Authentic Chai Masala Recipe – Cardamom, Cloves & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chai Masala Recipe – Cardamom, Cloves & Spice Blend

Okay, let’s be real. Is there anything more comforting than a warm cup of chai? For me, it’s a hug in a mug! And the secret to amazing chai? Homemade chai masala. I used to rely on store-bought blends, but honestly, once you make your own, you’ll never go back. It’s surprisingly easy, and the flavour is just…wow. Let’s get into it!

Why You’ll Love This Recipe

This chai masala recipe is a game-changer. It’s packed with fragrant spices that’ll elevate your daily chai ritual. Plus, knowing exactly what goes into your masala means you can tailor it to your perfect taste. It’s also a wonderful gift to make for friends and family – a little jar of warmth and spice!

Ingredients

Here’s what you’ll need to create this aromatic blend:

• 40 grams Cardamom
• 20 grams Cloves
• 20 grams Pepper
• 8 grams Cinnamon
• 10 grams Fennel Seeds
• 30 grams Dry Ginger
• 6 Tulsi Seeds (about 1 tablespoon)
• Nutmeg (about 1/4 of a whole nutmeg)

Ingredient Notes

Let’s talk spices! Getting the right quality makes all the difference.

Cardamom: Varieties & Quality

There are two main types: green and black. Green cardamom is what we’re using here – it’s more common and has a sweeter, floral aroma. Look for pods that are plump and bright green.

Cloves: Choosing the Best

Whole cloves are best! They have a much stronger flavour than ground. Make sure they’re not too brittle, as that indicates they’re old.

Pepper: Black vs. Green Pepper for Chai Masala

I prefer black pepper for chai masala. It adds a lovely warmth and subtle spice. You can use green peppercorns if you prefer a milder heat, but black is traditional.

Cinnamon: Ceylon vs. Cassia

Ceylon cinnamon (often labelled “true cinnamon”) is more delicate and complex. Cassia cinnamon is stronger and more readily available. Either works, but Ceylon will give a more nuanced flavour.

Fennel Seeds: Sweetness & Aroma

Don’t skip the fennel seeds! They add a subtle sweetness and a beautiful anise-like aroma. They really balance out the other spices.

Dry Ginger: The Warming Spice

Dry ginger (sonth) is different from regular ginger powder. It has a more intense, warming flavour. You can find it at Indian grocery stores.

Tulsi Seeds: Medicinal Benefits & Flavor

Tulsi seeds, also known as holy basil seeds, add a unique flavour and are believed to have medicinal properties. They’re optional, but I love the little bit of extra something they bring.

Nutmeg: Freshly Grated vs. Ground

Freshly grated nutmeg is always best. The flavour is so much more vibrant. If you’re using ground, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s make some masala!

1. First, dry roast the cardamom, cloves, pepper, cinnamon, and fennel seeds in a pan over medium heat. Keep stirring! You’ll start to smell their amazing aroma after a few minutes – about 3-5 minutes. Set them aside to cool.
2. Now, break the dry ginger into smaller pieces and roast it separately until fragrant. This usually takes another 2-3 minutes.
3. Add the tulsi seeds and nutmeg to the pan and roast briefly – just about 30 seconds. You don’t want to burn the tulsi seeds.
4. Let everything cool completely. This is important! Warm spices won’t blend well.
5. Once cooled, add all the roasted spices to a mixer or spice grinder. Blend until you have a slightly coarse powder. Don’t over-blend – you don’t want it to be too fine.
6. Finally, store your beautiful chai masala in an airtight container. It’ll stay fresh for up to a month.

Expert Tips

• Roasting is key: Don’t skip the roasting step! It really brings out the flavour of the spices.
• Cool completely: Seriously, let everything cool before blending.
• Adjust to taste: Feel free to adjust the quantities of spices to your liking.

Variations

Everyone has their own chai preference! Here are a few ideas to play with:

Vegan Chai Masala

This recipe is naturally vegan! Just ensure your milk and sugar are vegan-friendly when you make your chai.

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Reduce the pepper to 10 grams.
• Medium: Stick with the original recipe.
• Hot: Increase the pepper to 30 grams, or add a pinch of cayenne pepper.

Regional Variations: North Indian vs. South Indian Chai Masala

North Indian chai masala often includes more warming spices like ginger and cinnamon. South Indian versions sometimes incorporate star anise and a touch of cardamom.

Festival Adaptations: Using Chai Masala in Diwali Sweets

Chai masala isn’t just for chai! A pinch added to Diwali sweets like ladoos or barfi adds a lovely warmth and complexity.

Serving Suggestions

To make chai, boil 1 cup of water with 1 teaspoon of tea powder and ½ – 1 teaspoon of chai masala (adjust to your strength preference). Add 1 cup of milk and sugar to taste. Simmer for a few minutes, then strain and enjoy!

Storage Instructions

Store your chai masala in an airtight container in a cool, dark place. It will stay fresh for up to a month.

FAQs

Let’s answer some common questions!

What is the best way to store homemade chai masala?

An airtight container is essential! Keep it in a cool, dark place away from direct sunlight.

Can I adjust the spices to my preference?

Absolutely! This is your masala. Feel free to experiment with different quantities to find your perfect blend.

What is the purpose of roasting the spices?

Roasting enhances the flavour and aroma of the spices. It also helps to remove any moisture, which extends their shelf life.

Can I use pre-ground spices instead of whole spices?

You can, but the flavour won’t be as vibrant. Whole spices have more essential oils, which contribute to the aroma and taste.

How can I tell if my chai masala is still fresh?

If the aroma has faded significantly, it’s time to make a new batch.

Is tulsi (holy basil) essential for chai masala?

No, it’s not essential, but it adds a unique flavour and is believed to have health benefits. Feel free to omit it if you don’t have it.