Looking for the perfect masala chai blend? Homemade chai masala powder doesn't get any better than this! This spice blend has such a unique flavor and it's super easy to make! Make a cup of tea, sit back, and enjoy this aromatic blend of whole spices. This is more than just a regular tea mix - it's a delicious homemade tea masala you won't soon forget! If you love a cup of masala chai, try this chai snickerdoodle cookie recipe!
Jump to:
Why This Recipe Works
- Quick, Easy, Delicious: All you need are a handful of whole ingredients and a blender or spice grinder! You can even use a coffee grinder if that's all you have. It's also important to emphasize that this is an incredibly flavorful chai masala powder! It's also a great substitute for the warm flavors of pumpkin spice, like in my no-bake pumpkin cheesecake!
- Vegan/Vegetarian friendly: This chai masala powder recipe is 100% vegan-friendly as is!
- Makes for the perfect cup of tea: This chai masala makes for a perfect cup of tea (especially if you are a fan of Starbucks Chai Tea, for example), that is also the perfect pair for homemade cookies. My favorite pairings are my kitchen sink cookies, or truly a massive chocolate chip skillet cookie works, too!
Ingredients
Get Your Pantry Ready to Cook!
For more detailed information on many of the ingredients used in this recipe, check out this guide to 20 pantry staple ingredients in Indian cooking!
- Whole green cardamom pods - Cardamom is a classic spice that is used in chai masala spice powders; it adds a floral herby note.
- Whole cloves - Cloves add warmth to chai masala that you typically associate with Indian tea.
- Whole black peppercorns - Paired with the other warm spices, black peppercorns give the perception of warmth and heat.
- Fennel seeds - These give an anise and licorice flavor to your homemade chai masala powder recipe.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Whole cloves: You can leave out whole cloves, or use ground cloves if that's all you have. Ground spices are generally okay but to experience the full effect of the recipe, it's best to try whole first.
- Dried ginger: If you don't have dry ginger powder, you can add fresh ginger to your tea when boiling it.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Add all of the spices to a blender or a spice grinder. Grind the spices until they are a fine powder and most of the whole seeds have broken down until smooth.
Store spice mixtures in an airtight spice jar. This chai masala powder keeps well for up to 3 months, depending on how fresh your spices are.
Use this masala in a cup of homemade masala chai. Boil water with loose tea leaves on the stove, with a teaspoon or two or this spice powder. Add some milk, and let the tea come to a boil. Strain, and serve!
Expert Tips
Give your spice grinder breaks! Uninterested in making small batches? If you are making a large batch or find that your grinder is getting hot, give it a few breaks in between to ensure it is not overheating.
Give the grinder a good shake! Sometimes the spices get stuck in the blades. Shake it up while grinding the spices, so that everything has a chance to break down.
A few larger pieces are ok! When making Indian style chai, you often boil loose tea leaves with the masala. You will strain out the tea and masala before drinking it, so any large pieces will get picked up before drinking!
Make Ahead & Storage
Make Ahead Instructions
This is the perfect recipe to grind your powder ahead of time but keep in mind that for best results, use it within three months, only if stored properly. Your chai masala will only last this long if your spices are fresh - it is only as good as the spices in it!
Storing Leftovers
You can store your chai masala powder in an airtight container for up to three to four months if stored in a cool and dark place. The refrigerator is perfect!
Recipe FAQs
Chai actually means tea! Therefore this recipe technically means tea masala powder. So, now you know when people say chai tea, it's redundant because they are essentially saying 'tea tea'.
Masala comes from India. It's a mix of spices that provide a unique flavor to whichever dish (or drink) it's used in!
More Indian Recipes
Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!
Homemade Chai Masala Powder
Equipment
Ingredients
- ⅓ cup Green cardamom pods - whole
- ⅓ cup Cloves - whole
- 2 tablespoon Black peppercorns
- 2 tablespoon Fennel seeds
- 2 Cinnamon sticks - broken up
- 2 tablespoon Dried ginger
Instructions
- Add all of the spices to a blender or a spice grinder. Grind the spices until they are a fine powder and most of the whole seeds have broken down until smooth.⅓ cup Green cardamom pods, ⅓ cup Cloves, 2 tablespoon Black peppercorns, 2 tablespoon Fennel seeds, 2 Cinnamon sticks, 2 tablespoon Dried ginger
- Store spice mixtures in an airtight spice jar. This masala keeps well for up to 3 months, depending on how fresh your spices are.
- Use this masala in a cup of homemade masala chai. Boil water with loose tea leaves on the stove, with a teaspoon or two or this spice powder. Add some milk, and let the tea come to a boil. Strain, and serve!
✱Recipe Notes
- Give your spice grinder breaks! If you are making a large batch or find that your grinder is getting hot, give it a few breaks in between to ensure it is not overheating.
- Give the grinder a good shake! Sometimes the spices get stuck in the blades. Shake it up while grinding the spices, so that everything has a chance to break down.
- A few larger pieces are ok! When making Indian style chai, you often boil loose tea leaves with the masala. You will strain out the tea and masala before drinking it, so any large pieces will get picked up before drinking!
Comments
No Comments