Easy Homemade Chai Masala Powder

Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices that makes Indian tea flavorful. Add this to your Masala Chai to make the perfect fragrant tea.

I love to start my morning with a cup of kadak chai (strong tea). In most parts of India, it is a tradition and a culture to have tea first thing in the morning.

Similar to the Garam Masala spice blend, every home has its own secret recipe for making chai and chai masala. All include the same ingredients—milk, sugar, and tea leaves. Some enjoy Ginger Tea with lots of ginger, some Cardamom Tea with green cardamom pods, and some Masala Chai, which has chai masala, a blend of whole spices, added to it.

I am a chai snob, and my favorite is Masala Chai. I drink chai at least once a day and have been doing this since I was 22. That is 20+ years of enjoying my warm cup of chai every morning.

To enjoy a perfect Masala Chai, you need a good chai masala powder recipe. So here is the detailed recipe for the best homemade tea masala.

I like to make Chai Masala, store it in an airtight container, and add a little to my tea. However, it is best not to make too much chai masala at once. Having freshly made chai masala enhances the flavor.

I like to make just enough to use up in a couple of weeks. It is very easy to make and hardly takes any time. This is also why I prefer not to buy chai masala from the store.

Add some fresh ginger and some chai masala, and there you have the perfect cup of tea!

Watch How to Make Chai Masala Powder

What is Chai Masala?

Chai ka Masala is an Indian blend of whole spices, fennel seeds, and ginger powder, which, when added to Indian tea, makes it much more flavorful. The warming whole spices add a unique flavor to the tea and also enhance its nutritional benefits.

Chai masala recipe varies from place to place and even from family to family. While the core idea is spiced tea, some areas use a simpler mix, and others add their own twists.

What are the ingredients for Chai masala?

Here are the ingredients I usually add to Chai Masala:

• Cloves (Laung): Cloves have antioxidants and anti-inflammatory properties. They add depth and an earthy tone to the chai.
• Green Cardamom (Elaichi): Cardamom is rich in antioxidants. It infuses the chai with a delicate floral fragrance and subtle sweetness.
• Black Cardamom (Moti Elaichi): Bolder and smokier than green cardamom, it adds a deep flavor that enhances the warmth of chai.
• Black Peppercorns (Kali Mirch): Black peppers have anti-inflammatory properties. They add a little spice kick to the chai.
• Fennel seeds (Saunf): Fennel seeds have a refreshing and calming effect. They add a subtle cooling taste to tea.
• Cinnamon (Dalchini): Cinnamon has potent medicinal properties. It adds natural sweetness and warmth to tea.
• Dried Ginger Powder (Sonth): Ginger has anti-inflammatory properties and adds warmth to the body. Ground ginger adds a subtle spice kick and warmth to chai.
• Nutmeg (Jaiphal): Nutmeg is known for its warm and calming properties. It adds a slightly sweet, nutty, and warm flavor to the chai.

I did not add dry rose petals or tulsi (holy basil) to the chai masala. But if you have them available, you can add those too. You can also add tulsi while making chai.

How to make Chai Masala Powder?

Mix all the chai masala ingredients (except nutmeg) in a blender. Grate nutmeg using a fine grater. Then, blend all ingredients to make a coarse powder.

I usually don’t toast the whole spices. But if you like, you can lightly toast them in a pan for 2-3 minutes on low heat, then grind them.

I use this spice grinder to make fresh spice blends. It is the perfect size to grind small quantities of whole spices.

Store the chai masala in an airtight container, and always use a clean, dry spoon when using it.

How to use Chai Masala?

Of course, chai masala is used to make Chai. However, it can also be used in baking during the fall, similar to a pumpkin spice blend. It has many similar warm notes with the addition of cinnamon sticks and cloves.

Once you have the chai masala, making tea is a breeze. I also like to add freshly grated or crushed ginger. See my detailed Masala Chai recipe.

Heat 1 1/3 cups of water. Add the crushed ginger. Add 1/4 tsp of tea masala per cup of masala tea; here, I added 1/2 teaspoon for 2 cups of chai. You can add more for extra-strong (kadak) chai. Add a sweetener of your choice, such as sugar or honey.

You can also add tulsi leaves or lemongrass when making chai along with this chai masala. Bring to a boil, then add 2/3 cups of milk. You can use whole milk or dairy-free milk such as oat milk or almond milk.

Bring it to a boil, then stir with a ladle to aerate the chai. Reduce the heat to the lowest setting and let the chai rest for 2-3 minutes.

That’s it! Masala chai is ready. Strain it in a cup and enjoy!

Enjoy this easy homemade Chai Masala to make your everyday tea! 

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