• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
    • Privacy Policy
    • Contact
    • WEBSITE ACCESSIBILITY
  • Recipes
  • Instant Pot Pressure Cooker
  • Meatless Monday
  • Appetizer
  • Air fryer

The Dinner Bite logo

menu icon
go to homepage
search icon
Homepage link
  • About
    • Privacy Policy
    • Contact
    • WEBSITE ACCESSIBILITY
  • Recipes
  • Instant Pot Pressure Cooker
  • Meatless Monday
  • Appetizer
  • Air fryer
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Drinks » Chai Masala Powder (Masala Tea Powder)

    November 6, 2020 By Ajoke

    Chai Masala Powder (Masala Tea Powder)

    As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here.

    Skip to Recipe - Print Recipe

    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

    Spice blend in a bowl.

    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.

    a cup of hot drink with a garnished with star anise.

    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.

    spice blend in a white plate.

    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)

    individual ground spices on a plate

    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

    Hot Toddy

    Honey lemon tea

    If you made this easy homemade masala spice blend, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox weekly.

    spice blend in a small green bowl.
    Print Recipe
    5 from 2 votes

    Chai Masala Powder (Masala Tea Powder)

    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
    Prep Time5 mins
    Cook Time0 mins
    Total Time5 mins
    Course: Drinks
    Cuisine: Indian
    Keyword: chai masala, chai masala powder, Masala tea powder
    Servings: 3 tbsp
    Calories: 21kcal
    Author: Ajoke

    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

    • Fennel seeds
    • Star anise

    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.
      spice blend in a small green bowl.

    Notes

    Tips
    • 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

    Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 45mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!

    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!

    You May Also Like...

    Homemade Taco Seasoning Recipe
    Instant Pot Chicken Stock
    Easy Iced Coffee Recipe
    Turmeric Milk Recipe (Golden Milk)
    7shares

    Filed Under: Condiments and Sauces, Drinks Tagged With: cinnamon, cloves, nutmeg, spices, star anise

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

    Previous Post: « Gnocchi Bolognese
    Next Post: Spinach Stuffed Chicken Breast »

    Reader Interactions

    Comments

    1. Glo says

      November 11, 2020 at 1:54 pm

      5 stars
      Hi, do you roast your spices then crush them or do you use the powdered spices instead. Which do you prefer?

      Reply
      • Ajoke says

        November 14, 2020 at 11:44 am

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Ajoke.

    It is really nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience. Read More…

    Follow Us

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest

    Recent Posts

    • Air Fryer Carrots Recipe
    • Iced Coffee with Condensed Milk
    • Air Fryer Baked Potatoes
    • Instant Pot Jambalaya (Easy and Quick IP Rice Recipe)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme