Metztli thank you for your time and response. Makes a lot of sense, this is certainly a way I could try to nail down the flavor profile, certainly should work. I figured perhaps there might be a good starting rule of thumb to follow with allowing ginger or even tea flavors to slowly infuse into the milk/cream over a period of time. I am thinking about other flavors as well as ginger. You point is great and certainly something I will try. If anyone else has any rules of thumb they follow, would be great to hear those as well. Thanks again!