We brew our chai with either organic whole milk or organic soy milk (for customers who do not drink/eat diary). Almost everyday, we get a customer requesting chai with non-fat milk or 2% milk. As much as we would like to give customers exactly what they want, we cannot. Mainly b'coz we don't make chai on-site; all our chai is brewed at a commercial kitchen in the Mission and we transport it to the chai carts downtown in insulated containers that keep it hot for several hours.
Every day we get tons of questions from customers about chai, how we run our business, how we got started, etc. So I’ve decided to answer some of those frequently asked questions in this post.
1. Where do you make the chai?
We brew fresh chai once in the morning and once in the afternoon at a shared commercial kitchen in the Mission. This means waking up early to bring you the freshest and best artisan chai that San Francisco has to offer.
2. Is your chai already sweetened?
Welcome to the revival of The Chai Cart’s blog! This is Homaira and I will be writing the blog for Paawan. Here, we’ll keep you updated on events, pictures, answers to your questions, instructional videos, and basically anything we think is cool. That’s a pretty persuasive argument to keep reading, right?
So much has happened since my last blog post. The biggest & most exciting news has been getting the permit for the cart. Finally The Chai Cart® (the company) has a fully permitted chai cart. We operate the cart seven days a week, and only take a break when it’s raining. The two chaiwallas I’ve hired, Will and Dennis, manage the cart so I get to do other stuff , like write this blog.
A couple weeks back, I got a call from a marketing manager of En Point Technologies- a tech company based in Southern California. They had heard about The Chai Cart and asked if they could sponsor my cart at an event.
It is estimated that 40% of the waste we produce comes from packaging. Creating minimal waste is one of the values I believe in and wanted to instill it in my business.
I've heard many people say that one of the main reason they don’t drink chai is b’coz it is way too sweet. This is true if the only chai you’ve had is at cafes. Most cafes use a chai concentrate as a base to make their chai or chai latte - which is always loaded with sugar. I looked for unsweetened chai mixes, but didn’t come across any. I started to wonder why that was the case. There could be several reasons; here are the most likely ones:
The best cup of chai is one that you make - as you will make it just the way you like it.
We offer classes that provide a deeper understanding of chai - its history and cultural roots, methods of preparation, and how to choose its main components – tea, spices, milk.