Ingredients
Dried ginger powder – 100 grams
Green cardamom – 50 grams
Black pepper – 50 grams
Cinnamon – 30 grams
Cloves – 15 grams
Fennel seeds – 25 grams
Nutmeg powder – 1/2 teaspoon
Basil leaves – 10–12 leaves
Dried rose petals – 15 grams
Method
To prepare the masala tea powder, first cut the dried ginger into small pieces.
Heat a pan and dry roast the ginger pieces on medium heat. Once the moisture evaporates, remove from heat and let the ginger cool on a plate.
In the same pan, add the cloves, black pepper, and cardamom.
Then add the cinnamon and fennel seeds.
Lastly, add the basil leaves and rose petals, and roast all the spices for just a minute. When you start to smell the aroma of the spices, turn off the heat.
Spread the roasted spices on a plate and allow them to cool completely.
First, grind the dried ginger into a fine powder and transfer it to a bowl.
Then grind the roasted spices finely and mix with the ginger powder.
Finally, add the nutmeg powder and mix everything in the grinder once more to ensure all the spices are well combined.
Your masala tea powder is ready.
Note.
Store this powder in an airtight container. Use half a teaspoon per cup for best results, especially in winter. Add it at the end of the regular tea-making process, let the tea boil 2 or 3 times, and then serve. You can also enjoy it as a standalone herbal drink.
