Bulk Masala Chai Mix

7oz bag makes about 30 cups, depending on how strong you like it.

• If you use 1 tbsp (6 grams) per serving (our recommended amount): 30 cups
• If you use a little less (1.5 tbsp): 20+ cups
• If you make it super strong (3 tbsp): 10-12 cups

This is for you to make chai your way.

Traditional way: Yes, milk. In Kerala, chai is almost always made with milk (usually buffalo milk or cow milk). The milk mellows the tannins from the tea and carries the spice oils. It becomes creamy and warming.

But you don't have to. Some people make it black (just water + chai mix), especially if they want it less rich or they're avoiding dairy. It's spicier and more astringent this way, but some people prefer that. We call it ‘Kattan Chaya’ - or spiced ‘Black Tea.’

Milk options that work well:

• Whole dairy milk (closest to traditional)
• Oat milk (creamy, slightly sweet)
• Coconut milk (rich, tropical notes)
• Almond milk (lighter, nutty)
• Cashew milk (very creamy)

What doesn't work great: Skim milk or watery plant milks. They don't carry the flavor as well.

Start with 1 teaspoon per cup, then adjust.

In Kerala, chai is lightly sweet - not syrupy. You want to taste the tea and spices, not just sugar.

Good sweeteners:

• Date syrup (highly recommended, low glycemic index, expensive)
• White sugar or organic cane sugar (neutral, clean)
• Honey (adds floral notes, pairs well with cardamom)
• Maple syrup (works, but changes the flavor profile)
• Stevia or monk fruit (if you want zero sugar)

Or skip it entirely. Some people drink it unsweetened. The spices and milk provide enough flavor.

Not really. You need to simmer it.

Chai isn't like regular tea where you just steep it in hot water. The spices need heat and time to release their essential oils. The tea needs to brew strong enough to stand up to milk. 

What works:

• Stovetop (best)
• Espresso Machine (more complex, but a very unique and fresh taste. Using an espresso machine is roughly similar to how Kerala Chai vendors make chai - they brew the tea or coffee and milk separately - similar to western baristas)
• Electric kettle with temperature control + French press (pour small amounts of boiling water over mix in French press to maintain the hot water temperature, let it steep 10 min, add hot milk, steep another 2 min, press and pour)

What doesn't work:

• Drip coffee maker (water doesn't stay hot enough)
• Tea ball or infuser (doesn't extract enough flavor, hard to strain)

If you want ultra-convenience, try our ready-to-drink cans. Same spices, already brewed. [Link to RTD product]

No. But we think it’s better (and different).

Coffee shop chai:

• Concentrate made with extract and 25g+ sugar per large
• Milk and concentrate steamed together into a tasteless foam. 
• Tastes syrup-forward, spices are background, tea not found.

Kathas Chai Mix:

• Whole spices, real black tea
• You make it fresh every time
• You control milk type, sweetness, strength
• Tastes spice-forward, not candy-sweet

Which is better?

If you want fast and familiar, theirs is fine.

If you want to actually taste cardamom and control the flavor, make this.

Yes, all of the above.

Chai latte: Just make it normally (with milk). That's already a chai latte.

Iced chai: Make it strong (3 tbsp, less water), strain, cool, pour over ice, add cold milk.

Dirty chai: Make it normally, add a shot of espresso. The cardamom plays really well with coffee.

Chai cocktails: Some people use it in bourbon drinks or as a base for a spiced simple syrup. We haven't tested that thoroughly, but go for it.

Most grocery store mixes are mostly milk powder and sugar.

Check the ingredient list on a typical box: sugar is usually the first ingredient, followed by non-dairy creamer or milk powder, then "spice blend" (which could be anything), then tea.

Our mix is ONLY spices and tea. You provide the milk and sweetener. This means:

1. You control the flavor
2. It's way more aromatic (whole spices, not stale powder)
3. It's more flexible (use any milk, any sweetness)
4. It's actually closer to what chai tastes like in Kerala

Trade-off: It takes 7-10 minutes to make, not 30 seconds. But you're making actual chai, not hot spiced milk.

3-4 months if you store it properly.

How to keep it fresh:

• Roll the bag tight and clip it shut (or transfer to an airtight jar)
• Store in a cool, dark place (not above the stove, not in sunlight)
• Don't let moisture get in

After 3-4 months, it's still safe to drink, but the aromatics fade. The cardamom especially loses its floral top notes and just becomes generically "warm spice."

If you want maximum freshness: Buy the size that matches how often you make chai. If you make it every day, get the big bag. If you make it once a week, get the small bag.

As close as you can get making it yourself, yeah.

Traditional Kerala chai is made fresh every time - whole cardamom pods lightly crushed, loose black tea, water and milk simmered together on the stove, strained, served in small glasses.

We can't give you the "sitting at your grandmother's table" part. But we can give you the same spices from the same place (our family farm in Chathurangapara) and the same tea (Idukki district), stone-ground the same way..

Check out our Store Locator [link].

Want to see us in your local store? Email community@brewkathas.com and tell us which store. It helps us prioritize.

For cafés/restaurants: sales@brewkathas.com

30 days, no questions asked.

Email community@brewkathas.com with proof of purchase and we'll make it right.