Homemade Chai Masala (Toasted Spice Blend for Tea)
A fragrant, warming blend of green cardamom, cinnamon, dried ginger, cloves and black pepper, gently toasted and ground fresh. A little goes a long way to turn black tea and milk into proper masala chai.
- Prep
- 10 min
- Cook
- 4 min
- Wait
- 10 min
- Total
- 24 min
- Makes
- About ½ cup (50 g) spice blend, enough for roughly 48 cups of chai
Steps
Before you start
- Use whole spices (except the ginger, which is ground) for the best flavor; pre-ground spices lose aroma quickly.
- Your spice grinder or a clean coffee grinder must be completely dry and free of coffee residue.
- Toast over gentle heat and stay at the stove: spices go from fragrant to bitter in under a minute.
- Dried ginger powder is added after toasting and is not heated.
Prepare the spices
- Break the cinnamon sticks into ½-inch (1 cm) pieces by hand or with the flat of a knife.
- Measure the cardamom, cloves, peppercorns and optional fennel into a small bowl.
- Keep the ginger and nutmeg separate.
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Ready when: Cinnamon pieces are roughly equal in size so they toast evenly.
Tip: Smaller cinnamon pieces are easier on your grinder's blades.
Toast the spices
- Heat a dry 8-inch (20 cm) skillet over medium-low heat for 1 minute.
- Add the cardamom, cinnamon, cloves, peppercorns and fennel.
- Toast for 2–3 minutes, stirring constantly with a wooden spoon.
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Ready when: The spices smell strongly aromatic and warm, the cloves puff slightly, and the cardamom pods look a shade darker. No smoke, no scorched smell.
Tip: If you smell anything acrid, the spices are burnt; start over, as bitterness will carry into every cup.
Cool completely
- Tip the toasted spices onto a plate in a single layer.
- Let them cool for 10 minutes until fully room temperature and dry to the touch.
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Ready when: Spices feel completely cool, not warm, when touched.
Tip: Grinding warm spices releases moisture and oils that clump the powder.
Remove cardamom husks
- Crack the cardamom pods open with your fingers or the flat of a knife.
- Pick out the small black seeds and add them to the grinder along with the husks if you want a stronger, slightly more rustic flavor; for a smoother blend, use the seeds only.
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Ready when: Pods are split and seeds are accessible.
Tip: Using seeds plus a few husks gives the best balance of aroma and texture.
Grind the blend
- Add the cooled whole spices to the grinder, working in 2 batches if your grinder is small.
- Grind in 10-second pulses, shaking the grinder between pulses, for about 45–60 seconds total.
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Ready when: The mixture looks like a fine, uniform powder with no large cinnamon shards.
Tip: Let the powder settle for 30 seconds before opening the lid to avoid a cloud of pepper dust.
Sieve and combine
- Sift the ground spices through a fine-mesh sieve into a bowl.
- Re-grind any coarse bits that stay behind and sift again.
- Add the ground ginger and the optional grated nutmeg, then whisk or stir for 30 seconds until evenly mixed.
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Ready when: The blend is a uniform pale tan-brown powder with no visible streaks of ginger.
Tip: Discard any tough fibrous bits left after a second grind.
Store the masala
- Spoon the blend into a clean, dry airtight jar using a funnel or small spoon.
- Seal and label with today's date.
- To make chai, use ¼ to ½ teaspoon per 1 cup (240 ml) of tea, simmered with the tea leaves, water and milk.
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Ready when: Jar is sealed and the blend smells sweet, warm and peppery.
Tip: Start with ¼ teaspoon per cup, then increase to taste.
Good to know
Tips
- Cardamom leads in chai masala, so don't skimp on it; reduce pepper and cloves if you prefer a gentler blend.
- Grind in small batches for the freshest flavor; the aroma fades quickly once spices are powdered.
- Add the masala to the pot with the water and tea leaves so it simmers for 2–3 minutes before the milk goes in.
- Wipe your grinder with a dry paper towel, or grind a spoonful of rice to clean it, since moisture dulls spices.
Make ahead
Make the blend up to 3 months ahead; the flavor is best in the first 4–6 weeks.
Storage & reheating
Store in an airtight glass jar in a cool, dark cupboard for up to 3 months. Refrigeration is not needed. For longer storage, freeze for up to 6 months and bring the jar to room temperature before opening to avoid condensation.
Substitutions
- ground dried ginger → Fresh ginger, added directly to the chai pot. Skip the dried ginger in the blend and add 1 teaspoon grated fresh ginger per 2 cups of chai.
- cinnamon sticks → 1 tablespoon ground cinnamon. Add after grinding with the ginger; cassia gives bolder flavor than Ceylon.
- fennel seeds → Star anise (1 whole pod). Toast and grind with the other spices for a more licorice-like note.
- black peppercorns → Long pepper or white peppercorns. Use the same amount; white pepper is milder and slightly earthier.