In a small bowl, combine Oregon Chai, cornstarch, sugar and salt. Stir to combine. In a medium sauce pan, add milk and vanilla. Heat until bubbles form around the edges of the pan, being sure not to let the liquid boil. Gradually add chai and sugar mix by the spoonful, incorporating full before adding more. Cook mixture, stirring regularly, until it thickens enough to coat the back of a spoon. Serve warm or cooled. Drizzle with salted caramel sauce or crushed ginger snaps.