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*.


  • 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.