You know that feeling when the world is just too much—and somehow, a cup of chai makes it all feel okay again? For me, chai isn’t just tea. It’s ritual. It’s rhythm. It’s a warm hug with cardamom breath. And this Indian chai masala (powdered spice blend) is my way of bottling that comfort, on demand.
Growing up, the kettle was our dinner bell. And if anyone held court at chai time, it was Sulaiman Uncle—my favourite uncle. He’d sit cross-legged on the floor, swirling his cup like it held ancient wisdom, always with a plate of savory puffs on standby. He didn’t speak much. He didn’t have to. Those quiet sips between us were our conversations.
I didn’t realize then that I was watching a kind of ceremony—how he steeped the tea, let the milk roll, how the masala hit the water just so. It was art. And I’ve carried that with me. Now, as a dietitian, I’ve taken that same reverence and translated it into a spice blend that’s rooted in tradition—but gently reimagined for modern life.
Why I Make My Spiced Tea Powder at Home
Sure, you can buy chai masala powder off the shelf. But I’ll be honest: most of what’s out there either blows your tastebuds off with too much clove or buries the tea under a blanket of dust. A lot of blends include black cardamom, which can lend a smoky bitterness I don’t always want.
My version? It’s fresh, balanced, and gently fiery—with warmth from cinnamon, floral notes from green cardamom, and just the right zip from black pepper. I use ginger powder for its ease and subtlety, skip the black cardamom altogether, and toast the whole spices for a blend that blooms in every brew.
Because when chai time rolls around in my house, it needs to feel like home.
Let’s Talk Nutrition (Just for a Minute)
As a health professional, I don’t just think about how food tastes—I think about how it feels. And while chai is comfort in a cup, this homemade masala offers more than just nostalgia. The spices in this blend—like ginger, fennel, black pepper, and cinnamon—have been cherished in South Asian kitchens for generations for their digestion-loving, inflammation-soothing benefits.
They’re not miracle cures (chai can’t do everything), but they do add a gentle, functional lift to every sip. And when you’re using real spices, freshly ground at home? You’re getting all that flavour and the good stuff, too.
This is the Masala I Reach for Every Morning
Chai powder for tea means different things to different people. For some, it’s a quick fix in a jar. For me, it’s memory made edible—measured out in teaspoons. I don’t make mine to impress anyone or follow a trend. I make it because no store-bought version ever captured the quiet heat of Sulaiman Uncle’s cup, or the way our house smelled just before the first pour.
If you’re looking to make a blend that feels personal, familiar, and deeply soothing, this is how I do it.
Let’s start with the ingredients.
Building the Blend
You’ll find the full ingredient list and step-by-step instructions in the recipe card below.
How to Make The Perfect Brew Using Your Masala
This recipe makes enough masala chai for two generous cups—because let’s be honest, no one ever makes one cup.
You’ll need:
- 1.5 cups water
- 1.5 cups milk
- ½ teaspoon of your DIY chai masala
- 2 black tea bags (or 2 teaspoons of loose black tea)
- Sweetener, to taste (optional)
II pour the water, oat milk, and chai masala into a small saucepan and let it come to a gentle boil over medium heat. Once it starts bubbling softly, I drop in the tea bags and let everything simmer for about 3 minutes. Then I switch off the heat and let it sit for another 5, giving the flavours time to settle in. After straining, I sweeten it (if the mood calls for it) and pour it into my favourite mug. Always warm. Always grounding.
Storage
Once cooled completely, store your chai masala in a clean, airtight glass jar. Keep it in a cool, dry cupboard—away from sunlight, steam, or heat from the stove. It will stay fresh and fragrant for up to 2 months, but in a chai-loving kitchen, it likely won’t last that long. Label the jar with the date you made it so you can track freshness at a glance.
Brewed chai with this homemade tea masala? I’d love to know how it turned out. Leave a comment, give it a rating, or tag me @DesiliciousRD on Instagram, so I can raise a cup with you!
Authentic Homemade Chai Masala (Indian Tea Spice Mix)
You know that feeling when the world is just too much—and somehow, a cup of chai makes it all feel okay again? For me, chai isn’t just tea. It’s ritual. It’s rhythm. It’s a warm hug with cardamom breath. And this Indian chai masala (powdered spice blend) is my way of bottling that comfort, on demand.
Servings 75 cups
Calories 2kcal
Cost $4
Equipment
-
1 spice grinder or coffee grinder
Ingredients
- 3 tbsp green cardamom pods keep husks on
- 2 tbsp black peppercorns
- 1 tbsp cloves
- 1 medium stick 3 inches cinnamon
- 1½ tsp fennel seeds
- 1 tsp ginger powder
- ½ tsp nutmeg
Instructions
-
Toast the whole spices (except ginger powder and nutmeg) in a dry pan over low heat for 3-4 minutes. Stir constantly—just until fragrant.
-
Let the spices cool completely.
-
Grind toasted spices to a slightly gritty powder. Transfer to a clean dry glass container, add ginger powder and nutmeg, and stir to combine. Best used within 1–2 months for peak flavor.
Video
Notes
How to Use This Masala
- Add ¼ teaspoon per cup of tea. Simmer with milk (or a dairy-free version), strain, and sweeten if you like. Adjust the amount to your liking.
How I Keep It Just Right
- Use a clean, airtight glass jar. Moisture is the enemy here. Store it away from the stove to protect the aroma and flavour.
- I clean my grinder with dry rice.
After grinding the spices, I always blitz a spoonful of uncooked rice to soak up any leftover oils. It keeps the flavours from clashing—and saves me from surprise cumin in my next cup of chai.
- I switch up the vibe for special moments.
Sometimes, when I want my chai to feel a little extra, I’ll toss in a pinch of saffron or crush a dried rose petal into the mix. It’s not exactly traditional—but it’s comforting in its own way, like wrapping your tea in a soft shawl.
Nutrition
Calories: 2kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
Equipment
-
1 spice grinder or coffee grinder
Ingredients
- 3 tbsp green cardamom pods keep husks on
- 2 tbsp black peppercorns
- 1 tbsp cloves
- 1 medium stick 3 inches cinnamon
- 1½ tsp fennel seeds
- 1 tsp ginger powder
- ½ tsp nutmeg
Instructions
-
Toast the whole spices (except ginger powder and nutmeg) in a dry pan over low heat for 3-4 minutes. Stir constantly—just until fragrant.
-
Let the spices cool completely.
-
Grind toasted spices to a slightly gritty powder. Transfer to a clean dry glass container, add ginger powder and nutmeg, and stir to combine. Best used within 1–2 months for peak flavor.
Video
Notes
How to Use This Masala
- Add ¼ teaspoon per cup of tea. Simmer with milk (or a dairy-free version), strain, and sweeten if you like. Adjust the amount to your liking.
How I Keep It Just Right
- Use a clean, airtight glass jar. Moisture is the enemy here. Store it away from the stove to protect the aroma and flavour.
- I clean my grinder with dry rice.
After grinding the spices, I always blitz a spoonful of uncooked rice to soak up any leftover oils. It keeps the flavours from clashing—and saves me from surprise cumin in my next cup of chai. - I switch up the vibe for special moments.
Sometimes, when I want my chai to feel a little extra, I’ll toss in a pinch of saffron or crush a dried rose petal into the mix. It’s not exactly traditional—but it’s comforting in its own way, like wrapping your tea in a soft shawl.
Nutrition
The post Authentic Homemade Chai Masala (Indian Tea Spice Mix) appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.