Yogi Chai

This is the recipe for the yummy chai we serve after a kundalini yoga class.

– 2 tbs whole cloves
– ¼ cup whole cardamon pods (green)
– 1 tbs whole black peppercorns
– Fresh ginger root- about ½ to 1 inch – optional
– 3 small cinnamon sticks
– ¼ tsp of black tea – *optional (ok to leave out as some are allergic to blk tea. I leave this ingredient out)
– Almond milk (I personally use Almond Breeze Vanilla Milk and it tastes super deliciousAnd if i find Almond Beeze Coconut Vanilla milk i use that ^.~), rice milk or soy milk can also be used


~ To 5 quarts of boiling water add the first 5 ingredients on the list.

~ Continue low boiling for at least 30-60 minutes, then turn it off and let it steep for at least an hour (with a ¼ teaspoon of any black tea or tea bag – optional). Strain and refrigerate until time to serve.

~ When ready to serve, add amount of cold milk equal to the amount of tea you want to serve (ie: 1 cup of yogi tea + 1 cup of milk), heat thoroughly -almost to boil, don’t let it boil over. Serve and enjoy!

It may also be enjoyed without milk, adding some agave or maple syrup.

Nutrition Facts: The black pepper is a blood purifier, the cardamon is for the colon, the cloves for the nervous system and the cinnamon is for the bones. The milk aids in the easy assimilation of the spices and avoids irritation to the colon. The black tea act as an alloy for all the ingredients, achieving a new chemical structure which makes tea a healthy as well as a delicious drink. The fresh ginger root will help if you are suffering from a cold, recovering from the flu or just want some extra energy.

Tip: Add milk to the amount you will be drinking and save the rest of the tea in the refrigerator -without milk-, it will stay up to six months! You may also cool and drink as Iced YogiChai, or freeze and make yogichai ice cubes!

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