Learn how to make your very own Homemade Chai Spice Recipe for drinks, tea, desserts and all of the delicious baked goods! Made with cinnamon, ginger, cardamom, nutmeg, cloves and black pepper. This is the best chai spice blend you will find!
HOMEMADE CHAI SPICE RECIPE
I’ve mentioned this many times before, but I’m a huge chai fan. I love chocolate too, but I love chai even more. Anything, that is chai spiced is pretty much heaven to me. As usual, I love to make my own spice blends to use for my recipes over store brands. I have a large collection of my homemade spice recipes on this blog and several in my cookbook.
In fact, this homemade chai spice recipe is very similar to the one featured in my cookbook and in some recipes here on the blog. However, I have slightly tweaked it to be more universal for any recipe you want to liven up with intense chai spices.
INGREDIENTS FOR HOMEMADE CHAI SPICE
- black pepper
HOW TO MAKE HOMEMADE CHAI SPICE
Simply add all of the spices to a jar or bowl and whisk well or shake the jar vigorously until thoroughly mixed. Store sealed for 6 months.
RECIPES TO USE CHAI SPICE IN
- Vegan Gluten-free Chai Waffles
- Vegan Chai Coconut Cookies
- Chai Oatmeal Energy Balls
- Vegan Fluffy Pancakes
Here is a recipe I just created using this chai spice blend, these Vegan Chai Chocolate Chip Muffins! They are incredibly delicious, wonderfully spiced and of course, accented with delicious melty chocolate.
MORE HOMEMADE SPICE RECIPES
- Golden Milk Spice Mix
- Gingerbread Spice Mix
- Cajun Spice Seasoning
- Italian Seasoning
- Curry Powder
- Chili Powder
- Pumpkin Pie Spice Blend
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Homemade Chai Spice Recipe
- 4 tablespoons ground cinnamon
- 2 tablespoons + 3/4 teaspoon ground cardamom
- 1 1/2 tablespoons ground ginger
- 2 1/4 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- Add all of the ingredients to a small bowl, and whisk very well. Alternatively, add them to a jar with a tight-fitting lid and shake vigorously to ensure even mixing. Store in a sealed container in a cool, dry place for up to 6 months.
- Add to any recipe calling for chai spice blend or to any recipe you want to add a chai spice flavor. For a dozen muffins, 2 teaspoons is a good amount.
- To make a warm caffeine-free chai latte, add 1 1/2 teaspoons to 8 oz of milk of choice, sweetener (I used 1-2 teaspoons maple syrup) and warm through over the stove on a gentle simmer, whisking constantly until heated through. Alternatively, you can whisk this all in a mug, heat in the microwave for 1 1/2 minutes and whisk again well before drinking. Using a creamy milk is best, as spices are richer and more enhanced in fat, so lite, watery milks won't taste as good. Since these are dry spices (not a chai syrup or chai concentrate like this amazing Masala Chai Rrecipe), the spices will naturally settle at the bottom of the cup. I just keep a fork in my mug and whisk periodically while drinking. Still tastes amazing!