Make authentic and homemade Indian Chai Spice with this easy Masala Tea Powder recipe. Prepared with whole spices, this delightful Chai Masala Powder is far more fragrant and potent than any ready-made spice blend, and far more delicious than the syrupy, overly sweetened chai concentrates they sell at the store.
Table of Contents
About Masala Tea Powder
Contrary to the American belief that chai is a specific flavor of sweetened tea latte, the word actually means “tea” in Hindi. The beverage that has become renowned at hip coffee shops is actually technically a masala chai, or “spiced tea,” and its history far predates the advent of Starbucks.
This delicious beverage has evolved over time, with the first records of it dating back nearly 9000 years to a royal court. The original masala chai actually contained no tea leaves at all, and was a caffeine free Ayurvedic remedy used for cleansing and energizing the body.
The modern day version of masala chai – made with black tea, spices, milk and sweetener – started to become popular in the early 1900s, as a way to increase the local consumption of tea among Indians. Its popularity has only spread since then, with major international retailers selling it with the fervency of Indian chai wallahs (tea vendors).
As with most recipes on this blog, nearly every Indian family has their own recipe for masala tea powder for making their daily chai – there’s no one “right way” to do it!
More On The Recipes
Making your own masala tea powder means you can adjust the spices and herbs to your palate, or even for a particular health benefit (e.g. lemongrass for detoxification or rose petals as a natural coolant).
The spices added to the Masala chai have many health benefits, and masala chai is a lovely Ayurvedic drink you can have during the day.
To make an authentic Indian masala chai, you’ll need your favorite type of tea – while strong Assam tea is popular in tea shops around the globe, I personally love to make mine with a blend of ginger-mint tea or cardamom-ginger tea.
There’s also no rule that you have to use black tea to make masala chai; I often make mine with herbal teas (tisanes) instead.
In this post, I will share with you both the basic tea masala (in the notes section of the recipe card and in the post below), as well as a lemongrass version (with step-by-step photos) I made after getting a big haul of it from the market recently. It is an amazing addition to masala tea powder, in case you were wondering!
Please note that I did not have dry holy basil (tulsi) and dry rose petals when I made this recipe; if you can manage to get them, then do add them to the masala chai powder.
If you would like to make your everyday chai simply by crushing a few spices in the mortar-pestle, then check my easy Masala Chai Recipe.
How To Make Chai Masala Powder
1. You will need dried lemon grass. Cut the lemongrass into small or medium sized pieces using kitchen scissors.
Measure the chopped lemon grass and you will need about ¾ cup of these.
If you do not have lemongrass, you could skip it or opt to make the Chai Spice following the second recipe listed below.
2. Measure and set aside the spices you will need.
- 4 pieces of 1.5 inches dried ginger root or about ¼ cup of dry ginger powder
- 2 tablespoons green cardamoms – 10 grams
- 7 to 8 cinnamon sticks – about 2 to 3 inches sticks
- 1 to 1.25 tablespoons cloves – 5 grams
- 3 tablespoons fennel seeds
- 1 and ½ nutmeg
Below you can see all the spices you will need, with the exception of one. Can you guess what it is?
3. Grind the dry ginger first.
Please note that dry ginger is very hard, so you do need a strong dry grinder or a coffee grinder, or use dry ginger powder if you don’t want to go to the trouble of grinding it.
If using dry ginger powder, simply mix it with the ground spices later.
4. Did you guess what was missing from the spices? Its an important spice used in chai masala and it is… nutmeg!
Whole nutmeg can also be ground alongside the ground ginger powder.
5. After the dry ginger and nutmeg are well ground, add the other softer spices and lemongrass to the grinder.
6. Grind all of them to a powder. You don’t have to get a very fine powder; a little coarseness will do just fine.
When you open the lid, take a deep whiff – you will get a strong fragrance of the Indian tea spice blend that is heavenly.
8. Store the dry Chai Masala Powder in an airtight container for up to 3 months at room temperature. You can also store it in the refrigerator to extend the shelf life.
