Chai Masala Powder Recipe

Indian spiced tea made with homemade chai masala powder recipe

Mrittika Mondal

Ever wondered why homemade masala chai sometimes tastes muddy, bitter, or lacks that sweet, spicy lift you get from traditional tea stalls? The secret lies in two simple details: the precise balance of your spice ratio and how gently you infuse them. This homemade chai masala powder recipe uses a small-batch blend of warm whole spices ground at peak fragrance, so every pinch delivers deep warmth without overpowering residue.

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Prep Time 5

Cook Time 2

Total Time 7

Servings: 1 Tbsp

Cuisine: Indian

Calories: 1

Ingredients Method Video Notes

Ingredients

4 Tbsp Green Cardamom (Choti Elaichi) gently cracked
2 Sticks Ceylon Cinnamon (Dalchini) 2-inch sticks broken into shards
4 Tbsp Whole Cloves (Laung)
1 Pinch Powdered Black Peppercorns (Kali Mirch)
1 Pinch Nutmeg

Method

Dry Roasting: Roast the whole spices (cardamom, nutmeg, cinnamon, cloves) in a pan on medium heat for 2–3 minutes until fragrant.
Cooling: To cool down the roasted spices, transfer the whole spice mix on a platter and spread for cooling.
Crushing/Grinding: Grate or crush the spices, and mix in the pinch of black pepper powder and freshly crushed ginger.

Video

Notes

Whole spices are naturally low in calories and fat while being packed with antioxidants and digestive properties. The nutrition values listed above are for the spice mix only; add your preferred milk and sweetener calories separately when brewing your chai!