Homemade Tea Masala & Masala Tea
What is Homemade Tea Masala & Masala Tea?
Homemade Tea Masala & Masala Tea is an integral part of most Indian Homes. Confusing? Not at all. Actually, Tea Masala is the spice mixture that is used to make masala or spicy tea. Most homes have their own version or tea masala as the proportion the spices are used differs. I love masala tea with tikhi puri, thepla or ganthia jalebi.
This spice mixture is ideal to gift for any festival or occasion. I usually make a big batch to give away during Diwali and Christmas.
What Is Chai Tea????
Undoubtedly, it is not chai tea! It literally translates as tea tea. How weird does it get if you are ordering TEA TEA ! Spicy tea is called Masala Tea. Most parts of the world know tea as cha, chai, chay, te, teh or thé. So pleeeaase stop saying Chai Tea!
Exotic Spices and Spice Powders – Homemade Tea Masala
I doubt there is any kitchen in the world that does not have any whole or powdered spices. The most common spices are cinnamon, cloves, cardamom and nutmeg. Adding spice powders to bakes, curries, side dishes, desserts, soups, starters, dips, sauces, dressings, etc just makes all the difference in the overall taste.
Why You Should Make Spice Mixtures|Masalas At Home?
Plenty of advantages of making them at home:
- Spice or masala mixtures are absolutely fresh
- No adulteration or artificial flavorings added
- One can adjust the spice mixture according to ones taste
- Spices used to make the powder are of the best quality when made at home
- I just love the aroma of spices wafting through my kitchen
- Some simple spice powders can be very expensive
- Making small batches maintains freshness and flavour of the spice mixture
- Great for gifting on any occasion, be it Diwali, Christmas, Birthdays, House warming etc.
Is it easy to make the spice powders at home?
It definitely is, the only you require beside the spices is a good grinder. I use my trusted coffee grinder for making small batches of spice powders.
How do you make the spice powders?
Very easy, you need to roast or toast the spice or spices over low heat in a wide pan, skillet or wok. Keep stirring till either the spices begin to pop like mustard seeds or give off a pleasant aroma. It is believed that roasting them gently not only makes it easier to grind them but also on heating volatile aromas are released making the spice or spices more flavorful. Make sure you don’t burn the spices.
Some Home Made Spice mixtures by Fellow Bloggers:
Mireille makes a North African spice mixture which cane used for soups, couscous, meat and fish dishes.
Shobha shows how to make this spice mix including a tip of traveling with this spice mix to make a quick rasam whenever you have access to a kettle and water.
Renu makes it at home whenever she prepares the famous Karnataka dish, Bisi Bele Bath.
Check out Swaty’s spice mix which you can practically use for any Indian curry.
Archana’s spice mix makes all the difference to biryanis and pulaos.
Mina learned how to make this easy, versatile spice mix from her father in law.
Priya’s spice mix is so simple to make. I’m sure it can be used for a variety of dishes.
Jayashree’s spice mix is perfect for any Punjabi Cuisine dish you prepare.
Roast or toast separately or together?
It all depends, certain spices like cloves, cinnamon, pepper can be roasted together. Smaller spices or those that roast faster are added later on. Some prefer to roast them all separately and then mix them. As for me it all depends on what kind of spice mixture I am making.
Do I make all my spice mixtures and powders at home?
Yes I do except for the pickle spice mixture which I buy ready made. Just love how flavorful, aromatic and fresh they are. Any extra spice powder is stored in an airtight container or ziplock in the fridge. Here are some spice mixtures I make at home:
Ingredients for Homemade Tea Masala & Masala Tea
For Homemade Tea Masala
- Black Pepper – to add that little hotness to the spice
- Cardamom – I usually try to use green ones whenever available but you can use any. I don’t peel the cardamom, I roast them with the pod as they too are very aromatic. Sometimes I like to add a bit more depending on how I want the tea masala powder to taste.
- Cinnamon sticks – best to cut them into smaller pieces before roasting them. Its easy to break a cinnamon bark using a pestle.
- Cloves – be careful not to add too much as the spice mixture can become too pungent. Cloves have a very strong flavour and smell.
