DIY Chai Spice Mix Recipe

I’ve mixed my favorite spices into a Chai Spice Mix for baking, brewing, and gifting, so now I have to choose what to make first.

I keep a jar of Chai Spice Mix on my counter because the scent alone makes me stop what I’m doing. Ground cinnamon and green cardamom jump out first, they make cookies taste like someone else did the work and they turn milk into something slyly magical.

I confess I keep tweaking it, sometimes I go too bold and other times too shy, but I keep reaching for that jar. People freak out when I give them a little sample, and honestly I can’t blame them.

So tell me, what will you make first?

Ingredients

• Cinnamon: sweet, warm, high in antioxidants, may help blood sugar, adds cozy sweetness, versatile.
• Cardamom: floral, citrusy, good for digestion, contains fiber and antimicrobial compounds, brightens cups.
• Ginger: spicy, anti inflammatory, helps nausea and digestion, adds sharp warming bite, often comforting.
• Cloves: very aromatic, high in antioxidants, slightly numbing, gives deep sweet spice and depth.
• Black pepper: pungent, aids absorption of nutrients, tiny kick, balances sweet spices and depth.
• Nutmeg: warm, slightly sweet, aromatic oil rich, used sparingly for cozy depth and layers.
• Star anise: licorice like, fragrant, adds bright aniseed note, optional but fun, gives pop.

Ingredient Quantities

• 4 tbsp (1/4 cup / ~30 g) ground cinnamon (preferably Ceylon, its lighter)
• 2 tbsp (~12 g) ground green cardamom (about 18 to 20 pods hulled and ground)
• 2 tbsp (~12 g) ground ginger
• 1 tbsp (~8 g) ground cloves
• 1 tsp (~2 g) freshly ground black pepper
• 1 tsp (~2 g) ground nutmeg
• 1/2 tsp (~1 g) ground star anise or ground anise, optional

How to Make this

1. If you have whole green cardamom pods, lightly toast them in a dry skillet over medium heat for 30–60 seconds until fragrant, cool a minute, then split and remove the husks and grind the seeds fine in a spice grinder or mortar and pestle to get about 2 tbsp. If you already have ground cardamom just measure 2 tbsp and skip this.

2. If using whole star anise or whole nutmeg, give them a quick toast too for extra aroma, then grate or grind to yield 1/2 tsp ground star anise (optional) and 1 tsp freshly grated nutmeg (fresh is best), otherwise measure the ground versions.

3. Measure everything: 4 tbsp ground cinnamon, 2 tbsp ground cardamom, 2 tbsp ground ginger, 1 tbsp ground cloves, 1 tsp freshly ground black pepper, 1 tsp ground nutmeg, and 1/2 tsp ground star anise if using.

4. Put all the measured spices into a medium bowl, use a fork or small whisk to mix thoroughly until the color and texture look even, yes even the cinnamon clumps get broken up.

5. For a super-homogeneous mix pulse the blended spices 3 to 6 short bursts in a clean spice grinder or food processor, dont run it long or the spices will warm and lose aroma.

6. Sift the mix through a fine mesh sieve into another bowl to remove any stubborn bits, pressing with the back of a spoon if needed; re-whisk briefly to finish blending.

7. Taste the mix by steeping a pinch in hot milk or water, adjust if you want it brighter (more cardamom or ginger) or sweeter (more cinnamon), but remember small tweaks go a long way.

8. Transfer the chai spice to an airtight jar, tamp down to remove air, label with name and date, and store in a cool dark place; use within 3 to 6 months for best flavor.

9. Gift hack: spoon into small jars, add a strip of paper with suggested uses, like 1 tsp per cup of chai, 1–2 tsp for lattes, or 1–2 tbsp for a batch of cookies — tie with twine and it looks lovely.

10. Quick uses tip: for a single cup of chai simmer 1 cup milk plus 1 cup water with 1–2 tsp of this mix and a tea bag or loose black tea for 3–5 minutes, sweeten to taste.

Equipment Needed

1. Dry skillet or small frying pan, for quickly toasting whole cardamom, star anise or nutmeg
2. Spice grinder or mortar and pestle, to grind cardamom seeds and other whole spices fine
3. Microplane or small box grater, for freshly grating nutmeg and any whole star anise bits
4. Measuring spoons and measuring cups or a kitchen scale, so your spice ratios stay consistent
5. Medium mixing bowl and a fork or small whisk, to combine and break up clumps
6. Small spice grinder or mini food processor, for 3 to 6 short pulses to homogenize the blend
7. Fine mesh sieve and a spoon, to sift out stubborn bits and press the mix through
8. Airtight jar or small gift jars, plus a marker or labels, for storing and gifting the chai spice
9. Small saucepan and wooden spoon, to steep a test cup of chai and try your tweaks

FAQ

DIY Chai Spice Mix Recipe Substitutions and Variations

• Cinnamon (Ceylon): if you only have cassia, use about 3 tbsp cassia instead of 4 tbsp Ceylon since cassia is stronger, or use 4 tbsp pumpkin pie spice in a pinch.
• Green cardamom: if you’re out, swap with 2 tbsp allspice for a similar warm-fruity depth, or mix 1 tbsp ground coriander + 1 tbsp cinnamon to mimic the citrusy floral notes.
• Ground cloves: replace with equal parts ground allspice (1 tbsp) for the same clove-like warmth, or use 3/4 tsp ground star anise for a sweeter, licorice-y twist.
• Ground star anise (optional): use equal amount ground anise seed, or 1/2 tsp Chinese five spice or a small pinch of ground fennel if you want a milder licorice hint.

Pro Tips

1) Toast whole spices briefly then let them cool before you crack and grind them. Toasting releases oils and makes the flavor pop, but if you grind them while theyre still warm the oils will smear and you lose that bright aroma.

2) Grind fine but dont overheat the spices. Pulse in short bursts, shake or tap the grinder between bursts, and if it starts to smell cooked stop and let it cool. Same thing with a mortar and pestle: aim for even texture not pulverized paste.

3) Sift and taste as you go. Pushing the mix through a fine sieve gets rid of stubborn bits and makes the blend mix into drinks and bakes more evenly. Always steep a pinch in hot milk or water to check balance, then tweak small amounts of cardamom for brightness or ginger for bite.

4) Store smart and label it. Pack the blend into an airtight jar, tamp out air, write the date and use within three to six months for best flavor. If youre gifting, put it in small jars and add a little note with suggested uses like one teaspoon per cup of chai, one to two teaspoons for lattes, or a tablespoon for a batch of cookies.