Every time you practice Kundalini Yoga as taught by Yogi Bhajan®, most likely you will find yourself drinking Yogi Tea®, an important feature of the Kundalini yogi lifestyle and traditions. Yogi Bhajan introduced Kundalini Yoga to the western hemisphere in 1969, and along with this discipline he also brought Yogi Tea®. This delicious infusion, is made of several spices, and based on Ayurvedic medicine principles, was used in India since ancient times as a medicine food, to lift the spirit, stimulate the nervous system, and promote good health in general.
Benefits of Yogi Tea®:
- Black pepper: blood purifier
- Cardamom pods: digestive aid
- Cloves: beneficial to the nervous system
- Cinnamon: strengthens the bones
- Ginger root: healing for colds and flu, increases energy*
The milk in the tea helps in the easy assimilation of spices and digestion. A homeopathic dose of black tea acts as an alloy for all the ingredients, creating just the right chemical balance. While it was not a part of the original recipe, the use of soy milk is a variation that Yogi Bhajan permitted*.
INGREDIENTS: (1 cup)
- 10 ounces of water (about 1-1/3 cups)
- 3 whole cloves
- 4 whole green cardamom pods, cracked
- 4 whole black peppercorns
- ½ stick cinnamon
- 1/4 teaspoon black tea
- 1/2 cup milk
- 2 slices fresh ginger root*
Bring water to a boil and add spices. Cover and boil 15 to 20 minutes, then add black tea. Let sit for a few minutes, then add the milk, and return to a boil. Don’t let it boil over. When it reaches a boil, remove immediately from heat, strain, and sweeten with honey, if desired.*
*3HO Foundation. 3HOKitchen-Recipes for a Yogic Diet.