Authentic Chai Masala Recipe – Cardamom, Pepper & Spice Blend

Last Updated on 5 months ago by Neha Deshmukh

Authentic Chai Masala Recipe – Cardamom, Pepper & Spice Blend

Okay, let’s be real. Is there anything more comforting than a warm cup of masala chai? For me, it’s pure nostalgia – reminds me of my grandmother’s kitchen, filled with the aroma of spices. I’ve been making my own chai masala for years, tweaking the recipe until it’s just right. And now, I’m finally sharing it with you! This isn’t just a recipe; it’s a little piece of home.

Why You’ll Love This Recipe

This chai masala recipe is seriously the best. It’s incredibly fragrant, perfectly balanced, and so much better than anything you can buy in a store. Plus, making your own lets you control the spice levels – whether you like a gentle warmth or a fiery kick! It’s surprisingly easy to make, and honestly, once you start, you’ll never go back to pre-made mixes.

Ingredients

Here’s what you’ll need to create this magic:

• 10 grams Green Cardamom (with skin)
• 10 grams Whole black peppercorns
• 10 grams Cloves
• 10 grams Cinnamon sticks
• 2 tsp Dry ginger powder
• 2 tsp Nutmeg powder

(Makes approximately 40 grams)

Prep time: 5 minutes
Cooking time: 3 minutes
Difficulty: Easy

Ingredient Notes

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

Green Cardamom: Regional variations exist, but I prefer the Mysore variety for its intense aroma. Using the pods with the skin gives a more robust flavour, but you can remove the skin if you prefer a milder taste.

Black Peppercorns: There are different types of peppercorns – Tellicherry are my go-to for masala chai. They have a fruity aroma and a good bite. Don’t be afraid to experiment!

Cloves: Freshness is key with cloves. They lose their potency quickly, so make sure yours are fragrant and haven’t been sitting in your pantry for ages. A little goes a long way!

Cinnamon Sticks: You’ll find Ceylon and Cassia cinnamon sticks. Ceylon is milder and more complex, while Cassia is stronger and sweeter. I usually use Cassia for a bolder chai flavour.

Dry Ginger Powder: You can make your own by drying and grinding fresh ginger, but good quality store-bought powder works perfectly well. Just make sure it smells fresh and pungent.

Nutmeg: Freshly grated nutmeg is heavenly, but pre-ground nutmeg powder is convenient and still delivers a lovely flavour. If using whole nutmeg, a little goes a long way – about ½ tsp will do.

Step-By-Step Instructions

Alright, let’s get cooking!

First, gently dry roast the cardamom, peppercorns, cloves, and cinnamon sticks in a pan over medium-low heat for 2-3 minutes. Keep a close eye on them – you want them fragrant, not burnt!

Let the roasted spices cool completely. This is important, as grinding warm spices can make them clumpy.

Now, coarsely grind the roasted spices in a spice grinder or mixer. Once coarsely ground, add the dry ginger powder and nutmeg powder. Grind everything together to a fine, consistent powder.

Finally, transfer your beautiful homemade chai masala to an airtight container. And that’s it! You’ve just made the most amazing spice blend.

Expert Tips

• Roasting is crucial: Don’t skip the roasting step! It really wakes up the flavours of the spices.
• Grind in batches: If your spice grinder is small, grind the spices in batches for a more even consistency.
• Cool completely: Seriously, let them cool! Warm spices clump.

Variations

Want to make this recipe your own? Here are a few ideas:

Spice Level Adjustments: If you like a spicier chai, add a pinch of cayenne pepper or increase the amount of black peppercorns. For a milder chai, reduce the peppercorns and cloves.

Vegan Chai Masala: This recipe is naturally vegan! Just ensure your tea and milk are plant-based. I love using oat milk for a creamy, delicious chai.

Gluten-Free Considerations: This recipe is naturally gluten-free.

Festival Adaptations: During Diwali, my family adds a pinch of saffron to the masala for a festive touch. During Holi, we sometimes add a tiny bit of rose petal powder for a floral aroma.

Serving Suggestions

To prepare masala tea: Boil 1 cup (240ml) water with 1 tsp tea leaves and 1 tsp chai masala powder for 2 minutes. Add 1 cup (240ml) milk, simmer until frothy, strain, sweeten to taste, and serve hot. Enjoy with some biscuits or a slice of cake!

Storage Instructions

Store your homemade chai masala in an airtight container in a cool, dark place. It will stay fresh for up to 3 months. I like to label the container with the date I made it.

FAQs

How long does homemade chai masala stay fresh?

Up to 3 months if stored properly in an airtight container in a cool, dark place.

Can I adjust the spice ratios to suit my taste?

Absolutely! This recipe is a starting point. Feel free to experiment with the amounts of each spice to create your perfect blend.

What type of tea leaves are best for masala chai?

Assam or strong black tea leaves work best. They hold up well to the spices and milk.

Can I use whole nutmeg instead of powder?

Yes, you can! Use about ½ tsp of freshly grated nutmeg.

Is it possible to make this chai masala in larger batches?

Definitely! Just double or triple the recipe as needed.

What’s the difference between using green cardamom pods with or without the skin?

Using the pods with the skin gives a more robust flavour. Removing the skin results in a milder taste. It’s all down to personal preference!