I couldn’t resist sharing my Chai Recipe inspired by the idea that a cup of tea a day keeps worries away, featuring a secret spice most people overlook.

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I always tell friends A cup of tea a day keep worries away. This Masala Chai Mix smells like a story, warm, slightly sharp and honest.

Notes of green cardamom pods and cinnamon sticks float through the steam, it does something to mornings that words cant. I wrote the idea down in my Herbal Tea Recipes Homemade notes after a rough late night, and its been a small staple ever since.

Believe me, it started as a Masala Powder Recipe someone gave me and then I kept changing it till it fit my mood.

Ingredients

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Fragrant, citrusy and slightly sweet, adds aroma; may aid digestion and has antioxidants
Pungent, warm, high in antioxidants, can soothe sore throats and aid digestion
Sharp spicy heat that boosts absorption of nutrients like curcumin, adds bite
Sweet woodsy flavor, balances bitterness; linked to blood sugar control and antioxidants
Mildly sweet licorice notes, aids digestion and reduces bloating, adds soft sweetness
Spicy warming, helps nausea and digestion, contains gingerols with anti inflammatory benefits
Sweet warm aroma a little goes far, adds richness and mild sedative properties
Bold malty tea, provides caffeine and tannins, gives body and classic chai flavor
Simple sweetener, adds sweetness and calories, adjust to taste, not nutritionally dense

Ingredient Quantities

1/2 cup green cardamom pods (about 60 pods)

1/4 cup whole cloves

1/4 cup black peppercorns

1/3 cup cinnamon sticks (about 3 sticks)

2 tablespoons fennel seeds

3 tablespoons dried ginger powder

1/2 teaspoon ground nutmeg

1/2 cup Assam black tea leaves (optional)

1/4 to 1/2 cup granulated sugar (optional)

How to Make this

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1. Measure everything out: 1/2 cup green cardamom pods (about 60), 1/4 cup whole cloves, 1/4 cup black peppercorns, 1/3 cup cinnamon sticks (break into chunks), 2 tbsp fennel seeds, 3 tbsp dried ginger powder, 1/2 tsp ground nutmeg, plus optional 1/2 cup Assam tea leaves and 1/4 to 1/2 cup granulated sugar if you want a ready-to-brew sweet tea mix.

2. Lightly crush the cardamom pods with the flat of a knife or a rolling pin so they open, you dont need to remove the seeds, just expose them a bit.

3. Dry toast the whole spices (cardamom, cloves, peppercorns, cinnamon pieces, fennel) in a wide skillet over medium heat for 2 to 4 minutes, shaking the pan and stirring so nothing burns, you want them fragrant and slightly darker but not black.

4. Spread the toasted spices on a tray to cool completely, dont grind while hot or you’ll steam the mix and make it clumpy.

5. Put the cooled toasted spices into a spice grinder or high speed blender in small batches, add the dried ginger powder and nutmeg, then grind to your preferred texture, pulse if you want a bit of chunkiness, grind longer for a fine powder.

6. If you’re making a ready-to-brew masala that already has tea and sugar, add the Assam leaves and sugar to the grinder at the end and pulse just a few times so the leaves stay leafy and the sugar mixes in, dont pulverize the tea into dust unless you like dust.

7. Sieve the mix if you want a very smooth powder and regrind any large bits, then transfer to an airtight jar while the mix is fully cool.

8. Store the jar in a cool, dark place, it will keep great flavor for a few months, label it and use within 8 to 12 weeks for best punch.

9. To brew a cup of chai: for each 250 ml cup boil 1 cup water with 1/2 to 1 tsp masala mix plus 1 tsp Assam leaves if your mix doesn’t include tea, simmer 2 to 3 minutes, add 1/3 to 1/2 cup milk and sugar to taste, simmer another 2 minutes, strain into a cup and enjoy. Adjust spice strength by using more or less mix, or add fresh sliced ginger for extra zing.

Equipment Needed

1. Measuring cups and measuring spoons (1/2 cup, 1/4 cup, tbsp, tsp)
2. Heavy chef’s knife or rolling pin to lightly crush cardamom pods
3. Wide skillet or frying pan for dry toasting the spices
4. Baking sheet or tray to cool the toasted spices, dont grind while hot
5. Spice grinder or high speed blender (work in small batches)
6. Fine mesh sieve or strainer and a small bowl for sifting out big bits
7. Airtight jar or container with lid plus labels for storage
8. Small saucepan and a fine mesh tea strainer for brewing a cup of chai

FAQ

How do I brew a cup with this mix? Use about 1 heaping teaspoon of the masala mix per cup of water, add 1 teaspoon Assam tea leaves if you like tea, simmer the spices and tea in water for 3 to 5 minutes, add milk and simmer 2 more minutes, strain and sweeten to taste. If you want it stronger, use 1.5 to 2 teaspoons of mix per cup.

Should I toast and grind the spices or leave them whole? Toast whole spices lightly in a dry pan until fragrant then cool and grind for maximum aroma. If you want longer storage keep them coarser or whole because grinding releases oils and the flavor fades faster.

How long will the mix keep and how should I store it? Store in an airtight jar in a cool dark place. Because the recipe has dried ginger powder and ground nutmeg expect best flavor for about six months, up to a year if kept perfectly dry. If you add tea leaves to the jar, consume within three to six months for best taste.

Can I make it caffeine free? Yes, omit the Assam or add rooibos instead, or brew the spice mix alone with water and milk for a chai like, caffeine free drink. Flavor will be slightly different but still warming and delicious.

How do I adjust the heat or sweetness? Cut back the black pepper for less bite, add more fennel or cinnamon for sweetness, and control sugar when you brew so everyone can sweeten to taste. If you prefer fresh ginger use about one teaspoon grated fresh ginger for each teaspoon of dried ginger powder called for in a cup of chai.

