Homemade Chai Spice
I’ve been making homemade chai spice for years now, to the point it’s become a staple in my kitchen. The concept of ‘chai’ originates from India. The word chai translates to ‘tea’ in English, and traditional masala chai is a blend of tea with spices and milk. I let those flavors inspire this spice mix, adding a unique richness and depth to baked goods.
Using recently opened or freshly purchased spices makes all the difference when making chai spice, ensuring each is as aromatic and potent as intended. You can also toast whole spices and grind them yourself for a more intense flavor. Consider this blend an alternative to ground cinnamon; it works with many recipes where you usually use cinnamon. I love it in these chai-spiced Rice Krispie treats, this carrot cake with pineapple, and my Dutch oven apple crisp.
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Ingredients For Homemade Chai Spice
Ingredient Notes
- Allspice: Adds a complex, warm flavor similar to a blend of cinnamon, nutmeg, and cloves.
- Cardamom: Provides a robust aromatic flavor central to chai spice blends.
- Cinnamon: Contributes a sweet and woody flavor, adding warmth.
- Clove: Has a strong, pungent, and slightly sweet taste.
- Ginger: Adds a spicy, zesty kick that balances the sweeter spices.
- Nutmeg: Brings a sweet, nutty flavor with slight hints of clove.
- Black Pepper: Provides a subtle heat and sharpness.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Allspice: Substitute with equal parts cinnamon, nutmeg, and cloves.
- Cardamom: Ground coriander can be an alternative, though it will change the flavor profile.
- Cinnamon: For a similar warm flavor, try using ground cassia bark.
- Clove: A pinch of ground allspice can work in place of cloves.
- Nutmeg: Mace comes from the same plant and can be used as a substitute.
- Black Pepper: White pepper can be used instead.
Recipe Variations
Add any of the following for a twist on this homemade chai spice recipe:
- Anise: 1 teaspoon ground star anise
- Cayenne Pepper: ¼ teaspoon cayenne pepper
- Chocolate: 1 tablespoon cocoa powder
- Orange Zest: 1 teaspoon dried orange zest
- Fennel: ½ teaspoon ground fennel seeds
- Licorice: ½ teaspoon ground licorice root
- Pumpkin: 1 tablespoon pumpkin pie spice
- Rose: 1 teaspoon dried rose petals
- Saffron: Add a pinch of ground saffron
- Turmeric: ½ teaspoon turmeric
- Vanilla: 1 teaspoon vanilla powder
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Homemade Chai Spice
STEP 1: Measure out the ground spices into a bowl or jar.
STEP 2: Stir until well combined. Store homemade chai spice in a dark, dry cupboard or pantry, as you would any other spice. Use as needed.
Expert Tips
1. You can use whole spices instead of ground.
2. If using whole spices, toast them in a dry, heavy-bottomed skillet until fragrant before grinding. This will give you a more intense flavor profile.
3. Experiment with different ratios of spices in small batches to find your perfect blend.
Recipe Notes
- Adjust the amount of each spice gradually, as some (like clove and cardamom) can quickly overpower the blend.
Storage For Homemade Chai Spice
- Store your chai spice blend in an airtight container in a cool, dark place away from direct sunlight and heat sources. Glass jars or metal tins best preserve freshness. While the blend can last up to a year, it’s best used within 3-6 months for optimal flavor. If you notice any loss of aroma or clumping, it’s time to make a fresh batch.
Try Chai Spice Mix In These Recipes
Did you make these homemade chai spice? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Homemade Chai Spice
Special Equipment
- Measuring spoons or digital kitchen scale
- Small bowl or glass jar with lid
Ingredients
- 2 tablespoons cardamom, ground
- 2 teaspoons cinnamon, ground
- 2 teaspoons ginger, ground
- 1 teaspoon allspice, ground
- 1 teaspoon nutmeg, ground
- 1 teaspoon white pepper, ground
- ½ teaspoon clove, ground
Instructions
- Mix the ground spices together with a fork or small whisk until well combined. If using a jar, measure the spices directly into the jar, secure the lid, and shake to combine. Store homemade chai spice in a dark dry cupboard or pantry as you would any other spice. Use as needed.
Recipe Notes
-
- You can use whole spices instead of ground. If using whole spices, toast them in a dry, heavy-bottomed skillet until fragrant before grinding. This will give you a more intense flavor profile.
- Adjust the amount of each spice gradually, as some (like clove and cardamom) can quickly overpower the blend.
Storage For Homemade Chai Spice
-
- Store your chai spice blend in an airtight container in a cool, dark place away from direct sunlight and heat sources. Glass jars or metal tins best preserve freshness. While the blend can last up to a year, it’s best used within 3-6 months for optimal flavor. If you notice any loss of aroma or clumping, it’s time to make a fresh batch.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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