CHAI TEA LATTE CRÈME BRULÉE 2 c. heavy cream 1 c. half-and-half 1 vanilla bean, split and scraped 4 chai tea bags 1 lg. egg 4 lg. egg yolks ½ c. sugar ½ tsp. ground cinnamon Whisk cream, half-and-half, vanilla seed and pod, and sugar in a heavy bottomed pot bring just to a boil. Remove from heat, add tea bags, cover and steep for 15 minutes, then squeeze out tea bags and discard vanilla pod. Preheat oven to 275°F. Whisk egg and yolk then temper in cream mixture and add cinnamon. Fill coffee cups with 6 oz. of custard, place cups in water bath and bake approximately 35 minutes until soft set. Chill. For service dust the top of the custard with Sugar in the Raw and brown under a broiler or with a butane torch. Garnish with whipped cream, cinnamon sprinkles and chocolate dipped cookie spoon. BOURBON GLAZE 2 cans Northern Neck Ginger Ale ½ c. Dijon mustard ½ c. molasses 1 c. brown sugar 1 jug honey 1 ramekin Lawry’s 4 oz. soy sauce 24 oz....