Chai is one of those drinks that evokes strong memories of childhood for me. There is nothing quite like a cup of chai to help lift my spirits. But it must be good chai because badly made chai can do just the opposite!
The secret to a great cup of chai is the masala, the spice mixture. When I was growing up my mom was always experimenting with her chai. She would tweak the recipe one way or another, sometimes adding new ingredients. More than a few times we woke up to orange-zest chai. That was my least favorite of her experiments. All of her trial and error was worth it in the end because now she makes the best chai in the world!
Even though my mom still experiments with her chai, she has a masala that serves as the base of most of her chais that she will then add other ingredients to, such as lemongrass, mint, extra black pepper or ginger for an extra kick.
In our house, Steve and I usually only have chai as a weekend treat. But I love having this chai masala on hand. It makes a delicious cup of chai with minimal effort and without having to open too many spice jars. This is the recipe for my mom’s chai masala that she has worked on and perfected over the years. Her secret ingredient is saffron! This masala lets me make a chai that comes close to but is never quite as good as hers!
Ingredients
- 2 tbsp ginger powder
- 2 tbsp cardamom ground
- 1 tsp nutmeg grated
- 1 1/2 tsp cloves ground
- 1 1/2 tsp black pepper ground
- 3 tbsp cinnamon ground
- 1/4 tsp saffron
Instructions
- Mix all the ingredients and store in an air tight container.
Notes
I always start off with whole spices to get the best flavor. I grind them individually in a coffee grinder and then mix them to make the masala.
When I made this batch of masala, I did not have any dried ginger on hand. So I just cut up a ginger root into slices and stuck it in the oven at 200 degrees for about 2.5 hours. Perfectly dried ginger! Then I just ground that up in the coffee grinder.
You can grind most of your spices in a coffee grinder. I have one just for spices that I don’t use for coffee. Grind some white rice in the grinder a few times to clean it out between spices you don’t want to mix.
Feel free to experiment with the proportions depending on the flavors you like most.
Comments on "The Best Homemade Chai Masala"
El Oso con Botas:
Beautiful work of photography, beautiful mortar and great recipe ;)
kitchen queen:
Tea is incomplete without this masala.
Simone:
I've been seeing recipes for chai so many time now that it would be a sin not to make it! Love the sound of this recipe and will definitely try it. Thanks so much in sharing yours for the home made challenge! Loving the photos!
Claire:
Thank you for this beautiful post, but how do you use the masala spices, tea, and milk into chai? What are the proportions and do you need to strain out the spices before serving in a cup? Thank you!
renkiyo7:
Hello, I'm on a mission to make the perfect cup of chai.
The best chai I ever had in America was from Kasa eatery. Their chai has a wonderful pop of cardamom in it, along with other spices and a rich tea taste. I'm wondering if ground spices are better to use than whole spices? I heard that grinding the spices in small batches can bring out the flavor a little better.
m1tal:
What a lovely page. I am also a true chai fan in Vancouver missing my mum's homemade recipe, but I discovered Trudy Ann's Bombay Masala Chai. She's Vancouver-based and only really sells at local Farmers Markets and stores, but she now sells online and her recipe is spot on! I like your suggestion of saffron - will definitely try it!
The Gourmet Gourmand:
Where do you get your cinnamon?? It is beautiful!
Marc Lamarre, Montréal, CANADA:
Namasté!
I have been a spice nut since I don't know when... Visiting India, Nepal and Sri Lanka was a spice nut dream come true!!! It could be interpreted as weird but I put chai masala in my homemade bread. I just can't live without it!!! Very destabilizing, very unusual taste but once tasted: there is no coming back to white bread. Dhanyavard!
Marc. Lamarre, [email protected]
Mckenzie:
How much black tea would you recommend adding to the masala and what kind?
Abu bakr:
This is the greatest chai Masala I've ever seen, it include saffron.
Thanks alot for this post. Could you believe that, after making your own recipe, I had to discard the previous spice.
Beautiful picture, and lovely cinnamon stick.
Bruce L:
Hi Puja, just what I was looking for. I have to say I cheated and used pre-ground spices, so it's not as good as it should be, but I do go through a lot, so to feed my masala chai addiction every day at work without having to resort to expensive pre-made spice blends or "chai" tea bags (which here in Scotland seem to be uniformly bland and disappointing no matter how much money one spends on them) this is perfect. The next best thing to being able to pop out to the chai wallah, thank you!
Lisa:
This chai masala is exquisite! I would like to know how much to use in combination with tea and water please.
Shekar:
//stuck it in the oven at 200 degrees for about 2.5 hours//
Ginger will lose a lot of its flavour. Instead use sun-dried ginger. This is true for any spice.
Kelly:
Do cardamon seeds have a shell that needs to be removed before grinding?
Thomas:
This Chai Masala is mind blowingly delicious. The saffron adds something special to the mix and I don't recommend skipping it! My fiance and I love it so much that we're going to bottle it for favors at our wedding. Thank you for this!