Skip to main content

Yogi Tea (Chai)

Image
By

This is a recipe* that I used back in the '70s BC (before children). I rediscovered chai recently and have tried many brands that are premixed. This is an easy-to-make, great drink for a cold winter day, and in the warm months it is delicious chilled. The directions are for stove-top preparation, but I seem to remember that I made it all day in my Harvest Orange crock pot. The final volume will be approximately 50% of the original volume. It will fill your home with a wonderful aroma.

Plan on boiling for 3 hours if on the stove.

Combine in saucepan:
  • 2 quarts water
  • 15 whole cloves
  • 20 black peppercorns
  • 3 sticks cinnamon
  • 20 whole cardamom pods (split them first)
  • 8 slices fresh ginger (1/4" - not necessary to peel)
Bring water to boil, add cloves and boil one minute. Add remaining ingredients, cover and boil for 30 minutes. Reduce heat and simmer for 2-3 hours. Remove from heat and add:
  • 1/2 tsp. regular or decaf black tea (1-2 teabags)
  • dairy or soy milk and your choice of sweetener to taste.
Let cool and strain. Store in refrigerator. If you wish, you may store it before adding milk and sweetener. Add it to the tea after reheating a cup.

I hope you enjoy this warm, spicy libation this winter.

*This recipe comes from Yogi Bhajan, who introduced Kundalini to the west in the late 60s. Recipe courtesy of yogayoga.com

Comments

Post a Comment

Popular posts from this blog

Thick-cut Pork Chops

By
These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop
1 comment
Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

By
I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha
2 comments
Graphic pig pictures below! >>

Quick Turkey Meatballs

By
For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms!  If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.
1 comment
Graphic pig pictures below! >>