When you are Indian at heart and love your chai in the morning and afternoon then you have to learn this Chai Tea Masala mix!
For as long as I can remember I have drank Indian chai tea first thing in the morning. My parents, my parents parents, my aunts, my uncles, my friends, (even some foes) were accustomed to chai tea in the morning first thing in the morning. Some days I can skip eating breakfast make some chai and be ready to take on the day! There is something about the combination of the spices that is sure to wake you up!
- 3/4 lb black pepper
- 1/4 lb white pepper
- 6 oz whole green cardamon
- 1 oz whole cloves
- 4 oz cinnamon bark
- 3 oz ganthoda (pipramul)
- 2 oz dried ginger
- 1 oz ginger powder
- 2 oz whole nutmeg (about 10)
- Mix cardamon, black pepper, white pepper, cardamon, and cloves in a large mixing bowl and set out to dry in the sun for 1-2 days
- Mix cinnamon bark, ganthoda, dried ginger; also set out in the sun to dry for 1-2 days
- Using a large, heavy steel mortar and pestle smash the nutmeg until crumbly; set aside in a large mixing bowl
- Using the same mortar and pestle roughly mash the cinnamon bark, ganthoda, dried ginger, mix and add to the large mixing bowl
- In a tava (convex frying pan) warm cardamon, black pepper, white pepper, cardamon, and cloves mixture, warm until fragrant, and mix with the other roughly mashed spices
- In a spice grinder, grind handful of spices at a time until it grinds into a powder; fill grinder according to size of grinding cup
- Sift through a medium sifter and regrind remaining masala mix
- Repeat 6-7 until all spices are ground and sifted; mix through the masala until incorporated well
- Store in an air tight container for 1 year taking out a small amount for daily use.
- Enjoy in your chai tea!