How to Make Authentic Chai Masala at Home (Or Buy the Best!)

If your chai tastes flat, the problem isn’t the tea—it’s the masala. Real chai masala is fresh, balanced, and aromatic, not the dusty supermarket powder most people settle for. Here’s how to do it right.

Authentic Homemade Chai Masala Recipe

A classic chai masala uses whole spices, not shortcuts.

Ingredients:

• 4 tbsp green cardamom
• 2 tbsp cinnamon sticks
• 1 tbsp cloves
• 1 tbsp black peppercorns
• 1 tsp dry ginger (sonth)
• 1 small piece nutmeg (optional)

Method:
Dry roast all spices on low heat for 2–3 minutes until aromatic—don’t burn them. Cool completely, then grind into a fine powder. Store in an airtight jar away from moisture. Use ¼ tsp per cup of chai.

Freshly ground masala releases essential oils that pre-made powders simply can’t match.

Why Homemade Is Better

• Stronger aroma and flavor
• No fillers, starch, or artificial oils
• Adjustable spice intensity
• Better digestion and warmth, especially in winter

Or Buy the Best Chai Masala

Let’s be honest—most people won’t grind spices every month. If you’re buying, choose a chai masala that:

• Uses whole spices, not extracts
• Has no artificial flavors or colors
• Is freshly ground in small batches

A high-quality chai masala should smell sharp, warm, and spicy—not sweet or dull.

Final Word

Homemade chai masala is unbeatable. But if convenience matters, buy a premium, clean-label blend. Bad masala ruins good chai—don’t compromise.