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  • Chai Popcorn


    1/4 Cup coconut oil

    1/4 cup popcorn kernels

    2 T sugar

    1/2 tsp salt

    2 tsp finely ground original loose leaf chico chai

    Heat oil in a 3 quart pot, add popcorn. After kernels start slowing their popping, open lid carefully and add sugar and chai. When done popping, toss in a bowl with the salt. Customize as desired.

     

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  • Pumpkin Chai Pancakes

    At our house, Sunday is pancake day. And lately our favorite has been this one. I hope you enjoy them as much as my family does!

    -Sarah

    RECIPE

    1 1/2 cups flour

    1/2 cup ground flax seed

    4 1/2 tsp baking powder

    1 1/2 T sugar

    1 T original loose leaf chai (ground finely in a coffee grinder)

    2 beaten eggs

    1 Cup pumpkin purée 

    1 1/2 cups milk

    3 T oil (we really like using ghee when we can)

    sift together dry ingredients and wet ingredients separately, then mix together all at once, stirring minimally. Cool as usual on griddle/pan

    makes about 8 medium pancakes, about enough for a family of three 

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  • Pumpkin Pie Chai

    This recipe is simple and easy, no flavorings or extracts, just pumpkin purée, chai concentrate, your choice of milk, a little molasses, and whipped cream. 

    Don’t have our chai concentrate on hand? No problem at all! Just boil your cup of chai as usual from our loose leaf (the Original or the Red Chai for a caffeine-free option), and start following the video after the chai is prepared- add the pumpkin and molasses and finish off with whip!

    1/2 cup chico chai concentrate 

    1/2 cup milk/unmilk (the richer the better)

    2 Tablespoons pumpkin purée 

    1/2 teaspoon molasses

    whipped cream to top

     

    Heat the chai concentrate and milk together on the stovetop in a small pot. Add the pumpkin and molasses and whisk to integrate. Pour into your favorite festive mug and top with whipped cream. Lovely with a little fresh-ground nutmeg on top!

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  • 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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