Mother Earth Living

Yogi in the Kitchen: Yogi Tea

Yogi tea is a hall-of-famer because it’s a timeless classic.
By Elaine Gavalas
November/December 2005
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The ayurvedic yogi tea (also known as chai) contains aromatic spices to warm and stimulate digestive fire while nourishing body and soul.
Photo By Joe Coca


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Yogi Tea
Serves 2 to 4

Yogi tea is a hall-of-famer because it’s a timeless classic. The ayurvedic yogi tea (also known as chai) contains aromatic spices to warm and stimulate digestive fire while nourishing body and soul.

1 quart spring or filtered water
1 teaspoon whole black peppercorns
2 teaspoons cardamom seeds (or 3/4 teaspoon ground cardamom)
3-inch cinnamon stick, broken
1/4 teaspoon ground cloves
1-inch piece fresh ginger (or 1 teaspoon ground ginger)
1 teaspoon black tea leaves (may substitute decaffeinated black tea)
1/4 cup nonfat milk, or to taste (may substitute soymilk)
2 tablespoons honey, or to taste (optional)

1. In a medium saucepan, bring the water to a boil over high heat. Add the spices, reduce heat, and simmer for 30 minutes.

2. Add the tea leaves and let steep for 10 minutes. Strain the tea and add milk and honey, if using.

240 calories, 3g fat, 70g carbohydrates, 3.5g protein








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