Chai Masala

 

I am going take liberty and make a general statement here! Whenever the word Chai has ‘Masala’ added as a prefix, it take precedence over any beverage; especially when it is cold and/or raining. Chai Masala is a blend of various spices and honesty there is no right/perfect recipe for it. The spices might be more or else the same but their amount differs from person to person; some like more ginger, some would rather add fresh ginger; if someone is like my bcf (best chai buddy) AK, they would prefer just a hint of cardamom. I will not be surprise of there was/will be a Stitch Fix for chai masala!

Here is my go to chai masala; in addition to usual suspects I add fennel, lemongrass and star anise. I also add fresh mint leaves in addition to the chai masala while brewing my chai.

Happy Grinding!

Chai Masala

An aromatic blend of spices to enhance the flavor of Indian tea.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Cuisine Indian
Servings 1 cup

Equipment

  • High powered mixer

Ingredients
  

  • 1 whole nutmeg
  • 8 small/5 medium dry ginger pieces
  • 10 g green cardamom
  • 5 cinnamon sticks
  • 2 star anise
  • 3 tbsp fennel seeds
  • 5 g cloves
  • 2 tsp whole black pepper
  • 10-15 medium pieces of dry lemongrass
  • 1/2 cup dried rose petals
  • 1/2 cup dried indian (holy) basil

Instructions
 

  • First grind ginger and nutmeg together, empty it in a clean bowl.
  • Next grind all remaining ingredients to an almost fine consistency, I like some coarseness.
  • Add to the bowl with ginger and nutmeg and stir until a homogeneous mix is formed.
  • Store it in an airtight container at room temperature.
  • For 2 cups chai, 1/2 tsp chai masala is ideal.

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