This small batch homemade chai spice is the perfect blend of green cardamom, black peppercorn, ginger, cinnamon, cloves, mace, nutmeg, and star anise. Add it to black tea for a fragrant cup of masala chai or to your fall baked goods.
Add all of the spices to a spice grinder machine and run the machine. Stop it every minute or two and mix it well with a spoon.
Grind the spices until it's a smooth powder, resulting in about 100g of chai masala. Transfer it to an airtight jar and store at room temperature in a dark place.
For 2 cups of masala chai, add 1 teaspoon of chai masala to boiling water along with black tea allow to simmer until the spices release their flavor, then add milk. Be sure to strain!
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Notes
Single origin whole spices give the best result for chai masala
For conversion from whole spices to pre-ground, see this article.
Chai masala spice blend will last in an airtight container for up to two years.