Enjoying tea is a tradition and ritual around the world. Chai is an important part of Indian street culture as well as a staple within households.
Chai means tea in Hindi and this spiced black tea with milk is the most popular Indian tea that’s enjoyed worldwide. In my home, hubby and my morning ritual always include a hot cup of Indian Ginger Tea, which wakes us up with its invigorating and smooth taste. In the evenings, we enjoy a cup of hubby’s favorite, spicy and aromatic Indian Masala Chai, which can be made with this fresh Chai Masala Powder. I make this spice blend every 3-4 months, store it and tuck it away in my spice cabinet, and it stays fresh throughout. It’s an easy recipe that doesn’t require any roasting or special preparation of the spices. Simply blitz them in a grinder and you’re done. Let’s get started!
What is Chai Masala Powder?
Chai masala powder is a blend of warm, aromatic Indian spices that are ground together. Typically it includes cardamom, cloves, cinnamon, peppercorns, nutmeg, ginger, and fennel. This powder is added to the simmering water, which creates a rich flavor and also adds health benefits from the spices. This is the first step to making Indian Masala Chai.
Why Make Homemade Chai Masala Powder?
Easy to customize: You can adjust the quantity and ratio of spices to taste. You can also omit a spice if you’re not a fan of the flavor. More flavorful: The homemade masala has more flavor and aroma than the store-bought one since that loses flavor and potency the longer it sits on the shelf.
Keep in mind that this spice blend is stronger in aroma and taste when it’s freshly ground, but it mellows down as it sits longer.
Ingredients - Notes & Substitutions
We’ll use seven key spices for making this aromatic blend. Let’s understand what they taste like and their possible substitutions:
Green Cardamom: Cardamom has a unique piney-fruity taste and it’s a key ingredient in masala chai. I like to use the whole pod. If using only the seeds, reduce the quantity to 2 tablespoons. Cinnamon: We’re using the ‘Cassia Bark’ variety here for its woody-sweetness. It is milder than the cinnamon quills (or sticks). If using those instead, use half the suggested quantity. Cloves: Cloves are flower buds from the clove tree and you can buy them in ground and whole forms. If using ground cloves instead, use ⅛ teaspoon for this quantity. Black Peppercorns: Whole Black peppercorns add a unique flavor to this recipe. I wouldn’t recommend substituting with white or rainbow peppers. Ground pepper is not ideal, but if using that, reduce the quantity in half. Fennel Seeds: Fennel seeds potentially have anti-inflammatory, antibacterial, and antioxidant properties, and add a sweet-citrusy flavor. These are hard to replace. If you can’t find them, skip them altogether. Ground Dry Ginger: Ginger is a superfood that contains many nutrients with incredible benefits for your entire body. Dry ginger has a more pungent flavor as compared to fresh. It’s called ‘Sonth’ in Hindi. If you can’t find it, use 2 teaspoons of freshly grated ginger instead. Nutmeg: Nutmeg is the seed of a tropical evergreen tree. Use the fresh seed whenever possible. If using ground nutmeg, add ⅛ teaspoon for this quantity.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chai Masala Powder
This simple recipe will allow you to make Chai Masala Powder in just a few minutes! Step 1: Pour the whole spices on a large plate. Quickly sort through them and discard any small stones or dirt. Step 2: Add the whole spices to a spice grinder (or a coffee grinder). Spice Grinder: If you don’t have one, I highly recommend investing in a spice grinder. It is small in size, can be stored away and isn’t that expensive. The flavor and aroma of freshly ground spices make it totally worth it. This is the spice grinder I use regularly. Step 3: Grind the spices to a fine powder. Shake the grinder 2-3 times in between, or tap it with your hand, to prevent the spices from clumping. Step 4: Store in an air-tight container in a cool dark place for up to 3-4 months.
Serving Suggestions
Try out this Chai Masala Powder in a nice cup of Masala Chai for your morning pick-me-up! I typically add ¼ teaspoon of chai masala powder per cup. But if you’re trying it for the first time, I recommend starting with ⅛ teaspoon per cup, tasting the chai, then adding the remaining as desired, and simmering the tea for 30 seconds. Masala Chai is also perfect for afternoon tea with friends or family. Add some Almond Flour Banana Muffins or Oatmeal Cookies for a snack and balance out the nice spice flavor in the tea.
Recipe Tips & Notes
Serving Size: The suggested serving size for this chai masala is ¼ teaspoon per cup of tea. But you might want to alter the amount and figure out what quantity works best for you. I start by adding ⅛ teaspoon per cup and work your way up until your desired flavor is reached. Grinding Spices: You can grind these spices in a coffee grinder, but I also recommend purchasing a spice grinder. They are very handy for grinding all kinds of spices and are relatively inexpensive. Storing: Store your Chai Masala Powder in an air tight container in a cool dark place for up to 3-4 months. Total Quantity: My recipe servings are calculated based on ¼ teaspoon per cup of tea. This recipe makes ½ cup total = 24 teaspoons, divided by 4 = 96 servings total. Storing Individual Spices: To keep your individual spices fresh, store them in a tightly covered container and put them in a dry and cool spot. Whole spices will stay fresh longer than ground ones. Spice Mix: You can use this Chai Masala Powder blend to spice up some of your favorite baked goods recipes like cookies, pies or cakes as well. If you want to add a little chai masala flavor add some of this spice mix.
More Spice Blends on the Blog
These recipes are part of the Cooking 101 & Meal Prep Recipe Collection.
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