Mix spices (espresso powder through cloves) together in a small bowl. Set chai spices aside.
Spray an 8x8-inch or 9x9-inch pan with non-stick spray. Set aside.
Microwave method: Pour white chocolate and sweetened condensed milk into a medium sized microwave safe bowl. Heat on medium-high stirring at 30 second intervals for 1-3 minutes**, or until all chocolate is melted and incorporated into the mixture, being careful not to burn the mixture. Continue to step 5.
Stove top method: In a heavy saucepan or over a double boiler, over low heat, melt chocolate into sweetened condensed milk. Remove from heat. Continue to step 5.
Stir in vanilla and salt. Lightly mix in chai spices retaining the marbled look. Spread into the prepared pan, and chill in the fridge for 1 hour or until firm. Cut into squares.
Fudge may be stored at room temperature or refrigerated.
*Use white chocolate chips or bars of white chocolate. If using bars, chop them into small chunks so that they melt easily. **My microwave is fairly powerful so I only need to microwave this for a total of 1 minute. Make sure to stir for awhile so that all the chocolate melts into the milk.
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