When I want a cup of tea that soothes and comforts, I stir into it a spoonful of magical chai masala. This exquisite blend of six Indian spices doesn't just make a cuppa delicious; it wards off the sniffles and other ailments.
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One of my favorite childhood memories is of my father waking me up with a cup of tea he made himself each morning. Dad would bring water to a rolling boil in a small saucepan, then dunk several spoons of loose-leaf black tea (usually Brooke Bond red label, which was the ubiquitous choice of Indian tea drinkers at the time) to make a strong -- almost black -- concoction. He'd pour in lots of milk and scoop in several teaspoons of sugar before turning off the stove. It was the most delicious cup of tea and the perfect pick me up to start our day.
Here, in our home so far from India, Desi and I continue the tradition of a morning cup of tea (even Desi abdicated his morning-coffee-drinking past once he became familiar with the waking-up prowess of a cup of strong tea or kadak chai). But unlike my dad, who liked his tea plain, we usually stir into it a spoonful of chai masala to make a masala tea. The chai masala doesn't just add wonderful flavor and aroma; it also helps keeps the sniffles away, especially during winter.
Making my chai masala couldn't be easier: there's no roasting involved, like with other Indian spice mixes, and all you need are six spices, including cinnamon, cardamom, cloves, star anise, peppercorns and powdered ginger. You very likely already have these in your pantry, so blend up a batch today!
I made this today, and we, my grandson and I love it! I'm not usually a milk in tea person, but gave it a shot…delicious! I was worried that I wouldn't use the chai masala after making it, but I don't think we'll have a problem. Brewed a second batch immediately after the first was consumed. Thank you! Glad to have found you. - Wes
Watch how to make chai masala powder
Recipe card
Chai Masala
Video
Ingredients
Chai masala
- 7 2-inch cinnamon sticks
- 1 heaping tablespoon green cardamom pods
- 1 tablespoon cloves
- 2 star anise
- 1 tablespoon black peppercorns
- 3 tablespoon ground ginger
Instructions
Make chai masala
- Measure out all the ingredients in a bowl or blender cup.
- Blend until all ingredients are broken down into a powder. The powder doesn't have to be very fine, as you will strain the tea after adding the chai masala to it.
- Store in an airtight container in a cool, dark cupboard or pantry.
Notes
- Here's my masala chai recipe, to use with chai masala.
- Chai masala can safely be stored for up to a year in an airtight container in a cool, dark cupboard. Use it within a year for the best flavor.Â
Nutrition Information
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Chai Masala FAQs
I recommend starting out with a fourth of a teaspoon for each cup, which should be just enough to give you great spice flavor without being too strong. You can always tweak the quantity of chai masala up or down depending on your preference.
I love my cup of masala chai in the morning and I usually have another cup around 4 p.m., when I need a pick-me-up. Keep in mind black tea has caffeine, although it has only about half the caffeine that coffee does, so try not to drink it too late in the evening if caffeine keeps you up.
Use the chai masala in Indian flavored drinks. I have a fantastic golden milk spice mix recipe, but when I don't have it on hand I use this chai masala to make golden milk. You can add chai masala instead of whole spices in this detoxing turmeric ginger tea recipe, or to vegan thandai.
Debbie Knight says
Yummy chai masala recipe. Love it!
Vaishali says
So happy you loved it, Debbie! 💕
dave says
Need advice: With a base of blended soy milk, whole corn, and turmeric, what spices or other flavorings would you recommend? This smoothie is supposed to be sweetish, but am flexible.
Also, does the first syllable of your name rhyme with the English word "pie" or "pay"?
Vaishali says
I think cinnamon, cloves and nutmeg would be great blended into something like this. Robust enough to stand up to the whole corn and turmeric. I'd start out with less and increase if needed.
And I'd say that the closest it rhymes with is "pie" although an Indian would stress on the second syllable ("shali", rhyme with Charlie), and make the "vai" much quicker and shorter. Hope that makes sense. 🙂
Dave fryett says
Many thanks, vai-SHA-li. I watch so many Indian youtubers that I can now count up to two in Hindi. Impressed? There are so many but I subscribe to Kabita, Manjula, Hebbar, and Harpal Singh and have tried some of their recipes. Yours too, of course. Thx agn.
Vaishali says
That's amazing, Dave. I am familiar with some of those, especially Harpal Singh who is a really good cook.
Janet Chaize says
Hi Vaishali
Thanks again for sharing an amazing recipe. I have had a similar recipe, but love finding yours! I did find that cloves battered my plastic high speed blender, so I would recommend using a blender with a glass container!
Vaishali says
Hi Janet, great point. My Vitamix plastic dry blender jar seems to handle the cloves fine but it could be a problem with some brands.
Wes says
I made this today, and we, my grandson and I love it! I'm not usually a milk in tea person, but have it a shot...delicious! I was worried that I wouldn't use the chai masala after making it, but I don't think we'll have a problem. Brewed a second batch immediately after the first was consumed. Thank you! Glad to have found you.
Vaishali says
Hi Wes, so lovely to hear. Happy you and your grandson enjoyed a traditional Indian chai! 🙂
Dina K says
Wonderful! I made this today and had it instead of my coffee. I love it. And I love having this already made in a jar waiting for me! I've only ever done a masala chai concentrate made with the whole spices in the instant pot which is tasty but too much effort for me when I just wake up 😉 Thank you.
Vaishali says
So happy to hear, Dina!