Chai Masala Recipe

If you're ready to replace your coffee shop Chai Latte, let this Masala Chai Tea Recipe be your guide.

Course Drinks, Pantry

Cuisine Indian

Prep Time 1

Total Time 1

Servings servings (1/4 tsp each)

Calories 1kcal

In a small jar, combine ginger, cinnamon, cloves, pepper, and cardamom. Store covered in the pantry for up to 6 months.
To make a cup of Masala Chai, in a tea infuser basket, add tea bag and chai masala spice mix. Add boiling water to cover and let steep 5 minutes (I use a 12-ounce mug and add about 8 ounces water).
Remove tea strainer and discard the contents. Stir in sweetener to taste (I like 1 sugar cube) and milk (I like 1/4 cup).

Tea infuser: Or add everything to your mug and strain after steeping, before adding sugar and milk.
Black tea: My favorite black teas are PG Tips and Yorkshire tea. Choose your favorite brand or whatever you have in the cupboard.
Sugar: I love sugar cubes because they make tea time fun, and 1 cube is the perfect amount for me. 1 tsp. granulated sugar should be the equivalent, but in my opinion, that's too much sugar and it's too sweet. Use your favorite sweetener and add to taste.
Whole spices: To substitute whole spices, in a spice grinder, grind 3 (3-inch) cinnamon sticks, 1 Tbsp. whole cloves, 1 1/2 tsp. whole black peppercorns, and the seeds of 10 green cardamom pods (pods split open, seeds removed and ground, pods discarded). Do not substitute fresh ginger.
Yield: This recipe makes 5 Tbsp. (just over 1/4 c.) of chai spice mix. I like to use 1/4 tsp. spice mix per cup of chai, so this small jar will yield about 60 cups of masala chai tea.
Storage: Store homemade chai spice mix in an airtight container in the pantry for up to 6 months.