Masala Chai Powder
- 6 cloves
- 1 cinnamon stick
- 4 black peppercorns
- 6 green cardamom pods
- 1 tsp ground ginger
- 1 tsp fennel seeds
- Dry roast all the ingredients except the ginger for about 1-4 minutes.
- Leave to cool down.
- Grind all the roasted spices in a pestle & mortar or a coffe grinder.
- Add the ground ginger to the mixture.
Note: When making chai tea, add 1/4 teaspoon to flavour 2 cups of tea. You must keep the masala chai mixture in an airtight container and it will last for up to 6 months.