DIY Chai Masala
An easy DIY Chai Masala recipe for all you Tea connoisseurs. This recipe is incredibly simple to make and takes just about 20 minutes.
Equipment
- Shallow frying pan ( This will be used to roast the spices)
- Spice or Coffee bean grinder ( You will need a sturdy blender for grinding down the spices)
- Glass storage jar ( This should be airtight. The storage jar needs to be glass because a plastic container will forever smell of the spices)
- Spoon ( To portion the masala into the jar)
- Heat resistant spatula ( To help with the slow roasting process)
- Funnel ( To make the process of transfer easier)
Ingredients
- 3 pcs Mace
- 3 pcs Cinnamon Sticks
- 6 pcs Black Cardamoms
- 2 tbsp Ginger Powder
- 2 Sticks Liquorice ( Small sized)
- 10 pcs Green Cardamoms
- 15 pcs Cloves
- 3 tbsp Dried Rose Petals ( Organic petals are better for consumption)
- 1/2 Nutmeg ( Grated)
Instructions
- Heat the pan on medium high.
- Add in all the spices EXCEPT for the Rose Petals and Ginger Powder.
- Slow roast the spices while stirring them around until the Green Cardamoms start to very slightly discolour.
- Add the Rose petals and Ginger powder. Stir for 1 minute.
- Turn off the heat and keep the pan aside to allow the spices to cool down.
- Once cooled, add the spices in increments to a blender. Grind down and add more to the blender until all the spices have been blended.
- Transfer to a clean, dry airtight GLASS container.
- Use 1 teaspoon of this Masala per cup/ mug of Tea.
Notes
- Be careful while roasting the dry spices. It's very easy to burn them, which in turn will make them bitter.
- This recipe is catered to my personal taste. If this is your first time making Chai Masala, I highly recommend reducing the amount of Mace, Cloves and Cardamoms.
- I purposefully did not put in any peppercorns. However, traditional Indian recipes include peppercorns.