To Make A Masala Chai Latte
While making the Indian chai, add around ¼ teaspoon of the chai spice mix blend to make roughly 2 cups of tea, adding milk and sweetener to taste. I have mentioned a detailed recipe below.
Ingredients
- 2 cups water
- ¼ teaspoon of the chai spice mix (made from this recipe)
- 4 teaspoons raw sugar or as needed
- 2 teaspoons black tea granules or black tea dust/powder
- ¼ cup whole milk or as needed
Method
- First heat about 2 cups water or as needed to make 2 cups of chai. Add ¼ teaspoon of this chai spice mix and give the water a boil on medium to medium-high heat. For a more fragrant, spiced and robust chai, you can add about ½ teaspoon or more of this chai spice blend.
- Add your preferred sweetener. We mostly use raw sugar to sweeten our tea.
- Add in 2 teaspoons of black tea granules or as required. Boil for a minute after adding the tea granules.
- Add ¼ cup milk or more if you like. After adding milk, continue to cook for 2 to 3 minutes.
- Switch off heat and strain tea into cups using a tea strainer. Enjoy!
Note: If using tea leaves instead of tea , add 2 teaspoons of it to the boiling water and switch off heat. Stir to mix. Cover with lid and let the tea leaves steep in the water for about 2 to 3 minutes or more according to your preferences. If you like, add hot milk and strain the tea.
Basic Chai Spice Recipe
To make the simplest and basic Chai Spice recipe, first set aside the following ingredients:
- 2 tablespoons dry ginger powder
- 1 nutmeg
- ¼ cup green green cardamoms – 20 grams
In a spice-grinder or coffee-grinder or a mixer-grinder, grind the nutmeg and green cardamom.
Take the finely ground spices in a bowl. Add the ground dry ginger powder. Mix very well. Store the simple and basic masala tea powder in an air-tight container in a cool dry place.
FAQs
Along with the ground masala tea powder, you will need to add milk powder, powdered sugar and tea powder in the premix; check the labels of some brands that sell premix powder and you will get an idea. Hope this helps!
I use the whole thing! The husks add a lot of flavor too. 🙂
Absolutely! Simply steep the tea in boiling water with about ⅛ teaspoon of the masala mixture, then sweeten it to taste.
You can either feel free to add the non-dairy milk of your choice, or omit it entirely. Masala chai just means “spiced tea,” so milk doesn’t have to be a part of it if you don’t want!
No, you do not – just grind them directly.
More Indian Tea Drinks To Try!
Beverages
Beverages
Beverages
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Chai Masala Powder (Masala Tea Powder)
Ingredients
- 4 pieces dry ginger root about 1.5 inches or ¼ cup dry ginger powder (ground ginger)
- 1.5 nutmeg (jaiphal)
- 2 tablespoons green cardamom – 10 grams
- 7 to 8 cinnamon sticks – about 2 to 3 inches sticks
- 1 to 1.25 tablespoons cloves – 5 grams
- 3 tablespoons fennel seeds (saunf)
- ¾ cup chopped dried lemon grass
- 1 teaspoon black peppercorns – optional
- ¼ cup dry rose petals – optional
- ½ cup dry holy basil (dry tulsi leaves) – optional
Instructions
- First grind the dry ginger pieces in a spice-grinder, coffee grinder or in a sturdy mixer-grinder.
- Next grind the nutmeg together with the ground ginger powder.If using pre-made ginger powder (ground ginger) then simply mix it with the rest of the ground spices.
- Finally add the cloves, green cardamoms, cinnamon sticks, lemon grass leaves, fennel seeds to the already ground ginger and nutmeg.
- Grind again to a fine or semi-fine powder.
- Transfer to a glass bottle or a BPA free plastic bottle. Cover tightly and store in a dry cool place in the kitchen or keep the air-tight jar in the refrigerator.
- Use the Masala Tea Powder as needed, whenever you make an Indian chai.
- Around ¼ teaspoon chai masala powder is perfect for 2 cups of Indian masala chai. Though you can add ½ teaspoon for a more fragrant and spiced chai.
