2 quarts water
20 green cardamom pods, crushed
3 cinnamon sticks
3-5 slices fresh ginger root
Milk, or soymilk to taste
1/4 teaspoon black tea per cup, or to taste, optional
Maple syrup or honey to taste
Soak spices in half of the water for at least one hour, or overnight. Simmer covered for 60 minutes. Cool and strain, set aside. Add the second half of the water to the spices and simmer for a minimum of two hours. Mix with the first batch. Add milk and reheat to the boiling point. (It is important to boil the milk. This changes the "energetic" of the milk and infuses the flavor of the spices.) (Note: Milk can be added on a cup-by-cup basis while the tea is stored in the refrigerator. The reason for the two part cooking is to bring out different qualities of the spices. The first batch retains the fragrant and aromatic qualities of the spices, the second darkens and deepens the flavors and color for fuller body.)
Yogi tea, when regularly included in the diet, helps to correct damage done to the nervous system. Actually, it is a tonic to the nervous system. It will improve your memory and balance you out when you're feeling out of balance. It can take away tiredness and bring you out of discouragement and depression. Yogi tea is both a remedy and a preventive measure for colds, flu and diseases of the mucus membranes.
Black pepper is a blood purifier. Cardamom is for the colon. Together, they support the bones. Ginger adds flavor and is strengthening to the nervous system, and is very good if you are suffering from a cold, flu, or any physical weakness. Milk aids in the assimilation of the spices and avoids irritation to the colon and stomach. The black tea in the recipe acts as a catalyst for all the other ingredients.