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A powerfully calming yogi chai
At Yoga Yoga in Austin, Texas, students are served a delicious yogi tea (also called chai) after each class. The recipe they use comes from an ancient one introduced by Yogi Bhajan, who also brought Kundalini to the west in the late 1960s. (Yogi Bhajan is also the founder of the "Yogi Tea" brand). This tea is really easy to make and fills the room with amazing aromas while you make it.

This tea has been life-changing for me during times of stress, restoring my body and mind to normality and balance within seconds of sipping it - quite an amazing feeling! 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. Its best made in large batches and stored in the fridge or freezer.

Posted by yummywakame • Published 4th February 2009 • See yummywakame's 7 projects »

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Step 1
I got my ingredients for super cheap from the bulk spice section at WholeFoods in Austin. They have everything!

Bring two quarts of water to a boil. Add cloves and boil one minute. Add cardamom, peppercorns, cinnamon, and ginger. Cover and boil for 30 minutes. Reduce heat and simmer for two to three hours. Remove from heat, add black tea, and let cool. Strain and store in the refrigerator or freeze.

(The most ancient versions of this recipe have also included Basil leaves, mint leaves, lemon grass leaves and a plant called prajakta)
Step 2
Simply heat and add milk and raw honey. Sit back and take a moment to savour the amazing feeling as it restores you from the inside out. It tastes great with agave too!

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Comments

Jen W. · Ottawa, Ontario, CA · 6 projects 13th April 2010

Oh, and random fact: 1 tea bag = 1 tsp tea leaves. Thanks for sharing the recipe.

Jen W. · Ottawa, Ontario, CA · 6 projects 13th April 2010

I was introduced to chai tes last year when someone gave me a recipe to blindly make for our guest. Turns out it's my favourite drink next to hot fresh green tea with a touch of honey.
It tastes good hot or cold, with or without milk (soy tastes best), but i can't have it without honey....but that's because i boil it super strong.

Tanis F. · Grande Prairie, Alberta, CA 13th March 2009

Absolutely divine sounding. I'm sure this would be perfect hot or cold, great considering I live in an area which the temperature ranges from -40 to 40 C (that's about 100F). Thank you for sharing ^_^

camilaustral · Concepcion, Bio-Bio, CL · 9 projects 8th February 2009

thanks a lot!!

yummywakame · 7 projects 6th February 2009

I prefer it hot, milky and steamy so I can feel it relax all my muscles. 2 quarts is 8 cups.

camilaustral · Concepcion, Bio-Bio, CL · 9 projects 6th February 2009

oh i already read how much tea

camilaustral · Concepcion, Bio-Bio, CL · 9 projects 6th February 2009

wow this sounds GREAT! and i love tea...
do you drink it cold or hot?
and how much black tea should i add?
(how much is it "2 quarts"?? i use metric system

)

yummywakame · 7 projects 6th February 2009

Thanks angellina! I wrap it up like that when I give it to someone as a gift. I like to let it soak up some sunshine first

angellina · Sydney, New South Wales, AU · 8 projects 6th February 2009

yummm i love to make chai it does fill the air with relaxing vibes never added peppercorns never thought of that ! cool will try this afternoon in my me time ! when the little one has gone for a snooze
oooo and love the photo with the pretty jar and it being outside make it so inviting

yummywakame · 7 projects 5th February 2009

Cardamom is a tiny green seedpod filled with tiny black seeds. It adds a really exotic, exquisite flavour to the tea. I have used the seeds before instead of splitting the pods with the same results.

Sometimes I use ground cinnamon when I have no sticks and it makes the liquid really cloudy - I think I prefer it. Ive used ground cloves too, and when Im out of fresh ginger I use ground ginger, but its not nearly as zingy.

There are places online where you can buy spices from bulk suppliers, like bulkfoods.com. You'd only need tiny bags of each spice which should last for a few big batches.

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