Stories Behind the Blend: Sweetie Pie Chai
Sometimes, we all need a reminder to return to the classic, to rediscover the flavors that have been with us from the start. Six years ago, Sweetie Pie Chai was just an idea. Today, it’s one of our most beloved blends.
It began with Brigette. She had a vision for full-bodied, caffeine-free chai - something grounding and indulgent without the added caffeine jitters. At the time, pregnant with little Jimmy (affectionately nicknamed Jimmy Crocket) and craving comfort she could enjoy any time of day, she kept nudging Caleb, “We need a caffeine-free chai that actually feels rich.”
The spark didn’t come right away.
The Sweet Potato Surprise
One afternoon, while browsing the list of available produce from our local farm partners, the same farmers we already worked with for apples and strawberries, Brigette spotted something unexpected: fresh Alabama sweet potatoes.
Since we already had strong relationships with these growers, sourcing sweet potatoes was a natural next step. But putting them in chai? That was new territory, but curiosity won.
After bringing some home, they tried brewing sweet potatoes completely on their own without spices and no blending, just pure sweet potatoes. It was shocking how good it was - naturally sweet, deep and smooth, almost caramel-like with a soft earthiness that lingered long after the first sip.
It wasn’t just workable. It was delicious!
Chopped, Diced, or Shredded? Finding the Flavor
That’s when the experiment began. They chopped them. They diced them. They shredded them.
Each version was dehydrated, brewed, and carefully tasted. Slowly, a clear winner emerged. Shredding the sweet potatoes before dehydrating them pulled the most flavor - richer, fuller, and more expressive in the cup.
With the base perfected, the chai spices were layered: warming cinnamon, gentle clove, and a touch of ginger heat. The sweet potato didn’t disappear beneath the spices. It deepened them. The result was a caffeine-free chai that felt light but full-bodied, with a velvety texture and a subtly baked-sweet finish, just like Brigette was thinking.
How Sweetie Pie Chai Got Its Name
The blend was ready, but it still didn’t have a name.
Ideas were tossed around, but nothing quite fit. Then, during a team meeting, the new blend came up in conversation, and after several brainstorming attempts “Sweetie Pie Chai” was suggested.
It was playful. Southern. Nostalgic. It captured both the flavor and the heart behind the blend. The name stuck immediately.
“Sweet Potatoes… in Chai?” Taking It to Market
The real test came when we started bringing Sweetie Pie Chai to market.
At first, people were hesitant. Sweet potatoes in tea? It caught them off guard, so we tried something different.
We offered blind taste tests - no ingredient list, no explanation, just samples poured and handed over.
People sipped. Their eyebrows lifted. They smiled. They asked for more.
Only after they told us how much they loved it did we reveal the secret ingredient. The reactions were priceless - disbelief, laughter, genuine shock. Again and again, the response was the same: “I never would’ve guessed sweet potato.”
What once made people wary became the very thing that made them fall in love with it.
A Comforting Classic, Six Years Later
What began as a pregnancy craving and a moment of farm-list inspiration has grown into one of our most enjoyed blends.
Sweetie Pie Chai is still what Brigette imagined from the beginning: a caffeine-free chai that feels indulgent and grounding, smooth, and comforting. The kind of cup you reach for in the evening when you want something substantial, something that lingers.
Sweet potatoes are an important crop here in Alabama, and we’re proud to showcase them in a way that surprises people and wins them over.
If you’ve never tried Sweetie Pie Chai, consider this your invitation. Let us pour you a cup - no ingredient list, just flavor. And once you fall in love with it, we’ll tell you the secret.
