Chai masala is a mix of spices that make your tea more aromatic, refreshing and healthy. Infused with the goodness of dried ginger, cloves, peppercorns, cinnamon, nutmeg etc, the chai masala is a must for every chai lover. Chai masala can be stored and added to tea as and when required. The ratio of spices can be customized as per personal choice and liking. Chai masala not only helps to make the tea more aromatic but is also good for a bad throat and has other health benefits too.
Chai masala calls for dried ginger and other whole spices such as cloves, black peppercorns, cinnamon etc. There is a hint of rose petals which beautifully cuts all the sharpness of these spices. I have tried various combinations and ratios to make chai masala. Finally, I settled at this one. It has more black pepper than cloves, not too much cinnamon; all the flavors are very well balanced. However, you can adjust the spices as per your liking.
Chai lovers will love adrak wali chai. View the recipe here. I recently tried cutting chai, popular in Mumbai and believe me it is different from the regular chai. View the recipe here.
1. Put all the spices in the grinder jar. P.S. You can take 1 tbsp green cardamom and remove its skin and use only the seeds.
2. And make a powder. It will not (and need not) be absolutely fine.
3. Use ¼ tsp of chai masala for 1 cup of tea. Add with tea leaves.
PREP TIME 10 minutes
COOK TIME Nil
TOTAL TIME 10 minutes
• 1 tbsp cloves (laung)
• 1 tbsp green cardamom
• 2 tbsp black pepper corns
• 2 cinnamon sticks
• 3 pcs dried ginger or 2 tbsp dried ginger powder
• 2 tbsp dried rose petals
• ½ tbsp fennel seeds (saunf)
• ½ nutmeg
1. Grind all the spices
Put all the spices in the grinder jar. And make a powder. It will not and need not be absolutely fine.
P.S. You make take 1 tbsp green cardamom and remove its skin and use only the seeds.
2. Bon appétit
Use ¼ tsp of chai masala for 1 cup of tea. Just add in while preparing the tea.
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