Homemade Chai ka Masala | How to make homemade chai masala, an Indian tea spice blend for the perfect cup of chai.
In our house chai is a morning ritual, no morning is complete without a cup of steaming hot chai. The punch of ginger, the aroma of the spices in the tea warms us and wakes us up first before the caffeine kicks in. I don’t think I’ve ever felt the same about coffee or any other beverage the way I feel about my everyday chai. For making my everyday chai I use chai masala, a special blend of spices that are blended together.
Chai masala just like many dishes in Indian cuisine varies family to family, every household has their own special spice blend, some prefer to add more black pepper, some make it strong with cloves, others prefer it mild and subtle and add more cardamom, so the quantities vary according to one’s choice and taste.
My chai masala for my everyday chai consists of six simple ingredients:
Black Pepper | Kali Mirch: Balance’s chai flavors with a spicy kick, stimulates digestion and is an antidepressant.
Cardamom | Elaichi: Adds that beautiful fragrance and sweet flavor chai is most notably associated with, while regulating heart rate and detoxifying your body.
Cassia Cinnamon | Dalchini: Warms and naturally sweetens while regulating blood sugar and being a high source of antioxidants.
Cloves | Laung: Adds depth and acts as a perfect contrast to chai’s creaminess and sweetness. They also possess anti-inflammatory and pain-killing properties.
Dried Ginger | Sounth: Used to help digestion, reduce nausea and help fight the flu and common cold, it also adds warmth and a spicy note.
Fennel | Saunf: Gives a cooling subtle licorice like taste while calming the nerves and promoting mental clarity.
With all these health benefits from the spices, it’s easy to see why chai was once used medicinally.
- ¼ cup cardamom pods / elaichi
- ¼ cup dried ginger powder / saunth
- 2-3 cinnamon sticks / dalchini
- 2 tablespoon fennel seeds / saunf
- 1 tablespoon cloves / laung
- 1 teaspoon black peppercorns / kali mirch
- In a heavy bottom pan dry roast the cardamom, cloves, black peppercorns and cinnamon on medium heat for 2-3 minutes.
- Remove from heat and let cool.
- Once cooled, add to a spice grinder or coffee grinder and grind until it’s a smooth powder.
- Mix with dried ginger powder until fully incorporated.
- Store in an air-tight container and use as required.
Chai masala stays fresh for a minimum 3-4 months, although ours always runs out much sooner! If making a big batch, store it in an airtight container and always use a clean, dry spoon before using.