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Homemade chai masala powder or masala tea powder is a blend of aromatic spices added to spice tea for more robust flavour and its many health benefits. This blend comes together under 5 minutes and can be customised to taste. Here is how to make it
Homemade chai masala powder recipe
I am a big fan of flavoured tea and I have had my few shares of flavoured teas I could ever lay my hands on. That said, nothing beats the ones I made at home myself. I grew up with herbs and adding few herbs and spices to tea comes naturally to me now. Anything to make it better than store-bought, count me in.
Sipping a mug of warm chai masala on a cold night or in the morning is comforting and relaxing. The flavour from the spices just melts your heart away. It is just like my homemade turmeric milk, packed full of flavour and utterly delicious.
In case you are wondering what chai masala is
Chai masala is a popular spice mix added to teas, chai masala is basically spiced tea in Engilsh. Originally from India and from my research, each state makes them differently too.
I grew up in Nigeria and Chai Wallahs are called Maishayi (The tea Vendor), the tea is hot, milky and overly sweet too. In fairness to them, they do ask you how milky and sweet you want it.
I didn’t really get the full experience of masala chai until I moved to the UK and I haven’t looked back since. I do not go overboard with my homemade spice and I seldomly add fennel seeds or powder to it as I am not a big fan of liquorice. I don’t mind them in meat recipes though.
Masala blend is easily customisable to taste and you don’t need to have all the ingredients at hand to enjoy this spiced tea. Make it yours!!! I usually eyeball the quantity of spices to use but for you, I have measured the spices, you are guaranteed the best chai masala blend ever.
The spices used in making masala powder I love and they all have their health benefits too. Ginger, peppercorn, nutmeg, cardamon, cinnamon are loaded with antioxidant, helps reduce blood pressure and great for the skin. Some of these spices also have anti-inflammatory properties and helps lower blood sugar level too.
Chai Masala spices ingredients
Green cardamon powder
Ginger powder
Nutmeg powder
Cloves powder
Black pepper
Cinnamon
Variations
Fennel seeds
Star anise
I add fennel seed and star anise when I am making chai with whole spices.
Use whole spices to get the best out it and for more robust flavours. For even better result, toast the whole spices lightly to release the aroma before crushing or grinding. Most of the ingredients can be sourced from your local Asian store or online via amazon. I will link the ingredients for you in the recipe card (affiliate link)
How to make homemade chai masala powder
Add all the ingredients to a bowl and mix to combine. Pour in an airtight container and store in a cool dry place for up to 3 months.
To make a cup of chai masala: add about 1 tsp of the spice blend or according to taste. I will be sharing how I make it soon
It is worth mentioning that the spice blend might on its own might not taste like anything but trust me, it works like a magic in your cold or hot drinks
Tip
It is best to check the expiry of the spices you will be using, also if possible, buy the ones with longer shelf life. That way, you are sure the spice blend would remain fresh for longer.
More hot drinks recipes
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Chai Masala Powder (Masala Tea Powder)
Ingredients
- 1 tbsp green cardamom powder
- 1 tbsp ginger powder
- 1 tsp nutmeg powder
- ½ tbsp cloves powder
- ½ tsp black pepper
- ½ tbsp cinnamon
Variations
Instructions
- Add all the ingredients to a bowl and mix to combine. Pour in an airtight container and store in a cool dry place for up to 3 months.To make a cup of chai masala: add about 1 tsp of the spice blend or according to taste.
Notes
- It is best to check the expiry of the spices you will be using, also if possible, buy the ones with longer shelf life. That way, you are sure the spice blend would remain fresh for longer.
- Use whole spices to get the best out it and for more robust flavours. For even better result, toast the whole spices lightly to release the aroma before crushing or grinding. Most of the ingredients can be sourced from your local Asian store or online via amazon.
Nutrition
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Hi, do you roast your spices then crush them or do you use the powdered spices instead. Which do you prefer?
Hi Glo, it depends on my mood really and I don’t mind both methods, I always have the powdered mix in my cupboard at all times. I make a batch that can last me a week or two at a time. That said, nothing beats using roasted whole spices for chai masala, which takes me back to your first question, I roast for about a 2 to 3 mins on low heat then crush them. I don’t toast the tea leaves as it can be bitter if overdone.