Our Story

Sarah, our owner and brewmistress, started Chico Chai in 2004, selling chai at the local farmers' market and to a few local cafes. Before long, demand grew for her fresh, spiced chai and it's now served at the fine coffeehouses all over Northern California. Despite its popularity, our chai is still brewed fresh from scratch in small batches, with great attention paid to detail and quality.

Fresh From the Kettle

  • Recipe: Cardamom Boba

    This is one of our most popular specials at our Chico Farmers' Market booth. The texture of boba with the cool spice of cardamom at the bottom of an iced chai. It's pretty fantastic.
    For those of you new to boba, they’re soft, chewy, tapioca balls that are a Taiwanese tradition that came about in the 1980s. They’re typically served with a strong tea, which is often sweetened and mixed with milk, to make what’s known as boba tea.
    Masala chai is (as you probably know, if you're reading a blog about chai), from India, and the combination of these two forces isn't traditional to either country. But you can now find them together in many boba tea shops across the US (and beyond?). 
    Disclaimer: nobody at Chico Chai invented boba or chai, but we're eternally grateful to those who did.
    RECIPE:
    Cardamom Syrup:
    Boil 1/2 cup water
    Add 1 T cardamom
    boil 5 mins
    Add 1/2 cup sugar
    Stir until dissolved
    Strain and set liquid aside

    Boba:
    Boil 4 cups water
    Add 1/2 cup boba
    Boil 4 mins
    Strain out boba
    Add boba to syrup
    Let soak 10 mins +

    Add cardamom boba to iced chai, iced oolong or any tea of your choice!

     

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