Masala chai powder

Masala chai! The quintessential Indian beverage that is loved by many. I do not have it everyday but I quite often enjoy having it in the evenings after dinner and then taking the opportunity to have some me-time! I already have a masala chai recipe on my blog. This involves adding the spices directly in the water you need and then boiling - it does not make use of a powder. The advantages of using a powder mix is that you can make a big batch which will last you around a month. 

There are many variations to masala chai mix - there really is no right or wrong way. You can customise this spice blend according to what you prefer. Although that being said, there are three spices which you will almost always see in a masala chai. There are - 

• Green cardamom (elaichi)
• Cloves (laung)
• Cinnamon (dalchini)
  
  

The three spices above are really essential - so do not leave these out! Alongside these spices I like to add the following other spices as well (but these are optional).

• Ginger (adrak) 
• Star anise (chakri phool)
• Peppercorns (kali mirch)
• Fennel (saunf) 
• Dried rose petals 
  
  

You can choose to add all of these spices, or just a few extra - it is totally up to you. If you like your chai to be slightly spicier or have a stronger kick - then add some more ginger & peppercorns. If you prefer a more aniseed flavour then add a few more star anise. I like to add the dried rose petals for a floral note which complements all the flavours well. With all that said, lets get into the recipe!

Ingredients 
1 tbsp cardamom pods 
1 tbsp cloves 

1/2 tbsp ground ginger 

1/2 tbsp fennel seeds 

1/4 tbsp rose petals
5-7 peppercorns 
2 star anise 
2 cinnamon pieces (2 inches each)

Method 

• Take a dry frying pan and put on medium-low heat. Add all the spices apart from the ground ginger and rose petals and toast them until fragrant. This really brings out the flavour of the spices, but you don't have to toast them.
  
  
• Turn of the heat and transfer the toasted spices to a plate to cool down completely. 
  
  
• Once cool, transfer the spices to a grinder or spice blender and grind to a smooth powder. 
  
  
• Store the masala chai powder in an airtight jar. 
  
  
• Use 1/2 tsp of the masala chai powder when making your chai. You can follow the same recipe I have on the blog for masala chai - but instead of adding all the spices individually during step 1 of the recipe - use the powder instead.