- Ginger Powder/Dried Ginger – I usually use ginger powder which I get a steady supply of from my sister in law. However, if not available use dried ginger. Roast the ginger pieces with the cinnamon. During winter or cold months I tend to add 50g more of the ginger powder.
- Nutmeg – Grate it or crack the whole one using a pestle.
- Mace – optional, but I love the flavour and aroma it adds.
For Masala Tea
- Water – the proportion required depends on you. Some use 1 part water and 1 part milk. Some use more water. Some use less water.
- Milk – like above the amount required depends on your taste.
- Sugar – add according to your taste. Can replace it with brown sugar, jaggery. If using jaggery, add at the end and do not boil. Stir to melt it.
- Chai Masala – Tea Masala. Add according to your taste.
- Mint Leaves – adds a lovely flavour to the tea.
- Fresh Ginger – usually can add either mint or ginger or both. Depends on your taste. I haven’t added any for this recipe.
- Tea – preferably loose black tea. However, if you don’t have any then use tea bags.
How to use Homemade Tea Masala?
- Iced Chai Saffron Latte –add ½ tsp of tea masala to the brewing mixture
- Date Chai Muffins simply taste awesome. A perfect balance of sweetness from the dates and spiciness from the tea masala.
- Jaggery Banana Bread a spicy and earthy flavoured banana bread.
- Tea Bread – made from black tea and tea masala, its such a wonderful tea time treat with tea or coffee.
- Date Bread – for Christmas Breakfast I love to make this bread a bit spicy.
- Bhapa Doi – My blogger friend Sasmita adds it to her baked yogurt.
- During her visit to Jodhpur India, my friend Nayna stumbled upon a spice shop run by Mrs Verhomal and her daughters. One of the spice mixtures she bought was masala chai powder. Head over to her blog to find out how she brews a perfect cup of Indian Tea and to read about the spice shop.
Watch How To Make Tea Masala & Masala Tea
HOME MADE TEA MASALA | CHAI MASALA | HOW TO MAKE MASALA TEA
INGREDIENTS FOR CHAI MASALA |TEA MASALA
- 100 g black pepper
- 75 g cinnamon sticks
- 50 g cardamom
- 10 cloves laving
- 100 g dried whole ginger or powder
- 2 nutmegs
- 1-2 pieces mace
INGREDIENTS FOR MASALA CHAI | MASALA TEA
- 2 cups water
- 1 cup milk
- 10-12 fresh mint leaves
- ½ tsp chai masala
- 3-4 tsp sugar
- 2-3 tsp tea leaves
PREPARATION OF CHAI MASALA |TEA MASALA
- Dry roast the cinnamon sticks over low heat for 2 minutes. Remember to keep stirring all the time.
- Add cloves and cardamom. Roast for 1-2 minutes.
- Add peppercorns and mace and roast for 1 minute.
- Transfer the roasted spices to a plate or tray. Let the spices cool.
- Grind the roasted spices. If using whole nutmegs, crack them with a pestle and add to the spices to grind.
- Transfer the spice mixture to a mixing bowl.
- Add the ginger and nutmeg powder (if using that) and mix it very well.
- Store the masala in an airtight container.
PREPARATION OF MASALA CHAI | MASALA TEA
- Add 2 cups of water and mint leaves in a saucepan.
- Bring to a boil over medium heat.
- Allow it to boil for 2-3 minutes.
- Add tea masala and simmer the mixture for a few seconds.
- Add sugar. Mix. Simmer the mixture for 1 minute.
- Add tea leaves and simmer the mixture for 1 minute.
- Add milk. Allow the tea to become hot.
- Simmer for 1-2 minutes. Masala chai or tea is ready to be served.
- Using a sieve, strain the tea directly into the mugs or a teapot.
- Use good quality spices.
- Remember to roast them gently, do not burn the whole spices.
- Store in an airtight container to retain the freshness.
- Adjust the amount of spices according to your taste.
- Don't add too much of cloves, nutmeg or pepper as it may make the spice powder to strong and pungent.
- Usually the ratio of water and milk is 1:1. Some use more water like I do. Some less. It all depends on your taste.
- I prefer to use 2 or 3 % milk.
- Adjust the amount of sugar according to your taste. Can replace white sugar with brown sugar, jaggery or any other sugar of your choice.
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