At Yoga Yoga (local Austin chain of yoga studios), they always serve yogi tea at the end of each class. It tastes a lot like home brewed chai tea, and if you look at the ingredients, many of them are the same.
According to Yoga Yoga:
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. Yogi Tea is best made two quarts at a time. It can be stored in the refrigerator or even frozen. Simply heat tea and add milk and honey when you’re ready to drink it.
I don’t follow this recipe’s amounts and order exactly. In fact, I tend to dump out a handful of peppercorns and then eyeball equal amounts of cloves and cardamon pods. You can find all the little stuff in the bulk section of a grocery store. I keep most of this stuff on-hand year round so I can make tea any time I’m in the mood for a batch.
Shhh! I use a ginger press to split the cardamon pods. It seems to do the trick without cardamon seeds going everywhere.
I like mine extra ginger-y for an extra kick of warmth and spice on a cold day, and throw in a few bags of tea at the end to make it stronger. Any black tea will work. I got PG Tips because it comes in a giant box, and the bags are easier to fish out later.
I also boil everything but the tea bags together at one time and then let it simmer so it fills the house with its intoxicating sent.
The trickiest part when you’re done simmering is trying to fish out all the floating parts. My method involves a ladle, a strainer balancing on the top of a heat-safe pitcher and the hope method (as in I hope I don’t spill boiling hot tea all over myself, the counter or the floor). If anyone else has a better idea, I’d love to hear it!
And then, the best part is stirring in some good local honey with milk for the perfect amount of sweetness.
Here’s the original recipe to make two quarts:
- 2 quarts water
- 15 whole cloves
- 20 black peppercorns
- 3 sticks of cinnamon
- 20 whole cardamon pods (split the pods first)
- 8 ginger slices (1/4″ thick, no need to peel)
- 1/2 teaspoon black tea leaves (YY uses decaf)
- Milk and Honey to taste
Bring 2 quarts of water to a boil in a 3-4 quart pot. Add cloves and boil for one minute. Next, add cardamon, peppercorns, cinnamon, and fresh ginger root. Cover and boil for at least 30 minutes. For best flavor, cover and simmer for 2 to 3 hours! When ready, remove from heat, add black tea and let cool. Strain tea. When ready to drink, add soy or dairy milk and sweeten to taste with honey or maple syrup.