Preheat the oven to 350 degrees. Bring the water to a boil in a saucepan, add the tea bags and steep for 3-5 minutes. Mix the remaining ingredients in a large bowl. Add the tea, carefully squeezing excess liquid from tea bags before discarding the bags. Blend the batter well. Pour into an 8x8x2-inch greased baking dish. Bake for 25 minutes. Serve warm, buttered and sprinkled with nutmeg. Top with dollops of Gingerbread Spice whipped cream.
GINGERBREAD SPICE WHIPPED CREAM
Simmer the cream and tea bags in a small pot for 6-10 minutes. Remove the tea bags, squeezing out the excess cream, and discard the bags. Mix the cream and sugar together in a large bowl. Whip until fluffy. Serve with a sprinkle of nutmeg.