This chai spice mix is the perfect blend of ground ginger, cardamom, cinnamon, and a few other spices. Use it to make a hot or cold chai latte, or use it to flavor your favorite baked goods like chai latte cake.
Chai spice is a very popular spice mix, and yet, you won't get any two identical. All around the world, you will find many variations.
While they will all have similar ingredients, the quantity of each spice used will vary. Often, the Indian brands will have ground ginger and ground cardamom as the dominant flavor, while in the US you will have cinnamon as the most dominant flavor. That is why when you buy the chai spice latte from Starbucks it often feels like a cinnamon chai latte rather than a chai latte.
About this spice mix
There are five main spices in this chai spice mix, ground ginger, cardamom, cinnamon, allspice, nutmeg, and cloves. I like to add a dash of pepper as well.
Spices are about finding that balance, which is why I like to make all my spice mixes at home. My mom was known to make her own and luckily I got her good genes. This chai spice is a universal blend I think you will love every much.
As you can see, I make small batches. Why? Well, these spices, once ground, should not be kept around for too long. This recipe makes a little over a ⅓ cup and with a shelflife of about 3 months. So, unless you plan to give these as gifts to people (which I often do) I highly recommend you make a small batch.
What do you use chai spice mix?
This is such a versatile spice blend. The most common of course is to make hot chai spice latte or iced chai spice latte. Also, I love using chai instead of pumpkin spice or gingerbread spice in my baked goods. Have you tried my chai cake yet?
Step by step instructions (save/pin)
from powders
- In a small bowl, combine all the powdered spices well. Use a small whisk to ensure everything is well combined.
- Store in an air-tight spice jar for up to 3 months.
from whole spices
- Prepare all your ingredients, and measure them in advance.
- Add the whole spices in a frying pan on low heat for a minute. Keep the heat on low and lightly shake the pan to toast them.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice grinder.
- Pulse it a few times until finely ground.
- Store in an airtight container for up to 3 months.
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Description
Ingredients
from powders
- 2 tbsp Ground ginger
- 2 tbsp Cardamom
- 2 tbsp Cinnamon powder
- 1 tsp Ground cloves
- 1 tsp Nutmeg
- ½ tsp Black pepper powder
- 1 tsp Allspice
from Whole spices
- 2 tbsp Ground ginger
- 10 Cardamoms whole
- 3 inches Cinnamon stick broken into smaller pieces
- 10 Cloves
- 1 tsp Nutmeg fresh grated
- 10 Allspice whole
- 5 Black peppercorns
Instructions
from powders
- Store in an air-tight spice jar for up to 3 months.
from whole spices
- Prepare all your ingredients and measure them in advance.
- Add the whole spices in a frying pan on low heat for a minute. Keep the heat on low and lightly shake the pan to toast them.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice grinder.
- Pulse it a few times until finely ground.
- Store in an airtight container for up to 3 months.
Recipe Notes
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- Ideally, these spices have a long shelf life. And yet, it's best to make a note on the jar so you know when it's time to make a new batch.
- Read the expiry date on the powders you used - choose the one with the earliest date as a guide.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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