Homemown Chai Masala Tea Spice Mix

Ingredients

• 4 g Cinnamon (sticks or ground, fresh)
• 3 g Cloves (whole cloves)
• 1 g Black Cardamom (large pods, fresh)
• 1 g Bay Leaf (dried leaf)
• 30 g Black Peppercorns (whole peppercorns)
• 15 pieces Saffron Strands (premium quality, threads)
• 3 tsp Black Tea Leaves (strong Assam or Darjeeling, loose leaf)
• 3 tsp Sugar (granulated, optional for sweetening)

Instructions

1. Gather and Measure Spices

   Measure 4 g cinnamon, 3 g cloves, 1 g black cardamom, 1 g bay leaf, 30 g black peppercorns, and 15 saffron strands. Place them in a mixing bowl.

   Time: PT3M

2. Toast Spices

   Heat a dry skillet over medium flame. Add all the whole spices (except saffron) and toast for 1‑2 minutes, stirring constantly until they become fragrant and slightly darker.

   Time: PT2M

   Temperature: Medium flame

3. Cool the Spices

   Transfer the toasted spices to a plate and let them cool completely (about 2 minutes).

   Time: PT2M

4. Add Saffron

   Scatter the 15 saffron strands over the cooled spices.

   Time: PT30S

5. Grind to Fine Powder

   Using a spice grinder or mortar & pestle, grind the entire mixture until a fine, uniform powder forms.

   Time: PT4M

6. Store the Masala

   Transfer the chai masala powder to an airtight glass jar and seal tightly. Store at room temperature away from direct sunlight.

   Time: PT1M

7. Boil Water for Tea

   In a saucepan, bring 2 cups (500 ml) of water to a rolling boil.

   Time: PT3M

   Temperature: 100°C

8. Add Tea Leaves and Masala

   Add 3 tsp black tea leaves and 1 tsp of the prepared chai masala to the boiling water. Reduce heat and simmer for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑low heat

9. Sweeten (Optional)

   Add 3 tsp sugar (or preferred sweetener) and stir until dissolved.

   Time: PT30S

10. Serve

    Turn off the heat, strain the tea into cups, and enjoy hot.

    Time: PT30S

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

7 g (mostly from sugar, optional)

Fat

0 g

Fiber

0 g