Preheat your oven to 350˚F. In a small pot over low heat, heat the milk until steaming stirring constantly as to not scorch it. Remove the milk from the heat and using an infuser (like this one) steep the chai tea in the milk for 10 minutes. Strain the tea and discard the leaves, reserving the milk. Make sure you have 1 cup of milk- add more, if necessary. Set aside.

In a large bowl, use a mixer to cream together the butter and sugar. Add the eggs one at a time, mixing each one in individually. Mix in the vanilla. 

Add the flour, baking powder, chai spice, and salt to a medium bowl. Stir to combine. 

Add 1/3 of the flour mixture to the large bowl with the eggs and mix in, being careful not to overmix. Then add in 1/2 of the chai milk, mixing to combine. Continue alternating flour and milk, combining as you go, and finishing with the last 1/3 of the flour. 

Use a rubber spatula to fold the orange zest into the cake batter. 

Grease a bundt cake pan with cooking spray or melted shortening. Pour the cake batter into the pan and use a spatula to smooth out the batter. 

Bake cake for 40-45 minutes until golden brown and a sharp knife inserted in the cake comes out clean. 

Remove from the oven and using a heatproof spatula gently loosen the edges. Let sit in the pan for 5 minutes and just before turning out onto a cooling rack, give the cake a good shake left to right. Flip the cake over on to the cooling rack and let cool completely. 

Just before serving, combine the powdered sugar and remaining chai spice in a small bowl. Sift the sugar-spice mixture over the cake, slice, and enjoy.