Notes
How to make Basic Masala Tea Powder:
Ingredients:- 2 tablespoons dry ginger powder
- 1 nutmeg
- ¼ cup green cardamoms, 20 grams
- First grind the nutmeg and cardamom in a spice-grinder, coffee grinder or a mixer-grinder.
- Take the finely ground spices in a bowl. Add the ground dry ginger powder. Mix thoroughly to get an even mixture.
- Store the simple and basic chai masala tea powder in an air-tight container.
Nutrition Info (Approximate Values)
This Chai Spice Recipe post from the blog archives first published in December 2011 has been republished and updated on 10 August 2022.
Thanks madam.
Thanks so much madam. 🌹🌹🌹
absolutely divine masala…its sooo darn good !! I look forward to having my tea in the mornings and afternoons just because this masala tastes heaven !! just finished using one batch and now going to make another batch!!!
Yay! Thanks for sharing a wonderful feedback. So glad to know. Thanks for the rating too.
Excellent info
thanks.
Mam how can I make it instant masala tea premix same like nescafe for business.
along with the ground masala powder, you will need to add milk powder, powdered sugar and tea powder in the premix. hope this helps. check the labels of some brands that sell premix powder and you will get an idea. hope this helps.
Hello mam….I’m in love with all ur recipes.. I have one query for the masala powder.. do I have to add the whole pod of the cardamom or just the black seeds of the cardamom?
you can do either. usually i add the entire cardamom pod. the husk also has a lot of flavor in it.
Hi Dassana
I made it I don’t have lemongrass, basil and rose petals
Still turned out good Loved it
I don’t know what to say but I put 2 pinches of it in tadka of whole moong usual It gave very nice aroma and flavor to the dish
I know this masala powder is not meant for curries
Just wanted to share the experience ! ????
Thank u!
thanks rams for the feedback as well as sharing your experience. without the aromatic herbs like lemongrass, basil and rose petals, the ground spices can be used in food. its like a variation of garam masala powder and i am sure it will be good. thanks again.
Hi Dassana,
As I was going through the reviews, I read that you make black tea with this masala powder. Can you please guide me how do you make it. I am turning vegan so no milk.
thats good mansi. all the best. for 1 cup of black tea, just add about 1/8th teaspoon (roughly 3 pinches) of teaspoon masala powder to 1 cup water and then boil water for a couple of minutes. add sugar. then add tea or tea bags. if using tea powder then boil for a minute or two. if using tea bags or tea leaves, then switch off flame and let the tea bags or tea leaves steep for 4 to 5 minutes. strain and then have tea.
I made it today and it tastes amazing, I added the black pepper because I like it a little bit spicier, and it was perfect. Thank you so much!
thanks laura for sharing your feedback. black pepper can easily be added. i knew of one acquaintance who would add crushed black pepper while making tea due to medical reasons.
Its really good. Now everyday v drink masala tea. Thanks fr th recipe.
thanks supreeta for this feedback. most welcome.
Than you for excellent masala tea recipe. I skipped the lemon grass, rose petals and basil and added twice as much cardamon, but the tase is still absolutely amazing. Is it necessary to boil the masala tea powder? Or could I just leave it to infuse in hot water with tea leaves for 5 minutes and then add the milk?
thanks romana. its not necessary to boil. just a simmering is also fine. generally i boil for a couple of minutes, but even infusing the masala in hot water works well. i have tried this way too.
Another thing i want to ask u is that if i skip basil, lemon grass and dried rose petals as they are not available with me. Will skipping these ingredients make a difference
some flavors and aroma will not be there, but still you can make the chai masala.
Do we have to roast the spices or simply grind them as it is?
roasting is not needed here. just grind them directly.
