"Chai" is the Indian word for tea. Traditional chai is made with black tea leaves and milk. Whole or
crushed spices such as cardamom, cinnamon, and ginger (to name only a few) are added to the water as
the tea is being brewed to add additional flavour.
- 3 tbsp Cloves
- 1/4 cup green Cardamom
- 1 1/2 tbsp Black Peppercorn
- 2 large Cinnamon quills
- 1/4 cup dried Ginger roots
- 1 tsp Nutmeg
- 1 Star Anise
- 2 tsp Fennel Seeds
- In a heavy bottom frying pan, dry roast the Cloves, Cardamom, Black Peppercorns and Cinnamon quills for about a minute or until the spices are just fragrant. Turn off heat and let cool completely.
- Meanwhile grind the Ginger roots to a powder in a coffee grinder.
- Add the cool whole spices to the Ginger powder and grind to a fine powder.
- Sieve the ground spices. Re grind any large pieces of spice and sieve.
- Store the Chai Masala in an airtight container for up to 6months.
Use Ginger powder (also known as Sonth) if you are unable to find dried Ginger roots. Add this Chai Masala to make:
- Kheer – Indian Rice Pudding
- Chai & Chai Latte
- Chai flavoured Ice Cream
- Chai Crème Brulee
- Carrot Cake
- Gulab Jamun
- Add 2 tspn chai masala to the flour in basic carrot cake recipe, proceed with recipe as per instructions.
- Add ¼ tspn chai masala to icing, garnish with pistachios