Yoga Sol’s Special Chai Tea
During our special event classes this winter, we enjoyed a cup of chai tea and many students asked for the recipe. Everyone seemed to love the rich spice blend and it is always my favorite for a special event.
I share this recipe courtesy of YOGA YOGA in Austin, Texas. I visited their wonderful studio earlier this year for an advanced Prenatal training with visiting master teacher Leslie Lytle of OmMama. (Truly wonderful!) Between workshops we shared a cup of this amazing tea. (Rozanne’s tip – use the ginger sparingly – a little goes a long way.)
Recipe and info from YOGA YOGA, Austin, Texas
Yogi Tea is a health-promoting beverage and a tonic for the whole body. 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. Yogi Tea is best made two quarts at a time. It can be stored in the refrigerator or even frozen. Simply heat tea and add milk and honey when you’re ready to drink it.
To make two quarts:
- 2 quarts water
- 15 whole cloves
- 20 black peppercorns
- 3 sticks of cinnamon
- 20 whole cardamon pods (split the pods first)
- 8 ginger slices (1/4″ thick, no need to peel)
- 1/2 teaspoon black tea leaves (we use decaf)
- Milk and Honey to taste
Bring 2 quarts of water to a boil in a 3-4 quart pot. Add cloves and boil for one minute. Next, add cardamon, peppercorns, cinnamon, and fresh ginger root. Cover and boil for at least 30 minutes. For best flavor, cover and simmer for 2 to 3 hours! When ready, remove from heat, add black tea and let cool. Strain tea. When ready to drink, add soy or dairy milk and sweeten to taste with honey or maple syrup.