Chai Masala Recipe

Ingredients

• 1 tablespoonGreen cardamom (elaichi)
• 1 tablespoonDried ginger powder (saunth)
• 1/2 tablespoonCloves (laung)
• 1/2 tablespoonBlack peppercorns (kali mirch)
• 1/2 inchCinnamon (dal chini)
• 1/4 tablespoon or half pieceNutmeg (jayphal)

Instructions

1. 1

   Dry-roast spices

   Over a low heat, dry-roast all the spices except the ginger powder for 2–3 minutes, or until their aroma is released. Turn off the heat and let the spices cool slightly.

2. 2

   Grind the spices

   Grind the roasted spices to a fine or coarse powder in a strong-bladed dry mixing jar.

3. 3

   Add the ginger

   Add the ginger powder to the ground chai masala and mix well.

4. 4

   Store the blend

   Transfer the chai masala to an airtight container. It is ready to use and can be stored for 6 months to 1 year.

5. 5

   Use in tea

   Use 1/2 teaspoon of chai masala to make two cups of tea, or add more to suit your taste.

What is chai masala?

Chai masala is a spice blend used to flavour chai, the Indian milk tea. Its combination of cardamom, ginger, cloves, pepper, cinnamon and nutmeg brings warmth and fragrance to the drink.

This version roasts the whole spices before grinding them, then mixes in dried ginger powder. That keeps the ginger from being roasted with the other spices and makes the blend straightforward to prepare.

Nutrition and macros by portion

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

This is a spice mix used in small amounts rather than a meal: the carbohydrates, fats and protein come from the spices, but the recipe does not provide a basis for calculating their contribution per cup. For a more balanced plate, enjoy the chai alongside a meal or snack that includes a source of protein and fibre.

The spice choices

Whole spices: cardamom, cloves, peppercorns, cinnamon and nutmeg are roasted and ground together for the main flavour base.

Ground ginger: dried ginger powder is stirred in after grinding, as directed, so it blends evenly into the finished mix.

Roast for aroma

Low heat: keep the pan gentle and roast the spices for 2–3 minutes, or stop when their aroma is released. The method relies on smell as well as the stated time.

Cool first: let the spices cool slightly before grinding. This is the pause specified in the method and makes them easier to handle.

Choose the grind

Fine powder: grind the roasted spices finely for a blend that disperses readily into tea.

Coarse powder: a coarser grind is also suitable; use the texture you prefer, as the recipe allows either.

How much to use

Starting amount: 1/2 teaspoon is suggested for two cups of tea. You can increase it to suit your preference.

Adjust gradually: stir the blend into your tea and taste before adding more, especially if you are trying it for the first time.

Serving ideas

In chai: use this blend to flavour milk tea, starting with the suggested amount and adjusting to taste.

Alongside food: serve the tea with breakfast or a snack if you like; the recipe itself makes a spice mix rather than a complete meal.

Recipe notes & tips

• Keep the heat low while roasting the spices.
• Use the release of aroma as your roasting cue as well as the 2–3 minute timing.
• Let the roasted spices cool slightly before grinding.
• Use a strong-bladed dry mixing jar, as specified in the method.
• Start with 1/2 teaspoon for two cups of tea and adjust to taste.
• Store the finished blend in an airtight container.

Variations

• Coarser grind: Grind the roasted spices less finely for a more textured mix.
• Finer grind: Continue grinding until the spices form a fine powder.
• Milder chai: Use less of the blend in each batch of tea.
• More pronounced chai: Increase the amount gradually to suit your taste.

Common mistakes to avoid

• High heat: The spices may roast too quickly; keep the heat low.
• Roasting the ginger: The recipe adds ginger powder after grinding; leave it out of the roasting step.
• Grinding while hot: The method calls for a slight cooling pause; let the spices cool before grinding.
• Skipping the aroma cue: Do not rely only on the clock; the spices are ready when their aroma is released.
• Adding too much at once: Begin with 1/2 teaspoon for two cups of tea and adjust after tasting.
• Leaving the container open: Close the storage container tightly after use.

How to store

Store the chai masala in an airtight container. The recipe says it can be kept for 6 months to 1 year; keep it sealed between uses.

Frequently asked questions