Chai Spice Mix Recipe (Homemade Masala Chai Blend

Toasted whole spices, star anise instead of fennel, and a little mace make this chai spice mix warmer and sweeter than most. Use it for masala chai, lattes, frostings, and baking.

This is the chai spice mix I grind for my own kitchen, and it is a little different from most. It leans heavy on cardamom, uses star anise where many recipes call for fennel seeds, and includes whole mace alongside the nutmeg, which gives the blend a warmer, sweeter finish than anything sold in a jar.

It is my preferred blend for masala chai, and the sweetness balance is what makes it work in baked goods. If you already keep homemade pumpkin pie spice on hand, this is one you will want on your shelf too.

What Is Chai Masala?

Chai is simply the word for tea, which makes "chai tea" a redundant phrase, roughly "tea tea." What Western retailers sell as chai is masala chai, or "spiced tea": black tea brewed with milk and a blend of ground spices. The masala is that spice blend, and it is the part doing all the work. It is what this recipe makes.

You will see it labeled tea masala, chai masala, chai spice, chai spice mix, or chai tea spice. They all point to the same jar.

There is also no single authentic formula. Chai masala is a family recipe more than a fixed one, and the spice ratios shift from region to region and household to household. Cardamom is the one constant I have never seen left out. Everything after that is preference: more black peppercorns and ginger for heat, heavier cinnamon for sweetness, cloves for depth if you like them.

What Spices Are in Chai Spice Mix?

Eight spices, and each one is doing something specific. Exact quantities are in the recipe card.

Green cardamom. The one spice I have never seen left out of a chai masala, and my favorite in the blend. Buy whole green pods rather than ground, and toast and grind them with the husks on.

Cinnamon. Sticks, not ground. Cinnamon is what makes the blend read as sweet.

Ginger. Although fresh ginger steeped in the teapot is always better than ginger powder, I use ground ginger here because a jar of blend needs to keep, and because ground is what works in cookie dough and frosting. Ginger also adds a little heat to the mix.

Black peppercorns. The other heat spice, and the one that surprises people. Peppercorns are what give real masala chai its faint bite at the back of the throat. Increase the peppercorns and ginger together if you want a spicier cup.

Cloves. Personally, I think they overpower the taste, so I use only a few or sometimes skip them completely. Start with the amount listed. You can always add more to the next batch.

Star anise, not fennel seeds. Star anise is a traditional chai spice, just not the most common one. Most chai masala recipes call for fennel seeds, and I use star anise instead. The two share the same licorice note, but star anise is rounder and sweeter, and it holds up better against milk. One whole star is enough for a full batch.

Nutmeg and mace. Yes, chai can have nutmeg, and mine has both nutmeg and its outer lace, mace. They come from the same seed, but mace is sweeter, sharper, and more floral. Whole mace is harder to find and one of the more expensive spices on the shelf, so look in an Indian grocery or online. If you cannot source it, use more nutmeg and accept a slightly rounder, less bright blend.

How to Make Chai Spice Mix

Dry roast the whole spices (all except nutmeg and ginger) over low heat for a few minutes, until they smell fragrant. Toasting releases their oils, drives off any moisture picked up in storage, and crisps them so they grind cleanly.

Let them cool completely before they go into the spice grinder. Warm spices are still oily and will clump rather than break down into a fine powder.

I use a coffee grinder, but it is dedicated to spices and never touches coffee beans. Spice oils linger, and you don't want cardamom in tomorrow's cup of coffee. Work in small batches so everything grinds evenly.

Transfer the ground spices to a bowl and whisk in the ground ginger and the freshly grated nutmeg. Those two don't need to go in the grinder.

You do not need to sift the blend. Cinnamon and mace always leave a few fibrous bits behind, and since masala chai gets strained before it reaches the cup, they never matter. For baking, sift the amount you are using when it is going into something smooth, like a buttercream or a custard.

How to Store Chai Spice Mix

Store the chai masala blend at room temperature in an airtight container or small mason jar, away from heat and light. It will not spoil, but it loses potency as the oils fade, so use it within 6 months for full flavor. After that it is still perfectly safe, just milder in taste.

How to Use Chai Spice Mix

For masala chai. Bring 1 cup water to a boil with ½ teaspoon spice mix, add 1 teaspoon black tea leaves and let them steep on medium-low heat, then add ½ cup milk and bring it back up over low heat. Strain into a cup and sweeten to taste. The longer the spices sit in the pot, the stronger the cup, so adjust the simmer rather than the quantity. This is just one masala chai recipe according to my taste. You can always add more milk and adjust the tea masala amount to your liking.

For a chai latte. Steep the tea and spices in a small amount of water first, then top with steamed milk instead of simmering everything together. Whole milk froths best, and oat milk is the better of the non-dairy options because of its natural sweetness.

For baking. Use it anywhere you would reach for pumpkin pie spice or cinnamon: cookie dough, quick breads, glazes, and buttercream. Use it in my mini chai spice donuts and the frosting on my chocolate chai cupcakes.SaveSaveSaveSaveSaveSave