For 3 quarts of raw yogi tea:
3 quarts and 3 cups water
1 cup chopped ginger (unpeeled, washed)
2 heaping tsp of black peppercorns
1 level tsp cloves
1 level TBSP + 2 tsp cardamom pods crushed
5-6 cinnamon sticks
Bring to boil, then turn low and keep at low boil for 1 hour, keeping it covered.1 heaping TBSP of black tea after boil or 5 tea bags. Turn off tea; add 1 heaping TBSP of bulk black tea in tea ball or 5 tea bags. Cover and let steep for 5 minutes. Remove tea and let spices sit up to overnight, but at least a couple of hours. Then strain. If you don’t combine it with non-dairy milk until you use it, it will last a week or two in your refrigerator. Otherwise add 6 cups of non-dairy milk at end and bring back to a boil to amalgamate flavors. Turn off, add honey, stir well and serve piping hot. Sweeten with 1/3 cup honey (add less if soy milk due to its pre-sweetened quality) and a dash of vanilla extract and serve.
The general rules of thumb are: 1/3 c honey per mixed gallon of yogi tea. Use 2 parts raw tea to 1 part non-dairy milk.
If you want to use the raw yogi tea to fix yourself one or more cups at a time, you multiply 2/3 of your tea cup size by however many servings. Then you add 1/3 cup non-dairy milk multiplied by the same amount of servings. Bring both tea and milk to a boil to amalgamate flavors. Then turn off mixed tea and add 1 tsp of honey times how many servings and stir well. Add a dash of vanilla and serve piping hot.
*For a low calorie version, do not add milk and honey.
The original Yogi Tea recipe is by Yogi Bhajan. The above recipes are inspired by Yogi Bhajan and quantities by Jagan-Nath Khalsa 3/10/08.