Chai Spice Mix Recipe

I developed a pantry-friendly Masala Chai Spice Blend that slips into drinks, desserts, and pancakes and hinges on an unexpected spice pairing.

I make this Masala Chai Mix because the store versions always taste flat to me. It’s built around ground cinnamon and ground cardamom, and that combo alone wakes up anything I sprinkle it on.

I toss it into lattes, pancakes or a quick dessert and people always pause, look up and ask what’s different. There is something oddly addictive about that complex scent that sneaks up on you, like a secret you didn’t mean to share.

It’s imperfect, easy to mess with, and the little surprises are why I keep mixing another jar.

Ingredients

• Warm, sweet spice with antioxidants, may help blood sugar control, adds comforting sweetness.
• Fragrant and floral it aids digestion, has trace minerals, brightens and lifts tea flavors
• Pungent, zesty root with anti inflammatory properties, helps digestion and gives spicy warmth.
• Intense, aromatic and slightly sweet, rich in eugenol, offers antimicrobial benefits.
• Sharp heat that wakes the palate, aids absorption of nutrients and adds peppery bite
• Warm nutty note, small amounts provide antioxidants, it’s earthy sweetness adds fragrant depth
• Optional tastes like a blend of cinnamon cloves and nutmeg, adds rounded warmth

Ingredient Quantities

• 3 tablespoons ground cinnamon
• 2 tablespoons ground green cardamom
• 2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice (optional)

How to Make this

1. Measure all spices into a medium bowl: 3 Tbsp ground cinnamon, 2 Tbsp ground green cardamom, 2 Tbsp ground ginger, 1 Tbsp ground cloves, 1 tsp ground black pepper, 1 tsp ground nutmeg, and 1/2 tsp ground allspice if you want it.

2. Whisk everything together until evenly blended, scraping the sides so no clumps hide in the corners.

3. If any spices feel lumpy, press them through a fine mesh sieve with the back of a spoon or re-grind briefly in a small spice grinder for a smoother texture.

4. Optional trick to make it brighter: warm a dry skillet over low heat and tumble the mixed spices for 15 to 30 seconds while stirring constantly just until you can smell them, do not brown or burn them because that makes things bitter.

5. Let the mix cool completely if you warmed it, then give it one last stir or whizz in the grinder for a few seconds to re-homogenize.

6. Transfer the chai spice to a clean, dry airtight jar, pressing gently to remove air pockets but not compacting too hard.

7. Label the jar with the name and date, store it in a cool dark place away from heat and sunlight, it will stay best for about 4 to 6 months though it’s usable longer.

8. Use about 1/2 to 1 teaspoon per cup of tea or latte, or add a pinch to baked goods and pancakes, and taste as you go so you can tweak the proportions next time.

Equipment Needed

1. Medium mixing bowl to measure and whisk the spices in
2. Measuring spoons (Tbsp and tsp set)
3. Whisk for blending everything evenly
4. Rubber spatula or wooden spoon to scrape the sides so nothing hides there
5. Fine mesh sieve plus a small spoon to press out any lumps
6. Small spice grinder or mortar and pestle for re-grinding if needed
7. Dry skillet for briefly warming the mix, optional but handy
8. Clean, dry airtight jar with lid and a label or marker for date and name

FAQ

Chai Spice Mix Recipe Substitutions and Variations

• Ground green cardamom: if you dont have it, try ground coriander (use equal amount) plus a tiny pinch of cinnamon or nutmeg for floral warmth, or use ground allspice at about 3/4 the amount for a similar sweet, spicy note.
• Ground ginger: swap with fresh grated ginger (rough guide 1 tablespoon fresh = 1 teaspoon ground) for a brighter zing, or use ground galangal 1:1 if you can find it; add to taste cause fresh is sharper.
• Ground cloves: replace with ground allspice (equal amount) or a blend of nutmeg and cinnamon (try half nutmeg, half cinnamon and start small) since cloves are very strong.
• Ground black pepper: use white pepper or crushed pink peppercorns in the same amount, or if you only want heat try a tiny pinch of cayenne (use about 1/4 the amount) instead.

Pro Tips

1) Warm the mix in a dry pan for just a few seconds to wake the oils, you want aroma not browning, so keep it moving and stop as soon as it smells bright.
2) If it feels gritty or has little clumps push it through a fine mesh or give it a quick zap in a spice grinder, otherwise those lumps will keep releasing big hits of one spice.
3) Taste as you go, start light in tea then bump up for lattes or baking, remember cardamom and cloves hit hard so add them slowly if youre tweaking the balance.
4) Store in a small airtight jar, press out large air pockets but dont compact it, label with the date and keep it somewhere cool and dark — it’s best within 4 to 6 months.