Preheat oven to 350 F.
Butter or grease an 8"x4" loaf pan (or 3 mini loaf pans)
In a small saucepan, heat the milk over medium heat just until warm. Don't let it boil.
Remove from heat and add 1 Vanilla Chai teabag. Cover and let it steep for 10 minutes.
In a small mixing bowl, mix flour, baking powder, salt, cardamom, cinnamon, cloves and the contents of the other 3 teabags. Set aside.
In the bowl of your stand mixer, cream the butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Add vanilla extract and steeped milk and beat well.
**At this point, it you would like, you can add in 1/3 cup of sourdough discard**
Now add the dry ingredients to the butter mixture one third at a time. Beat well after each addition.
Pour the batter into your prepared loaf pan. Smooth the top.
Bake in a preheated oven for 50 to 65 minutes.(or 25-30 minutes for mini loaf pans)
A toothpick or cake tester inserted in the center should come out clean.
Remove from the pan and all to cool on a wire rack for at least 20 minutes before slicing.
Mix glaze ingredients together and pour over top off cooled loaf
