Homemade Chai Masala Recipe

Ingredients

• 2 teaspoons (4 g; about 24)green cardamom pods
• ¾ teaspoon (2 g; about 30)black peppercorns
• ¾ teaspoon (1 g; about 18)cloves
• 1 4-inch stick (2 g), brokencinnamon
• 3 teaspoons (6 g)fennel seeds
• 3 teaspoons (5 g)ground ginger
• ¼ nutmeg (1 g), optionalwhole nutmeg

Instructions

1. 1

   Add whole spices

   Put all the whole spices, leaving out the ground ginger, into the jar of a spice grinder.

2. 2

   Grind finely

   Grind the spices until they are finely ground.

3. 3

   Mix in ginger

   Add the ground ginger and mix well. The blend makes 10 teaspoons of chai masala.

4. 4

   Store the blend

   Transfer the masala to an airtight container and keep it away from direct sunlight.

5. 5

   Use in chai

   Add ½ teaspoon of masala to each cup of masala chai.

What is chai masala?

Chai masala is a spiced blend used to flavour masala chai, the Indian tea drink made with tea and spices. Recipes vary from household to household, with different balances of fragrant, sweet and peppery notes.

This version pairs cardamom, cinnamon, fennel, cloves and pepper with ginger. Grinding the whole spices fresh gives the blend its aroma, while ground ginger makes the final mixing step quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4 calories, 0g protein, 1g carbs, 0g fat.

The listed serving is a small amount of spice blend: its carbohydrate comes mainly from the spices, while the recipe lists only trace protein and fat. Serve chai alongside a source of protein, such as yoghurt or eggs, if you want a more substantial snack.

Choosing the spices

Cardamom and cinnamon: These provide the blend's sweet, aromatic backbone. Break the cinnamon stick into pieces small enough for your grinder.

Pepper, cloves and fennel: Pepper brings warmth, cloves add a strong aromatic note, and fennel gives the mix a gentle sweetness.

Ginger and nutmeg: Ground ginger is stirred in after grinding, so it does not need to go through the grinder. Nutmeg is optional and can be left out.

Getting a fine grind

Grind the whole spices until fine, as directed, so the masala is easy to measure into a cup of chai. If your grinder is small, work in batches rather than filling it beyond its capacity.

Let the ground spices settle briefly before opening the grinder to avoid a cloud of powder. Add the ginger once the whole spices are ground, then mix thoroughly.

Using the blend

Starting amount: Use ½ teaspoon per cup of masala chai, as specified in the recipe. Stir it into the chai as you prepare it, adjusting the amount to suit your taste.

Yield: The recipe makes 10 teaspoons, which is 20 half-teaspoon portions. The finished amount is compact, so a small airtight jar is suitable.

Keeping the aroma

Store the finished blend in an airtight container away from direct sunlight. Keep the jar closed between uses and use a dry spoon to measure the masala.

Whole spices release their aroma when ground, so make a fresh batch when you are ready to use it rather than grinding extra far ahead.

Serving masala chai

Use the blend in a cup of masala chai made to your preferred strength. It also pairs naturally with a small savoury or sweet snack alongside the tea.

Because the spice mix is intensely flavoured, begin with the recipe's ½ teaspoon per cup and add more only if you want a stronger spice presence.

Recipe notes & tips

• Break the cinnamon stick into pieces before adding it to the grinder.
• Measure the whole spices before grinding so none are missed.
• Grind only until the spices are fine, then add the ginger separately.
• Mix the ginger thoroughly to distribute it evenly through the blend.
• Use a dry spoon when taking masala from the storage jar.

Variations

• Skip the nutmeg: Leave it out for a simpler spice blend.
• More ginger: Add extra ground ginger when mixing for a more pronounced ginger note.
• Peppery chai: Increase the black pepper slightly when preparing a cup.
• Fennel-forward: Add a little more fennel for a sweeter aromatic emphasis.
• Coarser blend: Grind the whole spices less finely for a more textured mix.

Common mistakes to avoid

• Grinding with the ginger: Add ground ginger after grinding the whole spices, as the method directs.
• Large cinnamon pieces: Break the stick into smaller pieces before putting it in the grinder.
• Uneven mixing: Stir the ground ginger through the spice powder thoroughly.
• Overfilling the grinder: Grind in batches if the jar cannot hold the spices comfortably.
• Leaving the jar open: Seal the container after each use and keep it out of direct sunlight.

How to store

Keep the chai masala in an airtight container away from direct sunlight, using a dry spoon each time. For the best aroma, make a fresh batch when needed; the recipe does not specify a storage duration.

Frequently asked questions