Chai Spiced Rum Sauce

I've got to gloat a little here, I'm pretty proud of this creation.
I know this isn't the first time this has been done, but for me, this turned out perfect the first time I did it. A little snippet about me: I spend 75% of my reading time pouring over the latest cooking mags and cook books. I love them. They're my eye candy. But I rarely ever use them in the kitchen... Kinda takes the fun out of it for me. With cooking, it's pretty simple to whip up a meal off the top of your head, but when it comes to baking, there's a much lower yield in quality when your experimenting. So, when it comes out perfect, you can't help but feel like high-fiving your self... after eating it, of course.
So, I invite you, for high-fives and kick-ass rum sauce!

This karmic infusion of aromatic earthy chai tea and pungent warming spiced rum is the perfect cloak for a naked scoop of vanilla ice cream, or a decorative drizzle over your favorite spice cake.

Chai Spiced Rum Sauce
Makes enough for lots of smiles

1c Sugar
1c Brown sugar
1/2c Spiced rum
2T Water
1/4c Loose chai tea blend
1c Heavy cream
1/4 sour cream
a pinch or two of salt

In a heavy bottom sauce pan, bring rum, water and chai tea blend to boil, turn off and let steep for 10 min. or so. Strain mix, saving all liquid and discarding tea. Return liquid to pan, add sugars and simmer on low until dissolved and bubbly, about 5-7 min. Add cream to bubbly sugar, turn up heat a bit, and allow to boil about 10 min. You'll need to stir this pretty consistently, being careful to not let sauce boil over sides, burnt sugar=sadness.
After about 10 min. remove from heat, add sour cream and salt to your liking. This will thicken as it cools, served best at room temp or slightly warm.