The Spices
All the spices are readily available at any grocery store, but seriously consider treating yourself to some high quality whole spices for the best results! If you love chai flavored desserts or breakfast items, chai spice is great to have on hand! It’s definitely handy to keep in the the kitchen cabinet, especially when fall rolls around and the cravings set in on rainy or cold days. You can add a small scoop to drinks, overnight oats, or baked items for a little sweet and spicy kick! The main spices for tea offer the best balance of fragrance, warmth, and spice.
Cardamom - Use the entire whole green pod, and please don’t buy McCormick! Cardamom is the main ingredient for masala chai and especially adds so much to the fragrance, so it’s important to use the best quality you can find. Black pepper - Black peppercorns add the bit of spice and fruitiness to masala chai which gives it that zing Ginger - Pre-ground ginger is the only spice that isn’t grinded from fresh ginger, because it’ll turn into a paste. Cinnamon - Adds spice and sweetness. Don’t use too much cinnamon, it shouldn’t overpower the rest of your spices Cloves - Warming spices that’s a bit bitter, which counteracts all the sweet spices Nutmeg - Use fresh nutmeg, which may need to be microplaned before adding it to the spice grinder with the rest of the spices. Good quality nutmeg will still have the shell on it to preserve the oils, so if yours does then be sure to peel off the shell first.
How to Grind the Whole Spices
You’ll need a Spice Grinder or a coffee bean grinder for finely ground spices. If you don’t have one, you can also use a food processor or even a blender. The last option is grinding the spices one by one with a mortar and pestle, which may result in coarsely ground spices. A lot of chai spice blends have allspice. This isn’t something we use in Indian cuisine. Chai spice is completely customizable to your preference! The closest you can get to mine is by weight, instead of volume. If you’re using pre-ground spices, I recommend following the recipe by weight as well although it may require adjustments. I recommend this Epicurious article for the closest conversion from ground to pre-ground.
The Perfect Chai Spice Blend
I made Chai Masala labels for you for easy labeling!! Download them and print them on Avery Round Labels (22856). If using an electric spice grinder, the spices do not need to be dry roasted in a hot pan beforehand. The heat from the blades will suffice. Ultimately, the blend comes down to you. Do you like more cinnamon? Add another cinnamon stick!! Don’t like cloves? You don’t have to add it. It’s up to your own preference. Personally, I really love cardamom and black pepper and want it to stand out. I also found that the ratios I’ve used is perfect for fall baking! The hints of cardamom and cinnamon really stand out in the best way.
How to make Masala Chai with Chai Spice
I love using chai masala for masala chai instead of whole spices because it’s so quick and extends the spices. I frequently feel like I’m wasting precious cardamom pods on a single cup of chai or that one clove is too strong for me. For example, my spice blend was initially too bitter and warm, so I knew it had too much clove. I added more cardamom and cinnamon to offset it.
Other uses for Chai Masala
Chai spice doesn’t have to be for a cup of masala chai! It’s also super popular for fall baking. It can be added to cookies, used in cinnamon rolls, mixed in with buttercream, etc. It’s a delicious addition to just about anything for a warmth, flavor, and fragrance. I personally love it in homemade Chai Spice Chocolate Chip Cookies, Chai Hot Chocolate, and overnight oats! It can also be used for savory cooking as well. It is, after all, a spice blend much like garam masala.
Storage Instructions
Store the chai masala in a spice jar. Chai masala spice blend will last in an airtight container for up to two years if stored in a cool, dark location. The flavor will be less vibrant the older the spice mixture is.
More Recipes with Chai to try
Recipe
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