why does a cup of this always seem to finish itself so quickly??
is it laced with something nefarious?
i steep it for 6-8 minutes (never taking the teabags out), add 2 and 1/2 tsps of brown sugar & a fair amount of Silk to give the dark maple colored brew a creamy-looking appearance of chai (sufficiently opaque and a perfect shade of # B48064 (hexadecimal color code). i referred to some charts on google but they weren’t yielding the correct shade of brown so alas, i was forced to open up Photoshop and toggle the color coordinates to my own liking.
sometimes words fall short (at least for this philistine), so it’s always good to have a hex color chart on hand, or a good neutral color palette when elaborating on different shades of beige:
personally, i like mine at Camelback SW 6122 though sometimes it goes to whole wheat, other times baguette.