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!