YOGA TEA

This tea assists your body in absorbing minerals and vitamins, it neutralizes toxins, eases inflammation, cleans the intestines, eases muscular pain, releases blocked energy, neutralizes many poisons, strengthens tissues, energizes the whole body. Ancient yogi's claimed that it improves digestion, stimulates heart functions, strengthens the lungs, takes away gases, ,sharpens the senses, clears breathing by helping heal blocked noses & coughs, septic diseases, tooth and bone ache.
Yogi Tea is a health-promoting beverage and a tonic for the whole body that actually tastes good. IF you have a cold or flu, increase the amount of water and decrease the milk. I actually prefer it black and unsweetened, so try varying it to suit your personal taste. It can be stored in the refrigerator or even frozen to be heated later, do not boil the goodness out. I think its best when you leave it to simmer for several hours,and then let it steep all the flavors come springing to life~ Yum. Remember to strain it well. ENJOY!

I am still trying to find my recipe for yoga coffee if you have it please let me know?
Although I have found an Australian site that sells a fantastic natural alternative to coffee(online) ~ that tastes good and is also good for you~ in fact it gives a mineral boost and alkalines the body. Teccino Coffee Substitutes.

Several recipes below for you to choose from:-

EASY CHAI CONCENTRATE

• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg or grated
• 1 (14 ounce) can condensed milk (sweetened or unsweetened)
  strong black tea or herbal tea (regular or decaf) I love it in Bengali Spice Tea Directions
• Pour condensed milk and spices into the blender and blend on high speed for a few seconds until the milk looks evenly "flecked" with spices.
• Pour mixture into a clean jar or container with a lid.
• Refrigerate at least 24 hours.
• Alternatively, pour mix into ice cube trays and freeze.
• To use concentrate: Brew a strong black tea or strong herbal tea of your choice.
• Stir in 1 frozen concentrate cube or 1/2 to 2 teaspoons of chai concentrate mix per cup of freshly steeped tea.
• Frozen cubes will keep up to one year in the freezer if you pop them out of the trays and store in a freezer bag.
• Concentrate will keep in the fridge for up to 3 weeks.
  ( I have found it keeps a lot longer actually)
  YOU CAN MAKE AN EVEN LONGER LASATING MIX  BY USING POWDER MIK OR POWDERED SOYA MILK YOU CAN ADD SUGAR IF DESIRED TO THE MIX OR WHN YOU MAKE THE TEA_ IT ALL NEEDS TO GROUND AS FINE AS POSSIBLE IN A GOOD QUALITY BLENDER OR COFFEE GRINDER.

CHAI YOGA TEA 1
Ingredients:
1/2 litre of water
1/2 litre of milk
1 Teaspoon of cardemom
1/2 Teaspoon of cloves
2 Cinamon sticks
1 1/2 Tablespoons of fresh chopped ginger or 3/4 of dry ginger powder
Honey for sweetening/ Simmer for at least 10 minutes, the more you simmer, the better it will taste.

CHAI YOGA TEA 2
Per cup, use:
10 oz. Water
3 whole cloves
3 peppercorns
1 slice fresh ginger
4 cardamon pods
½ stick cinnamon
Bring to a boil, turn off heat, add a tablespoon of loose black or jasmine tea (or tea bags) and steep. Add heated milk and honey or brown sugar to taste.

CHAI YOGA TEA 3
. Yogi Tea is best made two quarts at a time. Simply heat tea and add milk and honey when you're ready to drink it.
To make two quarts:
• 2 quarts water
• 15 whole cloves
• 20 black peppercorns
• 3 sticks of cinnamon
• 20 whole cardmom pods (splite the pods first)
• 8 ginger slices (1/4" thick, no need to peel)
• 1/2 teaspoon black tea leaves (we use decaf)
• Milk and Honey to taste
Bring 2 quarts of water to a boil in a 3-4 quart pot. Add cloves and boil for one minute. Next, add cardamom, peppercorns, cinnamon, and fresh ginger root. Cover and boil for at least 30 minutes. For best flavor, cover and simmer for 2 to 3 hours! When ready, remove from heat, add black tea and let cool. Strain tea. When ready to drink, add soy or dairy milk and sweeten to taste with honey or maple syrup.

CHAI YOGA TEA 4
Ingredients:
3 quarts water
24 whole black peppercorns
24 whole green cardamom pods
18 whole cloves
5 sticks cinnamon
~ 2.5 inches ginger root (peeled & sliced)
6 whole stars of star anise (or 1 level tablespoon fenugreek seeds)
½ tablespoon dill seeds
1 ½ teaspoons black tea (caff or de-caf)
1 quart soy milk
real maple syrup to taste
Bring the water to a boil and add all the above ingredients except for the black tea, milk and maple syrup. Allow the mixture to simmer for 30 minutes. Turn off the heat, add the tea, and let steep for ˜ 10 minutes. Be sure to not let it go much longer than that or it will become bitter.
Strain the mixture, and add milk and syrup to the entire mixture for a group, or refrigerate the mixture, reheat by the glass, and add the milk and maple syrup by the glass.

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