Chai Masala (Tea Spice Powder)

1. In a dry pan, lightly roast the green cardamom, fennel seeds, black peppercorns, liquorice, cinnamon sticks, cloves, and bay leaf over medium heat. Stir continuously for 4-5 minutes until they become aromatic. Be careful not to burn them.

2. Remove the roasted spices from the pan and allow them to cool completely.

3. Once the spices are cool, transfer them to a spice grinder or a high-powered blender.

4. Add dry ginger powder and ground nutmeg to the grinder.

5. Grind the mixture to a fine powder. Depending on your grinder, this may take a few minutes. Make sure all the spices are well-grounded and mixed.

6. Pass the ground spice mixture through a fine mesh sieve to remove any larger particles. You can grind the larger particles again if needed.

7. Transfer the Chai Masala Powder to an airtight container, preferably a glass bottle. Store it in a cool, dry place away from direct sunlight. The chai masala powder can be stored for up to 6 months.

Usage of Chai Masala Powder

1. Use 1/4 teaspoon of chai masala powder per cup of tea, depending on your taste preference.

2. Add the chai masala to the boiling water along with tea leaves and milk, then simmer to let the flavors infuse.

3. Alternatively, add chai masala to the boiling water with black tea leaves and steep to drink.