Place a fine-mesh sieve over a medium bowl; set aside.

In a sauce pan over medium heat, mix together milk, cinnamon, ginger, cardamom, salt, vanilla bean paste, honey and tea bags. Bring to gentle boil. Once the milk becomes a beige color, turn off heat and pour mixture through the sieve into the bowl and let cool.

Once mixture is cool, pour into a sauce pot and whisk in corn starch, taking care to dissolve corn starch completely. Whisk in egg yolks one at a time. Whisking constantly, cook over medium heat until the mixture begins to thicken slightly.

Reduce heat to low, still whisking, cook for 1 minute.

Remove from heat. Stir in butter and white rum.

Serve warm divided into 4 portions or chill for at least 3 hours.

Before serving, whisk pudding until smooth.