Steep Chocolate Spice Chai loose tea in evaporated milk in the refrigerator overnight (at least 8 hours), then use a strainer to remove tea. Set aside.

Pour cake mix into a mixing bowl, and add 1/2 of the dry pudding mix. Stir in 1/3 cup of tea-infused milk, 1/2 cup coconut, and melted butter. Mix until there are no dry lumps.

Spread into a 9x13” pan and bake at 350º F for 25-30 minutes.

While brownies are baking, make frosting by placing softened cream cheese in another mixing bowl, along with remaining tea-infused milk. Stir together and add remaining dry pudding mix, then whip with electric mixer. Once cake has cooled, spread the frosting on top.