Bring the milk to a simmer, remove from the heat, and add in the two tea bags. Let steep for about 5 to 10 minutes. Remove tea bags, squeezing them gently to get flavor out. Set the milk tea aside.

Meanwhile as the milk steeps, whisk together the flour, baking powder, salt, and ground tea in a large mixing bowl.

In another mixing bowl combine the dark brown sugar, vanilla, eggs, butter, buttermilk, and the cooled milk tea. Stir to combine thoroughly.

Pour the wet ingredients into the dry ingredients and stir to combine until no dry bits remain. Don’t over stir the batter, a few lumps are fine.

Heat your waffle iron and cook waffles according to the manufacturer’s instructions.

While the waffles cook, whip your cream lightly in a stand mixer or with a hand mixer. You can obviously just do it by hand but that will take a little elbow grease. It’s what I usually do so I can tell myself I worked out while making waffles. Once it reaches soft peaks, gently whisk the honey in by hand. Whipped cream should be soft and fluffy, not stiff and over-whipped.

You can keep waffles warm in a low oven while you wait for them all to cook, but they’re best served hot and crispy right off the iron.

Enjoy with coffee or tea, whatever your poison be!