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Yogi Tea

Cuisine: Indian

Ingredients

  • 15 whole cloves
  • 20 black peppercorns
  • 3 sticks of cinnamon
  • 20 whole cardamom pods lightly crushed
  • 4 thick slices of ginger no need to peel
  • 1/2 tsp black tea I use English Breakfast
  • 2 liters water

Instructions

  • Bring two liters of water to a boil in a big pot. Add peppers& cardamom, and let them dance for a minute. Add the rest of the spices into the pot.
  • Cover and let it shimmer for 15-20 minutes.
  • Add black tea leaves, cover and shimmer for another 10 minutes.
  • Turn off heat and let it steep for another 5-10 minutes or for several hours. The longer, the more flavor!
  • Strain into a chai glass or mug and add your choice of milk. You can also preheat your the with the milk if you like.
  • Stir in your choice of sweetener and enjoy!

Notes

Feel free to make this ahead, or make a big batch ( leaving the milk part out) and store in the fridge. Then simply pull it out from the fridge and heat up with the milk.
The base of the Yogi Chai is typically black tea. Most strong, rich, dark black teas will work well in Yogi Chai- something robust like Assam, Darjeeling or English Breakfast.
I personally do not put any sweetener into the tea, because oat milk makes it sweet enough for my taste!