Nondairy variations use soy, almond or rice milk. The cafe goes through about two gallons of concentrate a week. As chai's popularity grows, so does the number of mixes. Some brands are sweeter, others spicier or more peppery. A Portland, Ore.-based maker even offers an organic version sweetened with agave nectar and honey.
Cahoots also serves individually brewed iced green, jasmine and herbal teas.
Another alternative is green-tea latte, flavored with almond, honey, vanilla bean, ginger, ginseng and spices and served with foamed milk. Starbucks' newest offering for the summer is Tiazzi, a handcrafted tea version of their popular Frappuccino. The drink blends fruit juice with black tea and ice.