Pour the whole spices on a large plate. Quickly sort through them and discard any small stones or dirt.
Add the whole spices to a spice grinder (or coffee grinder).
Grind the spices to a fine powder. Shake the grinder 2-3 times, or tap it with hands, to prevent the spices from clumping up.
Store in an air tight container in a cool dark place for up to 3-4 months.
Serving Size: The suggested serving size for this chai masala is ¼ teaspoon per cup of tea. But this spice blend is very potent right after it's freshly ground made. To figure out what quantity works best for you, try adding ⅛ teaspoon per cup and work your way up.
Total Quantity: The servings is calculated based on ¼ teaspoon per cup of tea. This quantity makes ½ cup = 24 teaspoons, divided by 4= 96 servings.
Grinding Spices: You can grind these spices in a coffee grinder, but I also recommend purchasing a spice grinder. They are very handy for grinding all kinds of spices and are relatively inexpensive.
Storing: Store your Chai Masala Powder in an air tight container in a cool dark place for up to 3-4 months.
Storing Individual Spices: To keep your individual spices fresh, store them in a tightly covered container and put them in a dry and cool spot. Whole spices will stay fresh longer than ground ones.
Spice Mix: You can use this Chai Masala Powder blend to spice up some of your favorite baked goods recipes like cookies, pies or cakes as well. If you want to add a little chai masala flavor add some of this spice mix.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.