Homemade Chai Masala Powder - This Easy Homemade Chai Masala Powder is super convenient to have on hand and it is loved by everyone! It keeps well in an airtight container for up to a month and is made with just a few roasted and ground spices.
This is then combined with Boiling Water, Milk, Chai/Tea and Sugar to create an aromatic, rejuvenating and delicious cup of chai. Masala Chai is a recipe that is popular in the home and in cafes/restaurants all over the world and as well as on the streets of India. If you are a lover of all things Chai, why not try these Chai Spice Cookies or this Chai Carrot Cake.
Homemade Chai Masala Powder
No Indian home feels complete without a homemade chai masala powder. It is an essential kitchen staple and the recipe varies between homes.
This recipe itself is a blend of roasted spices which are added to tea to make it aromatic and flavourful.
Masala Chai is an Indian drink made by brewing chai/tea leaves with sugar, milk and spices. With the word Masala translating to Spices and the word Chai to Tea.
You can grind the powder finely or more course. I prefer a more course masala because I feel like finer powders don’t always get sieved out so a little residue is then left a the bottom of the cup which doesn’t taste great. I grind the spices using a coffee grinder.
I also prefer to roast the spices to bring out their aroma and flavour and it also increases their shelf life.
The spices used in the masala are usually pretty much the same but the ratios do vary.
Some spices you can expect to see in most of the masala blends are Ginger, Cardamom, Fennel, Black Pepper, Cloves, Cinnamon, Nutmeg and sometimes Saffron, mint, holy basil (tulsi) and even rose petals are added.
Once made, it can be stored in an airtight container for daily use in Chai, Cakes, Biscuits to any recipe you like!
Indians have a special relationship with Chai and it is often thought of as a headache/stress reliever/a bringer of joy. SO much pressure on one cup of chai!
Homemade Chai Masala Powder Ingredients
Here are the ingredients you will need to make chai masala -
Cardamom
Green Cardamom or Elaichi in Gujerati, adds aroma, flavour andfighting compounds. It adds fragrance, a warmth and a sweetness to chai.
Cloves
Cloves or Lawung in Gujerati adds an earthy, aromatic and slightly bitter note to chai.
Black Peppercorns
or Kali Mirch in Gujerati, adds woody, spicy flavour.
Cinnamon
or Tuj in Gujerati, adds sweetness and warmth to the chai.
Fennel seeds
or Saunf in Gujerati adds warmth, sweetness and a slight aniseed flavour.
Dried Ginger Powder
or Sonth or Adoo in Gujerati, adds a sweetness and warmth to chai as well as a strong kick!
Nutmeg
or Jaiphal in Gujerati adds sweetness, comforting, earthiness and warmth to chai.
How to make Chai Masala Powder
Dry roast the Cardamom, Cloves, Pepper and Cinnamon in a pot till fragrant.
Empty into a spice grinder and add Fennel. Blend to form a course powder.
Empty into a bowl.
Add ginger powder and grated nutmeg and mix through until fully incorporated.
Store the chai masala in an airtight container for up to a month.
How to use Masala Chai Powder
Pour 2 cups water to a pot.
Add tea leaves or tea bags. For tea leaves, use 1 teaspoon per person. If using teabags, I use 1 per person and then add an extra one. So for 2 people I use 3 tea bags.
Bring to a boil & add 1 - 1 ½ teaspoon masala chai powder.
Add sugar - 1 - 2 teaspoon per person.
If you want to add fresh grated/chopped ginger - do this now.
Let the tea come back to a boil.
Pour in ½ - ¾ cup milk.
Bring the tea to a rolling boil again and simmer on medium low. Simmer for 5 minutes before decanting into cups.
Pulling Chai
If you want to make Pulling Chai, you will need 2 cups or jugs with a handle so you can pour it back and forth briskly from one to the other 4 - 5 times.
The height (1.5 feet) that the the tea is poured from allows air to mix with the tea making it frothier and allowing it to cool down too.
Best Tea Leaves or Tea Bags to use
The most commonly used tea leaves in masala chai are:
Assam Tea - Strong colour and flavour.
Darjeeling Tea - A sweet, musky flavour.
Nilgiri Tea - A smooth and mellow tea.
Caylon Black Tea - A mild, smooth and sweet tea.
You can also buy Teabags and brands such as Wagh Bakri or any other Black Tea Bags.
Tips for Masala Chai/Powder
Ginger
If you are adding fresh ginger to the chai, add it with the sugar and then let it boil before adding the milk otherwise it can split the milk.
Tea Leaves
The brand and tea leaves you use will affect the overall flavour of the chai so try with 1 cup first to understand the perfect amount of tea required per cup for you.
Roast Spices
I do this to bring out the flapper but it also increases shelf life from 2 weeks to a month.
Milk to Water ratio
Every person has a preference about whether they like their chai milky or more watered down. My husband for example like really milky tea (80% milk) and I prefer it less milky (40% milk). Adjust accordion to your preference.
Best Milk to use
You can use any milk that you like. Full fat, Semi Skimmed or Skimmed. If you are using skimmed, I would suggest not adding too much water. Plant Based milks also work.
Saffron
You can add some Saffron the chai powder. Break between your fingers and roast, then add it to the spice mix with the ginger powder.
Other Spices
You can add other Spices and Herbs such as Holy Basil, Mint, Star Anise.
Faqs
How do I use Masala Chai Powder?
Simply add 1 - 1 ½ teaspoon of masala chai powder to the chai after bringing it to a boil.
How much Chai Masala Powder should I use?
This depends on personal taste, add 1 teaspoon and then adjust as per your preference for future cups of chai.
Is Masala Chai Spicy?
Some blends have a slight kick to them but it is more aromatic and warming rather then spicy.
What is Masala Chai made of?
Masala chai is made with black tea, sugar, milk and spices. These are simmered together to create a delicious, calming cup of chai.
Can I drink Masala Chai every day?
Absolutely yes!
Masala Chai vs Karak Chai
Kadak or Karak Chai is made with fewer spices (usually just cardamom and ginger, sometimes saffron too) and usually evaporated milk too. The spices are usually fresh.
How long does masala chai powder last?
Masala chai powder keeps well in an airtight container for 1 month.
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Homemade Chai Masala Powder
Ingredients
- 20 g Green Cardamom
- 18 g Cloves
- 18 g Black Peppercorns
- 18 g Cinnamon
- 10 g Fennel Seeds
- 10 g Ground Ginger
- ¼ Nutmeg Grated
Instructions
- Dry roast the Cardamom, Cloves, Pepper and Cinnamon in a pot till fragrant.
- Empty into a spice grinder and add Fennel. Blend to form a course powder. Empty into a bowl.
- Add ginger powder and grated nutmeg and mix through until fully incorporated. Store the chai masala powder in an airtight container for up to a month.
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