For 3 quarts of raw yogi tea:
3 quarts and 3 cups water
1 cup chopped ginger (unpeeled, washed)
2 heaping tsp of black peppercorns
1 level tsp cloves
1 level TBSP + 2 tsp cardamom pods crushed
5-6 cinnamon sticks
Bring to boil, then turn low and keep at low boil for 1 hour, keeping it covered.
1 heaping TBSP of black tea after boil or 5 tea bags
Turn off tea; add 1 heaping TBSP of bulk black tea in tea ball or 5 tea bags. Cover and let steep for 5 minutes. Remove tea and let spices sit up to overnight, but at least a couple of hours. Then strain.
If you don't combine it with milk until you use it, it will last a week or two in your refrigerator.
Otherwise add 6 cups of milk or soy at end and bring back to a boil to amalgamate flavors. Turn off, add honey, stir well and serve piping hot. Sweeten with 1/3 cup honey (add less if soy milk due to its pre-sweetened quality) and a dash of vanilla extract and serve.
The general rules of thumb are:
1/3 c honey per mixed gallon of yogi tea. Use 2 parts raw tea to 1 part milk/soy.
If you want to use the raw yogi tea to fix yourself one or more cups at a time, you multiply 2/3 of your tea cup size by however many servings. Then you add 1/3 cup milk/soy multiplied by the same amount of servings. Bring both tea and milk/soy to a boil to amalgamate flavors. Then turn off mixed tea and add 1 tsp of honey times how many servings and stir well. Add a dash of vanilla and serve piping hot.
For a 1 1/2 gallon half gallon of raw yogi tea:
1 gal + 2 3/4 qts water
2 1/4 c chopped ginger
3 heaping tsp peppercorns
1 3/4 tsp cloves
3 TBSP cardamom pods, crushed with a rolling pin
12 cinnamon sticks
Bring to boil, then turn low and keep at low boil for 1 hour, keeping it covered.
1 heaping TBSP of black tea after boil or 5 tea bags
Turn off tea; add 3 heaping TBSP of bulk black tea in tea ball or 9 tea bags. Cover and let steep for 5 minutes. Remove tea and let spices sit up to overnight, but at least a couple of hours. Then strain.
If you don't combine it with milk until you use it, it will last a week or two in your refrigerator.
Add milk or soy at end and bring back to a boil to amalgamate flavors (see general rule of thumb for how much milk/soy to add). Turn off, add honey, stir well and serve piping hot. Sweeten with 1/2 cup honey (add less if soy milk due to its pre-sweetened quality) and a dash of vanilla extract and serve.
The general rules of thumb are:
1/3 c honey per mixed gallon of yogi tea. Use 2 parts raw tea to 1 part milk/soy.
If you want to use the raw yogi tea to fix yourself one or more cups at a time, you multiply 2/3 of your tea cup size by however many servings. Then you add 1/3 cup milk/soy multiplied by the same amount of servings. Bring both tea and milk/soy to a boil to amalgamate flavors. Then turn off mixed tea and add 1 tsp of honey times how many servings and stir well. Add a dash of vanilla and serve piping hot.
For a 2 gallon quantity of raw yogi tea:
2 gal + 1 qt water
2 2/3 c chopped ginger
1 heaping TBSP black peppercorns
2 level tsp cloves
4 level TBSP cardamom pods, crushed with a rolling pin
16 cinnamon sticks
Keep at low boil for 1 hour, and keep it covered.
1/4 cup bulk jasmine tea (or any other black tea) inside large tea ball or use 12 tea bags.
Turn off after 1 hour and add black tea, cover and let steep for 5 minutes, then remove black tea. Then let sit up to overnight, but at least a couple of hours, then strain out spices.
Mix 2 parts raw tea, 1 part of dairy/soy. Must bring to a boil. If you don't combine it with milk until you use it, it will last a week or two in your refrigerator.
Sweeten with 2/3 cup honey and a dash of vanilla extract.
For a 6 gallon quantity of raw yogi tea:
6 1/2 gal water
8 c chopped ginger
3 heaping TBSP black peppercorns
2 level TBSP cloves
12 level TBSP (3/4c cardamom pods)
48 cinnamon sticks
Keep at low boil for 1 hour, and keep it covered.
Turn off after 1 hour and add black tea. Let sit up to overnight, but at least a couple of hours.
3/4 cup of bulk jasmine tea (or any other black tea) inside large tea ball or use 36 tea bags.
Turn off after 1 hour and add black tea, cover and let steep for 5 minutes, then remove black tea. Then let sit up to overnight, but at least a couple of hours, then strain out spices.
Mix 2 parts raw tea, 1 part of dairy/soy. Must bring to a boil. If you don't combine it with milk until you use it, it will last a week or two in your refrigerator.
Sweeten with 2 cups honey and a dash of vanilla extract.
The general rules of thumb:
1/3 c honey per mixed gallon of yogi tea. Use 2 parts raw tea to 1 part milk/soy.
For instance, if you want 3 gallons finished tea, use 2 gal raw yogi tea, 1 gallon milk/soy and sweeten with 1 cup honey. Soy milk has a natural sweetness, so you might need less honey -- way less -- depending on the soy milk and sweetening power of the honey.
The above Yogi Tea recipe quantities configured by Jagan-Nath Khalsa 3/10/08.
Above are two deliciously sweetened with agave syrup cups of authentic Yogi Tea
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The above cups contain Yogi Tea sweetened with agave syrup and topped with whip cream and a sprinkle of cinnamon. They are called a Yogi Raj.
