Chai masala is key to a good cup of homemade traditional masala chai. I grew up drinking chai and it is one of my obsessions. The key to a good cup of chai is the chai masala which is a blend of spices that give your cup of tea the warmth and yummy flavor.
I’ve noticed different households use slightly different blends varying the spices. The one I use at home includes the following which are in all blends: cloves, cinnamon, black pepper, ginger and cardamom. The recipe below outlines the proportions and although it is for 3 cups worth of masala, you could substitute teaspoon for everywhere it says cup to make a smaller batch, reduce the quantity and keep the proportions.
1/4 tsp to 1/2 tsp of masala for every cup of chai
When making chai boil water, tea, sugar and masala together to help infuse the flavor, then add milk and let boil longer before serving
I love adding extra fresh chunks of ginger, mint or lemon grass to change up the flavor
Freshly ground spices are always better, I’ve noted quantity in powder form for ease
- ½ cup clove powder
- ½ cup black pepper powder
- 1 1/2 cup ginger powder
- 2 cup cinnamon powder
- ½ cup cardamom powder
- Mix powders and store in airtight container. Masala should stay fresh 3-4 months.
- Use 1/4 to 1/2 tsp of chai masala per cup of tea (dependent on your preference). Boil with water, milk and sugar.