Chai Masala (Tea Spice Powder)  recipe

Chai Masala (Tea Spice Powder)

by Leena Kohli (@leenakohli)
From 2 ratings
Prep Time
Cook Time
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Chai Masala, or tea spice powder, is not just for winter but can be enjoyed all year round. Chai Masala is a blend of spices that is warming, yet mild enough to enjoy all day and perfect for those with a sensitive immune system! This fragrant blend of Indian spices...


50 Servings
(1 serving = 1/4 tsp)
  • 10g
    Green Cardamom
  • 10g
    Fennel Seeds
  • 10g
    Black Peppercorns
  • 5g
  • 5g
    Liquorice (Mulethi)
  • 5g
    Cinnamon Stick
  • 1
    Bay Leaf
  • 1tsp
    Nutmeg (Coarse Ground)
  • 10g
    Dry Ginger Powder

How to make Chai Masala (Tea Spice Powder)

  1. In a dry pan, lightly roast the green cardamom, fennel seeds, black peppercorns, liquorice, cinnamon sticks, cloves, and bay leaf over medium heat. Stir continuously for 4-5 minutes until they become aromatic. Be careful not to burn them.

  2. Remove the roasted spices from the pan and allow them to cool completely.

  3. Once the spices are cool, transfer them to a spice grinder or a high-powered blender.

  4. Add dry ginger powder and ground nutmeg to the grinder.

  5. Grind the mixture to a fine powder. Depending on your grinder, this may take a few minutes. Make sure all the spices are well-grounded and mixed.

  6. Pass the ground spice mixture through a fine mesh sieve to remove any larger particles. You can grind the larger particles again if needed.

  7. Transfer the Chai Masala Powder to an airtight container, preferably a glass bottle. Store it in a cool, dry place away from direct sunlight. The chai masala powder can be stored for up to 6 months.

Usage of Chai Masala Powder

  1. Use 1/4 teaspoon of chai masala powder per cup of tea, depending on your taste preference.

  2. Add the chai masala to the boiling water along with tea leaves and milk, then simmer to let the flavors infuse.

  3. Alternatively, add chai masala to the boiling water with black tea leaves and steep to drink.

Tips & Tricks

  1. Do not roast spices on high flame.

  2. Ensure the spices are completely cool before grinding to get a fine powder.

  3. Store the chai masala in an airtight container to maintain its freshness.


From 2 ratings






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Recipe by

Leena Kohli


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