Can I gift this mix and what should I include with the jar? Yes, it's a great gift. Put it in a sealed jar, add a label with "best by" date and simple brew instructions, and note that it contains strong spices so best used within six months. People like a little note about milk and tea ratios too.

Masala Chai Mix Recipe Substitutions and Variations

Green cardamom pods
- Ground cardamom — start with 1 tbsp for this batch, taste and add more if needed
- Crushed cardamom seeds from pre-split pods, 1:1 by volume with pods once crushed
- Mix of equal parts cinnamon and nutmeg to mimic warmth if you have no cardamom
Cinnamon sticks
- Ground cinnamon, about 1 to 1 1/2 tsp to replace those 3 sticks
- Cassia bark pieces, use similar volume as sticks
- Allspice for a warm, slightly different note, use about 1 tsp
Fennel seeds
- Anise seeds, 1:1 swap for the same licorice note
- Star anise, 1 whole per 1 tsp fennel since it’s stronger
- Caraway seeds, milder but ok in a pinch, use 1:1
Assam black tea leaves (optional)
- Strong black tea bags (English breakfast or Assam style), about 6 to 8 bags for 1/2 cup leaves
- CTC black tea, same strength as Assam, use equal volume
- Rooibos for caffeine free chai, use a bit more since it’s milder

Pro Tips

1. Toast by smell not by clock, you want a warm nutty aroma and a slight darkening, not black bits. If one pod scorches it ruins the taste, so keep the pan moving and turn the heat down fast if you see smoke. Lightly crush the cardamom so the seeds peek out, but dont smash everything to dust unless you want gritty husks.

2. Let everything cool completely before grinding, hot spices steam and make a gummy clump. Grind in small batches and pulse, that way you can stop when the texture is right, pulse more for fine powder, less for chunkier masala with bite.

3. If you add tea leaves or sugar, fold them in at the end and pulse only a few times so the leaves stay leafy and the sugar mixes without turning into dust. Or better yet, keep sugar separate if you want longer shelf life, sugar invites clumping and draws moisture.

4. Store in a tight jar in a cool dark spot and label it with the date, use within a couple months for best punch. Toss a silica packet or a few dry rice grains in the jar to cut humidity, and if the mix ever seems flat, warm a spoonful in a dry pan for 30 seconds to wake the oils up before brewing.

Masala Chai Mix Recipe

Recipe by Jot Punji

0.0 from 0 votes

I couldn't resist sharing my Chai Recipe inspired by the idea that a cup of tea a day keeps worries away, featuring a secret spice most people overlook.

Servings

servings

Calories

kcal

Equipment: 1. Measuring cups and measuring spoons (1/2 cup, 1/4 cup, tbsp, tsp)
2. Heavy chef’s knife or rolling pin to lightly crush cardamom pods
3. Wide skillet or frying pan for dry toasting the spices
4. Baking sheet or tray to cool the toasted spices, dont grind while hot
5. Spice grinder or high speed blender (work in small batches)
6. Fine mesh sieve or strainer and a small bowl for sifting out big bits
7. Airtight jar or container with lid plus labels for storage
8. Small saucepan and a fine mesh tea strainer for brewing a cup of chai

Ingredients

1/2 cup green cardamom pods (about 60 pods)
1/4 cup whole cloves
1/4 cup black peppercorns
1/3 cup cinnamon sticks (about 3 sticks)
2 tablespoons fennel seeds
3 tablespoons dried ginger powder
1/2 teaspoon ground nutmeg
1/2 cup Assam black tea leaves (optional)
1/4 to 1/2 cup granulated sugar (optional)

Directions

Measure everything out: 1/2 cup green cardamom pods (about 60), 1/4 cup whole cloves, 1/4 cup black peppercorns, 1/3 cup cinnamon sticks (break into chunks), 2 tbsp fennel seeds, 3 tbsp dried ginger powder, 1/2 tsp ground nutmeg, plus optional 1/2 cup Assam tea leaves and 1/4 to 1/2 cup granulated sugar if you want a ready-to-brew sweet tea mix.
Lightly crush the cardamom pods with the flat of a knife or a rolling pin so they open, you dont need to remove the seeds, just expose them a bit.
Dry toast the whole spices (cardamom, cloves, peppercorns, cinnamon pieces, fennel) in a wide skillet over medium heat for 2 to 4 minutes, shaking the pan and stirring so nothing burns, you want them fragrant and slightly darker but not black.
Spread the toasted spices on a tray to cool completely, dont grind while hot or you'll steam the mix and make it clumpy.
Put the cooled toasted spices into a spice grinder or high speed blender in small batches, add the dried ginger powder and nutmeg, then grind to your preferred texture, pulse if you want a bit of chunkiness, grind longer for a fine powder.
If you're making a ready-to-brew masala that already has tea and sugar, add the Assam leaves and sugar to the grinder at the end and pulse just a few times so the leaves stay leafy and the sugar mixes in, dont pulverize the tea into dust unless you like dust.
Sieve the mix if you want a very smooth powder and regrind any large bits, then transfer to an airtight jar while the mix is fully cool.
Store the jar in a cool, dark place, it will keep great flavor for a few months, label it and use within 8 to 12 weeks for best punch.
To brew a cup of chai: for each 250 ml cup boil 1 cup water with 1/2 to 1 tsp masala mix plus 1 tsp Assam leaves if your mix doesn't include tea, simmer 2 to 3 minutes, add 1/3 to 1/2 cup milk and sugar to taste, simmer another 2 minutes, strain into a cup and enjoy. Adjust spice strength by using more or less mix, or add fresh sliced ginger for extra zing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.