Step 1

Dry roast all the spices except ginger powder over low heat for 2-3 minutes. Or you can roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit

Step 2

Grind roasted spices to a fine or coarse powder. Use a strong blade dry mixing jar for the purpose

Step 3

Combine ginger powder in the chai masala and mix nicely

Step 4

Chai masala is ready. Store it in a air tight container for 6 months to 1 year

Step 5

Half a teaspoon of chai spice mix is sufficient for making two cups of tea. Or you can increase the quantity of chai masala as per taste preference.