Yogi Tea

by Laurel Hill | | 0 comments

I keep a batch of yogi tea in the house at all times, iced in the summer and simmered on the stove when it's cooler, but the flavors are perfect for fall. Here's my version of the ayurvedic classic, similar to chai but slightly less sweet and caffeinated--

YOGI TEA // laurel hill jewelry


These are rough guidelines, no measuring required!  Adjust quantities and add and subtract ingredients as you please.

I get all my spices in the bulk section, it's way cheaper than the pre-packaged jars.

For two cups (I usually do 8 cups at a time, just enough to fill a half gallon mason jar):

  • 1 c. water
  • 1/2 stick cinnamon
  • 4 cardamom pods, crushed 
  • A few peppercorns (increases the bioavailability of the turmeric)
  • A few whole cloves
  • 1/4" sliced fresh ginger
  • 1/4" sliced fresh turmeric (even my local hippie grocery store doesn't always stock this, so I sub in powdered turmeric sometimes)
  • freshly grated nutmeg (or powdered, whatever you got works, it's a great anti-inflammatory)
  • 1/2 -1 tsp or 1 teabag of black tea (I use 3 teabags for 8 cups)
  • milk (fresh cashew milk is my favorite*)

Simmer everything except the tea, honey, and milk for about 20 minutes, remove from heat, and add the tea. Let it steep for about 5 minutes, then strain. I add the milk and honey to taste with each cup. 

*Homemade sprouted cashew milk is super easy! Soak 1 cup of raw cashews for about 8 hours, then blend with 4 cups of water, a pinch of salt, and a bit of honey. No straining required! 



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