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1. Brew the black tea very strong, then combine it with the milk and let it cool to lukewarm.
0.8 cup strong black tea,
0.5 cup whole milk
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2. Grease a 9x5 inch loaf pan with butter or oil and line the bottom with parchment paper; preheat the oven to 350°F (175°C).
0.5 cup unsalted butter
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3. In a bowl whisk together the flour, baking powder, salt, cardamom, ginger, cinnamon, cloves, black pepper, and nutmeg until evenly combined.
2 cup all-purpose flour,
1.5 tsp baking powder,
0.5 tsp fine sea salt,
1 tsp ground cardamom,
1 tsp ground ginger,
1 tsp ground cinnamon,
0.2 tsp ground cloves,
0.2 tsp ground black pepper,
0.1 tsp freshly grated nutmeg
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4. In a large bowl beat the butter, granulated sugar, and brown sugar with a whisk or mixer until light and fluffy.
0.7 cup granulated sugar,
0.2 cup brown sugar,
0.5 cup unsalted butter
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5. Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract.
2 piece eggs,
1.5 tsp vanilla extract
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6. Stir the yogurt into the butter mixture, then stir in the cooled tea-milk mixture until smooth.
0.3 cup plain yogurt
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7. Add the dry ingredients to the wet mixture and gently fold just until no dry flour remains, taking care not to overmix.
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8. Scrape the batter into the prepared loaf pan, smooth the top, and bake for 45 to 55 minutes until a tester inserted in the center comes out clean.
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9. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
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10. In a small bowl whisk together the powdered sugar, strong black tea for glaze, and cardamom for glaze until smooth and pourable, adding a few drops more tea if needed.
0.5 cup powdered sugar,
1.5 tbsp strong black tea (for glaze),
0.1 tsp ground cardamom (for glaze)
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11. Drizzle the glaze over the cooled loaf, let it set for about 15 minutes, then slice and serve.
By mansi