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Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Yogi Tea, Homemade in Various Quantities

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 original Yogi Tea recipe is by Yogi Bhajan. The above recipes are inspired by Yogi Bhajan and quantities by Jagan-Nath Khalsa 3/10/08.a

Above are two deliciously sweetened with agave syrup cups of authentic Yogi Tea (as shared with us by Yogi Ji)

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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.

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Above is a boiling pot of Yogi Tea spices.  The fragrance is phenomenal!
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Master Yogi Tea Maker, Violinist and Joke Teller, Jagan Nath Singh