Comments on: The Best Homemade Chai Masala + Perfect Chai

By: Ashley - My Heart Beets

Ashley - My Heart Beets — Sat, 13 Jan 2024 20:57:20 +0000

In reply to Nick.

Hi Nick, I don’t toast them before grinding – I don’t think it’s necessary (but if you try, let me know what you think!). As for decaf, I recently started using decaf black tea from Trader Joe’s – it’s the first decaf black tea I’ve liked (and I’ve tried quite a few in the past). Give it a try!

By: Sharon

Sharon — Fri, 22 Dec 2023 16:16:54 +0000

Hi Ashley,
I am so happy to have found your website! I am a midwife and also provide nutritional counseling for women scattered over multiple states. I have begun recommending your website to my clients. I have never found a good chai recipe—until now! For personal taste, the ajwain seemed strong. But, it was an easy fix. I kept the cardamom and fennel the same. Weighed the ajwain at a scant 2 grams. And doubled the rest of the ingredients. Love it and love the flexibility! What you are doing is a real gift for many people and is much needed in our world today! Keep going!

By: Daniele

Daniele — Sun, 03 Dec 2023 10:50:26 +0000

Hi Ashley,
Congrats for your lovely blog and thanks for posting this amasing recipe for Chai Masala Tea.
Question, in your experience with these spices quantities you indicated for the Chai Masala recipe, how many tea spoons of Chai Masala you’d get?
Or another way to put the question I suppose with this quantity of Chai Masala mix how much Black Tea you’d add to have a Black Tea Chai Masala ready for brewing?
I hope the questions make sense. Thank you very much for your help on this.
Kind regards,
Daniele

By: Nick

Nick — Thu, 23 Nov 2023 14:49:16 +0000

This looks amazing, and thank you. My ingredients have all arrived.
Do you ever toast the spices before grinding?

I’m making a decaf version for my wife since finding a good quality one has been such a struggle.

By: Lisa

Lisa — Sun, 27 Aug 2023 12:00:17 +0000

In reply to Morgana. Rooibos tea is a great tasting herbal tea that I use as a base for Chai when I want my tea to be caffine-free. It will change the taste slightly but it is still delicious.

By: Capucine

Capucine — Thu, 18 May 2023 13:14:04 +0000

It’s quite a nice mix! I’m sipping it now, analyzing if the carom adds a bit of “something.” I really love chai made with whole spices, but was wanting a jar mix for everyday convenience and might save the whole spices for the weekends. I might be missing the fresh ginger a bit, although this is enough ginger . The spices are otherwise the same ones I use, except for this addition of carom, and also I usually add a bit of star anise. Thank you for sharing your family’s recipe! Over the next week or so, I will sip and contemplate what/if I might change ever so slightly to make it my own. Best wishes to you!

By: Ashley - My Heart Beets

Ashley - My Heart Beets — Fri, 28 Apr 2023 15:16:07 +0000

In reply to Teagan.

Hi Teagan, I actually have a chai concentrate recipe you can try if you’d like: https://myheartbeets.com/homemade-chai-concentrate/

By: Jeannine

Jeannine — Wed, 26 Apr 2023 23:53:18 +0000

In reply to Amara. It looks to make 7 Tablespoons, or 21 teaspoons, enough for 42 cups of Chai Masala. About 1/2 cup. I was given some Chai Masala from my son, who just came back from visiting India. He had purchased some in the market, and I needed to determine just how to make a mug!

By: Teagan

Teagan — Fri, 07 Apr 2023 23:31:31 +0000

Thank you for sharing this recipe. Completely delicious!! Could I use this as a foundation for a concentrate? If so, how much water would you recommend adding to it, if using this exact recipe you provided? Thanks for your time.

By: Louden

Louden — Tue, 14 Mar 2023 23:30:56 +0000

What is your favorite style of black tea? Assam? Darjeeling? I like my plain tea, no spice or milk, very strong. Like French Roast coffee strong. I love having the masala yet have found that it requires an even stronger tea. For example, using my twenty-ounce teapot, using bags, even before I add the spiced bags from an Indian company, I put four bags of Irish Breakfast and two of Senancha green. With just enough heated milk to turn it a caramel color, I steep it for five minutes. I then add three masala-spiced black packets to steep for five to six minutes, adding sweetener–honey–per mug, not before.

I would like to start making my own chai cooked in the traditional method on the stove in a pot.