Cookbook Challenge – Spice – Chai Madelines
Cookbook Challenge – Spice – Chai Madelines

Cookbook Challenge – Spice – Chai Madelines

Cookbook Challenge Spice Chai Madelines

Theme 12


Chai Madelines

The topic for this fortnights’ Cookbook Challenge is spice! I have had a few ideas’ rolling around in my head but I kept coming back to the spicy Chai flavours.  I wanted to use this flavour in a dessert similarly to last years White Chocolate and Chai Creme Brulee, but this year I was wanting something a little less rich… after all a girls got to look after her figure sometimes.

Chai Madelines High Tea

The epiphany came when I received an invitation to the Early Intervention High Tea & Fashion Parade. I instantly visualised a delicious Mini Chai Madeline dusted with a mixture of icing sugar and allspice. I am waiting for more details regarding High Tea before I officially extend the invitation to my readers, but please mark Sunday 18th September 2011 in your calendar.  Gourmet Getaways has reserved a table and I would love you all to join me, numbers will be limited.  I will also be announcing a competition to win a place at the Gourmet Getaway table, but more about that in a later post.

Chai Mini Madelines High Tea

Now to get your taste buds started, I would like to share a preview of one of the delicate morsels we may be served at the Early Intervention High Tea.

Chai Madelines-2


Chai Infusion:

5 cloves

½ cinnamon stick

5 cardamom pods

1 star anise

½ nutmeg

1 cup water


2 Eggs

2 Tbs caster sugar

2 Tbs icing sugar

1 tsp vanilla

¼ cup SR flour

¼ cup Plain flour

75gm melted butter


1 Tbs icing sugar

1 tsp allspice

Chai Madelines-3


Dry roast the spices until fragrant.

Dry roast chai spice mix Motar pestle chai blend

Micro plane the nutmeg into the mortar & pestle, then add the remaining spices. Pound spices until powdered.

Spiced Chai Boiling chai spice mix

Add 1 cup of water to a saucepan and simmer the spices in the water to infuse the flavour. The water needs to boil until only 1 – 2 Tbs of fluid remains.

Infusing Chai Tea

Preheat the oven to 160 degrees and grease a mini Madeline tray. Mini Madeline tray will hold one teaspoon only.

Beat the eggs, caster sugar, icing sugar and vanilla in a mixing bowl until light and fluffy.

Madeline Batter

Strain the Chai infusion through a muslin cloth. Remove the spices squeezing the excess liquid from the cloth. You will only need 1 Tbs of the infusion for the Madelines.

Fold the sifted flours, butter and chai infusion through the egg mix carefully.

Madelines High Tea

Use a teaspoon to fill the Madeline tray.

Bake for 7-8 mins. Remove from the pan and cool on a wire rack.

Madelines Cooling

Combine the allspice and icing sugar and place into a sieve. Dust the Madelines with the mixture and serve.

Makes 36 mini Madelines

Madeline cooling

So I do hope you will join me at Pacific Bay Novotel on Sunday 18th September, for this girly indulgence.

Madeline High Tea

Gourmet Getaways

About Julie


  1. They look absolutely delightful!

  2. What a beautiful and delicious looking presentation. Thanks for sharing.

  3. So beautiful! Great job.

  4. Chai is one of my favorite flavors. Your little mini Madelines look just perfect. I haven’t made them in a long time so thanks for posting this because it has reminded me that I need to make them again soon.

  5. They look lovely – I love the flavours of Chai!!!

  6. I love chai tea and can only imagine how good this flavor is in your Madelines. Gorgeous presentation.

  7. What a great flavor combo for a madeline! The spicy chai and delicate madeline batter seem like a match made in heaven!

  8. these look lovely – I have made chai cake with a chai teabag but I love the chai infusion in this recipe – perfect for high tea (am curious by what you mean by high tea intervention)

  9. oh yum! The flavour of Chai is beautiful.

  10. looks great 🙂 love the infusion of chai – its my fave drink!

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