I quite enjoyed making a second tea version of this great recipe from Tea Time Magazine for Earl Grey Madeleines, only this time the tea flavor was Chai spices.

So while I used the same Earl Grey Madeleines recipe, here’s what I did differently:

  • Cookie ingredient: The only cookie ingredient I changed was the tea – so instead of 1 tsp. of Earl Grey tea leaves, I added 2 tsp. of Chai spice (I like the strong spice flavor; you could probably get away with a little less than that). For Chai spice, I used my mixture from a couple of Christmasses ago for my Chai Spice Cookies.
  • Cooking time: Was about the same, actually, about 9 minutes seemed to do it for me.
  • Decoration: I decorated these a little differently too – used almost a bar of Ruby chocolate and about half of a Baker’s white chocolate bar, and either dipped or drizzled the chocolate on the cookie. Finally, dipped or sprinkled some freeze-dried raspberries over the chocolate (ground up small in a spice grinder).
  • Size: Instead of full-size, these madeleines are minis, made with this ChefMade tin. They just seemed much more in proportion for an afternoon tea.

The mini-madeleine tin doesn’t take much of the batter – about a teaspoon. Filling the wells until just about full worked perfectly, and you get the nice hump when they bake. I take them out when they’re starting to brown around the edges and they’re nice and brown on the back when you take them out of the forms.

Just line a big swiss roll pan with some parchment to do the decorating. I put them in the fridge for a bit to harden up before moving them to airtight Tupperware containers to store so I can enjoy them over several afternoon teas.

I gotta tell you, the combination of earthy Chai spice, fruity Ruby chocolate and tart freeze-dried raspberry is just the perfect bite, I think. In the mini size, one or two bites is all it takes.

And if you can stop with just one, you’re better than I! Add a nice milky tea, and it’s a great way to dress up an ordinary afternoon tea break.

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