When the leaves start to change in the autumn I know it's a great time to start making Yogi Tea from scratch. Some of my fondest memories of my Kundalini yoga training at the Golden Bridge was the smell of this spiced tea coming from the cafe. Over a hundred of us would practice Sadhna for 2.5 hours and afterwards we would be so excited and run to the cafe and get a large cup of this famous "Yogi tea".
Yogi Bhajan said this blend of spices was excellent for the blood, colon, nervous system and bones. The best part is that it fights off colds, flu and keeps the immune system supported. He raved how in the army he kept his whole platoon from getting the influenza flu when it was running through the camp.
When I had my own Yoga studio we use to make this in large batches for the students. I always feel amazing after I finish a kundalini yoga class and a warm yogi tea latte. It gives you a sense of community and it was so wonderful to feel people bonding over a cup of tea.
Did I mention it's excellent for digestion and great after a big meal?
Another ritual I like to add when I make my own Yogi Tea is to play mantras in my kitchen allowing the tea to be blessed with a high vibrational energy. My daughter and I love to turn on sanskrit mantras throughout the house, whip up a large batch of this aromatic tea while decorating for the fall season. It keeps our bodies nourished and we stay healthy during the winter season.
Every time I take a sip I feel this elevated drink heal my body
Always consider these guidelines when preparing your food and drink:
Prepare your food and drink with love & care.
Eat and drink only in a pleasant environment.
Serve your food and drink gracefully.
Bless your food and drink.
Eat & drink consciously.
Following is the original recipe given by Yogi Bhajan:
1. In a large pot, bring 2.8 liters (3 quarts) of water to a boil. Then add:
20 whole cloves
20 whole green cardamom pods (optional: gently crush them under a rolling pin or with a mortar and pestle to open them up)
20 whole black peppercorns
5 sticks of cinnamon
Slices of fresh ginger
Optional: Black tea bag
2. After another minute or two, add ½ pint of milk per pint of remaining liquid. The original recipe calls for cow's milk but any type of milk is fine – cow, goat, almond, soy, hemp, etc. I like to use Flax or Oat Milk. There is no need to measure the milk, just eyeball it.
Optional: add honey, raw agave, monk fruit sweetener or other sweetener to taste.
3. Make sure to use a strainer and be careful not to burn yourself.
A nice warm cup of tea is just one of the amazing things I love about the fall season. What are some of your seasonal favorites?
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