Warm up your Ayurvedic kitchen with this yogi tea recipe full of sweet and spice. A bonus recipe, you’ll find similar tea concoctions in the cookbook to suit every season. I most recently served Yogi Tea to my students after class at a Fall community event. I had some jaggery (evaporated sugar cane juice) from India’s city of Mysore, and it seemed fitting to share with the group who practice Ashtanga together daily, as is the routine in Mysore. There were so many requests for the recipe, I was inspired to send it out to all the cookbook fans as well.
Homemade Yogi Tea
½ tsp cinnamon powder or 1 stick
1 tsp coriander powder
½ inch piece of fresh ginger, diced into sticks
1 petal of star anise (not a whole star)
½ tsp fennel seed
2 Tbsp jaggery (evaporated cane juice AKA Sucanat, coconut sugar works too)
Boil all of the above in 32 ounces of water, then turn down to simmer, covered, for 15-20 minutes. Stir early to make sure the sweetener isn’t stuck to the bottom.
Strain and serve. Makes 4 cups.