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
- cinnamon
- cardamom
- ginger
- nutmeg
- cloves
- 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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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Homemade Chai Spice Recipe
Ingredients
- 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
Instructions
- 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!
I would like to make a Chai tea….you mentioned you have directions. Could you please forward??
Made and delish! Thank you
Awesome!!
Hi can use Almond milk?
Am on a low carb high fat diet
What other Sweeteners can I use??
Hi, as noted, creamy milks work best as they absorb the spices better. You say you are on a high fat diet but almond milk is not very high fat. Unless you are using one of the better brands that are mainly almonds and water, like the Malk brand or Elmhurst which are both wonderfully creamy and higher fat. Those would be fine. You can use agave.
Thank you so much for this recipe Brandi, I’ve been looking for the right recipe to use for making a chai gruit and this is perfect. Definitely will recommend this to anyone looking for a good chai recipe.
Thank you so much Noah, so happy to hear this!
Wow these are delicious!! Yum thanks your recipes are always so good and easy !
SO lovely to hear this Amy, thank you!!
Aww thank you so much!!
Can you mix this in plant milk to make instant chai?
Yes the directions are listed on step 3.
I have your cookbook (which I love) with the Chai Spice Blend recipe and I was just getting ready to mix up a batch. Do you prefer to use one version over the other for certain recipes?
So happy to hear you love my book, thank you! They are both very similar, this one here on the blog is heavier on the cinnamon, pepper and cloves and like it slightly more than the one in the book! But the one in the book I use for my waffles and other things as well. It’s just heavier on the cardamom, so I feel this newer version is a bit more cinnamon forward and more universal to be used in any and all recipes.
Those muffins look scrumptious.
I can see myself using this spice mix a lot this winter! Adding it to warm soy milk, and also to rooibos tea. I love chai in the winter. In fact, maybe I’ll makes some iced chai rooibos tomorrow.
Thanks for the recipe.
Awesome Danielle, let me know after you try it! Yes, see the 3rd step, I have directions on how to make a latte (or tea if you like)! It’s best to heat the spices with the milk and not just adding the spices to hot milk, as they dissolve and disperse a bit better.
I just mixed up the spices this morning, and am enjoying an iced chai Pero. Lots of delicious complex notes in here. I <3 spices! I'm really glad the recipe made a lot. Added benefit: it smells like Christmas in here now.
I used your idea of keeping a fork in my glass… I might have to get a metal straw for whisking and sipping. 🙂 I will add this to my oatmeal tomorrow.
So very happy to hear you love the chai blend and the latte! Thank you Danielle!
GREAT tip about heating the spices with the soy milk!
Yes! Makes a difference in the quality of texture and flavor! Just adding them after the fact to hot milk doesn’t work as well.