Published on January 14th, 2019 | by Catherine Tingey0
Cold days call for yogi tea.
This invigorating tonic boosts immunity, reduces inflammation, and is incredibly soothing to drink. It boasts a powerhouse of ingredients so read on to see why this beverage is a must-make this winter.
A close relative of Chai, yogi tea originates from the Ayurvedic tradition, and is served in ashrams around the world.
It originated in India and was introduced in the US by Yogi Bhajan in the 1960’s. Commercial versions of the tea can be bought but I prefer making it myself with fresh spices.
YOGI TEA (serves 12-14)
3-4 quarts filtered water
3 Cinnamon sticks
30 Black pepper corns
20 Whole cloves
35 Green cardamom pods – split or crushed in a garlic crusher
2 Black tea bags (I use P & G Tips decaf)
4 Slices ginger root (1/8″ thick)
*1 tsp Vanilla extract (this is not classical but a nice add on)
Add all ingredients and bring to a rolling boil.
Cover and simmer for 30 min.
Strain and serve, adding milk of your choice and/or honey to taste.
Allowing the tea to sit overnight will impart deep flavor and color.
Can be served warm or cold although warm is preferable.
- ginger: broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, immunity booster, anti-inflammatory, nausea reducer, may boost metabolism and reduce fat storage
- cardamom: anti-microbial, may assist smoking cessation, breath freshener, reduces mucus
- cinnamon: boosts circulation, anti-inflammatory, improves cardiovascular health
- clove: boosts immunity, aids gum disease, anti-bacterial, promotes digestion, relieves colds through expectorant function
- black peppercorn: boosts digestion, anti-inflammatory, anti-microbial
- black tea: antioxidant
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