To make the cake preheat oven to 350° F. Take the amount of water the Cake Mix calls for and use that amount heated up and steeped with 2 bags of the Bigelow Vanilla Chai tea. Let that cool before adding it into the cake mix. Prepare batter the way your cake mix calls for replacing the water with the steeped tea you just made and adding in the cardamom. Bake into cups or baking cups to make cupcakes and bake according to the box. Let these cool completely before adding the mousse.

For the mousse:

Add all ingredients into a mixing bowl and mix on high until stiff peaks form.

For the caramel drizzle:

On the stovetop add the caramels and 2 Tbsp. of the tea into a pot. Heat slowly and let the caramels melt. Add more tea 2 Tbsp. at a time and stirring each time until you get the consistency you want for the drizzle.