The Best Chai Masala (Indian Tea Spice Blend)

This chai masala recipe is a great way to enhance and bring your chai to the next level. It is also a wonderful addition to baked goods and desserts.

Table of Contents

Types of Chai:

• Ginger (adarak) chai: A small thumb of crushed ginger is simmered with the chai, producing a slightly spicy and fragrant cup of chai.
• Cardamom (elaichi) chai: Here, a few cardamom pods are crushed in a mortar and pestle and added to the chai, yielding a sweet and slightly floral flavor.
• Lemongrass chai: Commonly made in Maharashtra, some lightly bruised lemongrass is gently boiled with the chai, making a fragrant and citrusy chai.
• Masala chai: This has a complex mix of spices (masala) added to the chai, creating a sweet and warm cup of chai. Chai masala typically contains an assemblage of cardamom, cloves, cinnamon, pepper, fennel, dry ginger, or nutmeg.

Spices:

Woody spices:

Chai is ultimately meant to be a rich and soothing drink. Woody spices add a cozy warmth to your chai masala, with a flavor reminiscent of a cool fall evening. In Western cultures, these spices are often associated with winter, often added to baked goods and desserts during the holidays. However, they

Pungent Spices

Introducing sharper-flavored spices can help balance the sweet flavor of spices like cinnamon and cardamom. Spices like black pepper and ginger help wake up the palate.

Chai masala typically has a sweet and spicy flavor profile, with some woody and herbaceous notes. This means the majority of your masala should be made with sweet spices like cardamom, cinnamon, and fennel. You would then have smaller quantities of stronger spices like nutmeg, cloves, or star anise. Finally, add a good quantity of pepper and ginger for a pleasant heat.

Chai Masala

Chai masala is essential to making a more perfect cup of chai. The complex blend of spices adds an unparalleled depth to your chai. I highly recommend that you craft your own blend, using this recipe as a starting point. 

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Cuisine Indian

Servings 0.5 cups

Equipment

• 1 spice grinder (or mortar and pestle)

Ingredients

  

Woody Spices (~60%)

• 2 tablespoons cardamom pods
• 2 inches cinnamon stick
• 1 tablespoon fennel seeds

Pungent Spices (~25%)

• 1 teaspoon ground ginger
• 1 tablespoon black peppercorns

Other Spices (~15%)

• 1 teaspoon nutmeg
• 1/2 tablespoon cloves
• 1 star anise

Instructions

 

• Add all spices to a spice grinder or mortar and pestle. Grind to a fine powder, for about 5 minutes.
  2 tablespoons cardamom pods, 2 inches cinnamon stick, 1 tablespoon fennel seeds, 1 teaspoon ground ginger, 1 tablespoon black peppercorns, 1 teaspoon nutmeg, 1/2 tablespoon cloves, 1 star anise
• Transfer the masala to an airtight jar. Use within 3 months for maximum freshness.

Notes

This is not a “true recipe”, in the fullest sense of the word. I encourage you to customize it until it becomes your recipe. Change the proportions, omit spices, or add spices to your liking. The world is your oyster!

Keyword asian, beverage, cardamom, chai, drink, drinks, ginger, indian, masala, milk, spices, tea, warm