In a small bowl, combine flour, sugars, chai spice and salt. Add melted butter and stir until combined. Set aside.

Preheat oven to 350 degrees F. Grease a 9x13 pan or two 9 inch cake or pie pans with butter or shortening and set aside.

Place 1 cup milk in a small saucepan over medium heat. Heat milk until it just begins to bubble around the edges (scalding the milk), remove from heat and immediately add chai tea. Let steep for 15 minutes.

While the tea steeps, beat butter and sugar for several minutes using a stand or hand mixer, until smooth, creamy, light colored, and fluffy. Beat in eggs, one at a time, then the vanilla extract. Add buttermilk and mix in well.

Once the tea has steeped for 15 minutes, remove the tea bags/strain the loose leaves from the milk and set aside.

In a separate medium sized bowl, combine flour, baking powder, salt and chai spice.

To the bowl of wet ingredients, alternate stirring in the dry ingredients and the chai latte, mixing well after each addition. Once the batter is fully combined pour it into the prepared pan(s). Sprinkle the crumb topping over the batter generously, making sure there are no empty spaces.

Bake for 45-55 minutes, or until a toothpick or butter knife inserted in the center comes out clean.

In a small bowl, whisk all the glaze ingredients. Add more milk or powdered sugar, if needed, to get your desired consistency. Allow the cake to cool slightly then drizzle the icing over the cake. Serve warm.

Keep covered and in the fridge for up to 3 days and rewarm in a low temperature oven.