This Homemade Chai Masala powder (Tea Masala) recipe is a flavorful and aromatic blend of whole Indian spices used for making Indian Masala Chai.
Jump to:
- What is Chai Masala?
- Benefits of Chai Masala
- Ingredients for Chai Masala Recipe
- How to Make Chai Masala Powder at Home?
- How to use Chai Ka Masala?
- Serving Suggestions
- Storage Suggestions
- Tips to make the Best Chai Masala Powder
- Frequently Asked Questions
- Other Spice Blends
- Chai Masala Powder (Tea Masala)
Every Indian household has its own perfect blend of spices for making chai masala. Today I am sharing my secret homemade chai masala powder recipe that your family will love. Please follow the exact measurements to get the best result.
What is Chai Masala?
Chai Masala is a blend of whole Indian spices typically used to make milk tea. Masala means Spice, and Chai means Tea. Adding chai ka masala enhances the taste of tea and has several medicinal benefits.
What is Masala Chai?
Tea is one of the most popular beverages in India and around the world, and Masala Chai (or spiced tea) is one among them. It is made by boiling black tea in water and milk with fragrant spices.
People in India enjoy drinking tea in the morning and evening. It is typically served with Indian breakfast or snacks like samosa, pakoras, or chaats.
Benefits of Chai Masala
- It is rich in antioxidants and reduces inflammation.
- It helps to fight colds, coughs and soothes throat infections.
- It aids digestion and helps to boost metabolism.
Ingredients for Chai Masala Recipe
Below are the ingredients, you will need to make an aromatic Chai Masala recipe and their health benefits. These spices are easily available in Indian grocery stores or on Amazon.
- Green Cardamon (Elaichi) - is a green color spice with an intense aroma, and adds a slightly sweet flavor. Use the whole green pod. It aids digestive health, and has antioxidants.
- Cloves (Laung) - Add earthy and strong spice flavor to your chai. Cloves contain anti-inflammatory and antioxidant properties.
- Black Peppercorns (Kali Mirch) - They add a slight spice, and hint of sweetness to the masala chai. It has anti-inflammatory properties, aids digestion, and is good for colds and coughs.
- Cinnamon (Dal Chini) - It adds sweetness and warmth to the tea. It's great for gut health and has anti-inflammatory properties.
- Dry Ginger Powder (Saunth) - It adds a subtly sweet, warm, and spicy flavor. It helps to boost digestion and promotes gut health.
- Nutmeg (Jayphal) - Adds slight warmness, sweetness, and nutty flavor. It is great to relieve pain and soothing digestion.
- Fennel seeds (Saunf) - are a cooling spice and add a nice aroma to the tea. It helps to improve digestion and relieve pain.
How to Make Chai Masala Powder at Home?
Dry roast the whole spices (except ginger powder) for 2-3 minutes on low flame until aromatic. Keep aside and cool completely.
Transfer the roasted spices and dry ginger powder to a coffee/spice grinder and grind them until it's a slightly coarse or fine powder.
Transfer it to an airtight jar and store it at room temperature.
How to use Chai Ka Masala?
Add ¼ teaspoon of this tea masala per cup to make perfect Masala Chai.
Serving Suggestions
Chai masala powder can be added to milk tea, plain black tea, or green tea and enjoyed as a hot beverage.
It can be added with plain water and boiled for a few minutes, and enjoyed as an immunity booster drink to heal soar throat, cold or cough.
It can also be added to cookies, cinnamon rolls, etc.
Storage Suggestions
This Chai Masala stays good at room temperature for up to 1-2 months in an airtight container. I highly recommend making this tea masala powder in small quantities to retain freshness.
Tips to make the Best Chai Masala Powder
- Whole Spices: use whole spices to get the best results.
- Roasting Spices: I have roasted the whole spices to elevate the flavors and to eliminate moisture in the spices, if any. However, it is not mandatory to roast the spices before grinding them to a powder.
- For Perfect Flavor and Taste: Always follow the exact measurements and ingredients used in the recipe to make perfect tea.
- Serving Quantity: Add ¼ teaspoon of Chai masala powder to every cup of tea.
- Dont have a Spice Grinder? Then use a mortar and pestle to make chai masala powder. It may result in coarsely ground spices.
- Whole Nutmeg: If making a big batch, do not add the whole nutmeg to the spice grinder, as it can damage the blade. Crush it or grate the nutmeg using a cheese grater before grinding.
Frequently Asked Questions
Toasting/Roasting spices is a personal preference. I prefer to toast the spices before grinding as it helps to elevate the flavors of the spice. It also helps to remove excess moisture in the spices and helps to increase the shelf life of masala tea powder.
However, if you don't have time, simply add all your spices to the spice grinder and blend.
Chai Masala keeps well at room temperature for around 1-2 months when stored in an airtight container. Always prepare a small batch to retain the freshness.
Yes, you can leave out the ginger powder while making the chai masala. And use fresh ginger while making masala chai. You can grate, slice or roughly crush the fresh ginger before adding it.
Other Spice Blends
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Chai Masala Powder (Tea Masala)
Ingredients
- 2 tablespoon Green Cardamon (Elaichi)
- 1 tablespoon Cloves (Laung)
- 1 tablespoon Black Peppercorns (Kali Mirch)
- 1 tablespoon Dry Ginger Powder (Saunth)
- 2 inch Cinnamon (Dal Chini)
- ½ piece Nutmeg (Jayphal)
- ½ tablespoon Fennel Seeds (Saunf)
Instructions
- Dry roast the whole spices (except ginger powder) for 2-3 minutes on low flame until aromatic. Keep aside and cool compeltely.
- Transfer the roasted spices and dry ginger powder to a coffee/spice grinder and grind them until it's slightly coarse powder.
- Transfer it to an airtight jar and store it at room temperature.
Notes
Tips to make the Best Chai Masala Powder
- Whole Spices: use whole spices to get the best results.
- Roasting Spices: I have roasted the whole spices to elevate the flavors and to eliminate moisture in spices if any. However, it is not mandatory to roast the spices before grinding them to a powder.
- For perfect flavor and taste: Always follow the exact measurements and ingredients used in the recipe to make perfect tea.
- Serving Quantity: Add ¼ teaspoon of Chai masala powder to every cup of tea.
- Dont have a Spice Grinder? Then use a mortar and pestle to make chai masala powder. It may result in coarsely ground spices.
- Whole Nutmeg: If making in a big batch, do not add the whole nutmeg to the spice grinder as it can damage the blade. Crush it or grate the nutmeg using a cheese grater before adding.
Debbie Knight says
Great recipe
Bhavana Patil says
Hi Debbie, Thank you so much for sharing your feedback. Glad you liked it.