Chai Masala Recipe

5 from 10 votes

Chai Masala is an Indian spice mix mainly used to flavor the milk tea (chai). Learn how to make masala tea powder in a few simple steps.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: Indian

Servings: gram

Calories: 1kcal

Dry roast all the spices except ginger powder over low heat for 2-3 minutes. Or you can roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit
Grind roasted spices to a fine or coarse powder. Use a strong blade dry mixing jar for the purpose
Combine ginger powder in the chai masala and mix nicely
Chai masala is ready. Store it in a air tight container for 6 months to 1 year
Half a teaspoon of chai spice mix is sufficient for making two cups of tea. Or you can increase the quantity of chai masala as per taste preference.

While roasting the spices make sure not to brown them or roast for too long. Else, they will turn bitter. No need to roast the dry ginger powder.
Use a strong blade, heavy duty mixer for grinding spices. Please do not use smoothie blenders for grinding whole spices.
You can store chai masala at room temperature for 6 months to 1 year. Make sure to use a clean and dry spoon to scoop the masala powder.
Homemade tea masala is strong in taste than the packaged one. So add in tea accordingly.

While most people know how to make tea, here are some basic tips on how one can make tea tastier:

Add ½ teaspoon of chai masala. Let the spice powder boil for 10 - 20 seconds to flavour the water.
Don’t add too much of the tea leaves, it will only make your tea bitter.
Avoid boiling water for too long after adding tea leaves and sugar. Even for making iced tea, I avoid steeping tea for too long. It makes any kind of tea (hot or cold0 bitter. Another 10 - 20 seconds is enough. Stir once or twice with a spoon.
Don’t add too much milk – While milk aids in flavouring tea, too much of it makes the drink too thick and milky.
Allow the tea to simmer over low heat for a few seconds to get the excellent colour and taste.