I’ve made a lot of Yogi Tea in my day. Early on, I didn’t measure the spices very accurately and came up with some not-so-great tasting brew, particularly when I put too much cloves in the mix. My good friend Shanti Shanti Kaur tested the combinations and measures of spices until she got it just right. I always use the recipe now and it always works for me:
Ingredients:
Good Cinnamon — 13 long sticks (6″ or so)
3 Tablespoons cardamom pods — pound them so they open up (I roll them with a rolling pin)
1 Tablespoon cloves
1 1/3 Tablespoons peppercorns
As much as two handfuls of peeled and chopped ginger in long sticks
2 1/2 to 3 gallons water (I use a big pot that I have — holds about 2 gallons or so)
Wait until the water is at a full boil Add the ingredients. Lower the heat to a slow roll (not a lot of steam) and simmer for 2 hours. As soon as it’s cooled off enough to handle it, strain the tea (or else it will get bitter).
