3 July 2017

How to make Traditional Yogi Tea

As anybody who follows me on Pinterest will be able to tell you, June was the month that I swiftly transitioned from "slight hippie" to "full hippie". I even bought crystals and dedicated myself to doing yoga and meditation every single day. I think it was kind of inevitable that I would reach this point considering I've been attracted to the world of spirituality for pretty much as long as I can remember, but now that I'm here I'm excited to show aspects of it to you.

So, yes, today I am sharing a recipe with you all. But no, that's not just because I've seen the success of Deliciously Ella and decided to jump right on board the food blogger train. This little cup of gloriousness is actually part of a wider shift my life has been making. Yogi Tea has become a part of my morning routine and creating it is just so much more mindful than chucking a PG Tips bag into a mug. It takes more than 20 seconds, so making it hasn't just become a case of making something super delicious, but of having half an hour to meditate on life whilst making my house smell absolutely bomb at the same time. I did warn you that I've gone full hippie...



Yogi tea was brought to the US by Yogi Bhajan in 1969 when he brewed it for his students after each of his classes. Since then it's been turned into a huge brand (come on, you must've seen it in Holland and Barret), but today I want to share with you the traditional recipe, as inspired by Yoga with Adriene. I've played around with the quantities that work for me and, man, is this stuff tasty. On top of that, it has a tonic-like effect so you can pretty much think of this as the more conscious (and cheaper) version of a Starbucks latte.

Essentially, Yogi tea and the process of making it has become a way for me to centre myself when I can't hop onto a yoga mat. But even if you don't want to attach that kind of power to it, it still tastes bloody lovely.

Ingredients (makes two mugs)

10 black pepper corns
1 cinnamon stick
5 cloves
7 cardamom pods
5 slices of ginger
1 black tea bag
100 ml of water

Method 

1. Boil the water in a pan on a low heat
2. Split the cloves using the side of a knife
3. Slice the ginger and pierce holes in each slice. There's no need to peel the ginger.
4. Put everything except the black tea into the water and allow for it to simmer for 5 minutes
5. Add the black tea to the mixture and boil for up to 30 minutes, depending on the desired intensity of the drink.
6. Strain the tea through a sieve.
7. Serve with honey or a sweetener of your choice and add milk if desired.

Feel free to double (or even triple) up on the ingredients and then store the tea in jars ready to heat it up whenever you fancy a moment of calm, or to give away as gifts. I won't judge you if you keep it all for yourself, don't worry.

No comments:

Post a Comment