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!
Table of Contents
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.
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.
Meeta’s Tips
Here are some of my top tips from my experience making this chai masala for many years:
- Use fresh ingredients. The chai masala is just as fresh as the ingredients used to make it.
- Grind in small batches for fresh flavors. Spice blends lose their potency as they are stored for longer periods.
- To preserve its flavor and aroma, store your chai masala in an airtight jar in a cool, dark place. Avoid storing it near heat or sunlight.
- You can use 1/4-1/2 teaspoon of chai masala per cup of chai. The more masala you add, the stronger (kadak) the chai.
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 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 cup 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 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 heat to lowest 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!
More Indian Drinks To Try
Chai Masala Powder
Video
Ingredients
- 1/4 cup Green Cardamom (Elaichi)
- 2 tablespoon Cloves (Laung)
- 2 tablespoon Black Peppercorns
- 1 tablespoon Fennel Seeds (Saunf)
- 6 inch Cinnamon (Dalchini)
- 3 tablespoon Ginger powder
- 1 tablespoon Black Cardamom (Moti Elaichi), about 11
- 1 Nutmeg , grated
Instructions
- Mix all the ingredients in a blender. Grate the nutmeg. Then, blend to make a coarse powder.
- Store in an airtight container for up to a month.
- Use 1/4 tsp of this powder for each cup of Indian masala chai.
how long is the shelfl-ife Madam ? If we wish to add rose petal, may i know the measurement please and do we have to roast it together ?
Hi Chen – You can store it for up to a month. You can try with 1/4 cup of dried rose petals. No need to roast the rose petals.
It is really tasty and healthy
Hi Abah – Thank you 🙂
Excited to try this chai tea recipe
My favorite tea!
incomplete.
What is meant by 1/4 cup or 1 teaspoon. We cannot go to grocery shop and and ask him to give us 1/4 cup or 1 teaspoon this and that. Specific weight in gms or count of pieces (say elaichi) should have been mentioned.
Hello, you can get the measurements in grams by clicking on metric in the recipe card. Hope you enjoy the chai masala.
We made a big batch of this last year and are about to make some more. So delicious – especially when you follow the instructions to brew the tea (also found on this site).
Question about grinding all of your ingredients – we don’t have a blender so ground everything by hand using a microplane, but the cinnamon stick dulled it completely! What kind of blender are you using? do you need to sharpen your blades often?
Hi Liz – so glad that you are planning to make the chai masala again. I use a spice grinder to make this chai masala. Here is an aff link to it – https://amzn.to/3UmuLP8
Thanks for sharing this and your Pakora recipes.
I will be trying these out.
Reminds me of my late mother who had a lively kitchen preparing all these delicious foods and snacks.
hi what can i do if i do not get nutmeg ?
Is there any ingredient that can be replaced for nutmeg
Hi Rachel, it is okay. You can skip nutmeg too, and the chai masala will still be good. Just as a tip – I have seen nutmeg powder at Trader joes if you have one nearby.
great taste
Hi Irfan – Thank you 🙂
Is this tea masala strong and spicy as thats how i like mine
Hi Mira – yes, I do believe it has a nice strong flavor. Hope you enjoy it!
Eager to try this recipe! A few questions though:
1) When you say 1/4 cup green cardamom, is that including the husks, or is it 1/4 cup cardamom seeds. If the husks are included, are they ground up into the mix?
2) Is it possible to use powered cinnamon instead of a 6″ cinnamon stick? If so, how much powered cinnamon is equivalent to a 6″ cinnamon stick?
Hi Sarah – Sure, the 1/4 cup is for the cardamom pods (including the husk). You can grind with the husk.
For the cinnamon, I see that 1 stick cinnamon is usually translated to 1/2 teaspoon powdered. So I would say go for 2 teaspoon initially, and then add more to your taste.