Dessert tea of the night! Gingerbread lattes are one of my biggest indulgences around the holiday time, so I thought I’d try this tea. I brewed the tea for 4 minutes, and then added 1/4 cup steamed milk and a little sweetener.

At first, I was a little disappointed at the taste, which I found timid. I put the leaves back in for another minute, and reminded myself that it may not be as strong as Starbucks, but it’s a whole lot better for me! Luckily, both worked. The extra minute brought out a little heat from the ginger, and I stopped wanting it to have coffee in it!

I can taste the ceylon base, so this tea isn’t totally about the flavoring. There is a nice bit of ginger and some cream. I’d still like it to be sharper tasting, but that’s just me. It’s nice and soothing, especially as a dessert!

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I’m pretty new to the world of tea! I took up tea drinking to help control my coffee consumption, but it seems that I have just created another sort of monster!

I like strong flavors and bold teas. My favorites types include Scottish Breakfast, Earl Grey, and roasted mate. I have recently discovered a love for dessert teas, and my obsession with mint is ongoing.

I am a professional singer, and I’ve had a habit of drinking peppermint and throat coat teas leading up to any performance. I have too many cats and too many hobbies. I blog about sewing and knitting my own clothes (and, most recently, about tea!)


Louisville, Kentucky



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