Add ¼ cup whole cloves, ¼ cup whole green cardamom, 3 whole cinnamon sticks (crushed), ¼ cup whole black peppercorns, 2 tbsp dried rose petals, 2 tbsp fennel seeds, 2 tbsp dry ginger powder, and 1 whole nutmeg (crushed) to the small jar of a high-speed grinder.
Grind to make a coarse powder.
Store the masala tea powder in an airtight container for up to 2 months. Use ½ tsp powder per cup of masala chai.
Do not grind the spices to a fine powder. When ground too fine, the spices tend to seep through in the tea even after straining.Make a batch good enough to last 15 days for the best flavor.Store this tea powder masala in an airtight container and use a clean dry spoon to take it out.Use ½ tsp of this chai masala powder per cup of tea. If you like your tea spicier, you can increase the quantity.Dry roast the spices before grinding for a more robust masala.Reduce the amount of pepper if you don't like the chai masala powder too peppery and hot.You can skip adding any o the mentioned ingredients if they are not available or you are not fond of them.