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.
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!