai Tea

It's 2013--let the cleanse begin. Feeling at little under the weather, I started the new year off by making a pot of yogi tea, a fragrant combination of natural digestives brewed on top of the stove and mixed with warm milk. You will probably recognize it as chai (rhymes with pie). This particular recipe was given to me by a neighbor in the early 1980s, who was very much into the local ashram community--organic gardening--vegetarian cooking--yoga. She also shared a walnut and pepper stuffed mushroom recipe, which became a vegetarian staple during my catering days. The recipe contains five traditional Ayurvedic (Hindu aternative medicine) spices: cardamom, cinnamon, clove, ginger root and black pepper. The tea is supposed to "leave you feeling vibrant and alive, while boosting overall well-being." I was just hoping to stop coughing.

Yogi Tea is a health-promoting beverage and a tonic for the whole body. It strengthens the nervous system, energizes the body, clears the mind, and is both a remedy and preventive measure for colds, allergies, and other illnesses. http://www.yogayoga.com/about-us/yogi-tea

Long before any of us knew the words chai latte, Starbucks or Power Yoga, cups of yogi tea were being shared with others by its creator, Yoghi Bhajan. As a teacher of holistic living, who introduced the forbidden and more spiritual Kundalini yoga to the West in 1969, he offered his special tea after classes to instill a sense of community. Bhajan developed quite a following by the 1980s, and as an entrepreneur himself, encouraged students to start their own businesses. Several successfully heeded his advice. Using this recipe as a foundation, they started a small tea company in 1984 called YOGI TEA.

I added orange peel--the fragrance from the pot was already starting to make me feel better.

If you drink herbal tea, you will be familiar with this brand. I didn't make the connection to my boxes of Yogi Tea bags called Smooth Move and CALM (self-explanatory), until I researched the origin of chai tea. Yogi Tea is now one of the largest tea manufacturers in the health foods markets in the United States and Europe. Yoghi Bhajan became quite a controversial business and spiritual leader though, and you'll find his story a good read--but that's for another day.

Use almond, soy, or rice milk in lieu of cow's milk, if you like; I use 2%. The recipe calls for 60% tea to 40% milk, but adjust to your taste. Yogi tea is usually sweetened with honey or agave nectar. I like to add orange peel for added flavor. The tea base keeps refrigerated for a week in a tightly sealed jar.

Enjoy~namaste.

Crush the cardamon pods lightly--I used the back of a spoon.

Fresh ginger is wonderful for digestion.

It isn't necessary to peel the ginger--I just like doing it.

All 5 traditional Ayurvedic ingredients ready to go into the pot.

I added a few strips of my orange peel--pith inside removed--couldn't waste the outside.

Aromatics in 2 1/2 quarts water.

Give a little stir and bring to a boil.

Tea turns a gorgeous amber color--the longer you simmer, the deeper it gets.

Amazing smell and color.

Almost a caramel color when done.
Strain before serving.

As I was feeling poorly, I couldn't wait for a cup of my Yogi Tea with honey.

The original recipe from the 1980s. My neighbor had beautiful handwriting.
I have no idea what was $27!

Yogi Tea
makes about 16 cups with milk


Printable Recipe
 
In 2 1/2 quarts water, boil:
1 tablespoon cardamon pods (crushed)
1 teaspoon peppercorns
8 slices peeled, fresh ginger root (mine were about 3" long and 1/4" thick)
1 flat teaspoon whole cloves
4 sticks cinnamon (3-4"each)
Milk of choice
Sweetener of choice

Bring water and spices to a boil, reduce heat to medium-low and simmer (constantly bubbling) uncovered for 45 minutes.

Strain and refrigerate.*

Add about 40% milk of choice to 60% tea concentrate per cup. Sweetened to taste. Serve with a fresh cinnamon stick, if desired.

*You can use coconut, unsweetened almond, soy, rice or whole milk. Use agave nectar, brown or white sugar, or your favorite honey to sweeten to taste.