• Chai Blending Workshop

    Sunday, Dec 4th, Chico, Ca
    Our popular fall workshop is back! We'll start with an overview about masala chai, its traditions and ingredients. We'll brew and taste chai together and then get into the blending of teas and spices. You'll create a tin of your own signature chai blend to take home, to give as a gift or enjoy for yourself. Tickets required, space is limited, this will sell out!
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  • How to Cold-Brew Chai

    Unlike cold brewed coffee, this method doesn't make an intense concoction, instead it's more like a typical American sun tea (but even easier!). Perfect for the spring/summer. We especially love brewing our Spring Matcha blend this way.

    • Fill a carafe/jug/big jar/bottle with water. (Our Cold Brew Pitchers are great, but anything will work)
    • Add 1 1/2 tsp loose leaf Chico Chai (any blend) for every cup of water in the container.
    • Put the lid on and place it in the fridge overnight. 
    • In the morning, strain out the tea and enjoy!

    That's it! 


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  • Chai Cookies!

    We serve these every year at our annual Cookie Day at the farmers’ market. It’s our favorite day of the year! Hope it makes your day too ❤️


    1cup butter 

    ¾ cup sugar 

    2 ½ cups flour

    2 tsp loose leaf Original Chico Chai 

    Cream butter and sugar.  Grind chai in a coffee grinder or blender and stir into mixture. Then sift in flour and stir. Chill dough in fridge for a few hours. (Honestly, if you don’t have time to chill it, it usually works fine anyway) Roll dough between sheets of wax paper, to about ¼ inch thickness, then cut out into shapes. Bake on cookie sheets at 350 for 8-12 minutes.

    makes about 2 dozen cookies, depending on size 

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  • Chai Apple Crisp

    This versatile dessert can be made classic-style or easily adjusted to be gluten-free or vegan, or both!

    3/4 cup flour (for gluten-free, use Bob's red milll 1:1 Gluten free baking flour)
    1/4 Cup packed brown sugar
    1/2 Cup white sugar
    1/2 tsp salt
    1 Cup old-fashioned oats
    8 T (1 stick) unsalted butter (for vegan use Earth Balance "butter")
    3 lbs baking apples (6-8 apples, depending on size)
    2 T lemon juice
    2 1/2 tsp finely ground loose leaf Original Chico Chai (separated)

    Preheat oven to 375
    Mix flour, brown sugar salt and 1 1/2 tsp of the ground chai in a large bowl. Cut butter into the mixture until it's the texture of coarse meal. Add oats and toss and squeeze with your hands until completely combined.
    In another bowl, combine apples with lemon juice, white sugar and the final teaspoon of ground chai. 
    In a 2 quart baking dish, place apple mixture and sprinkle topping.
    Bake until golden and bubbling, about 55 minutes. Let cool for 10 minutes before serving, top with ice cream/coconut ice cream if desired.


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