Ingredients

• 1 1/2 cups of milk
• 3 chai (tea) bags
• 1 cup (2 sticks) of unsalted butter - softened
• 3/4 cup of brown sugar
• 3/4 cup of granulated sugar
• 4 large eggs
• 2 teaspoons of vanilla extract
• 3 cups of flour
• 2 teaspoons of baking powder
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of salt
• 2 teaspoons of cinnamon
• 1 teaspoon of ground ginger
• 1/2 teaspoon of cardamom
• 1/2 teaspoon of ground cloves
• 1/2 teaspoon of nutmeg
• powdered sugar

Instructions

1. Preheat Preheat your oven to 350°F (175°C). Grease the bundt cake pan with softened butter. Sprinkle reserved brown sugar over the greased pan.

2. Make milk tea mixture In a small saucepan, heat the milk until hot but not boiling. Remove from heat and steep the chai tea bags in the hot milk for about 5 minutes. Remove the tea bags and let the milk cool slightly.

3. Mix In a large mixing bowl, combine the softened butter, brown sugar, white sugar, eggs, and vanilla extract. Beat until well combined.

4. Whisk In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.

5. Combine Gradually add the dry ingredients to the wet ingredients, alternating with the chai-infused milk. Mix until just combined.

6. Pour the batter into the prepared bundt cake pan and smooth the top with a spatula.

7. Bake Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely. Dust with powdered sugar.