INGREDIENTS:

Note you will need a grinder (coffee grinder works great) or a spice grinder blender jar.

2 cups dried ginger powder.
1 cup whole cardamom (green or white)
1 cup cardamom (without skin)
1/2 cup cloves
1/2 cup whole black pepper
1 cup ganthoda powder (peppermaul, can be found in Indian or Chinese stores. If you cannot find it then leave it out)
20 cinnamon sticks
1 tablespoon nutmeg  powder

METHOD:

Roughly crush all the cinnamon sticks in a mortar pestle.

Blend each ingredients separately into a powder.

Mix all of the powders together and keep in an airtight container. It should last up to six months in the refrigerator.

The chai ☕ masala  is ready and you only need 1/4 teaspoon per 1 cup of vegan masala chai tea with fresh ginger.

Note: Allergy friendly, Vegan, Gluten-free, Dairy Free and Nut free.