Thank u for solving my query.
welcome subha.
welcome subha 🙂
Hi Dassana, I am so happy to see this recipe for masala chai powder. It never occurred to me that it could be prepared at home too. Thanks! I have nutmeg powder. How much of it should I add for the basic tea masala with ¾ cup of saunf? Also how many pods of elaichi?
thanks ritu. for the basic tea, you will need to add 2 to 3 tablespoons of nutmeg powder. don’t use ¾ cup of saunf. it will become too much. 2 tablespoons should be fine. and elaichi will be 3 tablespoons.
Thanks for publishing Masala Chai mixture but no where you provided proportions of Tea powder and other ingradients
Could you please let me know for 500 gram tea powder
Cardomum?
Cloves?
Black pepper?
Cinnomon?
Ginger?
Nutmeg?
Long pepper?
the proportions are mentioned once the post ends in a recipe card format. very difficult to give the proportions and i always try and then add the recipes.
Thank you for such an awesome refreshing masala chai powder recipe! Your recipes are great .
welcome bhagyashree and thankyou so much 🙂
Thank you for such an awesome rejuvenating masala chai powder recipe!
My concern however was , once made, how long will it stay in an airtight Tupperware container ?
And if you could suggest the best way to preserve this powder ensuring the aroma remains intact for as long as possible..?
welcome sneha. in an air-tight container, this powder can stay for about six months. what i would suggest is take a small portion for your weekly or fortnight tea requirements. and the rest of the masala, you can store in an air tight box in the fridge. this way the aroma remains intact for a longer period.
I tried this one and it tastes absolutely divine… I drink it as a herbal drink without any tea powder, milk or sugar:)
thankyou sujata 🙂 glad to know this.
Love the recipe !
I however use fresh lemon grass for daily cup of tea , now I think I can make the masala too
thanks manju. even i use fresh lemon grass at times. i have it in my balcony garden.
Hi, once again thank you for your recipes.
I can’t seem to find dry ginger… how can i make it myself? Do I put it in the oven or do i just leave it out to dry? …. How long does the process take? The blue hue looks like its mold 😛
Thanks and greetings from Colombia
welcome ale. generally the ginger is dried in the sun. i don’t know drying in the oven will take how long. the blue hue is not mold. skip adding ginger powder. when you make the tea that time you add crushed or grated ginger and the chai masala.
Love this recipe! Have just made my second batch. First one was a superhit and everyone in my family loved it. Thanks a ton for this 🙂
welocme swati. glad to know this.
Hi Dassana I only get fresh lemongrass here in SG. Could you tell me a way to dry them? Sun drying is out of the question, unfortunately. Can I use the oven?
yes you can use the oven. in fact here too sometimes there is no light. so i use the oven for drying. just keep the oven to the minimum temperature. 50 degrees celsius/122 fahrenheit is fine since these are grasses. spread them evenly on a baking tray and keep them in the oven for some hours.
I’m curious why you use fennel instead of star anise? I’ve never heard of using fennel. Also do you use a teabag/strainer to strain the blend or just let the grounds sink to the bottom as you brew it. Thanks for all the great recipes!
i often add fennel even in my everyday tea. its good for digestion and also gives a good flavor. in india, we don’t use star anise in tea, whether its making the everyday tea or even in the chai masala. i don’t use a tea bag. i add tea leaves to the simmering water and let it simmer on low for a minute. then add milk to the tea and then strain the tea.
Thank you so much for this masala recipee, I was in desperate need of any such recipee bcos my husband simply loves masala chai. thank you
nice recipe….but i have doubt for one thing. i have never used lemon grass in my tea and as well as milk. i like black tea and i use all above ingredients. So my doubt is abt lemon grass that it may curdle the milk, isnt it?
i use fresh lemon grass everyday in our morning tea. i have used dried ones too. let me tell you that the milk does not curdle. try adding one or two blades of lemon grass, chopped into a tea brewing for about 4 people. even without milk, the tea taste damn good when lemon grass is added.
Hi, I have always wanted to know the perfect recipe for masala chai ever since I have tasted it coz I love it! I have searched through various websites for recipes and tried quite a number but they just didn’t taste right. I am glad I found this recipe here now and just having masala chai with the above ground masala powder. It tastes really nice and is the best of what I have tried making so far. Thanks a lot for this great recipe!
thanks nazia. i used to think why i never used to get any feedback on this masala chai powder. glad to know that you found this one as the best.
