To the butter mixture, alternate adding the dry ingredients and the chai milk, mixing well after each addition. I beat in 1/3 of the dry ingredients, 1/2 the milk, 1/3 dry ingredients, remaining milk, then the remaining dry ingredients. Once the batter is fully combined pour it into the prepared pan. Crumble the topping over the top of the batter, pressing some of it between your fingers to form clumps. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.