Yogi tea is a blend of cloves, cardamom pods, cinnamon, black peppercorns and gingerroot and makes up this richly spiced tea that helps warm the body, stimulate digestion, liver and spleen function, and gives support to the immune system. A hint of black tea supports energy and milk is added to complement the spices. (Soy or other milk substitutes may be used.)

  • 2 quarts water
  • 15 whole cloves
  • 20 green cardamom pods
  • 20 black peppercorns
  • 3 sticks cinnamon
  • 8 slices ginger root
  • ½ teaspoon black tea
  • 3 cups milk (dairy or non-dairy)

Bring water to a boil in a 3-4 quart pot. Add cloves and boil for 1 minute. Add cardamom pods (to better release the flavour, crush or split the pods), pepper corns, cinnamon sticks and gingerroot. Cover and boil gently for 20-30 minutes. Add black tea. Add milk when ready to serve.

Recipe from the cook book “From Vegetables with Love” by Siri Ved Kaur Khalsa

Recipe for a Crowd

1 gallon water
24 whole cloves
64 whole green cardamom pods
64 black peppercorns
4-5 three inch sticks cinnamon
8 slices fresh ginger root
1-2 tea bags black tea

whole milk or non-dairy milk

Bring water to a boil in a large pot. Add cloves, crushed cardamom pods, peppercorns, cinnamon sticks, and ginger. Cover and boil gently for 20-30 minutes. Add black tea and turn off heat and let it sit for an hour or so. Strain and refrigerate to use as desired. When ready to serve, add a few tablespoons of milk per cup of tea and bring to a boil. Remove from heat and add sweetener if desired. 

  • Black pepper purifies the blood.
  • Cinnamon strengthens the bones.
  • Cardamom supports the colon.
  • Cloves build the nervous system.
  • Gingerroot supports the digestive system
  • Black tea gives a little boost