Excellent recipe; the key is to grind the ingredients as shown here. You do not get the same results by mixing bottled ground powders! One thing I found interesting is to add a pinch of saffron occasionally. Really cannot describe the feeling but its very pleasing. Living alone, I use Chai Gold packets. Add hot water and the above five star masala, a pinch of saffron and enjoy with bites of puri or chiveda, upma etc. Yummy…Thanks for this great web based illustration my mom would have loved to see! Oh, don’t buy Masala Tea bags from the stores. They are pretty much useless, in my view. This is the only way to make real masala tea.
i agree ready chai masala mixes do not have the same results. the same goes for the masala tea bags. making masala chai powder at home is the best way to have masala chai. but in the absence of masala chai powder, whole spices can also be substituted. thanks.
very nice but can we know the medicinal benefits also and few more combinations
thanks. if i mention the medicinal benefits, it would become a long post. hence not added the medicinal benefits. may be in some other post, i may add these points.
Hi,
Thank you for the great recipe. My mom makes excellent tea masala but when i ask for the recipe, it’s hard for her to explain the measurements and not all the ingredients are easily available in USA. So I’ve been looking for a recipe and couldn’t find one until today when I accidentally ran upon it.
One question, why do you add fennel seeds? I never heard of anyone adding fennel seeds to tea masala. I’m sure it adds a very unique flavor.
thanks pinal. fennel seeds or saunf really add a sweet exotic flavor to the tea. some people do add whole fennel when making masala chai.
as you already must be knowing fennel is good for digestion and also an antioxidant. i add the fennel in chai and the chai masala for the flavor, aroma and the health benefits.
sir
some bengali chai wala people are making lemon tea with masala the taste is salty and spicy and very good can u tell me how to make this tea.
i have never heard about this one. i will have to find out and then may be i can share the recipe.
Good evening Sir,
Oh! god really reallly its so pungent to my heart your recipes are mind blasting supperb! pls send more more because Ye dil mange more! na
I love the spices you have used to make both the basic and masala tea. I always thought jaiphal is used only in coffee. I shall try this combination for sure. Love the pictures!
thanks asmita. do try and lemme know.
I have never heard of putting lemongrass or holy basil in masala chai, but I probably would like it. I make chai with fresh milk, water and a mixture of whole and ground spices: whole cloves, half a cinnamon stick, cardamom pods, grated fresh ginger, grated nutmeg and sometimes pepper or vanilla bean, plus brown sugar. When it is almost boiling I throw black Ceylon tea leaves on top, turn off the heat and let it steep for awhile. I especially like it on cold mornings.
sharyn, we at home make tea many times with fresh tulsi leaves. unfortunately, i do not have a tulsi plant growing in the house which we live now. in fact, tulsi is grown in every hindu house in india as it considered to be holy and sacred. its excellent for cold and has many other healing properties. do try making chai with tulsi and lemon grass and let me know how was it.
i make tea with with the same spices that you have mentioned, except for vanilla beans and pepper. but i do add fennel seeds and fresh mint leaves sometimes. i should try making tea with vanilla beans. i am sure it will be exotic.
Dassana,
Really intrigued by your choice of chai masala ingredients.. Nutmeg, lemon grass, rose petals.. ooh sounds so dreamy.. Haven’t tried with those before, such an interesting take!
thanks radhika… the inspiration comes from an organic blend of chai masala, i had got a year back in bangalore.
it had almost all the ingredients that i have added, plus some ayurvedic herbs like mulethi, ashwagandha, brahmi, arjuna bark.
Looks great… I mostly throw in whole spices into my tea but this spice mixture is probably a better idea.. Making this today 🙂
chinmayie, do let me know how it turned out.
pls write about how to make pav bhaji masala (dry)
i already have a batch of pav bhaji masala. so this post will take time to get done. but will update it in future.