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

  • DIY Chai Concentrate

    DIY Chai Concentrate

    As we're all in quarantine right now, we've had a ton of folks request a chai concentrate recipe from our loose leaf chai. Our favorite way to make chai is to boil it on the stovetop, a cup at a time, with milk & sugar. But a lot of folks who are home with kids, working long hours, etc, don't have time for that, and not everyone has access to our fresh concentrate. So we've adapted our chai concentrate recipe to a home version. Enjoy!

    1.25 quarts water
    1/3 cup loose leaf Chico Chai (Original, Red, Chocolate or Turmeric) 
    1/4 cup sugar

    Boil water in a pot on the stove. Add chai and simmer, covered for 30 minutes. Add sugar and stir to dissolve. Pour through a strainer into a heat-safe vessel (a one quart canning jar works great). Chill down vessel of chai by placing in an ice bath or cool water bath if possible. Store in fridge and keep for 1-2 weeks.
    Mix your concentrate 1:1 with milk/unmilk and heat or pour over ice as desired.

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