Preheat oven to 170°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour.

In a glass measuring cup, soak the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy.

Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.

Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

Let cool for 10 minutes in the pan on a wire rack then invert onto the wire rack to cool completely.

In small saucepan, heat the cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth.

Let cool until thickened then drizzle over the cake. Sprinkle with sugar.

In medium bowl, whip the cream, confectioner’s sugar and spices until soft peaks form.