This simple CHAI MASALA blend is the heart of a truly great cup of masala chai. Made with just a few whole spices like cardamom, fennel, and cinnamon, it’s bold, fragrant, and easy to store for whenever the chai cravings hit. Keep a jar on hand and use it to elevate tea, desserts, and even cozy fall bakes.
There’s something incredibly comforting about a cup of masala chai, and at the heart of it all is the chai masala blend. This spice mix is what transforms a regular cup of tea into something warm, fragrant, and deeply nostalgic. I learned early on that every family has their own version of chai masala—some sweeter, some spicier, some more herbal. This one is ours, and we’ve found it strikes the right balance of warmth and boldness.
Our blend is inspired by what we grew up with, using cinnamon, fennel seeds, cardamom, star anise, black pepper, and cloves. Each spice brings its own personality—cardamom and fennel add brightness, while cinnamon and cloves bring cozy depth. We always keep a small jar of this mix in our pantry, ready for a weekday morning pick-me-up or a quiet Sunday afternoon break.
What we love most is how versatile this masala can be. Of course, it’s perfect for making chai, but it’s also delicious mixed into spiced cookies, sprinkled over oatmeal, or stirred into a warm glass of milk. Once you make your own, you may find yourself reaching for it more than you expect.
Making chai masala at home is easy, especially if you have a spice grinder or a good old mortar and pestle. It keeps for months in an airtight container and makes a great little gift for any chai lovers in your life. However you use it, we hope it brings as much warmth to your kitchen as it does to ours.
IN THIS RECIPE...
What spices are used to make this chai masala?
One of the best parts about making your own chai masala is that it’s incredibly customizable. Think of this blend as a starting point—and then feel free to tweak it until it tastes just right for you. Here’s a quick breakdown of the spices we use and why:
- CARDAMOM PODS & SEEDS – Cardamom is the heart of our blend. We use both pods and seeds to amplify its warm, citrusy aroma. It gives the masala a distinctly cozy, almost floral sweetness that we love.
- FENNEL SEEDS – We tend to be generous with fennel—it adds a slightly sweet, licorice-like note that brightens the whole mix. It’s what gives our chai that clean, smooth finish.
- STAR ANISE – Just one adds depth and complexity. It complements the fennel and cardamom beautifully without overpowering them.
- CLOVES – These bring sharpness and warmth. They’re strong, so you don’t need many—just enough to add that familiar spiced chai undertone.
- BLACK PEPPERCORNS – If you like a little heat or a sharper edge to your chai, this is where you’ll want to adjust the quantity. We use a modest amount, but feel free to double it if you want more bite.
- CINNAMON STICK – A hint of cinnamon adds warmth and sweetness. It ties all the other spices together and rounds out the flavor.
Again, this is our preferred ratio—built around the flavors we grew up with and love most. But chai masala is meant to be personal. If you crave a spicier chai, bump up the black pepper and cloves. If you like it more mellow, lean into the cinnamon and cardamom. Try a few batches, take notes, and don’t be afraid to make it your own. That’s the real magic of chai.
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Indian Chai Masala
Equipment
- 1 spice grinder, coffee grinder, or mortar and pestle
Ingredients
- 1 tablespoon green cardamom pods
- 1 tablespoon cardamom seeds
- 2 teaspoons fennel seeds
- 1 star anise
- 4-5 cloves
- 5-10 black peppercorns
- ½ cinnamon stick
Instructions
- Place all your ingredients in a spice grinder or mortar and pestle. Grind until you get a coarse powder.1 tablespoon green cardamom pods, 1 tablespoon cardamom seeds, 2 teaspoons fennel seeds, 1 star anise, 4-5 cloves, 5-10 black peppercorns, ½ cinnamon stick
- Store in an airtight container at room temperature for up to 1 year. Use to make masala chai, chai spiced desserts, drinks, or whatever you can come up with!