Chai masala is the essential spice blend used to make a delicious, aromatic cup of masala chai. While you can easily buy spice blends at the store, making them at home is surprisingly simple- and the flavor is far fresher and more vibrant.
In recent years, I’ve switched from buying pre-made spice blends to preparing them myself. Most blends take only a few minutes to make, and you can prepare them fresh whenever you need them. Homemade blends also give you full control over the balance of spices.
Masala chai is a beverage I enjoy every morning—usually a large cup on weekdays and a whole pot on weekends. Adding chai masala gives the tea its distinctive warmth and aroma, and you can easily adjust the spice level depending on your mood. On colder days, for example, I sometimes add a little extra ground peppercorn for more warmth.
This particular blend is based on my mother’s recipe. She used only the essential spices for chai, with one special ingredient that adds depth and complexity- black cardamom.
What Is Chai Masala?
Chai masala is a fragrant blend of spices used to flavor masala chai, the classic Indian spiced milk tea. While recipes vary widely across regions and families, most blends include warming spices such as cardamom, cinnamon, cloves, ginger, and black pepper.
Each household typically has its own preferred combination and proportions. Some blends are sweeter and more aromatic, while others are spicier and more robust.
This blend strikes a balance between warmth, spice, and aroma, making it perfect for everyday chai.
Notes on Ingredients
Black cardamom – the secret ingredient
Black cardamom adds a slightly smoky, earthy depth that makes the chai taste fuller and more complex. It’s the distinctive element in my mother’s version of chai masala.
Adjust the heat
Black peppercorns add warmth and spice. Start with the amount listed and adjust the next time you make the blend if you prefer a milder or spicier cup of chai.
Substitution for black cardamom
If you don’t have black cardamom, you can simply increase the amount of green cardamom.
How to Store
Store the spice blend in an airtight container in a cool, dry place away from sunlight.
Homemade chai masala will keep its flavor for several months without refrigeration, though it is most aromatic when freshly ground.
How Much to Use
Use about ¼ teaspoon per cup of tea, adjusting to taste depending on how strong you like your spices.
This recipe yields about 7-8 tablespoons of chai masala, which is enough to make approximately 100 cups of masala chai.
To grind the spices, I recommend using a small spice grinder. I personally use the same grinder that I have relied on for many years — it works beautifully for grinding whole spices into a fine powder.
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Chai masala
Ingredients
- 1 tbsp Black Cardamoms
- 1 tbsp Green Cardamoms
- 4 inch Cinnamon Stick or 1 tbsp Cinnamon Powder
- 4 tbsp Ginger Powder
- 1 tbsp Cloves
- 1 tbsp Black Peppercorns optional, adds heat
Method
- Add the whole spices, black cardamom, green cardamom, cloves, black peppercorns, and cinnamon stick (if using), to a spice grinder.
- Grind until the spices form a fine powder.
- Add the powdered spices (ginger powder and cinnamon powder if using).
- Pulse the grinder briefly again to combine everything evenly.
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