Add honey to cup. Pour boiling water over and stir just until dissolved.
Add cream (for black teas) or lemon (for herbal teas) and top with the tea infused spirit.
Tip: to pour tea directly from the kettle into the cup -- the best table-side presentation -- measure out how much you'll need before boiling (8 oz for two cups, 16 oz for four, etc), and then just divide evenly between the cups.
Tip #2: If you're adding cream, make sure to use heavy cream (not half and half), and pour in the alcohol as slowly as possible, without stirring (the differing temperatures and densities will essentially stir themselves) to reduce the chance of the cream 'breaking,' or looking curdled and spoiled. But the good news is, if it curdles anyway, it will taste the same and is perfectly safe to drink. Some people just don't like the look.
FOR EARL GREY INFUSED ANEJO TEQUILA: Add 1 teaspoon of loose earl grey tea to 1 cup of añejo tequila. Cover and let sit for 10 minutes, then strain through a fine mesh sieve.
CHAMOMILE INFUSED RYE: Add a heaping tablespoon of loose leaf chamomile tea to one cup of rye. Cover and let sit for 2 hours, stirring occasionally, then strain through a fine mesh sieve.