Guest guest Posted August 26, 2001 Report Share Posted August 26, 2001 Dharam, Absolutely marvelous...all of your gathered info! Thank you. Sat Nam, di In a message dated 8/26/01 7:46:36 AM Central Daylight Time, dharam writes: > Famous Yogi Tea (compiled by Jagan Nath Singh) > > Makes 2 gallons of “raw†Yogi Tea. > > Ingredients: 16 sticks of cinnamon [the 3" long kind] > 1 heaping TBSP of black peppercorns > 2 level tsp of whole cloves > 3 level TBSP of green cardamom pods, or decorticated cardamom seeds > 2 2/3 cups of fresh ginger, chopped small > A small palm-full of black tea like English Breakfast, or jasmine, or 6 > tea bags > > Recipe: > Bring 2 gallons + 1 quart of water to a boil in a stainless steel pot. > > When at boil, put in the cinnamon sticks, cloves, peppercorns, and ginger. > The mixture will stop boiling. Keep the heat on high until it boils > again and then lower the heat to a very slow rolling boil and cover the pot. > > Boil for 1¼ to 1½ hours. Remove from the flame and let the tea sit for 1½ > hours at least, but not more than 3 hours. > > Strain the spices out. > > Throw in the tea leaves, bring up to heat and steep for 10 minutes, > stirring as you like. > > Strain the tea leaves out. > > This beautiful yogi tea liquid, called “raw†yogi tea, is them mixed to > taste with milk. I recommend whole milk for better body. Use a ratio of > 50% tea, 50% milk, but some of you may like it stronger. This recipe, > though, creates a more potent raw tea than other recipes, so you may find > diluting it 50/50 is fine indeed. After adding milk, bring the mixed tea > back up to a near boil. Sweeten with honey. Use 1/3 cup honey per > gallon of mixed Yogi tea. For a special touch, add 1-2 tsp of vanilla > extract per gallon of mixed tea. > > The raw Yogi tea will last 2 weeks in the refrigerator, but once it is > mixed, it has a life equal to that of milk, so mix only what you'll use in > the next few days. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2001 Report Share Posted August 26, 2001 Famous Yogi Tea (compiled by Jagan Nath Singh) Makes 2 gallons of “raw” Yogi Tea. Ingredients: 16 sticks of cinnamon [the 3" long kind] 1 heaping TBSP of black peppercorns 2 level tsp of whole cloves 3 level TBSP of green cardamom pods, or decorticated cardamom seeds 2 2/3 cups of fresh ginger, chopped small A small palm-full of black tea like English Breakfast, or jasmine, or 6 tea bags Recipe: Bring 2 gallons + 1 quart of water to a boil in a stainless steel pot. When at boil, put in the cinnamon sticks, cloves, peppercorns, and ginger. The mixture will stop boiling. Keep the heat on high until it boils again and then lower the heat to a very slow rolling boil and cover the pot. Boil for 1¼ to 1½ hours. Remove from the flame and let the tea sit for 1½ hours at least, but not more than 3 hours. Strain the spices out. Throw in the tea leaves, bring up to heat and steep for 10 minutes, stirring as you like. Strain the tea leaves out. This beautiful yogi tea liquid, called “raw” yogi tea, is them mixed to taste with milk. I recommend whole milk for better body. Use a ratio of 50% tea, 50% milk, but some of you may like it stronger. This recipe, though, creates a more potent raw tea than other recipes, so you may find diluting it 50/50 is fine indeed. After adding milk, bring the mixed tea back up to a near boil. Sweeten with honey. Use 1/3 cup honey per gallon of mixed Yogi tea. For a special touch, add 1-2 tsp of vanilla extract per gallon of mixed tea. The raw Yogi tea will last 2 weeks in the refrigerator, but once it is mixed, it has a life equal to that of milk, so mix only what you'll use in the next few days. Comments: He used this recipe x3, making 6 gallons of tea every week for 7 years, at Guru Ram Das Ashram, St. Louis. He did the additional step of peeling the ginger, which gave it a “smoothness” that will really gratify. One principle he believes in is the instruction to keep the pot at a low rolling boil and covered. The rolling boil distributes the ginger and spices continuously, and keeping it covered keeps the spice essences in the tea, rather than getting lost into the air. Do not neglect the final part of the recipe, steeping tea leaves or tea bags in the brew. The small amount of caffeine added is an essential part of the Ayurvedic formula that makes this tea health promoting as well as delicious. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2001 Report Share Posted August 26, 2001 What happened to the cinnamon sticks? Steve Porter Dharam Singh wrote: > Famous Yogi Tea (compiled by Jagan Nath Singh) > > Makes 2 gallons of “raw” Yogi Tea. > > Ingredients: 16 sticks of cinnamon [the 3" long kind] > 1 heaping TBSP of black peppercorns > 2 level tsp of whole cloves > 3 level TBSP of green cardamom pods, or decorticated cardamom seeds > 2 2/3 cups of fresh ginger, chopped small > A small palm-full of black tea like English Breakfast, or jasmine, or 6 tea bags > > Recipe: > Bring 2 gallons + 1 quart of water to a boil in a stainless steel pot. > > When at boil, put in the cinnamon sticks, cloves, peppercorns, and ginger. The mixture will stop boiling. Keep the heat on high until it boils > again and then lower the heat to a very slow rolling boil and cover the pot. > > Boil for 1¼ to 1½ hours. Remove from the flame and let the tea sit for 1½ hours at least, but not more than 3 hours. > > Strain the spices out. > > Throw in the tea leaves, bring up to heat and steep for 10 minutes, stirring as you like. > > Strain the tea leaves out. > > This beautiful yogi tea liquid, called “raw” yogi tea, is them mixed to taste with milk. I recommend whole milk for better body. Use a ratio of > 50% tea, 50% milk, but some of you may like it stronger. This recipe, though, creates a more potent raw tea than other recipes, so you may find > diluting it 50/50 is fine indeed. After adding milk, bring the mixed tea back up to a near boil. Sweeten with honey. Use 1/3 cup honey per > gallon of mixed Yogi tea. For a special touch, add 1-2 tsp of vanilla extract per gallon of mixed tea. > > The raw Yogi tea will last 2 weeks in the refrigerator, but once it is mixed, it has a life equal to that of milk, so mix only what you'll use in > the next few days. > > Comments: > He used this recipe x3, making 6 gallons of tea every week for 7 years, at Guru Ram Das Ashram, St. Louis. He did the additional step of > peeling the ginger, which gave it a “smoothness” that will really gratify. One principle he believes in is the instruction to keep the pot at a > low rolling boil and covered. The rolling boil distributes the ginger and spices continuously, and keeping it covered keeps the spice essences in > the tea, rather than getting lost into the air. Do not neglect the final part of the recipe, steeping tea leaves or tea bags in the brew. The > small amount of caffeine added is an essential part of the Ayurvedic formula that makes this tea health promoting as well as delicious. > > > > > "OUR DESTINY IS TO BE HAPPY" > - Yogi Bhajan > > You can UNSUBSCRIBE from this list at the Groups Member Center (My Groups), or send mail to > Kundaliniyoga > NO UNSUBSCRIBE REQUESTS TO THE LIST PLEASE! > WEB SITE: kundalini yoga > > KUNDALINI YOGA ON-LINE TRAINING. Details from > kundalini yogaclasses.html > > Sponsored by YOGA TECHNOLOGY - Practical Books & Videos on Kundalini Yoga & Meditation. Also Meditation & Mantra CDs. > > Your use of is subject to Quote Link to comment Share on other sites More sharing options...
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