Chai Masala is the essential ingredient to make a delicious, spicy and aromatic Masala Chai. In recent years, I’ve switched from buying spice blends at the market to making them at home. They’re quick and easy to make; you can make these blends fresh at anytime.
Masala Chai is a beverage I enjoy every morning – usually, a large cup on weekdays and a pot on weekends. Chai Masala adds great flavor to Chai and you can adjust the spice level per your taste. If you want to make it spicier on a cold day, add some extra ground peppercorns. This is my mother’s recipe, she used just the essential Chai spices and her secret ingredient – Black Cardamom!
Ingredients
Clockwise from top-left: Black Cardamom, Ginger Powder, Cloves, Cinnamon Powder, Black Peppercorns and Green Cardamom.
1 tbsp Black Cardamom (approximately 12)
1 tbsp Green Cardamom (approximately 30)
4″ piece of Cinnamon or 1 tbsp Cinnamon Powder
4 tbsp Ginger Powder
1 tbsp Cloves
1 tbsp Black Peppercorns
NOTES:
- The peppercorns add heat; so add just a little bit and then adjust as needed.
- If you don’t have Black Cardamoms, then you can use Green Cardamoms as a substitute.
Yield: About 6-7 tbsp of this blend makes approximately 300 cups of Masala Chai. Use about 1/4 tsp of the blend per cup. Sip and enjoy!
Preparation
1. Grind the whole spices in a spice grinder.
2. Now add the spice powders into the grinder and give it a whirl to blend them well.
Store in an airtight container; Chai Masala lasts for several months without refrigeration.
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