Chai Spice Recipe

I created a Homemade Chai Spice Blend combining cinnamon, cardamom, ginger, nutmeg, cloves and white pepper, and I share clever tips for using it in baking, coffee, tea, smoothies and more.

I never liked ready made blends much, but this Homemade Chai Spice Blend changed my mind. I mixed ground cinnamon with ground green cardamom and something surprising happened, a scent that pulled me back to street stalls I half remember.

It’s not just for tea, it sneaks into baking, coffee, smoothies and gives things a little edge. I mess around with it when recipes feel flat and honestly some turns out better than others, but when it hits right you get warm spice without feeling saccharine.

If you like a little mystery in your spice jar, try this.

Ingredients

• Cinnamon, warm and slightly sweet, offers antioxidants and tiny fiber, may help stabilize blood sugar.
• Cardamom, floral and citrusy, aids digestion, provides minerals and fragrant depth, not sugary.
• Ginger, sharp and peppery, soothes stomachs, anti inflammatory, adds bright spicy warmth to blends.
• Cloves, bold and warming, high in antioxidants, offer a numbing spice, use sparingly though.
• White pepper gives quick heat and subtle earthy bite, helps balance sweetness in chai.
• Nutmeg, warm and nutty, fragrant oils provide flavor, used sparingly, slightly sweet finish.

Ingredient Quantities

• 6 tbsp ground cinnamon
• 2 tbsp ground green cardamom (or about 20 crushed green cardamom pods)
• 2 tbsp ground ginger
• 2 tsp ground cloves
• 2 tsp ground white pepper
• 1 tsp freshly grated nutmeg (or 1 tsp ground nutmeg)

How to Make this

1. Measure everything out: 6 tbsp ground cinnamon, 2 tbsp ground green cardamom (or about 20 crushed green cardamom pods), 2 tbsp ground ginger, 2 tsp ground cloves, 2 tsp ground white pepper, 1 tsp freshly grated nutmeg or 1 tsp ground nutmeg.

2. If you chose cardamom pods, lightly toast the pods in a dry skillet for 30–60 seconds until fragrant, let cool a bit, then crush the pods and grind the seeds finely with a mortar and pestle or spice grinder; if you used pre ground cardamom just skip this.

3. Combine all the spices in a medium bowl, stir or whisk until the color and aroma look even, breaking up any clumps with the back of a spoon.

4. For an extra smooth mix, pass the blend through a fine mesh sieve into another bowl, regrind any big bits, then mix again; this helps the powder disperse better in drinks and batters.

5. Taste a tiny pinch and adjust if you want more cinnamon or more peppery bite, but go easy because white pepper and cloves can easily dominate.

6. Transfer the chai spice to an airtight jar, label with the date, and store in a cool dark place; it will keep best for about 4 to 6 months but you can still use it after that.

7. To make masala chai: simmer 1 cup water with 1 tsp chai spice and 1 tsp sugar for 2 minutes, add 1 cup milk and a black tea bag, simmer 3 to 5 more minutes, strain and serve hot.

8. For coffee, stir 1/4 to 1/2 tsp into a cup of brewed coffee or add 1/2 tsp to your grounds before brewing for a spicy note; for lattes or hot chocolate use 1/4 to 1/2 tsp per cup.

9. In baking and smoothies: use about 1 to 2 tsp of the mix per cup of flour in cakes, muffins or cookies, and 1/4 to 1/2 tsp per smoothie; it’s also great sprinkled on oatmeal, yogurt or whipped cream for extra warmth.

Equipment Needed

1. Measuring spoons (tsp and tbsp)
2. Measuring cup (1 cup and smaller cups)
3. Medium mixing bowl
4. Whisk or mixing spoon
5. Mortar and pestle or electric spice grinder
6. Dry skillet for toasting cardamom pods
7. Fine mesh sieve
8. Microplane or small grater for nutmeg
9. Airtight jar with label
10. Small saucepan and tea strainer for making masala chai

FAQ

Chai Spice Recipe Substitutions and Variations

• Green cardamom: if you dont have ground cardamom, use equal amount ground allspice (1:1). Allspice gives a similar warm, fruity note. Or try 1 tbsp ground coriander + 1/2 tsp grated nutmeg to mimic the herbal-citrus edge.
• Ground cloves: substitute with equal amount ground allspice (1:1) for a warm clove-like depth, or use 3 to 4 whole cloves crushed per 2 tsp if you prefer a fresher punch.
• White pepper: swap with black pepper 1:1, but start with about 3/4 the amount if you want it milder. You can also use ground long pepper 1:1 for a slightly sweeter, more complex bite.
• Nutmeg: replace 1 tsp nutmeg with 1 tsp mace (equal amount) since mace is the outer shell of nutmeg and tastes very similar. If you need a last-resort swap, use 3/4 tsp ground allspice for a nutty-warm hint.

Pro Tips

1) Toast and grind smart: if you use pods, toast them only till you smell them, a few seconds more and they go bitter. Let them cool before crushing, and pulse the grinder instead of running it long its better for keeping the aroma. If you grind with a mortar and pestle, hit it in short bursts so you dont heat the oils.

2) Keep it dry and sifted: after mixing, pass the blend through a fine sieve and regrind any chunks. Store in a dry airtight jar away from light and heat, not in the fridge cause humidity will make it clump. Label with the date so you dont forget how fresh it is.

3) Bloom for bigger flavor: when making chai or lattes, bloom the spice in the hot water or simmer it with the tea for a minute before adding milk. Or make a quick spiced syrup by simmering the mix with equal parts water and sugar, then use that for consistent results in coffee and cocktails.

4) Start small with the strong stuff and let it rest: white pepper and cloves can overpower, so add less than you think and adjust. Also the blend tastes better after resting a day or two since the flavors meld, so if you can wait, do.